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Katsumata S, Kamegawa M, Katafuchi A, Ohtsuka A, Ijiri D. Effects of pre-slaughter fasting on antemortem skeletal muscle protein degradation levels and postmortem muscle free amino acid concentrations in broiler chickens. Poult Sci 2024; 103:103307. [PMID: 38147727 PMCID: PMC10874768 DOI: 10.1016/j.psj.2023.103307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 11/16/2023] [Accepted: 11/16/2023] [Indexed: 12/28/2023] Open
Abstract
This study investigated the effects of pre-slaughter fasting time on the relationship between skeletal muscle protein degradation levels at slaughter and chicken meat quality after 48 h of postmortem aging. Twenty-four broiler chicks at 0 d of age were used in this study until 28 d of age. At 27 d of age, the chickens were assigned to 4 treatment groups: 0 h of fasting (0H), 8 h of fasting (8H), 16 h of fasting (16H), or 24 h of fasting (24H). They were slaughtered at 28 d of age. Blood samples were collected before fasting and immediately before slaughter. Plasma Nτ-methylhistidine concentration, an index of skeletal muscle protein degradation level, and muscle free amino acid concentration were analyzed. Antemortem changes in individual plasma Nτ-methylhistidine concentrations were significantly increased in 8H, 16H, and 24H compared to that in 0H (P < 0.05). After 48 h of postmortem storage, the glutamic acid content in the pectoralis major muscles increased with fasting time (P < 0.05), and the umami taste of chicken soup in the fasting groups (8H, 16H, 24H) was higher than that in the 0H group (P < 0.05). The antemortem changes in plasma Nτ-methylhistidine concentrations were correlated with glutamic acid content in the pectoralis major muscles (r = 0.57, P < 0.05) and umami taste (r = 0.66, P < 0.05). These results suggest that skeletal muscle protein degradation levels at slaughter are related to postmortem chicken meat quality, especially glutamic acid content and umami taste.
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Affiliation(s)
- Sachi Katsumata
- Graduate School of Environmental, Life, Natural Science and Technology, Okayama University, Tsushima-naka, Okayama 700-8530, Japan.
| | - Mizuki Kamegawa
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima 890-0065, Japan
| | - Ayumi Katafuchi
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima 890-0065, Japan
| | - Akira Ohtsuka
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima 890-0065, Japan
| | - Daichi Ijiri
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima 890-0065, Japan
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2
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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3
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Akyüz HÇ, Onbaşılar EE. Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates. Anim Sci J 2023; 94:e13901. [PMID: 38112049 DOI: 10.1111/asj.13901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/03/2023] [Accepted: 10/12/2023] [Indexed: 12/20/2023]
Abstract
This study aimed to determine the carcass, visceral organ, and meat properties according to the sex in slow growing broilers (SGB) and fast growing broilers (FGB). Six broilers from each genotype and sex group were slaughtered every week. It was determined that the difference between SGB and FGB in terms of carcass yield occurred at the highest level at 5 weeks and this difference continued until the age of 10 weeks. The weight percentages of all visceral organs examined in FGB were lower than in SGB. Higher values of pH, lightness, and cooking loss were determined in breast and thigh meat of FGB compared with SGB (P < 0.05). The effects of genotype on protein levels of breast and leg meats were found to be insignificant. The fat level in breast meat was insignificant between genotypes after the fifth week of fattening period. There was no difference between the sexes regarding meat quality in both genotypes. When FGB and SGB were reared under the intensive conditions for 10 weeks, it was observed that visceral organs developed in harmony with body weight, especially in SGB during the 10 weeks of fattening period and SGB maintained their superiority in terms of meat quality.
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Affiliation(s)
- Hilal Çapar Akyüz
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Esin Ebru Onbaşılar
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
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4
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Chicken meat taste preferences, perceived risk of human infection with avian influenza virus, and self-reported chicken meat consumption in China. Prev Vet Med 2022; 203:105658. [DOI: 10.1016/j.prevetmed.2022.105658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 11/19/2022]
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5
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Luo N, Shu J, Yuan X, Jin Y, Cui H, Zhao G, Wen J. Differential regulation of intramuscular fat and abdominal fat deposition in chickens. BMC Genomics 2022; 23:308. [PMID: 35428174 PMCID: PMC9013108 DOI: 10.1186/s12864-022-08538-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 04/07/2022] [Indexed: 02/12/2023] Open
Abstract
Background Chicken intramuscular fat (IMF) content is closely related to meat quality and performance, such as tenderness and flavor. Abdominal fat (AF) in chickens is one of the main waste products at slaughter. Excessive AF reduces feed efficiency and carcass quality. Results To analyze the differential deposition of IMF and AF in chickens, gene expression profiles in the breast muscle (BM) and AF tissues of 18 animals were analyzed by differential expression analysis and weighted co-expression network analysis. The results showed that IMF deposition in BM was associated with pyruvate and citric acid metabolism through GAPDH, LDHA, GPX1, GBE1, and other genes. In contrast, AF deposition was related to acetyl CoA and glycerol metabolism through FABP1, ELOVL6, SCD, ADIPOQ, and other genes. Carbohydrate metabolism plays an essential role in IMF deposition, and fatty acid and glycerol metabolism regulate AF deposition. Conclusion This study elucidated the molecular mechanism governing IMF and AF deposition through crucial genes and signaling pathways and provided a theoretical basis for producing high-quality broilers. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-022-08538-0.
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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7
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Li J, Chen H, Guo X, Zhang Y, Jamali MA, Peng Z. Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1933195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jiahui Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hansen Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiuyun Guo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
| | - Zengqi Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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8
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Zhang L, Zhang R, Jia H, Zhu Z, Li H, Ma Y. Supplementation of probiotics in water beneficial growth performance, carcass traits, immune function, and antioxidant capacity in broiler chickens. Open Life Sci 2021; 16:311-322. [PMID: 33851031 PMCID: PMC8020192 DOI: 10.1515/biol-2021-0031] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 11/11/2020] [Accepted: 01/04/2021] [Indexed: 12/21/2022] Open
Abstract
This study aims to investigate the effects of commercial probiotic supplementation in water on the performance parameters, carcass traits, immune function, and antioxidant capacity of broiler chicks. In the experiment, 120 Arbor Acres (AA) broilers (60 male and 60 female) were randomly allocated into four groups (G) – G1: basal diet and G2, G3, and G4: basal diet with 1% Lactobacillus casei, 1% L. acidophilus, and 1% Bifidobacterium in the water, lasting 42 days. The experimental results revealed that probiotic additives produced positive impacts on body weight, average daily feed intake (ADFI), and average daily weight gain for female chicks, whereas these probiotics significantly reduced ADFI and the feed conversion ratio of male chicks (P < 0.05). Probiotics efficiently improved eviscerated yield and breast yield while reducing the abdominal fat (P < 0.05) for the male broiler chicks. A marked increase was observed in the weight of the spleen, bursa of Fabricius, and thymus in the treatment group (P < 0.05). Besides, probiotics produced a significant effect on the concentrations of immune-related proteins (P < 0.05) and markedly increased the concentrations of antioxidase and digestive enzymes when compared with the control (P < 0.05). The addition of probiotics dramatically reduced the total counts of Escherichia coli and Salmonella and increased the quantity of Lactobacilli (P < 0.05). The results of the present study demonstrated an increase in growth performance, carcass traits, immune function, gut microbial population, and antioxidant capacity by supplementing 1% probiotics (L. casei, L. acidophilus, and Bifidobacterium) in the water for broilers.
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Affiliation(s)
- Lihuan Zhang
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
| | - Ruonan Zhang
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
| | - Hao Jia
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
| | - Zhiwei Zhu
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
| | - Huifeng Li
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
| | - Yueyue Ma
- College of Life Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
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9
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Cevallos-Almeida M, Burgos-Mayorga A, Gómez CA, Lema-Hurtado JL, Lema L, Calvache I, Jaramillo C, Ruilova IC, Martínez EP, Estupiñán P. Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador. Vet World 2021; 14:918-925. [PMID: 34083941 PMCID: PMC8167513 DOI: 10.14202/vetworld.2021.918-925] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 03/01/2021] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND AND AIM Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. MATERIALS AND METHODS Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. RESULTS The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). CONCLUSION Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.
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Affiliation(s)
- María Cevallos-Almeida
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Ana Burgos-Mayorga
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Carlos A. Gómez
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - José Luis Lema-Hurtado
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Leydi Lema
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Iveth Calvache
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Christian Jaramillo
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Isabel Collaguazo Ruilova
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Evelyn Pamela Martínez
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Pamela Estupiñán
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
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10
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Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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12
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Zou X, He J, Zhao D, Zhang M, Xie Y, Dai C, Wang C, Li C. Structural Changes and Evolution of Peptides During Chill Storage of Pork. Front Nutr 2020; 7:151. [PMID: 33072793 PMCID: PMC7536345 DOI: 10.3389/fnut.2020.00151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 07/28/2020] [Indexed: 11/13/2022] Open
Abstract
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nano LC-MS/MS. The 3 d samples had lower α-helix content, but higher β-sheet, β-turn, and random coil contents than the 0 d samples (P < 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
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Affiliation(s)
- Xiaoyu Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Jing He
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Min Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.,Joint International Research Laboratory of Animal Health and Food Safety, Ministry of Education, Nanjing Agricultural University, Nanjing, China
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13
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Zou B, Zhao D, He G, Nian Y, Da D, Yan J, Li C. Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7259-7268. [PMID: 32543862 DOI: 10.1021/acs.jafc.0c01822] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Preslaughter handling has been shown to significantly affect meat quality, but the mechanisms are not fully understood. In this study, we investigated protein phosphorylation and acetylation in pig muscles at early postmortem time and their associations with meat quality attributes. Thirty pigs were randomly assigned to traditional (TH, n = 15) or mild handling (MH, n = 15). Compared with TH, MH reduced the incidence of pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) pork. MH induced 65 and 20 peptides that match with 39 and 12 proteins to be more highly phosphorylated and acetylated, respectively. Creatine kinase, β-enolase, α-1,4-glucan phosphorylase, tropomyosin, and myosin heavy chain isoforms 1, 4, and 7 were found to be simultaneously phosphorylated and acetylated, which may involve glycolysis, tight junctions, and muscle contraction. The phosphorylation and acetylation levels of differential proteins showed significant correlations with meat quality traits. These findings indicate that preslaughter MH can improve meat quality by regulating protein phosphorylation and acetylation involving energy metabolism in muscle.
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Affiliation(s)
- Bo Zou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Guangjie He
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Dandan Da
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jing Yan
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
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Jun-hui X, Hui-juan C, Bin Z, Hui Y. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle. Food Res Int 2020; 131:108991. [DOI: 10.1016/j.foodres.2020.108991] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/21/2019] [Accepted: 01/06/2020] [Indexed: 12/29/2022]
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15
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Ren C, Hou C, Li Z, Li X, Bai Y, Zhang D. Effects of temperature on protein phosphorylation in postmortem muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:551-559. [PMID: 31587285 DOI: 10.1002/jsfa.10045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/29/2019] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Phosphorylation is one of the most important post-translational modifications. Currently, many postmortem protein phosphorylation studies in muscle have been related to meat quality such as tenderness and color stability. However, the effects of various storage temperatures (25, 15, 4 and -1.5 °C) on the phosphorylation level of protein are poorly understood. Changes in the protein phosphorylation levels in postmortem ovine muscle at various storage temperatures were determined in this study. RESULTS The obtained data showed that pH decline rate was significantly inhibited at -1.5 °C from 12 h to 7 days postmortem (P < 0.05). The ATP consumption rate was higher at 25 °C than that at other three temperatures (P < 0.05). Analysis of the temperature, pH and ATP content revealed that the ATP content was related to the phosphorylation levels of individual protein bands. Phosphorylated myofibrillar and sarcoplasmic proteins, such as myosin binding protein C, troponin T3, myosin light chain 1, glucose-6-phosphate isomerase and pyruvate kinase, were mainly involved in glycolysis and muscle contraction. CONCLUSION The global and specific protein phosphorylation levels can be influenced by the postmortem storage temperature of muscle. Phosphorylation of proteins was correlated with glycolysis and muscle contraction. Certain phosphorylated proteins, such as heat shock proteins, require further study to clarify their effects on meat traits. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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16
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Zhang D, Li H, He Z. Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study evaluated the combined effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl) and calcium ascorbate, on physicochemical and sensory properties of low-sodium Chinese bacon. When KCl replaced 40 % NaCl, it had no significant (P > 0.05) effect on the physicochemical properties but had a certain effect on the sensory score. Using 30 % KCl and with 10 % calcium ascorbate (T2 group) replacing 40 % NaCl had good color score (6.73) and the overall acceptability score (6.90) was the highest in the experimental group. The color score of T2 group was significantly (P < 0.05) higher than that of control group (6.33). However, there was no significant difference (P > 0.05) in the overall acceptability score between the T2 group (6.90) and the control group (7.00). Therefore, a compound salt consisting of KCl and calcium ascorbate can be used in Chinese bacon, leading to sodium content about 40 % reduction.
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Affiliation(s)
- Dong Zhang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
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17
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Sánchez-Macías D, Cevallos-Velastegui L, Nuñez-Valle D, Morales-delaNuez A. First report of postmortem pH evolution and rigor mortis in guinea pigs. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.09.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Zhang L, Li JL, Wang XF, Zhu XD, Gao F, Zhou GH. Attenuating effects of guanidinoacetic acid on preslaughter transport-induced muscle energy expenditure and rapid glycolysis of broilers. Poult Sci 2019; 98:3223-3232. [PMID: 30789221 DOI: 10.3382/ps/pez052] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 01/25/2019] [Indexed: 01/12/2023] Open
Abstract
This study evaluated the effects of dietary guanidinoacetic acid (GAA) supplementation on growth performance, plasma variables, muscle energy status, glycolytic potential, and meat quality of broilers experiencing transport stress during the summer. A total of 320 28-day-old male Arbor Acres broilers were randomly allotted to 3 dietary treatments, including a GAA-free basal control diet (160 birds) and basal diet supplementation with 600 (80 birds) or 1,200 mg/kg (80 birds) GAA for 14 D. On the morning of day 42, after an 8-h fast, the birds fed basal diets were divided into 2 equal groups, and all birds in the 4 groups of 80 birds were transported according to the following protocols: 1) a 0.5-h transport of birds on basal diets (as a lower-stress control group), 2) a 3-h transport of birds on basal diets, and a 3-h transport of birds on basal diets supplemented with either 3) 600 or 4) 1,200 mg/kg GAA. The results revealed that dietary supplementation with GAA at 600 and 1,200 mg/kg for 14 D prior to slaughter did not affect growth performance, carcass traits, and most textural characteristics and chemical composition of the pectoralis major (PM) muscle (P > 0.05). In the GAA-free group, a 3-h transport increased the broiler live weight loss, elevated the plasma corticosterone concentration, decreased the plasma glucose concentration, muscle concentrations of ATP, creatine and energy charge value, increased the muscle AMP concentration and AMP/ATP ratio, and accelerated glycolysis metabolism, which resulted in inferior meat quality (lower pH and higher drip loss, P < 0.05). However, dietary addition of GAA at 1,200 mg/kg increased the mRNA expression of S-adenosyl-l-methionine: N-guanidino-acetate methyltransferase in the liver and creatine transporter in both the liver and PM muscle. It also elevated muscle concentrations of creatine and phosphocreatine (P < 0.05), which helps improve meat quality by ameliorating the 3-h transport-induced muscle energy expenditure and delaying anaerobic glycolysis of broilers.
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Affiliation(s)
- L Zhang
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - J L Li
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - X F Wang
- College of Science, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - X D Zhu
- College of Science, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - F Gao
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - G H Zhou
- College of Animal Science and Technology, Jiangsu Provincial Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Provincial Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Provincial Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
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19
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Huang J, Zhao L, Yang J, Zhang B, Xu X, Chen K, Huang M. The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat. J Food Sci 2019; 84:1054-1059. [PMID: 31042817 DOI: 10.1111/1750-3841.14596] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 01/08/2023]
Abstract
This study was designed to determine the effects of µ/m-calpain on the degradation of cytoskeletal proteins in pectoralis major. Four chickens were slaughtered and the breasts were removed and stored for 12 hr at 4 °C. Each sample was divided into three groups and respectively immersed in control reagent, calpain inhibitor, and caspase inhibitor at 4 °C. The samples were used to evaluate troponin-T and desmin degradation, calpain activity, and myofibril ultrastructure at 12 hr, day 1, day 3, and day 7. Casein zymography revealed that µ-calpain could not be detected in all samples after 12 hr postmortem. The calpain inhibitor inhibited µ/m-calpain activity and reduced troponin-T and desmin degradation during 7 day postmortem. The caspase inhibitor inhibited µ/m-calpain activity and, troponin-T and desmin degradation before day 3 postmortem. The findings suggest that, µ/m-calpain had an effect on cytoskeletal protein degradation after 12 hr postmortem.
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Affiliation(s)
- Jichao Huang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, 210095, China.,Natl. Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Liang Zhao
- Natl. Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Jing Yang
- Natl. Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Baohua Zhang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Xinglian Xu
- Natl. Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Kenjie Chen
- College of Engineering, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Ming Huang
- Natl. Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, China
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20
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Xing T, Gao F, Tume RK, Zhou G, Xu X. Stress Effects on Meat Quality: A Mechanistic Perspective. Compr Rev Food Sci Food Saf 2018; 18:380-401. [PMID: 33336942 DOI: 10.1111/1541-4337.12417] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 10/31/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
Abstract
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress-induced pathways or mediators, including AMP-activated protein kinase-mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Ronald K Tume
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
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21
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Huang JC, Yang J, Huang M, Zhu ZS, Sun XB, Zhang BH, Xu XL, Meng WG, Chen KJ, Xu BC. Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers. Poult Sci 2018; 97:1841-1847. [PMID: 29462466 DOI: 10.3382/ps/pey019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 01/08/2018] [Indexed: 12/31/2022] Open
Abstract
The objective of this study was to determine the effects of shackling and wing flapping on stress, postmortem metabolism, AMP-activated protein kinase (AMPK), and quality of broiler pectoralis major. Before slaughter, a total of 80 Arbor Acres broilers was randomly categorized into 2 replicate pens (40 broilers per pen) and each pen randomly divided into 2 groups (shackling, T; control, C). Corticosterone, creatine kinase, and lactate dehydrogenase were determined on blood plasma parameters. Pectoralis major were removed after evisceration and used for determination of energy metabolism, meat quality, and AMPK phosphorylation. In this study, shackling and wing flapping increased (P < 0.05) plasma corticosterone level, creatine kinase activity, and lactate dehydrogenase activity. Shackling and wing flapping increased (P < 0.05) AMPKα(Thr172) and acetyl-CoA carboxylase (ACC) phosphorylation, followed by rapid glycolysis and accumulation of lactic acid, and leading to a fast pH decline in the initial postmortem meat. Shackling and wing flapping have an adverse effect on final meat quality, which increased (P < 0.05) muscle lightness, drip loss, and cooking loss. The results indicate that antemortem shackling and wing flapping increased stress and AMPKα(Thr172) phosphorylation, which may accelerate glycolysis and lead to a low water-holding capacity of broiler meat.
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Affiliation(s)
- J C Huang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - J Yang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - M Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Z S Zhu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - X B Sun
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - B H Zhang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - W G Meng
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - K J Chen
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - B C Xu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.,The State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat & Food Co., Ltd., Nanjing, 211806, China
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22
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Qian S, Li X, Wang H, Sun Z, Zhang C, Guan W, Blecker C. Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13800] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Shuyi Qian
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 China
| | - Xia Li
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage des Déportés 2 Gembloux B-5030 Belgium
| | - Hang Wang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Zhen Sun
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Chunhui Zhang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 China
| | - Christophe Blecker
- Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage des Déportés 2 Gembloux B-5030 Belgium
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23
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Frizzell KM, Jendral MJ, Maclean IM, Dixon WT, Putman CT. Physicochemical determinants of pH in pectoralis major of three strains of laying hens housed in conventional and furnished cages. Br Poult Sci 2018; 59:286-300. [PMID: 29480030 DOI: 10.1080/00071668.2018.1445198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
1. Post-mortem decline in muscle pH has traditionally been attributed to glycogenolysis-induced lactate accumulation. However, muscle pH ([H+]) is controlled by complex physicochemical relationships encapsulated in the Stewart model of acid-base chemistry and is determined by three system-independent variables - strong ion difference ([SID]), total concentration of weak acids ([Atot]) and partial pressure of CO2 (PCO2). 2. This study investigated these system-independent variables in post-mortem pectoralis major muscles of Shaver White, Lohmann Lite and Lohmann Brown laying hens housed in conventional cages (CC) or furnished cages (FC) and evaluated the model by comparing calculated [H+] with previously measured [H+] values. 3. The model accounted for 99.7% of the variation in muscle [H+]. Differences in [SID] accounted for most or all of the variations in [H+] between strains. Greater PCO2 in FC was counteracted by greater sequestration of strong base cations. The results demonstrate the accuracy and utility of the Stewart model for investigating determinants of meat [H+]. 4. The housing differences identified in this study suggested that hens housed in FC have improved muscle function and overall health due to the increased opportunity for movement. These findings support past studies showing improved animal welfare for hens housed in FC compared to CC. Therefore, the Stewart model has been identified as an accurate method to assess changes in the muscle at a cellular level that affect meat quality that also detect differences in the welfare status of the research subjects.
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Affiliation(s)
- K M Frizzell
- a Faculty of Physical Education and Recreation, University of Alberta , Exercise Biochemistry Laboratory , Edmonton , Canada
| | - M J Jendral
- a Faculty of Physical Education and Recreation, University of Alberta , Exercise Biochemistry Laboratory , Edmonton , Canada.,b Department of Plant and Animal Sciences , Dalhousie University Agricultural Campus , Truro , Canada
| | - I M Maclean
- a Faculty of Physical Education and Recreation, University of Alberta , Exercise Biochemistry Laboratory , Edmonton , Canada
| | - W T Dixon
- c Department of Agriculture, Food and Nutritional Science, Faculty of Agriculture, Life and Environmental Sciences , University of Alberta , Edmonton , Canada
| | - C T Putman
- a Faculty of Physical Education and Recreation, University of Alberta , Exercise Biochemistry Laboratory , Edmonton , Canada.,d Faculty of Medicine & Dentistry , Neuroscience and Mental Health Institute, University of Alberta , Edmonton , Canada
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24
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Li Y, Yu C, Li J, Zhang L, Gao F, Zhou G. Effects of dietary energy sources on early postmortem muscle metabolism of finishing pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1764-1772. [PMID: 28728385 PMCID: PMC5666181 DOI: 10.5713/ajas.17.0090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 04/26/2017] [Accepted: 05/22/2017] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study investigated the effects of different dietary energy sources on early postmortem muscle metabolism of finishing pigs. METHODS Seventy-two barrow (Duroc×Landrace×Yorkshire, DLY) pigs (65.0±2.0 kg) were allotted to three iso-energetic and iso-nitrogenous diets: A (44.1% starch, 5.9% crude fat, and 12.6% neutral detergent fibre [NDF]), B (37.6% starch, 9.5% crude fat, and 15.4% NDF) or C (30.9% starch, 14.3% crude fat, and 17.8% NDF). After the duration of 28-day feeding experiment, 24 pigs (eight per treatment) were slaughtered and the M. longissimus lumborum (LL) samples at 45 min postmortem were collected. RESULTS Compared with diet A, diet C resulted in greater adenosine triphosphate and decreased phosphocreatine (PCr) concentrations, greater activity of creatine kinase and reduced percentage bound activities of hexokinase (HK), and pyruvate kinase (PK) in LL muscles (p<0.05). Moreover, diet C decreased the phosphor-AKT level and increased the hydroxy-hypoxia-inducible factor-1α (HIF-1α) level, as well as decreased the bound protein expressions of HK II, PKM2, and lactate dehydrogenase A (p<0.05). CONCLUSION Diet C with the lowest level of starch and the highest levels of fat and NDF could enhance the PCr utilization and attenuate glycolysis early postmortem in LL muscle of finishing pigs.
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Affiliation(s)
- Yanjiao Li
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- College of Animal Science and Technology, Jiangxi Province Key Laboratory of Animal Nutrition, Jiangxi Agricultural University, Nanchang 330045, China
| | - Changning Yu
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiaolong Li
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Lin Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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25
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Wang X, Li J, Cong J, Chen X, Zhu X, Zhang L, Gao F, Zhou G. Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10310-10316. [PMID: 29110475 DOI: 10.1021/acs.jafc.7b04193] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. However, tissue-specific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis metabolism in skeletal muscles with different fiber types of preslaughter transported broilers during summer. Compared to a 0.5 h transport, a 3 h transport during summer decreased ATP content, increased AMP content and AMP/ATP ratio, and accelerated glycolysis metabolism via the upregulation of glycogen phosphorylase expression accompanied by increased activities of bound glycolytic enzymes (hexokinase, pyruvate kinase, and lactate dehydrogenase) in pectoralis major muscle, which subsequently increased the likelihood of pale, soft, and exudative-like breast meat. On the other hand, a 3 h transport induced only a moderate glycolysis metabolism in tibialis anterior muscle, which did not cause any noticeable changes in the quality traits of the thigh meat.
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Affiliation(s)
- Xiaofei Wang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
- College of Science, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Jiaolong Li
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Jiahui Cong
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Xiangxing Chen
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Xudong Zhu
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
- College of Science, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Lin Zhang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
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Zhai Y, Huang J, Khan IA, Guo Y, Huang M, Zhou G. Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere. J Food Sci 2017; 83:147-152. [PMID: 29178485 DOI: 10.1111/1750-3841.13947] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Accepted: 09/13/2017] [Indexed: 11/27/2022]
Abstract
The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N2 , 100%) and M2 (CO2 /N2 , 30%/70%) at 4 °C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO2 and 70% N2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4 °C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products. PRACTICAL APPLICATION This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.
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Affiliation(s)
- Yang Zhai
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Jichao Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
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Li YJ, Gao T, Li JL, Zhang L, Gao F, Zhou GH. Effects of dietary starch types on early postmortem muscle energy metabolism in finishing pigs. Meat Sci 2017; 133:204-209. [PMID: 28734229 DOI: 10.1016/j.meatsci.2017.07.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 06/21/2017] [Accepted: 07/10/2017] [Indexed: 01/10/2023]
Abstract
This study aimed to investigate the effects of different dietary starch types on early postmortem muscle energy metabolism in finishing pigs. Ninety barrows (68.0±2.0kg) were randomly allotted to three experimental diets with five replicates of six pigs, containing pure waxy maize starch (WMS), nonwaxy maize starch (NMS), and pea starch (PS) (amylose/amylopectin were 0.07, 0.19 and 0.28 respectively). Compared with the WMS diet, pigs fed the PS diet exhibited greater creatine kinase activity, higher adenosine triphosphate and adenosine diphosphate contents, lower phosphocreatine (PCr), adenosine monophosphate and glycogen contents, and lower glycolytic potential (P<0.05). Moreover, the PS diet led to reduced percentage of bound hexokinase activity, decreased level of phosphorylated AKT (P<0.05) and increased level of hypoxia-inducible factor-1α (P<0.05). In conclusion, diet with high amylose content might promote PCr degradation and inhibit the rate of glycolysis, followed by attenuation of early postmortem glycolysis in finishing pigs.
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Affiliation(s)
- Y J Li
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China; College of Animal Science and Technology, Jiangxi Province Key Laboratory of Animal Nutrition, Jiangxi Agricultural University, No.1101 Zhimin Road, Economic and Technological Development District, Nanchang 330045, PR China
| | - T Gao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China
| | - J L Li
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China
| | - L Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China
| | - F Gao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China.
| | - G H Zhou
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, PR China
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Frizzell KM, Lynch E, Rathgeber BM, Dixon WT, Putman CT, Jendral MJ. Effect of housing environment on laying hen meat quality: Assessing Pectoralis major pH, colour and tenderness in three strains of 80-81 week-old layers housed in conventional and furnished cages. Br Poult Sci 2017; 58:50-58. [PMID: 27844496 DOI: 10.1080/00071668.2016.1236364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. Meat quality is affected by factors such as stress, genetic strain and activity and is determined in part by measures of pH, colour and tenderness. In conventional laying hen cages (CC), lack of physical space and inability to perform highly motivated behaviours leads to stress and inactivity. Furnished cages (FCs) permit expression of highly motivated behaviours, but typically house larger group sizes than CC, thereby contributing to social stress. The objective of this study was to evaluate the effects of CC and FC laying hen housing environments and strain differences on meat quality of 80-81-week-old birds. 2. Pectoralis major meat quality was assessed for two flocks of Shaver White (SH), Lohmann Lite (LL) and Lohmann Brown (LB) hens housed in either 5-hen CC or 40-hen FC. Between 80 and 81 weeks, muscle samples were collected from randomly selected hens and analysed for muscle pH, colour and shear force (SF) using established methods. 3. In both flocks, the combined treatment body weights (BWs) were higher for CC than FC hens and the combined strain BWs were higher for LB than LL and SH hens. Flock 1 LB had lower initial and ultimate pH than SH and LL, and greater pH decline than SH. Muscle redness (a*) was higher for CC SH than FC SH in both flocks. Muscle a* was higher for LL than SH and LB in Flock 1, and higher than SH in Flock 2. Housing differences in muscle SF were absent. In CC, SF was higher for SH than LL and LB in Flock 1, and higher than LB in Flock 2. 4. Lack of housing differences suggests that environmental stressors present in both housing systems similarly affected meat quality. Strain differences for muscle pH, a* and SF indicate increased stress experienced by SH and LL hens. The absence of Flock 2 strain differences is consistent with the cannibalism outbreak that occurred in this flock and most severely impacted LB hens.
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Affiliation(s)
- K M Frizzell
- a Exercise Biochemistry Laboratory, Faculty of Physical Education and Recreation , University of Alberta , Edmonton , Canada
| | - E Lynch
- b Department of Plant and Animal Sciences , Dalhousie University Agricultural Campus , Truro , Canada
| | - B M Rathgeber
- b Department of Plant and Animal Sciences , Dalhousie University Agricultural Campus , Truro , Canada
| | - W T Dixon
- c Department of Agriculture, Food and Nutritional Science, Faculty of Agriculture, Life and Environmental Sciences , University of Alberta , Edmonton , Canada
| | - C T Putman
- d Faculty of Medicine & Dentistry ,Neuroscience and Mental Health Institute, University of Alberta , Edmonton , Canada
| | - M J Jendral
- b Department of Plant and Animal Sciences , Dalhousie University Agricultural Campus , Truro , Canada
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29
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Hamano Y, Kurimoto Y. Effects of acetylated wood powder on growth performance, hepatic and muscular free amino acid profiles, and inosine 5'-monophosphate concentration of breast meat in broiler chickens. Br Poult Sci 2016; 57:643-654. [PMID: 27185488 DOI: 10.1080/00071668.2016.1190809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The present study was conducted to determine the effects of acetylated wood powder (AW) as a new feed additive on performance, liver and muscle metabolism of amino acids and fatty acids and nucleotide-related substances of meat in broiler chickens. It was hypothesised that acetic acid desorbed from AW during intestinal digestion affects tissue metabolism. Two-week-old broiler chicks were divided into four groups and fed on diets supplemented with wood powder (30 g/kg) less than 106 µm in diameter, except for controls. The AW was added to diets at 0, 10 and 30 g/kg to replace the non-acetylated wood powder (NAW) for 26 d. Plasma, liver tissue and breast muscle were taken from half of birds at 40 d of age under the fed condition. After the remaining chickens were fasted for 14 h, breast muscle was taken and refrigerated for 24 h. Consumption of wood powder with or without acetyl groups had no effect on growth performance including tissue weights of abdominal fat and breast muscle and plasma metabolites. Feeding AW decreased total free amino acid concentrations in the liver compared to the group only fed on the NAW. This response was dependent mainly on reduced non-essential and glucogenic amino acid concentrations. However, in breast muscle, alterations of free amino acid concentrations were observed only for histidine and tryptophan. In addition, the fatty acid composition of liver and breast muscle was not affected by feeding AW. In breast meat obtained from fasted chickens, the higher level of AW increased the concentration of inosine 5'-monophosphate, a taste-active compound, and in contrast, decreased the subsequent catabolites (inosine and hypoxanthine). However, the concentration of glutamic acid, a taste-active compound, was lowered at this level of AW ingestion. Therefore, this study suggested that feeding AW as a new feed additive regulates ante-mortem amino acid utilisation in the liver and contributes to retard post-mortem degradation of inosine 5'-monophosphate as a taste-active compound in chicken meat.
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Affiliation(s)
- Y Hamano
- a Laboratory of Animal Nutrition, Field Education and Science Center, Faculty of Bioresource Sciences , Akita Prefectural University , Ohgata , Akita , Japan
| | - Y Kurimoto
- b Institute of Wood Technology , Akita Prefectural University , Noshiro , Akita , Japan
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Huang JC, Yang J, Huang F, Huang M, Chen KJ, Xu XL, Zhou GH. Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Poult Sci 2016; 95:2455-63. [PMID: 27433017 DOI: 10.3382/ps/pew206] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to determine the effects of fast pH decline during the early postmortem period on calpain activity and the degradation of cytoskeletal proteins in broilers. Eighty broilers were randomly categorized into two groups: physical restraint (PR) and free struggle (FS). M. pectoralis major (PM) was used for determination of calpain activity, shear value, ultrastructure of myofibrils, and the degradation of desmin, titin, nebulin, and troponin-T. The pH (6.05) of FS group is significantly low than PR group (6.38) at 0.3 h postmortem. Fast pH decline during the early postmortem period led to a decrease of μ/m-calpain activities at 0.3 and 3 h postmortem (P < 0.05), but did not affect the ultimate μ/m-calpain activity. An initial fast decrease in pH increased the degradation of desmin, titin, nebulin, and increased the 30 kDa degradation fragments of troponin-T. Therefore, the fast pH decline during the early postmortem period decreased the μ/m-calpain activity and increased the degradation of cytoskeletal proteins in broiler muscle. It is possible that the fast pH decline experienced an earlier activation of calpains that resulted in earlier protein degradation and ultimately lower shear force.
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Affiliation(s)
- J C Huang
- Department of Engineering, Nanjing Agricultural University, Nanjing 210095, China Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - J Yang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - F Huang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - M Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - K J Chen
- Department of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - G H Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Li X, Feng F, Gao R, Wang L, Qian Y, Li C, Zhou G. Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3148-3156. [PMID: 26459572 DOI: 10.1002/jsfa.7493] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Revised: 10/05/2015] [Accepted: 10/05/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Pale, soft and exudative (PSE) meat is a quality problem that causes a large economic loss to the pork industry. In the present work, near infrared (NIR) quantification and identification methods were used to investigate the feasibility of differentiating potential PSE meat from normal meat. RESULTS NIR quantification models were developed to estimate meat pH and colour attributes (L*, a*, b*). Promising results were reported for prediction of muscle pH (R(2) CV = 70.10%, RPDCV = 1.83) and L* (R(2) CV = 77.18%, RPDCV = 1.91), but it is still hard to promote to practical application at this level. The Factorisation Method applied to NIR spectra could differentiate potential PSE meat from normal meat at 3 h post-mortem. Correlation analysis showed significant relationship between NIR data and LF-NMR T2 components that were indicative of water distribution and mobility in muscle. PSE meat had unconventionally faster energy metabolism than normal meat, which caused greater water mobility. CONCLUSION NIR spectra coupled with the Factorisation Method could be a promising technology to identify potential PSE meat. The difference in the intensity of H2 O absorbance peaks between PSE and normal meat might be the basis of this identification method. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Xiao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Fang Feng
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Runze Gao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Lu Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Ye Qian
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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Hamano Y. Alteration of fatty acid profile and nucleotide-related substances in post-mortem breast meat of α-lipoic acid-fed broiler chickens. Br Poult Sci 2016; 57:501-14. [PMID: 27138100 DOI: 10.1080/00071668.2016.1184227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The present study was conducted to determine the effects of α-lipoic acid supplementation on post-mortem changes in the fatty acid profile and concentrations of nucleotide-related substances, especially those of a taste-active compound, inosine 5'-monophosphate, in chicken meat. Mixed-sex broiler chicks aged 14 d were divided into three groups of 16 birds each and were fed on diets supplemented with α-lipoic acid at levels of 0, 100 or 200 mg/kg for 4 weeks. Blood and breast muscle samples were taken at 42 d of age under the fed condition and then after fasting for 18 h. The breast muscle obtained from fasted chickens was subsequently refrigerated at 2°C for one and 3 d. α-Lipoic acid supplementation did not affect any plasma metabolite concentration independently of feeding condition, while a slight increase in plasma glucose concentration was shown with both administration levels of α-lipoic acid. In early post-mortem breast muscle under the fed condition, α-lipoic acid had no effect on concentrations of fatty acids or nucleotides of ATP, ADP, and AMP. In post-mortem breast tissues obtained from fasted chickens, total fatty acid concentrations were markedly increased by α-lipoic acid feeding at 200 mg/kg irrespective of length of refrigeration. This effect was dependent on stearic acid, oleic acid, linoleic acid and linolenic acid. However, among fatty acids, the only predominantly increased unsaturated fatty acid was oleic acid. Dietary supplementation with α-lipoic acid at 200 mg/kg increased the inosine 5'-monophosphate concentration in breast meat and, in contrast, reduced the subsequent catabolites, inosine and xanthine, regardless of the length of refrigeration. Therefore, the present study suggests that α-lipoic acid administration altered the fatty acid profile and improved meat quality by increasing taste-active substances in the post-mortem meat obtained from fasted chickens.
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Affiliation(s)
- Y Hamano
- a Laboratory of Animal Nutrition, Field Education and Science Centre, Faculty of Bioresource Sciences , Akita Prefectural University , Akita , Japan
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Kim HW, Yan FF, Hu JY, Cheng HW, Kim YHB. Effects of probiotics feeding on meat quality of chicken breast during postmortem storage. Poult Sci 2016; 95:1457-64. [PMID: 26944974 DOI: 10.3382/ps/pew055] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Accepted: 01/20/2016] [Indexed: 11/20/2022] Open
Abstract
This study evaluated the effects of dietary probiotic supplement and postmortem storage on meat quality of chicken breast during retail display. A total of 35 birds were randomly obtained from 3 feeding groups (control without probiotic supplement, 250 ppm Sporulin, and 500 ppm PoultryStar). The probiotic supplement had no influence on feed conversion ratio and body weight gain, as well as body weight at 29 and 44 d (P > 0.05). After slaughter, each side of the breast muscles (M. Pectoralis major) was assigned to either one d or 5 d of postmortem storage. Probiotic supplement had no influence on the rate of pH decline of chicken breast muscles during the initial 6 h postmortem (P > 0.05). No interactions between probiotic supplement and postmortem storage on meat quality were found (P > 0.05). Postmortem storage decreased drip loss from 25.30 to 18.05% (P < 0.05). Probiotics-fed chicken groups, particularly PoultryStar treatment, had a higher myofibrillar fragmentation index than the control group (P < 0.05). However, shear force values were not affected by the probiotic treatments. Decreases in color and lipid stabilities of breast muscles were found during display (P < 0.05), but were not affected by the probiotic supplement (P > 0.05). Our result suggests that probiotic supplement had no adverse impacts on proteolysis and oxidative changes during 5 d postmortem display storage.
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Affiliation(s)
- H W Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 915 W. State Street, West Lafayette, IN 47907
| | - F F Yan
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907
| | - J Y Hu
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907
| | - H W Cheng
- Livestock Behavior Research Unit, USDA-Agricultural Research Service, West Lafayette, IN 47907
| | - Y H B Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 915 W. State Street, West Lafayette, IN 47907
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Geldenhuys G, Muller N, Frylinck L, Hoffman LC. Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:271-279. [PMID: 25641020 DOI: 10.1002/jsfa.7090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Baseline research on the toughness of Egyptian goose meat is required. This study therefore investigates the post mortem pH and temperature decline (15 min-4 h 15 min post mortem) in the pectoralis muscle (breast portion) of this gamebird species. It also explores the enzyme activity of the Ca(2+)-dependent protease (calpain system) and the lysosomal cathepsins during the rigor mortis period. RESULTS No differences were found for any of the variables between genders. The pH decline in the pectoralis muscle occurs quite rapidly (c = -0.806; ultimate pH ∼ 5.86) compared with other species and it is speculated that the high rigor temperature (>20 °C) may contribute to the increased toughness. No calpain I was found in Egyptian goose meat and the µ/m-calpain activity remained constant during the rigor period, while a decrease in calpastatin activity was observed. The cathepsin B, B & L and H activity increased over the rigor period. CONCLUSION Further research into the connective tissue content and myofibrillar breakdown during aging is required in order to know if the proteolytic enzymes do in actual fact contribute to tenderisation.
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Affiliation(s)
- Greta Geldenhuys
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, (Stellenbosch) 7602, South Africa
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, (Stellenbosch) 7602, South Africa
| | - Nina Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, (Stellenbosch) 7602, South Africa
| | - Lorinda Frylinck
- Animal Production Institute, Agricultural Research Council of South Africa (ARC-API), Private Bag X2, Irene 0062, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, (Stellenbosch) 7602, South Africa
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Jiang N, Xing T, Han M, Deng S, Xu X. Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer. Anim Sci J 2015; 87:718-28. [PMID: 26712455 DOI: 10.1111/asj.12467] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 04/07/2015] [Accepted: 04/27/2015] [Indexed: 11/29/2022]
Abstract
Effects of water-misting sprays with forced ventilation on post mortem glycolysis, adenosine monophosphate-activated protein kinase (AMPK) and meat quality of broilers after transport during summer were investigated in the present paper. A total of 105 mixed-sex Arbor Acres broilers were divided into three treatment groups: (i) 45 min transport without rest (T); (ii) 45 min transport with 1 h rest (TR); and (iii) 45 min transport with 15 min water-misting sprays with forced ventilation and 45 min rest (TWFR). Each treatment consisted of five replicates with seven birds each. The results indicated that the water-misting sprays with forced ventilation could mitigate the stress caused by transport under high temperature conditions during summer, which reduced the energy depletion in post mortem Pectoralis major (PM) muscle. This resulted in a higher energy status compared to the T group, which would decrease the expression of phosphorylation of AMPK (p-AMPK). Furthermore, decreased the expression of p-AMPK then slowed down the rate of glycolysis in post mortem PM muscle during the early post mortem period, which in turn lessened the negative effects caused by transport on meat quality. In conclusion, water-misting sprays with forced ventilation may be a better method to control the incidence of the pale, soft and exudative meat in broilers.
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Affiliation(s)
- Nannan Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Shaolin Deng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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36
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Li X, Fang T, Zong M, Shi X, Xu X, Dai C, Li C, Zhou G. Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10287-10294. [PMID: 26549830 DOI: 10.1021/acs.jafc.5b03997] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effect of season on phosphorylation of myofibrillar proteins and meat quality of pork longissimus muscles was investigated. Muscle samples were obtained from 40 pork carcasses (10 for each season) at 45 min and 3 and 9 h post-mortem. Myofibrillar proteins were extracted, separated by SDS-PAGE, quantified by phosphor-specific staining, and finally identified by LC-MS/MS. Muscle pH, glycogen, and ATP were measured, and pale, soft, and exudative (PSE) meat was identified by pH value at 45 min post-mortem. A total of 23 bands were detected on SDS-PAGE gels. The phosphorylation levels of bands did not differ between PSE and normal meat. However, the phosphorylation levels of 22 bands were significantly changed by season. Nine of them showed different changes from 45 min to 9 h post-mortem, which were identified to be involved in energy metabolism and sarcomere contraction. Correlation analysis indicated the regulatory progress of these proteins during rigor mortis. These observations contribute to a better understanding of the biochemical processes for the conversion of muscle to meat varying with season.
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Affiliation(s)
- Xiao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Tian Fang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Menghuan Zong
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Xiaoqin Shi
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
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37
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Zhang X, Wang H, Li N, Li M, Xu X. High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.039] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Zhang X, Wang H, Li M, Wu N, Xu X. Near-Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12611] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Xinxiao Zhang
- Key Laboratory of Animal Products Processing; College of Food Science and Technology; Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Huhu Wang
- Key Laboratory of Animal Products Processing; College of Food Science and Technology; Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Ming Li
- Key Laboratory of Animal Products Processing; College of Food Science and Technology; Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Na Wu
- Key Laboratory of Animal Products Processing; College of Food Science and Technology; Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing; College of Food Science and Technology; Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
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39
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Xing T, Xu X, Jiang N, Deng S. Effect of transportation and pre‐slaughter water shower spray with resting on AMP‐activated protein kinase, glycolysis and meat quality of broilers during summer. Anim Sci J 2015; 87:299-307. [DOI: 10.1111/asj.12426] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 02/02/2015] [Accepted: 02/20/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Tong Xing
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - Nannan Jiang
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - ShaoLin Deng
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
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40
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Gümüş A, Gümüş B, Özer E, Yücetaş E, Yücetaş U, Düz E, Sarı S, Koldaş M. Evaluation of the Postmortem Glucose and Glycogen Levels in Hepatic, Renal, Muscle, and Brain Tissues: Is It Possible to Estimate Postmortem Interval Using These Parameters? J Forensic Sci 2015; 61 Suppl 1:S144-9. [DOI: 10.1111/1556-4029.12937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Revised: 02/06/2015] [Accepted: 02/12/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Alper Gümüş
- Haseki Training and Research Hospital; Medical Biochemistry Laboratory; Millet Street Istanbul 34096 Turkey
| | - Burak Gümüş
- Turkey Forensic Medicine Institution; Kastamonu Office; Kastamonu Turkey
| | - Erdal Özer
- Forensic Medicine Department; Karadeniz Technical University; Trabzon Turkey
| | - Esma Yücetaş
- Haseki Training and Research Hospital; Medical Biochemistry Laboratory; Millet Street Istanbul 34096 Turkey
| | - Uğur Yücetaş
- Urology Department; Istanbul Training and Research Hospital; Istanbul Turkey
| | - Emin Düz
- Haseki Training and Research Hospital; Medical Biochemistry Laboratory; Millet Street Istanbul 34096 Turkey
| | - Soner Sarı
- Haseki Training and Research Hospital; Medical Biochemistry Laboratory; Millet Street Istanbul 34096 Turkey
| | - Macit Koldaş
- Haseki Training and Research Hospital; Medical Biochemistry Laboratory; Millet Street Istanbul 34096 Turkey
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41
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Huang JC, Huang M, Wang P, Zhao L, Xu XL, Zhou GH, Sun JX. Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle1. J Anim Sci 2014; 92:5749-56. [DOI: 10.2527/jas.2014-8195] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- J. C. Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - M. Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - P. Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - L. Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X. L. Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - G. H. Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - J. X. Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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42
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Xing T, Xu XL, Zhou GH, Wang P, Jiang NN. The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality. J Anim Sci 2014; 93:62-70. [PMID: 25403192 DOI: 10.2527/jas.2014-7831] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality, and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into 5 treatments: unstressed control, 0.5 h, 1 h, 2 h, and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except the control group) were transported according to a designed protocol. With the extension of transport time, the activities of plasma creatine kinase (CK) and lactate dehydrogenase (LDH) gradually increased. The content of heat shock protein 70 (Hsp70) did not change significantly during 0.5 h transport compared to the control group, but was significantly higher (P < 0.05) at 1 h or more of transport time. Also, transport times of 2 h or more resulted in a death rate of 20%-33% of broilers. We found that the breast meat in the 0.5 h transport group had significantly (P < 0.05) higher L* values, drip loss, cooking loss, AMP/ATP ratio, and phosphorylation of AMP-activated protein kinase (p-AMPK). In addition, pH24h was lower compared to the control group, increasing the likelihood of pale, soft, and exudative (PSE)-like meat. However, no significant variations were found in meat color, drip loss, or cooking loss in other transport groups compared to the control group under the condition of this study. Muscle glycogen content decreased with time of transportation. There were significant correlations among p-AMPK and meat quality (P < 0.05). These results indicate that preslaughter transport during summer may cause severe physiological and biochemical changes of broilers. Further investigations studying the deeper relationship between biological indicators and meat quality according to the similar transport conditions would provide a better understanding of the effect of transport duration on meat quality.
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Affiliation(s)
- T Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - G H Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - P Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - N N Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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43
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Huang J, Huang M, Yang J, Wang P, Xu X, Zhou G. The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures. Poult Sci 2014; 93:2087-95. [DOI: 10.3382/ps.2013-03248] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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44
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Alnahhas N, Berri C, Boulay M, Baéza E, Jégo Y, Baumard Y, Chabault M, Le Bihan-Duval E. Selecting broiler chickens for ultimate pH of breast muscle: analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits. J Anim Sci 2014; 92:3816-24. [PMID: 25006074 DOI: 10.2527/jas.2014-7597] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Genetic parameters for ultimate pH of pectoralis major muscle (PM-pHu) and sartorius muscle (SART-pHu); color parameters L*, a*, b*; logarithm of drip loss (LogDL) of pectoralis major (PM) muscle; breast meat yield (BMY); thigh and drumstick yield (TY); abdominal fat percentage (AFP); and BW at 6 wk (BW6) were estimated in 2 lines of broiler chickens divergently selected for PM-pHu. Effects of selection on all the previous traits and on glycolytic potential, pectoralis major muscle pH at 15 min postmortem, curing-cooking yield (CCY), cooking loss (CL), and Warner-Bratzler shear force (WBSF) of the PM muscle were also analyzed after 5 generations. Strong genetic determinism of PM-pHu was observed, with estimated h(2) of 0.57 ± 0.02. There was a significant positive genetic correlation (rg) between PM-pHu and SART-pHu (0.54 ± 0.04), indicating that selection had a general rather than a specific effect on energy storage in skeletal muscles. The h(2) estimates of L*, a*, and b* parameters were 0.58 ± 0.02, 0.39 ± 0.02, and 0.48 ± 0.02, respectively. Heritability estimates for TY, BMY, and AFP were 0.39 ± 0.04, 0.52 ± 0.01, and 0.71 ± 0.02, respectively. Our results indicated different genetic control of LogDL and L* of the meat between the 2 lines; these traits had a strong rg with PM-pHu in the line selected for low ultimate pH (pHu) value (pHu-; -0.80 and -0.71, respectively), which was not observed in the line selected for high pHu value (pHu+; -0.04 and -0.29, respectively). A significant positive rg (0.21 ± 0.04) was observed between PM-pHu and BMY but not between PM-pHu and BW6, AFP, or TY. Significant phenotypic differences were observed after 5 generations of selection between the 2 lines. The mean differences (P < 0.001) in pHu between the 2 lines were 0.42 and 0.21 pH units in the breast and thigh muscle, respectively. Breast meat in the pHu+ line exhibited lower L* (-5 units; P < 0.001), a* (-0.22 units; P < 0.001), b* (-1.53 units; P < 0.001), and drip loss (-1.6 units; P < 0.001) than in the pHu- line. Breast meat of the pHu+ line was also characterized by greater CCY (+6.1 units; P < 0.001), lower CL (-1.66 units; P < 0.01), and lower WBSF after cooking (-5.1 units; P < 0.001) compared to the pHu- line. This study highlighted that selection based on pHu can be effective in improving the processing ability of breast meat and reducing the incidence of meat quality defects without affecting chicken growth performance.
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Affiliation(s)
- N Alnahhas
- INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
| | - C Berri
- INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
| | - M Boulay
- SYSAAF, Centre INRA de Tours, F-37380 Nouzilly, France
| | - E Baéza
- INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
| | - Y Jégo
- Hubbard, La Pouhardière, F-35220 Chateaubourg, France
| | - Y Baumard
- INRA, UE1295 Pôle d'Expérimentation Avicole de Tours, F-37380 Nouzilly, France
| | - M Chabault
- INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
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45
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Duan Y, Fu W, Wang S, Ni Y, Zhao R. Effects of tonic immobility (TI) and corticosterone (CORT) on energy status and protein metabolism in pectoralis major muscle of broiler chickens. Comp Biochem Physiol A Mol Integr Physiol 2013; 169:90-5. [PMID: 24389091 DOI: 10.1016/j.cbpa.2013.12.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2013] [Revised: 12/16/2013] [Accepted: 12/25/2013] [Indexed: 11/16/2022]
Abstract
Tonic immobility (TI), which can be divided into short (STI) or long (LTI) duration, is a character related to fear. Our previous study has demonstrated LTI phenotype and chronic corticosterone (CORT) administration retarded growth of breast muscle in broiler chickens. In order to investigate the mechanism behind the negative effects of LTI and CORT on growth, the level of mRNA transcription of several key genes linked to energy and protein metabolism was measured in muscle. LTI broilers showed lower levels of ATP, energy charge (EC) (p<0.01), and lower muscle glycogen content (p<0.05) but higher level of ADP (p = 0.08) than STI birds. CORT treatment elevated EC level (p<0.05) and reduced liver glycogen content (p<0.05). Real-time PCR results showed that STI chickens had higher mRNA expression of PPAR α (p = 0.06) and AMPK α (p = 0.09) than LTI. CORT significantly down-regulated α-enolase mRNA expression in breast muscle compared to control (p<0.05). Neither TI nor CORT altered gene expression in Akt/mTOR/p70s6k cascade pathway in muscle (p > 0.05). However, western blot results showed that LTI chickens exhibited higher protein content of total Akt (p = 0.05) and phosphorylated Akt (p = 0.06) than STI. CORT treatment decreased the total protein content of Akt (p = 0.09) and p70s6k (p = 0.08). These results suggest that the retardation of muscle growth by LTI and chronic CORT administration parallels a strong alternation in energy status but slight changes of Akt/mTOR/p70s6k cascade, indicating that a decrease in muscle growth induced by LTI and CORT might not be mediated through mTOR-dependent signaling pathways.
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Affiliation(s)
- Yujing Duan
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenyan Fu
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Song Wang
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yingdong Ni
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
| | - Ruqian Zhao
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
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