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Kim DH, Lee B, Lee J, Bohrer BM, Choi YM, Lee K. Effects of a myostatin mutation in Japanese quail (Coturnix japonica) on the physicochemical and histochemical characteristics of the pectoralis major muscle. Front Physiol 2023; 14:1172884. [PMID: 37064889 PMCID: PMC10097996 DOI: 10.3389/fphys.2023.1172884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 03/22/2023] [Indexed: 04/01/2023] Open
Abstract
The aim of this study was to compare the carcass, meat quality, and histochemical characteristics of pectoralis major (PM) muscle between wild type (WT) and myostatin (Mstn) homozygous mutant (HO) quail lines. The HO quail line exhibited significantly heavier body weight (HO vs. WT, 115.7 g vs. 106.2 g, approximately 110%) and PM muscle weight (HO vs. WT, 18.0 g vs. 15.2 g, approximately 120%) compared to the WT (p < 0.001). However, the two groups had similar traits (pH, redness, yellowness, and drip loss) for meat quality, although slightly higher lightness and cooking loss were observed in the mutant quail (103% and 141%, respectively, p < 0.05). For histochemical traits of PM muscle, Mstn mutant quail exhibited lower type IIA and higher type IIB percentage in the deep region than WT quail (p < 0.05), indicating a fiber conversion from the type IIA to IIB. However, the two quail lines had comparable histochemical traits in the superficial region (p > 0.05). These data suggest that Mstn mutation greatly increases muscle mass without significantly affecting meat quality.
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Affiliation(s)
- Dong-Hwan Kim
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Boin Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
- Department of Animal Science and Biotechnology, Kyungpook National University, Sangju, Republic of Korea
| | - Joonbum Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Benjamin M. Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Young Min Choi
- Department of Animal Science and Biotechnology, Kyungpook National University, Sangju, Republic of Korea
- *Correspondence: Young Min Choi, ; Kichoon Lee,
| | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
- *Correspondence: Young Min Choi, ; Kichoon Lee,
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Association of Serum Glucose, Serotonin, Aspartate Aminotransferase, and Calcium Levels with Meat Quality and Palatability Characteristics of Broiler Pectoralis Major Muscle. Animals (Basel) 2022; 12:ani12121567. [PMID: 35739904 PMCID: PMC9219423 DOI: 10.3390/ani12121567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 11/25/2022] Open
Abstract
This study investigated the correlations between apoptosis-related blood biochemical parameters measured at exsanguination and the meat and sensory quality characteristics of broiler pectoralis major muscle. The concentration of serotonin showed a positive correlation with aspartate aminotransferase (AST) activity (p < 0.001) and a negative correlation with calcium content (p < 0.01). All serum parameters showed relationships with muscle pH at 15 min and/or 24 h postmortem (p < 0.05). Serum AST activity, which had a negative correlation with calcium content (p < 0.01), was positively related with muscle pH and negatively correlated with Warner−Bratzler shear force values (WBS, p < 0.05). Principal component analysis results revealed the associations between AST activity and meat quality traits, including pH24h, lightness, and WBS. Furthermore, cooked breast with higher AST activity and lower calcium level tended to exhibit higher scores of tenderness and overall acceptability than that with lower AST activity and higher calcium level (p < 0.05).
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Lee B, Kim JY, Choi YM. Associations of Apoptotic and Anti-Apoptotic Factors with Beef Quality, Histochemical Characteristics, and Palatability of Hanwoo Longissimus thoracis Muscle. Animals (Basel) 2022; 12:ani12040467. [PMID: 35203175 PMCID: PMC8868170 DOI: 10.3390/ani12040467] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/04/2022] [Accepted: 02/12/2022] [Indexed: 01/27/2023] Open
Abstract
This study compared the meat quality, histochemical traits, palatability, and expression levels of apoptotic (cytochrome c and caspases) and anti-apoptotic (small heat shock proteins) factors at 45 min and 24 h post-mortem of Hanwoo Longissimus thoracis muscles in groups categorized by Warner-Bratzler shear force (WBS) values to investigate the association between beef tenderness variation and apoptosis-related molecules. There were no differences in marbling scores, meat quality traits, or histochemical characteristics among the WBS groups (p > 0.05) indicating no significant effect on the tenderness variation in the current study. On the other hand, the low group exhibited higher levels of apoptotic and anti-apoptotic factors (except for αβ-crystallin) at 45 min post-mortem compared to the high WBS group, resulting in higher scores of tenderness attributes (p < 0.05). However, the level of αβ-crystallin at 45 min post-mortem was lower in the low and medium WBS groups compared to the high WBS group (p < 0.0106). At 24 h post-mortem, no significant differences were observed in the expression levels of apoptosis-related factors among the WBS groups (p > 0.05) except for heat shock protein 27 (p < 0.05).
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