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Kostusiak P, Slósarz J, Gołębiewski M, Grodkowski G, Puppel K. Polymorphism of Genes and Their Impact on Beef Quality. Curr Issues Mol Biol 2023; 45:4749-4762. [PMID: 37367051 DOI: 10.3390/cimb45060302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/28/2023] Open
Abstract
The single-nucleotide polymorphism (SNP) form of genes is a valuable source of information regarding their suitability for use as specific markers of desirable traits in beef cattle breeding. For several decades, breeding work focused on improving production efficiency through optimizing the feed conversion ratio and improving daily gains and meat quality. Many research teams previously undertook research work on single-nucleotide polymorphism in myostatin (MSTN), thyroglobulin (TG), calpain (CAPN), and calpastatin (CAST) proteins. The literature review focuses on the most frequently addressed issues concerning these genes in beef cattle production and points to a number of relevant studies on the genes' polymorphic forms. The four genes presented are worth considering during breeding work as a set of genes that can positively influence productivity and production quality.
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Affiliation(s)
- Piotr Kostusiak
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Jan Slósarz
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Gołębiewski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Grzegorz Grodkowski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
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Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness. Animals (Basel) 2022; 12:ani12212976. [PMID: 36359100 PMCID: PMC9654910 DOI: 10.3390/ani12212976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary A bibliometric analysis was carried out to know the evolution of research on genes associated with meat tenderness, of interest for the development of selection programs. Since 1993, studies have been limited to a few researchers in high-income countries due to the costs associated with the techniques. The main findings showed that the scientific production had a discontinuous growth because science experienced a significant change since approximately 2010. Marker-assisted selection was widely used, evaluating mainly CAPN (calpain) and CAST (calpastatin) genes for their contribution to meat tenderness, especially in cattle. However, the effects are small; therefore, genomic selection was implemented by genotyping thousands of single nucleotide polymorphisms (SNPs) for further explanation of genetic variation. The results shown are important for scholars to identify emerging methodologies and gaps in the literature and to know who the prolific authors and institutions in the field for possible collaborations, etc., are. Abstract Tenderness is one of the main characteristics of meat because it determines its price and acceptability. This is the first bibliometric study on the trend of research on the role of genes in meat tenderness. A total of 175 original and English-language articles published up to 2021 were retrieved from Scopus. The bibliometric analysis was carried out with VOSviewer (version 1.6.18, Eck and Waltman, Leiden, Netherlands) and complemented with the Analyze search results service from Scopus. Erroneous and duplicate data were eliminated, and incomplete information was added to standardize the results. Scientific production was evaluated by means of quantity, quality and structure indicators. As a first glance, 8.816% of authors have published more than 50% of papers mainly related to genes encoding the calpain (CAPN)-calpastatin (CAST) system and single nucleotide polymorphisms (SNPs). Among other findings, a strong link was found between the contribution of the main countries (led by the United States with) and their institutions (led by the USDA Agricultural Research Service with) to their gross domestic product. Most studies on the topic are published in the Journal of Animal Science, and other journals with high impact according to the number of citations and different metrics. Finally, when evaluating the most cited articles, the occurrence and association of the main keywords, it was confirmed that research is focused on the role of CAPN and CAST genes and of SNPs in beef tenderness. The change in science was emphasized; although marker-assisted selection is still used, genes have an infinitesimal effect on complex traits. Therefore, since about 2010, new research groups adopted genomic selection to evaluate dense panels of SNPs and better explain genetic variation in meat tenderness.
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Yuan Z, Ge L, Zhang W, Lv X, Wang S, Cao X, Sun W. Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data. Foods 2022; 11:foods11081068. [PMID: 35454655 PMCID: PMC9025809 DOI: 10.3390/foods11081068] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/29/2022] [Accepted: 04/04/2022] [Indexed: 01/27/2023] Open
Abstract
Tenderness is an important indicator of meat quality. Novel isoforms associated with meat tenderness and the role of the CCCTC-binding factor (CTCF) in regulating alternative splicing to produce isoforms in sheep are largely unknown. The current project studied six sheep from two crossbred populations (Dorper × Hu × Hu, DHH and Dorper × Dorper × Hu, DDH) with divergent meat tenderness. Pooled Iso-seq data were used to annotate the sheep genomes. Then, the updated genome annotation and six RNA-seq data were combined to identify differentially expressed isoforms (DEIs) in muscles between DHH and DDH. These data were also combined with peaks detected from CTCF ChIP-seq data to investigate the regulatory role of CTCF for the alternative splicing. As a result, a total of 624 DEIs were identified between DDH and DHH. For example, isoform 7.524.18 transcribed from CAPN3 may be associated with meat tenderness. In addition, a total of 86 genes were overlapped between genes with transcribed DEIs and genes in differential peaks identified by CTCF ChIP-seq. Among these overlapped genes, ANKRD23 produces different isoforms which may be regulated by CTCF via methylation. As preliminary research, our results identified novel isoforms associated with meat tenderness and revealed the possible regulating mechanisms of alternative splicing to produce isoforms.
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Affiliation(s)
- Zehu Yuan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, China
| | - Ling Ge
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225000, China
| | - Weibo Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225000, China
| | - Xiaoyang Lv
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, China
| | - Shanhe Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225000, China
| | - Xiukai Cao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, China
| | - Wei Sun
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225000, China
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Cafferky J, Hamill RM, Allen P, O'Doherty JV, Cromie A, Sweeney T. Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers. Foods 2019; 8:foods8050173. [PMID: 31117235 PMCID: PMC6560408 DOI: 10.3390/foods8050173] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.
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Affiliation(s)
- Jamie Cafferky
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland.
- School of Veterinary Medicine, University College Dublin, Belfield, 4 Dublin, Ireland.
| | - Ruth M Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland.
| | - Paul Allen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland.
| | - John V O'Doherty
- School of Agriculture & Food Science, University College Dublin, Belfield, 4 Dublin, Ireland.
| | - Andrew Cromie
- Irish Cattle Breeding Federation, Shinagh House, Bandon, P72 X050 Co. Cork, Ireland.
| | - Torres Sweeney
- School of Veterinary Medicine, University College Dublin, Belfield, 4 Dublin, Ireland.
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5
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Zhu Y, Zhou P, Zhang L, Li J, Gao F, Zhou G. Effects of dietary crude protein levels and cysteamine supplementation on meat quality and related indices of finishing pigs. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2016-0095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this study was to investigate the effects of dietary crude protein levels and cysteamine (CS) supplementation on meat quality and related indices in longissimus dorsi muscle of finishing pigs. One hundred and twenty barrows were randomly allocated to a 2 × 2 factorial arrangement with five replicates of six pigs each. The primary variations were crude protein levels (14% or 10%) and CS supplemental levels (0 or 140 mg kg−1). After 41 d, 10 pigs per treatment were slaughtered. The results showed that low-protein level diets (LPDs) decreased Warner–Bratzler shear force (P < 0.01) and increased the content of intramuscular fat (P < 0.01). The mRNA expressions of lipogenic genes were up-regulated (P < 0.01), and the mRNA expressions of lipolytic genes were down-regulated (P < 0.01) in pigs fed LPD. LPDs increased the mRNA expressions of μ-calpain, and decreased the mRNA expression of calpastatin (P < 0.01). In addition, CS supplementation increased the mRNA expression of μ-calpain (P < 0.01). In conclusion, LPD improved the meat quality probably through regulating the lipogenesis, lipolysis, and the proteolysis process in muscle. The CS supplementation did not affect the meat quality of finishing pigs. Moreover, no significant interaction between dietary protein levels and CS supplementation for the meat quality of finishing pigs was observed.
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Affiliation(s)
- Y.P. Zhu
- 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, People’s Republic of China
- 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, People’s Republic of China
| | - P. 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, People’s Republic of China
- 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, People’s Republic of 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, Nanjing 210095, People’s Republic of China
- 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, People’s Republic of 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, Nanjing 210095, People’s Republic of China
- 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, People’s Republic of 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, Nanjing 210095, People’s Republic of China
- 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, People’s Republic of 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, Nanjing 210095, People’s Republic of China
- 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, People’s Republic of China
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Characterization of the Goose CAPN3 Gene and its Expression Pattern in Muscle Tissues of Sichuan White Geese at Different Growth Stages. J Poult Sci 2018; 55:172-181. [PMID: 32055171 PMCID: PMC6756500 DOI: 10.2141/jpsa.0170150] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 12/01/2017] [Indexed: 02/01/2023] Open
Abstract
Calpain 3 (CAPN3), also known as p94, is associated with multiple production traits in domestic animals. However, the molecular characteristics of the CAPN3 gene and its expression profile in goose tissues have not been reported. In this study, CAPN3 cDNA of the Sichuan white goose was cloned, sequenced, and characterized. The CAPN3 full-length cDNA sequence consists of a 2,316-bp coding sequence (CDS) that encodes 771 amino acids with a molecular mass of 89,019 kDa. The protein was predicted to have no signal peptide, but several N-glycosylation, O-glycosylation, and phosphorylation sites. The secondary structure of CAPN3 was predicted to be 38.65% α-helical. Sequence alignment showed that CAPN3 of Sichuan white goose shared more than 90% amino acid sequence similarity with those of Japanese quail, turkey, helmeted guineafowl, duck, pigeon, and chicken. Phylogenetic tree analysis showed that goose CAPN3 has a close genetic relationship and small evolutionary distance with those of the birds. qRT-PCR analysis showed that in 15-day-old animals, the expression level of CAPN3 was significantly higher in breast muscle than in thigh tissues. These results serve as a foundation for further investigations of the function of the goose CAPN3 gene.
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7
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Wang W, Yang YB, Ma XY, Yu XL, Hwang I. Changes in calpain and caspase gene expression at the mRNA level during bovine muscle satellite cell myogenesis and the correlation between the cell model and the muscle tissue. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2017. [DOI: 10.1134/s1068162017030177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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An eccentric calpain, CAPN3/p94/calpain-3. Biochimie 2016; 122:169-87. [DOI: 10.1016/j.biochi.2015.09.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Accepted: 09/07/2015] [Indexed: 01/09/2023]
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9
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Karaca S, Erdoğan S, Kor D, Kor A. Effects of pre-slaughter diet/management system and fasting period on physiological indicators and meat quality traits of lambs. Meat Sci 2016; 116:67-77. [PMID: 26874084 DOI: 10.1016/j.meatsci.2016.01.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2015] [Revised: 01/21/2016] [Accepted: 01/25/2016] [Indexed: 11/30/2022]
Abstract
This study determined the effects of pre-slaughter diet/management system on blood and rumen parameters and meat-quality traits of Norduz lambs. Eighty lambs were divided into two groups according to diet (AH: alfalfa hay; BAH: alfalfa supplemented with 500 g/head barley) for 21 days. Following this period, lambs from each group were distributed among four groups according to pre-slaughter fasting period as 0, 12, 24 or 48 h. Cortisol concentrations were found to be significantly higher in the 24 h and 48 h groups when compared to the 0 h group (p<0.01). Diet and fasting period had limited effect on muscle glycogen content and ultimate pH·L*, WHC and moisture decreased in line with increases in the fasting period (p<0.01). In conclusion, carcass conformation and some meat quality traits were better in BAH lambs. Fasting had a negative effect on some meat quality parameters, with significant increases in some physiological stress indicators after fasting periods of 24 h or longer.
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Affiliation(s)
- Serhat Karaca
- Department of Animal Science, Faculty of Agriculture, Yuzuncu Yıl University, 65080, Van, Turkey.
| | - Sibel Erdoğan
- Department of Animal Science, Faculty of Agriculture, Yuzuncu Yıl University, 65080, Van, Turkey
| | - Dilek Kor
- Department of Animal Science, Faculty of Agriculture, Yuzuncu Yıl University, 65080, Van, Turkey
| | - Aşkın Kor
- Department of Animal Science, Faculty of Agriculture, Yuzuncu Yıl University, 65080, Van, Turkey
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Ojima K, Ono Y, Hata S, Noguchi S, Nishino I, Sorimachi H. Muscle-specific calpain-3 is phosphorylated in its unique insertion region for enrichment in a myofibril fraction. Genes Cells 2014; 19:830-41. [DOI: 10.1111/gtc.12181] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Accepted: 08/20/2014] [Indexed: 12/31/2022]
Affiliation(s)
- Koichi Ojima
- Animal Products Research Division; NARO Institute of Livestock and Grassland Science; 2 Ikenodai Tsukuba Ibaraki 305-0901 Japan
- Calpain Project; Department of Advanced Science for Biomolecules; Tokyo Metropolitan Institute of Medical Science; 2-1-6 Kamikitazawa Setagaya-ku Tokyo 156-8506 Japan
| | - Yasuko Ono
- Calpain Project; Department of Advanced Science for Biomolecules; Tokyo Metropolitan Institute of Medical Science; 2-1-6 Kamikitazawa Setagaya-ku Tokyo 156-8506 Japan
| | - Shoji Hata
- Calpain Project; Department of Advanced Science for Biomolecules; Tokyo Metropolitan Institute of Medical Science; 2-1-6 Kamikitazawa Setagaya-ku Tokyo 156-8506 Japan
| | - Satoru Noguchi
- Department of Neuromuscular Research; National Institute of Neuroscience; National Center of Neurology and Psychiatry; 4-1-1 Ogawa-Higashi Kodaira Tokyo 187-8502 Japan
| | - Ichizo Nishino
- Department of Neuromuscular Research; National Institute of Neuroscience; National Center of Neurology and Psychiatry; 4-1-1 Ogawa-Higashi Kodaira Tokyo 187-8502 Japan
| | - Hiroyuki Sorimachi
- Calpain Project; Department of Advanced Science for Biomolecules; Tokyo Metropolitan Institute of Medical Science; 2-1-6 Kamikitazawa Setagaya-ku Tokyo 156-8506 Japan
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Lian T, Wang L, Liu Y. A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:443-54. [PMID: 25049808 PMCID: PMC4093471 DOI: 10.5713/ajas.2012.12365] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Revised: 11/22/2012] [Accepted: 09/15/2012] [Indexed: 01/07/2023]
Abstract
Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.
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Affiliation(s)
- Ting Lian
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Linjie Wang
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Yiping Liu
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
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12
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Díaz MT, Vieira C, Pérez C, Lauzurica S, de Chávarri EG, Sánchez M, De la Fuente J. Effect of lairage time ( 0h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambs. Meat Sci 2013; 96:653-60. [PMID: 24200553 DOI: 10.1016/j.meatsci.2013.10.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Revised: 10/03/2013] [Accepted: 10/07/2013] [Indexed: 11/16/2022]
Abstract
The effect of slaughter at arrival (L0) or after 3 (L3), 6 (L6), 12 (L12) h of lairage on carcass and meat quality of suckling lambs has been studied. Lairage time had a slight effect on carcass quality traits, but most of the meat quality parameters at 24h post mortem were affected. Weight losses increased and glycogen content of liver and longissimus muscle decreased as lairage time increased. Longissimus muscle from L3 lambs had the highest pH, shear force and toughness and the lowest b* and C* values, at 24h post mortem. L3 and L6 had the higher proportion of expelled juice, or low water holding capacity (WHC), at 24h post mortem. Texture parameters and WHC were similar among groups after 5 days of storage. Despite the fact that the effects of lairage time on meat quality disappears after storage, from the point of view of weight losses the slaughter of suckling lambs at arrival is recommended.
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Affiliation(s)
- M T Díaz
- Department of Food Technology, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria - INIA, Ctra de la Coruña km 7.5, 28040 Madrid, Spain; Estación Tecnológica de la Carne (ITACyL), Consejería de Agricultura y Ganadería de Castilla y León, Avda Filiberto Villalobos, s/n, 37770 Guijuelo, Salamanca, Spain.
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13
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Salmerón C, García de la serrana D, Jiménez-Amilburu V, Fontanillas R, Navarro I, Johnston IA, Gutiérrez J, Capilla E. Characterisation and expression of calpain family members in relation to nutritional status, diet composition and flesh texture in gilthead sea bream (Sparus aurata). PLoS One 2013; 8:e75349. [PMID: 24086513 PMCID: PMC3783371 DOI: 10.1371/journal.pone.0075349] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Accepted: 08/12/2013] [Indexed: 11/20/2022] Open
Abstract
Calpains are non-lysosomal calcium-activated neutral proteases involved in a wide range of cellular processes including muscle proteolysis linked to post-mortem flesh softening. The aims of this study were (a) to characterise several members of the calpain system in gilthead sea bream and (b) to examine their expression in relation to nutritional status and muscle tenderisation. We identified the complete open reading frame of gilthead sea bream calpains1-3, sacapn1, sacapn2, sacapn3, and two paralogs of the calpain small subunit1, sacapns1a and sacapns1b. Proteins showed 63–90% sequence identity compared with sequences from mammals and other teleost fishes, and the characteristic domain structure of vertebrate calpains. Transcripts of sacapn1, sacapn2, sacapns1a and sacapns1b had a wide tissue distribution, whereas sacapn3 was almost exclusively detected in skeletal muscle. Next, we assessed transcript expression in skeletal muscle following alteration of nutritional status by (a) fasting and re-feeding or (b) feeding four experimental diets with different carbohydrate-to-protein ratios. Fasting significantly reduced plasma glucose and increased free fatty acids and triglycerides, together with a significant increase in sacapns1b expression. Following 7 days of re-feeding, plasma parameters returned to fed values and sacapn1, sacapn2, sacapns1a and sacapns1b expression was significantly reduced. Furthermore, an increase in dietary carbohydrate content (11 to 39%) diminished growth but increased muscle texture, which showed a significant correlation with decreased sacapn1 and sacapns1a expression, whilst the other calpains remained unaffected. This study has demonstrated that calpain expression is modulated by nutritional status and diet composition in gilthead sea bream, and that the expression of several calpain members is correlated with muscle texture, indicating their potential use as molecular markers for flesh quality in aquaculture production.
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Affiliation(s)
- Cristina Salmerón
- Department of Physiology and Immunology, Faculty of Biology, University of Barcelona, Barcelona, Spain
| | - Daniel García de la serrana
- Scottish Oceans Institute, School of Biology, University of St Andrews, St Andrews Fife, Scotland, United Kingdom
| | - Vanesa Jiménez-Amilburu
- Department of Physiology and Immunology, Faculty of Biology, University of Barcelona, Barcelona, Spain
| | | | - Isabel Navarro
- Department of Physiology and Immunology, Faculty of Biology, University of Barcelona, Barcelona, Spain
| | - Ian A. Johnston
- Scottish Oceans Institute, School of Biology, University of St Andrews, St Andrews Fife, Scotland, United Kingdom
| | - Joaquim Gutiérrez
- Department of Physiology and Immunology, Faculty of Biology, University of Barcelona, Barcelona, Spain
| | - Encarnación Capilla
- Department of Physiology and Immunology, Faculty of Biology, University of Barcelona, Barcelona, Spain
- * E-mail:
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14
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Wang S, Li C, Xu X, Zhou G. Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Sci 2012; 93:865-72. [PMID: 23313973 DOI: 10.1016/j.meatsci.2012.11.053] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 11/28/2012] [Accepted: 11/30/2012] [Indexed: 11/28/2022]
Abstract
Pre-slaughter fasting is a very important practice in the meat industry. The present study was designed to investigate the effect of fasting on energy metabolism and tenderizing enzymes in chicken muscle early postmortem. A total of 30 Yellow-feathered chickens were deprived of feed for 0 h, 12 h and 24 h before slaughter (n=10 each group). Breast muscles were removed and cut into 3 parts and stored at 0°C for 0 h, 3 h and 10 h. Samples were used for analyses of zymography, cathepsins, pH, glycogen/ATP/ADP/AMP, hormones and ultrastructure. Fasting caused the accelerated depletion (p<0.05) of glycogen, ATP and ADP before or immediately after slaughter, but no difference existed in ATP at 3 and 10 h (p>0.05). Fasting resulted in greater ultimate pH (p<0.05). Zymography indicated that fasting delayed the activation of μ/m-calpain (p<0.05), however, it accelerated the release of lysosomal enzymes (p<0.05). Fasting for 24 h resulted in greater ultrastructural changes and plasma corticosterone levels than fasting for 12 h and control groups. Therefore, fasting for no more than 12 h is acceptable in practice.
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Affiliation(s)
- Sidang Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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Zhang ZR, Zhu Q, Yao YG, Jiang XS, Du HR, Liu YP. Characterization of the expression profile of calpain-3 (CAPN3) gene in chicken. Mol Biol Rep 2011; 39:3517-21. [PMID: 21713405 DOI: 10.1007/s11033-011-1124-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2010] [Accepted: 06/20/2011] [Indexed: 11/25/2022]
Abstract
Calpain-3 is a skeletal muscle-specific protease and participates in the regulation of myogenesis. In this study, we quantified the expression of calpain-3 (CAPN3) mRNA in a Chinese local chicken breed (Sichuan Mountainous Black-boned chicken [MB]), to discern the tissue and ontogenic expression pattern. Meanwhile, we compared the CAPN3 mRNA expression pattern in MB chicken at 10 weeks with a commercial meat type chicken line (S01) of the same age to identify the unique expression pattern under different genetic background. A real time quantitative PCR (qRT-PCR) assay was developed for an accurate measurement of its expression in various tissues from chickens at different ages (0, 2, 4, 6, 8, 10, and 12 weeks). Expression of the CAPN3 mRNA was detected in the selected tissues, regardless of age. The breast muscle and leg muscle tissues had a significantly higher expression than the other tissues from the same individual (P < 0.01). Overall, the CAPN3 mRNA level exhibited a "rise-decline" developmental change in detected tissues except for brain. The S01 chicken had a higher expression of the CAPN3 mRNA in detected tissues than the MB chicken at 10 weeks. The present expression data of chicken CAPN3 gene may provide some information to shed light on the tissue and ontogenic expression pattern during chicken development.
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Affiliation(s)
- Zeng-Rong Zhang
- College of Animal Science and Technology, Sichuan Agricultural University, 46# Xinkang Road, Ya'an, Sichuan, 625014, China
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Ojima K, Ono Y, Ottenheijm C, Hata S, Suzuki H, Granzier H, Sorimachi H. Non-proteolytic functions of calpain-3 in sarcoplasmic reticulum in skeletal muscles. J Mol Biol 2011; 407:439-49. [PMID: 21295580 DOI: 10.1016/j.jmb.2011.01.057] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 01/27/2011] [Accepted: 01/28/2011] [Indexed: 10/18/2022]
Abstract
Mutations in CAPN3/Capn3, which codes for skeletal muscle-specific calpain-3/p94 protease, are responsible for limb-girdle muscular dystrophy type 2A. Using "knock-in" (referred to as Capn3(CS/CS)) mice, in which the endogenous calpain-3 is replaced with a mutant calpain-3:C129S, which is a proteolytically inactive but structurally intact calpain-3, we demonstrated in our previous studies that loss of calpain-3 protease activity causes muscular dystrophy [Ojima, K. et al. (2010) J. Clin. Invest. 120, 2672-2683]. However, compared to Capn3-null (Capn3(-/-)) mice, Capn3(CS/CS) mice showed less severe dystrophic symptoms. This suggests that calpain-3 also has a non-proteolytic function. This study aimed to elucidate the non-proteolytic functions of calpain-3 through comparison of Capn3(CS/CS) mice with Capn3(-/-) mice. We found that calpain-3 is a component of the sarcoplasmic reticulum (SR), and that calpain-3 interacts with, but does not proteolyze, typical SR components such as ryanodine receptor and calsequestrin. Furthermore, Capn3(CS/CS) mice showed that the nonenzymatic role of calpain-3 is required for proper Ca(2+) efflux from the SR to cytosol during muscle contraction. These results indicate that calpain-3 functions as a nonenzymatic element for the Ca(2+) efflux machinery in the SR, rather than as a protease. Thus, defects in the nonenzymatic function of calpain-3 must also be involved in the pathogenesis of limb-girdle muscular dystrophy type 2A.
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Affiliation(s)
- Koichi Ojima
- Calpain Project, The Tokyo Metropolitan Institute of Medical Science (Rinshoken), 2-1-6 Kamikitaza, Setagaya-ku, Tokyo 156-8506, Japan
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17
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Barendse W, Harrison BE, Bunch RJ, Thomas MB. Variation at the Calpain 3 gene is associated with meat tenderness in zebu and composite breeds of cattle. BMC Genet 2008; 9:41. [PMID: 18590576 PMCID: PMC2474649 DOI: 10.1186/1471-2156-9-41] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2008] [Accepted: 07/01/2008] [Indexed: 11/15/2022] Open
Abstract
Background Quantitative Trait Loci (QTL) affecting meat tenderness have been reported on Bovine chromosome 10. Here we examine variation at the Calpain 3 (CAPN3) gene in cattle, a gene located within the confidence interval of the QTL, and which is a positional candidate gene based on the biochemical activity of the protein. Results We identified single nucleotide polymorphisms (SNP) in the genomic sequence of the CAPN3 gene and tested three of these in a sample of 2189 cattle. Of the three SNP genotyped, the CAPN3:c.1538+225G>T had the largest significant additive effect, with an allele substitution effect in the Brahman of α = -0.144 kg, SE = 0.060, P = 0.016, and the polymorphism explained 1.7% of the residual phenotypic variance in that sample of the breed. Significant haplotype substitution effects were found for all three breeds, the Brahman, the Belmont Red, and the Santa Gertrudis. For the common haplotype, the haplotype substitution effect in the Brahman was α = 0.169 kg, SE = 0.056, P = 0.003. The effect of this gene was compared to Calpastatin in the same sample. The SNP show negligible frequencies in taurine breeds and low to moderate minor allele frequencies in zebu or composite animals. Conclusion These associations confirm the location of a QTL for meat tenderness in this region of bovine chromosome 10. SNP in or near this gene may be responsible for part of the overall difference between taurine and zebu breeds in meat tenderness, and the greater variability in meat tenderness found in zebu and composite breeds. The evidence provided so far suggests that none of these tested SNP are causative mutations.
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Affiliation(s)
- William Barendse
- CSIRO Livestock Industries and CRC for Cattle and Beef Quality, Queensland Bioscience Precinct, 306 Carmody Road, St, Lucia 4067, Australia.
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Davis GP, Moore SS, Drinkwater RD, Shorthose WR, Loxton ID, Barendse W, Hetzel DJS. QTL for meat tenderness in the M. longissimus lumborum of cattle. Anim Genet 2008; 39:40-5. [DOI: 10.1111/j.1365-2052.2007.01677.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Camou JP, Marchello JA, Thompson VF, Mares SW, Goll DE. Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles. J Anim Sci 2007; 85:2670-81. [PMID: 17565059 DOI: 10.2527/jas.2007-0164] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An in situ system involving incubation of 60- to 80-g pieces of muscle at 4 degrees C under different conditions was used to determine the effects of time of postmortem storage, of pH, and of temperature on activities of mu- and m-calpain activity in bovine skeletal muscle. Casein zymograms were used to allow measurement of calpain activity with a minimum of sample preparation and to ensure that the calpains were not exposed to ionic strengths of 100 or greater before assay of their activities. In 4 of the 5 muscles (longissimus dorsi, lumbar; longissimus dorsi, thoracic; psoas major; semimembranosus; and triceps brachii) studied, mu-calpain activity decreased nearly to zero within 48 h postmortem. Activity of m-calpain also decreased in the in situ system used but at a much slower rate. Activities of both mu- and m-calpain decreased more slowly in the triceps brachii muscle than in the other 4 muscles during postmortem storage. Although previous studies have indicated that mu-calpain but not m-calpain is proteolytically active at pH 5.8, these studies have used calpains obtained from muscle at death. Both mu- and m-calpain are proteolytically inactive if their activities are measured at pH 5.8 and after incubating the muscle pieces for 24 h at pH 5.8. Western analysis suggested that neither the large 80-kDa subunit nor the small 28-kDa subunit of m-calpain was autolyzed during postmortem storage of the muscle pieces. As has been reported previously, the 80-kDa subunit of mu-calpain was autolyzed to 78- and then to a 76-kDa polypeptide after 7 d postmortem, but the 28-kDa small subunit was not autolyzed; hence, the autolyzed mu-calpain molecule in postmortem muscle is a 76-/28-kDa molecule and not a 76-/18-kDa molecule as previously assumed. Because both subunits were present in the postmortem calpains, loss of mu-calpain activity during postmortem storage is not due to dissociation of the 2 subunits and inactivation. Although previous studies have shown that the 76-/18-kDa mu-calpain molecule is completely active proteolytically, it is possible that the 76-/28-kDa mu-calpain molecule in postmortem muscle is proteolytically inactive and that this accounts for the loss of mu-calpain activity during postmortem storage. Because neither mu- nor m-calpain is proteolytically active at pH 5.8 after being incubated at pH 5.8 for 24 h, other proteolytic systems such as the caspases may contribute to postmortem proteolysis in addition to the calpains.
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Affiliation(s)
- J P Camou
- Muscle Biology Group, University of Arizona, Tucson 85721, USA
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Theil P, Sørensen I, Therkildsen M, Oksbjerg N. Changes in proteolytic enzyme mRNAs relevant for meat quality during myogenesis of primary porcine satellite cells. Meat Sci 2006; 73:335-43. [DOI: 10.1016/j.meatsci.2005.12.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2005] [Revised: 07/06/2005] [Accepted: 12/16/2005] [Indexed: 10/25/2022]
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Geesink GH, Taylor RG, Koohmaraie M. Calpain 3/p94 is not involved in postmortem proteolysis1,2. J Anim Sci 2005; 83:1646-52. [PMID: 15956473 DOI: 10.2527/2005.8371646x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Studies on the correlation between expression and/or autolysis of calpain and postmortem proteolysis in muscle have provided conflicting evidence regarding the possible role of calpain 3 in postmortem tenderization of meat. Thus, the objective of this research was to test the effect of postmortem storage on proteolysis and structural changes in muscle from normal and calpain 3 knockout mice. Knockout mice (n = 6) were sacrificed along with control mice (n = 6). Hind limbs were removed and stored at 4 degrees C; muscles were dissected at 0, 1, and 3 d postmortem and subsequently analyzed individually for degradation of desmin. Pooled samples for each storage time and mouse type were analyzed for degradation of nebulin, dystrophin, vinculin, and troponin-T. In a separate experiment, hind-limb muscles from knockout (n = 4) and control mice (n = 4) were analyzed for structural changes at 0 and 7 d postmortem using light microscopy. As an index of structural changes, fiber detachment, cracked or broken fibers, and the appearance of space between sarcomeres were quantified. Cumulatively, the results of the first experiment indicated that postmortem proteolysis of muscle occurred similarly in control and in calpain 3 knockout mice. Desmin degradation did not differ (P > 0.99), and there were no indications that degradation of nebulin, dystrophin, vinculin, and troponin-T were affected by the absence of calpain 3 in postmortem muscle. Structural changes were affected by time postmortem (P < 0.05), but not by the absence of calpain 3 from the muscles. In conclusion, these results indicate that calpain 3 plays a minor role, if any, in postmortem proteolysis in muscle.
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Affiliation(s)
- G H Geesink
- CCL Research, Veghel, NL-5462, The Netherlands
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Jacob RH, Walker PJ, Skerritt JW, Davidson RH, Hopkins DL, Thompson JM, Pethick DW. The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes. ACTA ACUST UNITED AC 2005. [DOI: 10.1071/ea03215] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin.
There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.
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Ilian MA, Bekhit AEDA, Stevenson B, Morton JD, Isherwood P, Bickerstaffe R. Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein. Meat Sci 2004; 67:433-45. [DOI: 10.1016/j.meatsci.2003.11.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2003] [Revised: 11/18/2003] [Accepted: 11/18/2003] [Indexed: 10/26/2022]
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Ilian MA, Bekhit AEDA, Bickerstaffe R. Does the newly discovered calpain 10 play a role in meat tenderization during post-mortem storage? Meat Sci 2004; 66:317-27. [DOI: 10.1016/s0309-1740(03)00106-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2002] [Revised: 04/22/2003] [Accepted: 04/22/2003] [Indexed: 11/16/2022]
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Ilian MA, Bekhit AED, Bickerstaffe R. The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging. Meat Sci 2004; 66:387-97. [DOI: 10.1016/s0309-1740(03)00125-6] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2002] [Revised: 03/04/2003] [Accepted: 04/22/2003] [Indexed: 10/27/2022]
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Ilian MA, Bickerstaffe R, Greaser ML. Postmortem changes in myofibrillar-bound calpain 3 revealed by immunofluorescence microscopy. Meat Sci 2004; 66:231-40. [DOI: 10.1016/s0309-1740(03)00096-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2003] [Revised: 04/10/2003] [Accepted: 04/11/2003] [Indexed: 01/17/2023]
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Ono Y, Kakinuma K, Torii F, Irie A, Nakagawa K, Labeit S, Abe K, Suzuki K, Sorimachi H. Possible regulation of the conventional calpain system by skeletal muscle-specific calpain, p94/calpain 3. J Biol Chem 2003; 279:2761-71. [PMID: 14594950 DOI: 10.1074/jbc.m308789200] [Citation(s) in RCA: 97] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
p94 (also called calpain 3) is the skeletal muscle-specific calpain and is considered to be a "modulator protease" in various cellular processes. Analysis of p94 at the protein level is an urgent issue because the loss of p94 protease activity causes limb-girdle muscular dystrophy type 2A. In this study, we enzymatically characterized one alternatively spliced variant of p94, p94:exons 6(-)15(-)16(-) (p94delta), which lacks two of the p94-specific insertion sequences. In contrast to p94, which has hardly been studied enzymatically due to its rapid, thorough, and apparently Ca(2+)-independent autolytic activity, p94delta was stably expressed in COS and insect cells. p94delta showed Ca(2+)-dependent caseinolytic and autolytic activities and an inhibitor spectrum similar to those of the conventional calpains. However, calpastatin did not inhibit p94delta and is a substrate for p94delta, which is consistent with the properties of p94, presenting p94 as a possible regulator of the conventional calpain system. We also established a semi-quantitative fluorescence resonance energy transfer assay using the calpastatin sequence specifically to measure p94 activity. This method detects the activity of COS-expressed p94 and p94delta, suggesting that it has potential to evaluate p94 activity in vivo and in the diagnosis of limb-girdle muscular dystrophy type 2A.
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Affiliation(s)
- Yasuko Ono
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, University of Tokyo, Tokyo 113-8657, Japan
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