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Ruixia L, Wei L, Wang Y, Wu F. AMP-activated protein kinase mediates glycolysis in post-mortem breast muscle of broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2093138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Lan Ruixia
- Department of Animal Science, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang, P. R. China
| | - Linlin Wei
- Department of Animal Science, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang, P. R. China
| | - Yuchen Wang
- Department of Animal Science, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang, P. R. China
| | - Fan Wu
- Department of Animal Science, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang, P. R. China
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Monteiro P, Maciel I, Alvarenga R, Oliveira A, Barbosa FA, Guimarães S, Souza F, Lanna D, Rodrigues B, Lopes L. Carcass traits, fatty acid profile of beef, and beef quality of Nellore and Angus x Nellore crossbred young bulls finished in a feedlot. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang M, Zhai C, Luo X, Lin H, Zhang M, Zhu L, Nair MN, Ahn DU, Liang R. An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4823-4829. [PMID: 34629547 PMCID: PMC8479024 DOI: 10.1007/s13197-021-05230-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast (pectoralis major muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study's objectives were to compare the pH decline, glycolytic enzyme activity, and AMP-activated protein kinase (AMPK) phosphorylation at early postmortem among three extreme acute heat stress temperature settings: a control group (36 °C) and two experimental groups (38 °C and 40 °C). Although the temperature did not affect glycogen phosphorylase a and pyruvate kinase activity, there was a decrease in pH decline rate, phosphofructokinase-1 activity, and phospho-AMPK-α[Thr172] within 4 h postmortem when temperature increased from 36 to 40 °C. Temperature also affected hexokinase activity, with the 36 °C-group having the highest activity. The results of the current study, for the first time, indicated that postmortem metabolic rate in chicken breast muscle could be changed by acute heat stress temperature setting at extreme range.
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Affiliation(s)
- Mingyue Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Chaoyu Zhai
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80521 USA
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Hai Lin
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science & Technology, Shandong Agricultural University, Tai’an, 271018 Shandong China
| | - Minghao Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Lixian Zhu
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Mahesh N. Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80521 USA
| | - Dong U. Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150 USA
| | - Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
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