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Govindaiah PM, Maheswarappa NB, Banerjee R, Muthukumar M, Manohar BB, Mishra BP, Sen AR, Biswas AK. Decoding halal and jhatka slaughter: novel insights into welfare and protein biomarkers in slow-growing broiler chicken. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38988214 DOI: 10.1002/jsfa.13737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 06/18/2024] [Accepted: 06/25/2024] [Indexed: 07/12/2024]
Abstract
BACKGROUND The first evidence of blood biochemical and proteomic changes in slow-growing broiler chicken subjected to ritual slaughter like halal (HS) and jhatka (JS) without stunning and commercial slaughter with electrical stunning (ES) was decoded. RESULTS Significant stress indicators like cortisol and triiodothyronine were markedly elevated in JS birds, whereas increased (P < 0.05) levels of lactate dehydrogenase and creatine kinase were observed in JS and ES birds. Two-dimensional gel electrophoresis coupled to MALDI-TOF MS elucidated the overabundance of glyceraldehyde-3-phosphate dehydrogenase and l-lactate dehydrogenase that are positively correlated with stress in JS broilers. Bioinformatic analysis explored the multifaceted landscape of molecular functions. CONCLUSION The study has uncovered that ritual slaughter performed without stunning against commercial slaughter with ES practices elicit varying levels of stress as evident from blood biochemistry and novel protein markers. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Prasad M Govindaiah
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India
| | | | - Rituparna Banerjee
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, India
| | | | - Balaji B Manohar
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, India
| | - Bidyut Prava Mishra
- Department of Livestock Products Technology, College of Veterinary Science & Animal Husbandry, OUAT, Bhubaneswar, India
| | - Arup R Sen
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India
| | - Ashim K Biswas
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India
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2
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Govindaiah PM, Maheswarappa NB, Banerjee R, Mishra BP, Manohar BB, Dasoju S. Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes. Poult Sci 2023; 102:103033. [PMID: 37708767 PMCID: PMC10506100 DOI: 10.1016/j.psj.2023.103033] [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: 05/31/2023] [Revised: 08/10/2023] [Accepted: 08/11/2023] [Indexed: 09/16/2023] Open
Abstract
Impact of traditional halal meat production without stunning (NST) and commercial slaughter with electrical stunning (ST) of 100 slow-growing broiler chicken on blood plasma and different biochemical, enzymatic, hormonal, meat quality, and proteomic changes was evaluated. The results revealed lower (P < 0.05) postmortem pH values and higher redness (a*) scores for ST samples relative to NST group. Myofibrillar fragmentation index and bleeding efficiency (%) were lower (P < 0.05) in ST compared to NST samples. The ST group had higher (P < 0.05) creatinine, total protein, alanine aminotransferase (ALT), and triiodothyronine (T3) than NST group, however, no difference (P > 0.05) in blood glucose, lactate dehydrogenase (LDH), creatine kinase (CK), thyroxine (T4), cortisol, and aspartate aminotransferase (AST) was observed relative to NST samples. The 2-dimensional gel electrophoresis (2-DE) coupled to MALDI-TOF MS of meat samples has identified 14 differentially abundant proteins between 2 groups. Proteins demonstrating positive correlation with stress namely adenylate kinase isoenzyme-1, Rho guanine nucleotide exchange factor (NST), and apolipoprotein A-I (ST) were overabundant. From the current study, it is concluded that electrical stunning of broilers prior to slaughter or traditional halal slaughter without stunning does not adversely affect the meat quality.
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Affiliation(s)
- Prasad M Govindaiah
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122, India
| | - Naveena B Maheswarappa
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India.
| | - Rituparna Banerjee
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
| | - Bidyut Prava Mishra
- Department of Livestock Products Technology, N.T.R. College of Veterinary Sciences, SVVU, Gannavaram, Andhra Pradesh 521101, India
| | - Balaji B Manohar
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
| | - Sowmya Dasoju
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
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3
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Hayat MN, Kumar P, Sazili AQ. Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning? Poult Sci 2023; 102:102838. [PMID: 37392488 PMCID: PMC10336690 DOI: 10.1016/j.psj.2023.102838] [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: 02/06/2023] [Revised: 05/28/2023] [Accepted: 05/31/2023] [Indexed: 07/03/2023] Open
Abstract
With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.
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Affiliation(s)
- Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Pavan Kumar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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4
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Luo Z, Wei R, Teng Y, Ning R, Bai L, Lu C, Deng D, Abdulai M, Li L, Liu H, Hu S, Wei S, Kang B, Xu H, Han C. Influence of different types of sugar on overfeeding performance-part of meat quality. Poult Sci 2022; 101:102149. [PMID: 36209604 PMCID: PMC9547294 DOI: 10.1016/j.psj.2022.102149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/23/2022] Open
Abstract
Previous research in our lab showed that 10% glucose, 10% fructose, and 10% sucrose can induce lipid deposition in goose fatty liver formation process more efficiently. However, whether the overfeeding diet supplement with sugar can affect the meat quality is unclear. The aim of this research was to estimate the meat quality of geese overfed with overfeeding diet adding with different types of sugar. The results indicated there were no significant differences in the diameter of muscle fiber, the muscle fiber density, pH0, pH24, the meat color, the cooking loss, the drip loss, the shear force and the dry matter in breast muscle and thigh muscle between corn flour groups and three sugars groups (P > 0.05). The crude fat content of breast muscle in fructose group was significantly higher than that in sucrose group (P < 0.05); the inosinic acid content of leg muscle in fructose group was significantly higher than that in the sucrose group (P < 0.05); the ratios of essential amino acids to total amino acids (EAA/TAA) in the breast muscle of maize flour group, fructose group, sucrose group and glucose group were 42%, 35%, 32% or 34%;57%, 64%, 64%, and 62%, respectively; the ratios of essential amino acids to total amino acids in leg muscle of maize flour group, fructose group, sucrose group and glucose group were 31%, 33%, 35%, and 34%, respectively. The contents of C16:1 and C18:1 n-9c in breast muscle in fructose group were significantly higher than that in sucrose group (P < 0.05). Compared with maize flour group, the contents of C18:0 and C20:0 were lower in leg muscle of sugar group (P < 0.05). Compared with the maize flour group, the activities of hydrogen peroxide (H2O2) and glutathione peroxidase (GSH-PX) in breast muscle were higher than those of sucrose group (P < 0.05), the total antioxidant capacity (T-AOC) levels in breast muscle was higher than that of fructose group and sucrose group (P < 0.05). Cluster analysis and principal component analysis (PCA) showed that there was no difference in meat quality between maize flour and sugar group. In conclusion, the overfeeding with maize flour supplement with 10% sugar had no evident influence on the meat quality.
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Affiliation(s)
- Zhaoyun Luo
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Rongxue Wei
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Yongqiang Teng
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Rong Ning
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Lili Bai
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Cangcang Lu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Donghang Deng
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Mariama Abdulai
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Liang Li
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Hehe Liu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Shengqiang Hu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Shouhai Wei
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Bo Kang
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Hengyong Xu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Chunchun Han
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China.
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5
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Sun XB, Huang JC, Li TT, Ang Y, Xu XL, Huang M. Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat. Poult Sci 2019; 98:4212-4220. [PMID: 30982061 DOI: 10.3382/ps/pez175] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 03/15/2019] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to investigate the effects of preslaughter shackling on stress, postmortem glycolysis, meat quality, water distribution, and protein structures of pectoralis majors. Before slaughter, Arbor Acres broilers (n = 105, 42 days old, 2.0 to 2.5 kg) were randomly categorized into 3 treatment groups: (I) control group without shackling (NS); (II) 2.5 min shackling (SS); (III) 4.5 min shackling (LS). Each treatment group consisted of 5 replicates with 7 broilers each. Results indicated that preslaughter shackling increased (P < 0.05) plasma corticosterone and adrenocorticotropic hormone concentrations in comparison with the control group. Antemortem shackling increased (P < 0.05) activity of glycogen phosphorylase and phosphofructokinase-1 (PFK-1) accompanying with rapid glycolysis and pH decline at early postmortem. LS treatment led to myosin denaturation, decreased (P < 0.05) α-helix content, and increased (P < 0.05) β-sheet structures proportion in the myofibrillar proteins. Furthermore, meat from LS treatment had higher (P < 0.05) lightness, redness, and poorer water-holding capacity. These results indicated that the longer shackling duration (4.5 min) increased stress and the rate of glycolysis, causing myosin denaturation and changes of the secondary structure in the myofibrillar proteins, which aggravated the deterioration of meat quality.
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Affiliation(s)
- 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
| | - J C Huang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - T T Li
- 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
| | - Y Ang
- 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 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
| | - 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
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6
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Nasr MAF, Mohammed H, Hassan RA, Swelum AA, Saadeldin IM. Does light intensity affect the behavior, welfare, performance, meat quality, amino acid profile, and egg quality of Japanese quails? Poult Sci 2019; 98:3093-3102. [PMID: 30839083 DOI: 10.3382/ps/pez089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 02/07/2019] [Indexed: 12/12/2022] Open
Abstract
The current study aimed to explore the impact of different light intensities on behavior, welfare, performance, meat quality, amino acid content, and egg quality of Japanese quails. A total of 600 1-day-old Japanese quail chicks were used (300/batch). Chicks were homogeneously classified into 3 groups (each of 100); low (10 lux), moderate (50 lux). and high light intensity (250 lux) groups. There was a significant effect (P < 0.05) of light intensity in most of the Japanese quails' behaviors. Quails reared on low light intensity showed the lowest behavior of feeding, drinking, flying, and feather picking, while the highest behaviors were preening, dust bathing, leg and wing stretching, and body shaking when compared with the other groups. Moreover, they had the better welfare (lowest H/L ratio and corticosterone levels). Quails of low light intensity groups possessed the heaviest body weight (145.17 g, P = 0.000) with the lowest daily feed intake (14.17 g) but with the best feed conversion ratio (3.39%, P = 0.000). Moreover, they had the heaviest slaughter (132.47 g, P = 0.000) and carcass weight (109.29 g, P = 0.000) and carcass yield (75.37%, P = 0.000) when compared with the others groups. Muscles of quails (both of pectoral and thigh) kept under low light intensity revealed the highest percentage of lightness, yellowness, and water-holding capacity with the lowest percentage of cooking loss, thiobarbituric acid reactive substances, and some amino acids. They also had the heaviest egg weight (11.24 g, P = 0.000) with the best external and internal egg-quality grades (P < 0.05). Consequently, low light intensity is suggested for improving quail's welfare, performance, and reproduction, while the high light intensity had a detrimental effect on both welfare and performance.
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Affiliation(s)
- Mohammed A F Nasr
- Animal Wealth Development Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
| | - Hesham Mohammed
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
| | - Rania A Hassan
- Animal Wealth Development Department, Animal Production Division, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia.,Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
| | - Islam M Saadeldin
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia.,Department of Physiology, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
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7
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Guijarro A, Mauri S, Aviles C, Peña F. Effects of Two CO 2 Stunning Methods on the Efficacy of Stunning and Blood Stress Indicators of Turkeys under Commercial Processing Conditions. J APPL ANIM WELF SCI 2019; 23:231-243. [PMID: 31415181 DOI: 10.1080/10888705.2019.1654384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The effect of CO2 gas-stunning methods (G1: 30% CO2 15 sec, 55% CO2 40 sec, 70% CO2 45 sec; G2: 30% CO2 15 sec, 80% CO2 85 sec) on the efficacy of stunning, blood stress indicators and meat quality of turkeys were assessed. A total of 375 turkeys (125 heavy males, 125 light males, and 125 light females) were used. After stunning, clinical parameters (posture-loss, wing-flapping, breathing, response to toe-pinching, eye movements, and palpebral, corneal and pupillary reflexes) and glucose, lactate and cortisol levels were assessed. The G2 method showed a higher percentage of correctly stunned birds (81.3 vs. 70.7%) and lower cortisol levels (0.44 vs. 1.22 g/dL). The weight and sex had a significant influence on the behavioral and physiological responses after stunning. The G2 method was found to be acceptable for animal welfare during stunning, based on both the percentage of animals correctly stunned and dead (92% to 100%) and the blood cortisol level after stunning.
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Affiliation(s)
- Angela Guijarro
- Animal Production Department, University of Cordoba, Cordoba, Spain
| | - Soledad Mauri
- Animal Production Department, University of Cordoba, Cordoba, Spain
| | - Carmen Aviles
- Animal Production Department, University of Cordoba, Cordoba, Spain
| | - Francisco Peña
- Animal Production Department, University of Cordoba, Cordoba, Spain
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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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9
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Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.029] [Citation(s) in RCA: 7] [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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10
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Ismail SN, Awad EA, Zulkifli I, Goh YM, Sazili AQ. Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:865-873. [PMID: 30381751 PMCID: PMC6498086 DOI: 10.5713/ajas.18.0354] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 09/13/2018] [Indexed: 11/27/2022]
Abstract
Objective The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. Methods A total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight). Results Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*). Conclusion The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.
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Affiliation(s)
- Siti Nadirah Ismail
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Elmutaz Atta Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Poultry Production, University of Khartoum, 13314 Khartoum North, Sudan
| | - Idrus Zulkifli
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Traffano-Schiffo MV, Castro-Giraldez M, Herrero V, Colom RJ, Fito PJ. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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12
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Cui HX, Wang SL, Guo LP, Liu L, Liu RR, Li QH, Zheng MQ, Zhao GP, Wen J. Expression and effect of Calpain9 gene genetic polymorphism on slaughter indicators and intramuscular fat content in chickens. Poult Sci 2018; 97:3414-3420. [PMID: 29945255 PMCID: PMC6142865 DOI: 10.3382/ps/pey232] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 05/24/2018] [Indexed: 11/20/2022] Open
Abstract
Calpain 9 (CAPN9) is expressed in the stomach and small intestine. CAPN9 has regulatory roles in hypertension, heart disease, gastric mucosal defense, and kidney disease. The involvement of CAPN9 has not been reported in the development of chickens. CAPN9 mRNA was found in adipose and muscle tissue in this study. Two linkage single nucleotide polymorphisms (SNP; G7518A and C7542G) in intron 4 were screened from 160 birds of the D2 chicken line. The 2 mutation sites were associated with carcass weight, evisceration weight, abdominal fat weight (AFW), abdominal fat percentage (AFP), and breast muscle percentage (all P < 0.05). Intramuscular fat (IMF) content was not significantly different in the 3 genotypes. But, the AA(7518)/GG(7542) genotype had the highest IMF content, highest breast muscle weight, and lower AFW and AFP. Moreover, the mRNA level of CAPN9 in abdominal fat tissue was significantly different (P < 0.05 or P < 0.01) between any 2 genotypes, consistent with AFW and AFP. In summary, the expression of CAPN9 in adipose and breast muscle tissue is reported for the first time. CAPN9 affected production performance of chickens. As a marker, the linkage G7518A and C7542G polymorphisms in intron 4 of CAPN9 could affect the production traits by regulating mRNA expression. The findings concerning the marker enrich the theoretical foundation for molecular breeding of high-quality broilers.
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Affiliation(s)
- H X Cui
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - S L Wang
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650224, China
| | - L P Guo
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - L Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - R R Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Q H Li
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - M Q Zheng
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - G P Zhao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - J Wen
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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13
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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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14
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Siqueira TS, Borges TD, Rocha RMM, Figueira PT, Luciano FB, Macedo REF. Effect of electrical stunning frequency and current waveform in poultry welfare and meat quality. Poult Sci 2018; 96:2956-2964. [PMID: 28419361 DOI: 10.3382/ps/pex046] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Accepted: 03/01/2017] [Indexed: 11/20/2022] Open
Abstract
This study aimed to evaluate the effects of different stunning frequencies and electrical current waveforms on chicken welfare and meat quality. Two-hundred-thirty-two Cobb broilers, 48 d of age and 2.76 ± 0.47 live-weight, were randomly assigned into 4 stunning treatments - 2 frequencies (300 Hz and 650 Hz) and 2 current waveforms (direct current [DC] and alternating current [AC]). Broilers were electrically stunned in a water bath in a commercial slaughterhouse (70 V, 100 mA). The electronarcosis and stunning efficiency were confirmed by assessment of visual parameters (absence of rhythmic breathing, ocular reflex, and coordinated wing flapping) and blood parameters (lactate, glucose, creatine kinase, sodium, and potassium), which were measured after bleeding. The incidence of traumas and injuries was assessed after plucking. Meat quality analysis was performed in Pectoralis major (PM), with determinations of pH, breast yield (PMY), water holding capacity (WHC), water absorption capacity (WAC), thawing loss (DL), cooking loss (CL), shear force (SF), and instrumental color (a*, b*, L*, C*, and h). The interaction between waveform and frequency was significant (P < 0.05) only for lactate, sodium, and lightness (L*). Lactate and sodium levels decreased at 300 Hz-DC. Meat lightness increased at 300 Hz-DC. The individual effect of frequency was significant for glucose, creatine kinase, potassium, WHC, PMY, b*, C*, and h. Regarding waveform, AC decreased plasma glucose and DC decreased creatine kinase and WAC. In general, stunning frequency exerts greater influence than waveform on the welfare and meat quality parameters of broilers. The use of frequency at 650 Hz proved to render animals efficiently unconscious and to promote greater meat quality.
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15
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Huang JC, Yang J, Huang M, Chen KJ, Xu XL, Zhou GH. The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poult Sci 2017; 96:764-769. [PMID: 27665003 DOI: 10.3382/ps/pew335] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2016] [Accepted: 08/07/2016] [Indexed: 11/20/2022] Open
Abstract
This study was designed to compare the effects of different stunning voltages of pulsed direct current on meat quality of broilers. For this purpose, plasma parameters, blood loss, carcass damage, and meat water holding capacity, color, shear force, pH, and protein solubility were analyzed. A total of 400 broilers were divided into 5 treatment groups and stunned with 5, 15, 25, 35, and 45 V at 750 Hz and 10 s, respectively. Blood samples were collected immediately after cutting the neck. Pectoralis major muscles were removed from the carcass after chilling and placed on ice. Breast muscle pH and meat color were determined at both 2 and 24 h postmortem. Dripping loss, cooking loss, pressing loss, and cooked breast meat shear values were determined after 24 h postmortem. The 5 V treatment significantly increased (P < 0.05) blood plasma corticosterone and lactate concentration compared with the other groups. The carcass damage of wings, Pectoralis major, and Pectoralis minor was significant in the 5, 35, and 45 V groups. The pH of 2 h postmortem in the 5 and 45 V groups was significantly lower (P < 0.05) than in the 15 and 25 V groups. In the 5 and 45 V groups, the protein solubility and shear force value were significantly lower (P < 0.05) and dripping loss was significantly higher (P < 0.05) than the other groups.
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Affiliation(s)
- J C Huang
- College of Engineering, 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
| | - 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
- College 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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16
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Huang J, Yang J, Zhang B, Huang M, Chen K, Xu X, Zhou G. Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers. Poult Sci 2017; 96:2986-2991. [DOI: 10.3382/ps/pex050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Accepted: 02/26/2017] [Indexed: 11/20/2022] Open
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17
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Scanes CG. Biology of stress in poultry with emphasis on glucocorticoids and the heterophil to lymphocyte ratio. Poult Sci 2016; 95:2208-15. [DOI: 10.3382/ps/pew137] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/16/2016] [Indexed: 12/11/2022] Open
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18
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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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Salwani M, Adeyemi K, Sarah S, Vejayan J, Zulkifli I, Sazili A. Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1112838] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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