The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs

College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing 210095, China.
Meat Science (Impact Factor: 2.62). 06/2009; 83(3):474-8. DOI: 10.1016/j.meatsci.2009.06.028
Source: PubMed


This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1h, 2h or 4h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1h and 2h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L(∗) values compared to controls, indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2h compared to 1h or 4h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression.

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    • "HSPs are considered to be molecular chaperones that play important roles in maintaining cellular homeostasis and controlling of apoptosis starting immediately after slaughter (Schmitt et al., 2007; Zhang et al., 2013). The decrease in HSP90 expression has been implied to be disadvantageous to the recovery of cell membrane function and repairing denatured proteins, which subsequently lead to reduced water holding capacity (Luca et al., 2011; Yu et al., 2009). Our results are consistent with these findings that decreased level of HSP90 is associated with lower water holding capacity of meat. "
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    ABSTRACT: The 90 kDa heat shock protein (HSP90) is a molecular chaperone that participates in various cellular processes, the role and significance of HSP90 in postmortem muscle though remains unclear. In the present study, pig Longissimus dorsi muscles, categorized into three pH groups, were tested for HSP90 levels and meat quality parameters (i.e. water holding capacity, colour, tenderness and lipid oxidation). The muscles with a high initial pH (pHi) group (pH > 6.4) possessing the greatest water holding capacity and lightness, contained the highest HSP90 level, followed by intermediate (6.0–6.4) and low pHi groups (pH < 6.0). Statistical analysis indicated HSP90 level was significantly and negatively correlated with cooking loss, drip loss, and lightness (r = −0.797, −0.785, −0.604, respectively, P < 0.01). The results suggest that HSP90 may play a crucial role in water retention of meat and may be involved in postmortem meat quality development.
    Food Chemistry 12/2014; 165:337–341. DOI:10.1016/j.foodchem.2014.05.111 · 3.39 Impact Factor
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    • "R A F T Xing et al. 2 (Bao and Gong, 2003), and brain tissues (Al-Aqil and Zulkifli, 2009) of broilers under heat stress or transport stress conditions. It was recently observed that transport stress changed the contents of Hsp70 in skeletal muscle of pigs (Yu et al., 2009). However, little is known about the expression of Hsp70 in skeletal muscle in broilers under conditions of transport stress. "
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    ABSTRACT: The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into five treatments: unstressed control, 0.5 h, 1 h, 2 h and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except the control group) were transported according to a designed protocol. With the extension of transport time, the activities of plasma creatine kinase (CK) and lactate dehydrogenase (LDH) gradually increased. The content of heat shock protein 70 (Hsp70) did not change significantly during 0.5 h transport compared to the control group, but was significantly higher (P < 0.05) at 1 h or more of transport time. Also, transport times of 2 h or more resulted in a death rate of 20 - 33% of broilers. We found that the breast meat in the 0.5 h transport group had significantly (P < 0.05) higher L* values, drip loss, cooking loss, AMP/ATP ratio and phosphorylation of AMP-activated protein kinase (p-AMPK). In addition, pH24h was lower compared to the control group, increasing the likelihood of pale, soft and exudative (PSE)-like meat. However, no significant variations were found in meat color, drip loss or cooking loss in other transport groups compared to the control group under the condition of this study. Muscle glycogen content decreased with time of transportation. There were significant correlations among p-AMPK and meat quality (P < 0.05). These results indicate that pre-slaughter transport during summer may cause severe physiological and biochemical changes of broilers. Further investigations studying the deeper relationship between biological indicators and meat quality according to the similar transport conditions would provide a better understanding of the effect of transport duration on meat quality.
    Journal of Animal Science 11/2014; 93(1). DOI:10.2527/jas.2014-7831 · 2.11 Impact Factor
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    • "In the current study, results show only values after slaughter as it was conducted under practical conditions where no manipulations are made to the animals according to treatment. This causes muscle damage, increased CK activity and negatively affects the quality of meat (Yu et al., 2009). According to Wiklund et al. (2003), muscles of the animal in good physical condition contain enough glycogen to guarantee optimal pH 24 values (5.5 to 5.7) in the meat. "
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    ABSTRACT: ABSTRACT: The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH (pH24), color (L*, a* and b*), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p<0.001) in summer (1,026.3105.06) and lower in winter (723.377.75). There were higher values for L* (33.70.94), b* (11.50.48) and WBSF (29.51.46) in summer season than in winter season; L* (29.40.64), b* (10.20.33) and WBSF (21.20.99). The activity of plasma CK was influenced by the type of breed with Dormer having the highest (p>0.001) levels (1,358.6191.08) of CK. South African Mutton Merino had higher values for pH24 (5.90.06), L* (34.20.97), b* (12.20.50) and WBSF (26.81.51) and Blackhead Persian had higher values (35.52.17) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between pH24, L*, a*, b*, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality. (Key Words: Abattoir, Enzymes, Color, Meat pH, Temperature, Tenderness)
    Asian Australasian Journal of Animal Sciences 12/2013; 26(12):1762-1772. DOI:10.5713/ajas.2013.13141 · 0.54 Impact Factor
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