C-reactive protein measurements in meat juice of pigs

Department of Animal Medicine and Surgery, University of Murcia, 30100 Espinardo, Murcia, Spain.
Veterinary Immunology and Immunopathology (Impact Factor: 1.54). 05/2008; 122(3-4):250-5. DOI: 10.1016/j.vetimm.2008.01.002
Source: PubMed


A time-resolved immunofluorometric assay was evaluated for measurement of C-reactive protein in meat juice from diaphragmatic muscle collected from slaughtered pigs. Analytical and clinical validation of the method was performed by using meat juice samples, obtained by freezing and thawing muscle pieces. The intra- and inter-assay coefficients of variation ranged from 2.2-5.8% to 7.9-14.3%, respectively. The limit of detection was 0.00038 microg/ml. The method measured the CRP concentrations in a linear manner with a good accuracy (r=0.99). CRP concentrations in serum were highly correlated with those in diaphragmatic meat juice (r=0.90; p<0.001). CRP concentrations were significantly higher in clinically affected pigs compared to non-diseased pigs. The assay described here provides a sensitive method for measuring CRP concentrations in meat juice, which can represent a suitable alternative to serum or blood samples and simplifies the process of sampling collection at slaughter.

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    • "Measurement of haptoglobin and C-reactive protein Hp and CRP were measured in serum, saliva and meat juice using time resolved immunofluorometric assays (TR-IFMAs) (Gutiérrez et al., 2008, 2009b). The limit of detection (LOD) for these assays was 0.52 and 0.47 ng/mL for Hp and CRP, respectively , and the coefficients of variation for intra-and inter-assay precision were <12% for both assays (Gutiérrez et al., 2008, 2009b). "
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