Effects of short-term transportation and lairage time on meat quality, CAST, CAPN1, CAPN3, HSPA1A gene expression levels and myofibrillary structure of M. longissimus dorsi of Kivircik breed sheep

被引：0

作者：

Bilgen, Nueket ^{[1
]}

Ceylan, Ahmet ^{[2
]}

Eker, Funda Yilmaz ^{[3
]}

Akkaya, Esra ^{[3
]}

Harem, Ismail Sah ^{[4
]}

Kul, Bengi Cinar ^{[1
]}

Bingol, Enver Baris ^{[3
]}

Gursel, Feraye Esen ^{[5
]}

Ates, Atila ^{[5
]}

Ozen, Dogukan ^{[6
]}

Cetin, Omer ^{[7
]}

Bayraktaroglu, Alev Gurol ^{[2
]}

Kahraman, Tolga ^{[3
]}

机构：

[1] Ankara Univ, Fac Vet Med, Dept Genet, Ankara, Turkiye

[2] Ankara Univ, Fac Vet Med, Dept Histol Embryol, Ankara, Turkiye

[3] Istanbul Univ Cerrahpasa, Fac Vet Med, Dept Food Hyg & Technol, Istanbul, Turkiye

[4] Harran Univ, Fac Vet Med, Dept Histol Embryol, Urfa, Turkiye

[5] Istanbul Univ Cerrahpasa, Fac Vet Med, Dept Biochem, Istanbul, Turkiye

[6] Ankara Univ, Fac Vet Med, Dept Biostat, Ankara, Turkiye

[7] Istanbul Rumeli Univ, Fac Hlth Sci, Dept Nutr & Dietet, Istanbul, Turkiye

来源：

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI | 2023年 / 70卷 / 04期

关键词：

Calpain-calpastatin; Meat tenderness; Myofibrillary structure; Sheep; Transportation; STRESS PARAMETERS; SLAUGHTER; CARCASS; DISTANCE; IMPACT; PH; CALPASTATIN; WELFARE; COLOR;

D O I：

10.33988/auvfd.1061335

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

The objective of this study was to examine the effect of short-term transportation and lairage time on meat quality, myofibrillary structure, calpastatin (CAST), mu-calpain (CAPN1), calpain 3 (CAPN3), and heat shock protein 70 (HSPA1A) expression levels of M. longissimus dorsi of Kivircik breed sheep (n=40). Meat quality was evaluated by muscle glycogen amounts, pH, temperature, cooking loss, water holding capacity, shear force, instrumental color, sarcomere length, and organoleptic properties. Cellular changes in the muscle during the aging process were scanned by electron microscopy and CAST, CAPN1, CAPN3, HSPA1A expression levels were measured to reveal the association on meat tenderness. As a result, a positive effect of long lairage time groups was observed in the pH, glycogen, SF values, and organoleptic evaluation. CAST, CAPN1, CAPN3 expression showed no difference, however, HSPA1A showed a significant difference in the aging process. In conclusion, genotypic differences, their effect on gene expression, and protein level on meat quality should be further investigated.

引用

页码：401 / 412

页数：12

共 1 条

[1] Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality
Gandolfi, G.
Pomponio, L.
Ertbjerg, P.
Karlsson, A. H.
Costa, L. Nanni
Lametsch, R.
Russo, V.
Davoli, R.
MEAT SCIENCE, 2011, 88 (04) : 694 - 700

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