Meat Science最新文献_第9页

Resilience in life and death: Metabolism and proteolysis in Bos indicus muscle and meat 临时搬迁：生与死的复原力肉牛肌肉和肉中的新陈代谢与蛋白质分解

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-08-06 DOI: 10.1016/j.meatsci.2024.109622

Tracy L. Scheffler

引用次数: 0

Ultra-wideband microwave precisely and accurately predicts sheepmeat hot carcase GR tissue depth 超宽带微波精确预测羊肉热胴体 GR 组织深度

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-08-05 DOI: 10.1016/j.meatsci.2024.109623

J. Marimuthu , K.M.W. Loudon , R. Karayakallile Abraham , V. Pamarla , G.E. Gardner

{"title":"Ultra-wideband microwave precisely and accurately predicts sheepmeat hot carcase GR tissue depth","authors":"J. Marimuthu , K.M.W. Loudon , R. Karayakallile Abraham , V. Pamarla , G.E. Gardner","doi":"10.1016/j.meatsci.2024.109623","DOIUrl":"10.1016/j.meatsci.2024.109623","url":null,"abstract":"<div>A portable ultra-wideband microwave system (MiS) coupled with an antipodal slot Vivaldi patch antenna (VPA) was used as an objective measurement technology to predict sheep meat carcase GR tissue depth, tested against AUS-MEAT national accreditation standards. Experiment one developed the MiS GR tissue depth prediction equation using lamb carcasses (n = 832) from two slaughter groups. To create the prediction equations, a two layered machine learning stacking ensemble technique was used. The performance of this equation was tested within the dataset using a k-fold cross validation (k = 5), which demonstrated excellent precision and accuracy with an average R2 of 0.91, RMSEP 2.11, bias 0.39 and slope 0.03. Experiment two tested the prediction equation against the AUS-MEAT GR tissue depth accreditation framework which stipulates predictions from a device must assign the correct fat score, with a tolerance of ±2 mm of the score boundary, and 90% accuracy. For a device to be accredited three measurements captured within the same device, as well as measurements across three different devices, must meet the AUS-MEAT error thresholds. Three MiS devices scanned lamb carcases (n = 312) across three slaughter days. All three MiS devices met the AUS-MEAT accreditation thresholds, accurately predicting GR tissue depth 96.1–98.4% of the time. Between the different devices, the measurement accuracy was 99.4–100%, and within the same device, the measurement accuracy was 99.7–100%. Based on these results MiS achieved AUS-MEAT device accreditation as an objective technology to predict GR tissue depth.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109623"},"PeriodicalIF":7.1,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024002006/pdfft?md5=ca454f380684f008df001c6dfab7457c&pid=1-s2.0-S0309174024002006-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141979263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of guanidino acetic acid and rumen-protected methionine induced improvements in longissimus lumborum muscle quality in beef cattle 胍基乙酸和瘤胃保护蛋氨酸改善肉牛腰长肌质量的研究

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-08-05 DOI: 10.1016/j.meatsci.2024.109624

Simeng Yi , Boping Ye , Jinze Wang , Xin Yi , Yao Wang , Abudusaimijiang Abudukelimu , Hao Wu , Qingxiang Meng , Zhenming Zhou

{"title":"Investigation of guanidino acetic acid and rumen-protected methionine induced improvements in longissimus lumborum muscle quality in beef cattle","authors":"Simeng Yi , Boping Ye , Jinze Wang , Xin Yi , Yao Wang , Abudusaimijiang Abudukelimu , Hao Wu , Qingxiang Meng , Zhenming Zhou","doi":"10.1016/j.meatsci.2024.109624","DOIUrl":"10.1016/j.meatsci.2024.109624","url":null,"abstract":"<div>This study examined the impact of dietary guanidino acetic acid (GAA) and rumen-protected methionine (RPM) on beef quality in Simmental bulls. For 140 days, forty-five bulls (453.43 ± 29.05 kg) were randomly divided into control (CON), 0.1% GAA (GAA), and 0.1% GAA + 0.1% RPM (GAM) groups with 15 bulls in each group and containing 3 pen with 5 bulls in each pen. Significant improvements in eye muscle area, pH48h, redness (a*) value, and crude protein (CP) content of longissimus lumborum (LL) muscles were observed in the GAA and GAM groups (P < 0.05). Conversely, the lightness (L*) value, drip loss, cooking loss, and moisture contents decreased (P < 0.05). Additionally, glutathione (GSH) and glutathione peroxidase (GSH-PX) concentrations of LL muscles in GAM were higher (P < 0.05), while malondialdehyde (MDA) content of LL muscles in GAA and GAM groups were lower (P < 0.05). Polyunsaturated fatty acids (PUFA) profiles were enriched in beef from GAM group (P < 0.05). The addition of GAA and RPM affected the expression of genes in LL muscle, such as HMOX1, EIF4E, SCD5, and NOS2, which are related to hypoxia metabolism, protein synthesis, and unsaturated fatty acid synthesis-related signaling pathways. In addition, GAA and RPM also affected the content of a series of metabolites such as L-tyrosine, L-tryptophan, and PC (O-16:0/0:0) involved in amino acid and lipid metabolism-related signaling pathways. In summary, GAA and RPM can improve the beef quality and its nutritional composition. These changes may be related to changes in gene expression and metabolic pathways related to protein metabolism and lipid metabolism in beef.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109624"},"PeriodicalIF":7.1,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141979370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging 不同终极pH值和死后老化的腰长肌牛肉的脂质体和代谢组图谱。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-08-03 DOI: 10.1016/j.meatsci.2024.109621

Alan Giovanini de Oliveira Sartori , Daniel Silva Antonelo , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Carmen Josefina Contreras Castillo

{"title":"Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging","authors":"Alan Giovanini de Oliveira Sartori , Daniel Silva Antonelo , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2024.109621","DOIUrl":"10.1016/j.meatsci.2024.109621","url":null,"abstract":"<div>The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 °C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry (via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis. As major results, pairwise comparisons identified C12:0 and C14:0 acylcarnitines as potential biomarkers of the intermediate pHu-muscle, which are related to lipid catabolism for alternative energy metabolism and indicate less protein breakage postmortem. Interestingly, the concentration of arginine at early postmortem aging (3-d) may influence the previously reported improved tenderness in normal and high pHu-muscles. Moreover, upregulation of fumarate, formate, and acetate with increased pHu muscle at 21-d aging indicate more intense tricarboxylic acid cycle, amino acid degradation, and pyruvate oxidation by reactive oxygen species, respectively. These three compounds (fumarate, formate, and acetate) discriminated statistically the muscle with high pHu at 21-d aging. The normal pHu-muscle showed higher concentrations of glycogenolysis and glycolysis metabolites, including glucose, mannose, and pyruvate. Hence, our results enhance knowledge of postmortem biochemical changes of beef within different pHu groups aged up to 21 days, which is essential to understand the mechanisms underpinning bull meat quality changes.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109621"},"PeriodicalIF":7.1,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141905410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ageing of Australian lamb beyond 14 days does not further improve eating quality 澳大利亚羊肉的陈化时间超过 14 天并不会进一步提高食用品质。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-08-02 DOI: 10.1016/j.meatsci.2024.109620

S.M. Moyes, D.W. Pethick, G.E. Gardner, L. Pannier

{"title":"Ageing of Australian lamb beyond 14 days does not further improve eating quality","authors":"S.M. Moyes, D.W. Pethick, G.E. Gardner, L. Pannier","doi":"10.1016/j.meatsci.2024.109620","DOIUrl":"10.1016/j.meatsci.2024.109620","url":null,"abstract":"<div>Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109620"},"PeriodicalIF":7.1,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001979/pdfft?md5=198eca6a80174684877232263e4a8aba&pid=1-s2.0-S0309174024001979-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141911172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers 所有理论质谱的顺序窗口采集（SWATH-MS）是发现暗割牛肉生物标记物的一种新兴蛋白质组学方法

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-31 DOI: 10.1016/j.meatsci.2024.109618

Laura González-Blanco , Mamen Oliván , Yolanda Diñeiro , Susana B. Bravo , Verónica Sierra , Mohammed Gagaoua

{"title":"Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers","authors":"Laura González-Blanco , Mamen Oliván , Yolanda Diñeiro , Susana B. Bravo , Verónica Sierra , Mohammed Gagaoua","doi":"10.1016/j.meatsci.2024.109618","DOIUrl":"10.1016/j.meatsci.2024.109618","url":null,"abstract":"<div>Recent advances in “omics” technologies have enabled the identification of new beef quality biomarkers and have also allowed for the early detection of quality defects such as dark-cutting beef, also known as DFD (dark, firm, and dry) beef. However, most of the studies conducted were carried out on a small number of animals and mostly applied gel-based proteomics. The present study proposes for the first time a Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) proteomics approach to characterize and comprehensively quantify the post-mortem muscle proteome of DFD (pH24 ≥ 6.2) and CONTROL (5.4 ≤ pH24 ≤ 5.6) beef samples within the largest database of DFD/CONTROL beef samples to date (26 pairs of the Longissimus thoracis muscle samples of young bulls from Asturiana de los Valles breed, n = 52). The pairwise comparison yielded 35 proteins that significantly differed in their abundances between the DFD and CONTROL samples. Chemometrics methods using both PLS-DA and OPLS-DA revealed 31 and 36 proteins with VIP > 2.0, respectively. The combination of different statistical methods these being Volcano plot, PLS-DA and OPLS-DA allowed us to propose 16 proteins as good candidate biomarkers of DFD beef. These proteins are associated with interconnected biochemical pathways related to energy metabolism (DHRS7B and CYB5R3), binding and signaling (RABGGTA, MIA3, BPIFA2B, CAP2, APOBEC2, UBE2V1, KIR2DL1), muscle contraction, structure and associated proteins (DMD, PFN2), proteolysis, hydrolases, and activity regulation (AGT, C4A, GLB1, CAND2), and calcium homeostasis (ANXA6). These results evidenced the potential of SWATH-MS and chemometrics to accurately identify novel biomarkers for meat quality defects, providing a deeper understanding of the molecular mechanisms underlying dark-cutting beef condition.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109618"},"PeriodicalIF":7.1,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141883774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors 猪肚参数的基因组与表型组关联阐明了三种调控区别：脂肪生成、肌肉形成及其转录因子

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-29 DOI: 10.1016/j.meatsci.2024.109617

Seung-Hoon Lee, Jun-Mo Kim

{"title":"Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors","authors":"Seung-Hoon Lee, Jun-Mo Kim","doi":"10.1016/j.meatsci.2024.109617","DOIUrl":"10.1016/j.meatsci.2024.109617","url":null,"abstract":"<div>Genome to phenome analysis is necessary in livestock areas because of its various and complex phenotypes. Pork belly is a favorable part of meat worldwide, including East Asia. A previous study has suggested that the three key transcription factors (ZNF444, NFYA and PPARG) affecting pork belly traits include total volume, the volume of total fat and muscle, and component muscles of the corresponding slice. However, other transcription factor genes affecting each slice other than pork belly component traits still needed to be identified. Thus, we aimed to analyze pork belly components at the genome to phenome level for identifying key transcription factor genes and their co-associated networks. The range of node numbers against each component trait via the association weight matrix was from 598 to 3020. Premised on the result, an in silico functional approach was performed. Each co-association network enriched three key transcription factors in adipogenesis and skeletal muscle proliferation, mesoderm development, metabolism, and gene transcription. The three key transcription factors and their related genes may be useful in comprehending their effect of pork belly construction.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109617"},"PeriodicalIF":7.1,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141905409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers 利用过热蒸汽制作中国传统的两熟猪肚，探索其对脂肪层质地和风味的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-29 DOI: 10.1016/j.meatsci.2024.109616

Mi Tang , Xin Feng , Liang Ma , Yong Yu , Hankun Zhu , Yu Fu , Kangting Sun , Xiaoqian Wu , Jinyong Wang , Xiang Li , Yuhao Zhang

{"title":"Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers","authors":"Mi Tang , Xin Feng , Liang Ma , Yong Yu , Hankun Zhu , Yu Fu , Kangting Sun , Xiaoqian Wu , Jinyong Wang , Xiang Li , Yuhao Zhang","doi":"10.1016/j.meatsci.2024.109616","DOIUrl":"10.1016/j.meatsci.2024.109616","url":null,"abstract":"<div>Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and “back to pot” stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109616"},"PeriodicalIF":7.1,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141873836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages 甘氨酸和五味子球菌 R1 联合应用对哈尔滨干香肠理化性质、氧化稳定性和口味的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-28 DOI: 10.1016/j.meatsci.2024.109614

Huan Zhang , Huizhu Wang , Qian Chen , Yungang Cao , Junrong Huang , Yuexin Li , Xianqi Yao , Baohua Kong

{"title":"Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages","authors":"Huan Zhang , Huizhu Wang , Qian Chen , Yungang Cao , Junrong Huang , Yuexin Li , Xianqi Yao , Baohua Kong","doi":"10.1016/j.meatsci.2024.109614","DOIUrl":"10.1016/j.meatsci.2024.109614","url":null,"abstract":"<div>This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109614"},"PeriodicalIF":7.1,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141846997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs 丙二醇饲喂时间对阿卡拉曼羔羊主要肉质参数和肌肉中大量蛋白质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-26 DOI: 10.1016/j.meatsci.2024.109615

Akın Yakan , Hüseyin Özkan , Ufuk Kaya , Hasan Hüseyin Keçeli , Irem Karaaslan , Sevda Dalkiran , Aytaç Akçay , Necmettin Ünal , Savaş Sariözkan , Bilal Akyüz , Korhan Arslan , Baran Çamdeviren , Güven Güngör , Mehmet Küçükoflaz , Ceyhan Özbeyaz

{"title":"The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs","authors":"Akın Yakan , Hüseyin Özkan , Ufuk Kaya , Hasan Hüseyin Keçeli , Irem Karaaslan , Sevda Dalkiran , Aytaç Akçay , Necmettin Ünal , Savaş Sariözkan , Bilal Akyüz , Korhan Arslan , Baran Çamdeviren , Güven Güngör , Mehmet Küçükoflaz , Ceyhan Özbeyaz","doi":"10.1016/j.meatsci.2024.109615","DOIUrl":"10.1016/j.meatsci.2024.109615","url":null,"abstract":"<div>In this study, the effects of propylene glycol (PG) on meat quality and molecular pathways related to energy metabolism in longissimus lumborum muscle on lambs were evaluated. Seventy-two lambs were divided into three groups consisting of 60th, 90th, and 120th of slaughter days. The dosage of the PG and slaughter days were the variables used in the study. Eight animals were slaughtered from each group on each day. The meat quality parameters (e.g., pH, protein, fatty acid profile) and IGF-1, IGFBP4, and DGAT1 (i.e., mRNA and protein levels) were evaluated. The pH 45 min post-slaughter was higher in PG groups on 120th day. On the 4th day after slaughter, the b value was the lowest in the PG3, while 7th day after slaughter it was highest in Con and PG3 on 90th day. The total n3 and n6 were lowest and the NV was highest on 120th day. The IGFBP4 was upregulated in the PG groups on all of the slaughter days. The DGAT1 was upregulated in the PG3 on the 90th day. The IGF-1, DGAT1, IGFBP4 protein levels were found to have increased in the PG3 on 90th day. The IGFBP4 was found to have decreased in the PG3 on 120th day. According to the results of the study, the oral administration of the PG at the 3 mL/kg live weight0.75 for at least 120 days may have positive effects on meat quality in lambs through the IGF-1, DGAT1, and IGFBP4 genes and the proteins encoded by these genes.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109615"},"PeriodicalIF":7.1,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141839330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0