Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality.

Muhan Zhang,Daoying Wang,Pengpeng Li,Huan Bian,Chong Sun,Yongzhi Zhu,Weimin Xu,Zhiming Geng

doi:10.5713/ajas.16.0132

Muhan Zhang, Daoying Wang + Show 6 more

Open Access

https://doi.org/10.5713/ajas.16.0132

Copy DOI

Abstract

ObjectiveThe aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat.MethodsThe breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots.ResultsBased on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%<drip loss<9.5%) and high (drip loss≥9.5) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05).ConclusionResults of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

Highlights

Zhang et al (2017) Asian-Australas J Anim Sci 30:94-99 erate or good Water-holding capacity (WHC) of pork [6], and the transportation of pigs resulted in decreased heat shock protein (HSP) levels and higher water loss [7]
It was hypothesized in these findings that high levels of HSPs might be advantageous for protection against cell death and cell membrane damage
Our earlier studies have preliminarily found HSP90 could bind with membrane phospholipid and associated with some quality traits of pig muscles [8,9], the purpose of this study is to evalu ate variations in the expression of HSPs (HSP90, 70 and 60) in chickens and establish their relationship with meat quality to understand better their possible roles in the improvement of WHC of meat products and the biological mechanisms involved

Summary

Objective

The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%

INTRODUCTION

MATERIAL AND METHODS

RESULTS AND DISCUSSION