Muscle pH Values Research Articles

Flesh Shear Force, Cooking Loss, Muscle Antioxidant Status and Relative Expression of Signaling Molecules (Nrf2, Keap1, TOR, and CK2) and Their Target Genes in Young Grass Carp (Ctenopharyngodon idella) Muscle Fed with Graded Levels of Choline.

Six groups of grass carp (average weight 266.9 ± 0.6 g) were fed diets containing 197, 385, 770, 1082, 1436 and 1795 mg choline/kg, for 8 weeks. Fish growth, and muscle nutrient (protein, fat and amino acid) content of young grass carp were significantly improved by appropriate dietary choline. Furthermore, muscle hydroxyproline concentration, lactate content and shear force were improved by optimum dietary choline supplementation. However, the muscle pH value, cooking loss and cathepsins activities showed an opposite trend. Additionally, optimum dietary choline supplementation attenuated muscle oxidative damage in grass carp. The muscle antioxidant enzyme (catalase and glutathione reductase did not change) activities and glutathione content were enhanced by optimum dietary choline supplementation. Muscle cooking loss was negatively correlated with antioxidant enzyme activities and glutathione content. At the gene level, these antioxidant enzymes, as well as the targets of rapamycin, casein kinase 2 and NF-E2-related factor 2 transcripts in fish muscle were always up-regulated by suitable choline. However, suitable choline significantly decreased Kelch-like ECH-associated protein 1 a (Keap1a) and Kelch-like ECH-associated protein 1 b (Keap1b) mRNA levels in muscle. In conclusion, suitable dietary choline enhanced fish flesh quality, and the decreased cooking loss was due to the elevated antioxidant status that may be regulated by Nrf2 signaling.

Using Targeted Resequencing for Identification of Candidate Genes and SNPs for a QTL Affecting the pH Value of Chicken Meat.

Using targeted genetical genomics, a quantitative trait locus (QTL) affecting the initial postmortem pH value of chicken breast muscle (Pectoralis major) on chromosome 1 (GGA1) recently was fine-mapped. Thirteen genes were present in the QTL region of approximately 1 Mb. In this study, 10 birds that were inferred to be homozygous for either the high (QQ) or low (qq) QTL allele were selected for resequencing. After enrichment for 1 Mb around the QTL region, >500 × coverage for the QTL region in each of the 10 birds was obtained. In total 5056 single-nucleotide polymorphisms (SNPs) were identified for which the genotypes were consistent with one of the QTL genotypes. We used custom tools to identify putative causal mutations in the mapped QTL region from these SNPs. Four nonsynonymous SNPs differentiating the two QTL genotype groups were identified within four local genes (PRDX4, EIF2S3, PCYT1B, and E1BTD2). Although these are likely candidate SNPs to explain the QTL effect, 54 additional consensus SNPs were detected within gene-related regions (untranslated regions, splicing sites CpG island, and promoter regions) for the QQ birds and 71 for the qq birds. These could also play a role explaining the observed QTL effect. The results provide an important step for prioritizing among a large amount of candidate mutations and significantly contribute to the understanding of the genetic mechanisms affecting the initial postmortem pH value of chicken muscle.

Flesh quality loss in response to dietary isoleucine deficiency and excess in fish: a link to impaired Nrf2-dependent antioxidant defense in muscle.

The present study explored the impact of dietary isoleucine (Ile) on fish growth and flesh quality and revealed a possible role of muscle antioxidant defense in flesh quality in relation to dietary Ile. Grass carp (weighing 256.8±3.5 g) were fed diets containing six graded levels of Ile (3.8, 6.6, 9.3, 12.5, 15.2 and 18.5 g/kg) for eight weeks. The results indicated that compared with Ile deficiency (3.8 g/kg diets) and excess (18.5 g/kg diets) groups, 9.3–15.2 g Ile/kg diet supplementations promoted fish growth and muscle fat deposition, whereas 6.6–15.2 g Ile/kg diets supplementation enhanced muscle nutrients (protein and total EAAs) deposition. Furthermore, muscle shear force, pH value, and hydroxyproline concentration were improved by 9.3–12.5, 9.3 and 9.3 g Ile/kg diet supplementations, respectively. However, muscle cooking loss, lactate content, and activities of cathepsin B and L were decreased by 6.6–15.2, 9.3–12.5, 9.3–12.5 and 9.3–15.2 g Ile/kg diet supplementations, respectively. Additionally, 6.6–15.2 and 6.6–12.5 g Ile/kg diet supplementations attenuated malondialdehyde and protein carbonyl contents, respectively. The activities of copper/zinc superoxide dismutase (Cu/Zn-SOD) and glutathione peroxidase (GPx), and glutathione content were enhanced by 6.6–9.3, 6.6–12.5 and 6.6–15.2 g Ile/kg diet supplementations, respectively. Moreover, the relative mRNA expressions of antioxidant enzymes, including Cu/Zn-SOD (6.6–12.5 g/kg diets) and GPx (12.5 g/kg diets), as well as antioxidant-related signaling molecules, including NF-E2-related factor 2 (Nrf2) (6.6–12.5 g/kg diets), target of rapamycin (6.6–12.5 g/kg diets), ribosomal S6 protein kinase 1 (9.3–12.5 g/kg diets) and casein kinase 2 (6.6–12.5 g/kg diets), were up-regulated when Ile diet supplementations were administered at these levels, respectively, whereas the relative mRNA expression of Kelch-like ECH-associated protein 1 was down-regulated with 9.3 g Ile/kg diet supplementations. Collectively, the present study indicated that optimum isoleucine improved flesh quality, partly due to the activation of antioxidant defense through the Nrf2 signaling pathway.

Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.

Carcasses from Hanwoo steers (n = 15) and cows (n = 15) were classified into three groups: group 1 (G1), the carcasses had 10% to < 11.5% intramuscular fat (IMF) in loin muscles; group 2 (G2), the carcasses had 13% to < 4.5% IMF in loin muscles; and group 3(G3), the carcasses had 17% to < 18.5% IMF in loin muscles. These were used to evaluate the effects of gender and carcass group on quality traits and Warner-Bratzler shear force (WBSF) of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), Longus colli (LC), Supraspinatus (SS), Latissimus dorsi (LAD), Semimembranosus (SM), Quadriceps femoris (QF), Biceps femoris (BF) and Semitendinosus (ST) muscles. Our results showed that pH values of LT, LL, LC, BF and QF muscles were lower in steers than in cows (P < 0.05). Water holding capacity (WHC) was found higher in LC, SS, LAD and QF muscles of steers (P < 0.05). At day 2 of ageing, gender affected the WBSF values of only PM, LD and QF muscles in G1, and QF muscle in G3; however, with additional ageing, the gender effect was observed for most of the muscles. Most muscles showed ageing responses; however, the rates of ageing response significantly varied depending on gender and carcass groups. The muscles of G1 and G2 had generally higher tenderization potentials than those of G3. Furthermore, most muscles in G3 had generally lower WBSF values than in G1 and G2. These results clearly indicate that ageing has a significant effect on quality and WBSF of beef muscles, and the classification by loin IMF level may be useful for prediction of the tenderness of other muscles.

MYOPATIE JATEČNÝCH KUŘAT

High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat. So called myopathies of the chicken breast meat occur in the low extent. It is typical variation in dark colouring of breast muscle. Veterinary supervision confiscates chickens embodying myopathy by reason of sensorical unacceptable dark muscle colour. Deepness of colour is evaluated by adspection of veterinary supervisors. It is tendency leading to find out objective parameters for evaluating this sensual chicken meat colour variation. Incidence of the chickens with myopathy has been evaluating for 3 years in big poultry slaughter, therewithal high-quality chickens and chickens with perspicuous myopathy have been taking out of slaughter-line. Electric conductivity values and pH values were measuring during 60 till 330 minutes post mortem in breast muscles. Aproximately 9 millions chicken was annually slaughtered and 13 thousands of them was confiscated out of the slaughter line by reason of myopathy. It amounts to 0.14 per cent of annually count of processed chickens. Myopatical chickens had significantly higher muscle pH values as compared with healthy ones. Healthy chicken muscles decreased on ultimative pH values aproximately past 3 hours post mortem. It means pH 6.03, and after 300 minutes decreased to pH 5.82. However, myopatical chickens values varied from pH 6.46 to pH 6.30. Concurrently measured values of electric conductivity significantly corellated with pH values. Whereto, it's predication of similarity chicken myopathies and dark, firm, dry (DFD) pork or turkey meat. Beyond unacceptable dark meat colour have disadvantage in poor post mortem acidifying of the meat and in consequence of microbial proteolyse. Significantly correlation between pH and electric conductivity values foreshadows on identification of myopatical chicken meat by means of conductivity measuring.

Dietary inclusion level and time effects of taurine on broiler performance, meat quality, oxidative status and muscle taurine content

1. Two experiments were conducted to investigate the effect of taurine on growth performance, meat quality, oxidative status and muscle taurine content in broilers. In Experiment 1, 50 one-day-old male Cobb chicks were given a diet supplemented with 0, 0.125, 0.50, 2.00 or 8.00 g/kg taurine from 1 to 42 d of age. In Experiment 2, 80 22-d-old male Cobb chicks were given a diet supplemented with 4.00 g/kg taurine for 0, 1, 2 or 3 weeks.2. Taurine contents of thigh and breast muscle increased linearly with increasing dietary taurine.3. Taurine supplementation for 1, 2 and 3 weeks significantly increased the taurine content of breast muscle. The taurine contents of liver and thigh meat were significantly increased by taurine supplementation for 3 weeks. The taurine contents of thigh and breast meat from broilers given a diet supplemented with 4 g/kg taurine for 3 weeks increased to 1.89 times the concentrations of the control group.4. There were no detrimental effects on growth performance, breast or thigh muscle yield, pH value or drip-water loss, and taurine supplementation did not affect the serum carbonyl content.5. Serum malondialdehyde concentration was significantly decreased by taurine supplementation for 1, 2 or 3 weeks.

The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures

This study was designed to compare the effects of different stunning systems on the meat quality of broilers. This was done by investigating meat water-holding capacity, meat color, muscle glycogen, and lactate concentrations, as well as blood parameters, low-field nuclear magnetic resonance (NMR) transverse relaxation, and myofibrillar ultrastructures. A total of 160 broilers were divided into 4 treatment groups: a low-voltage stunning (LS) with a constant voltage of 15 V at 750 Hz for 10 s; a midvoltage stunning (MS) with a constant voltage of 50 V at 50 Hz for 10 s; a high-voltage stunning (HS) with a constant voltage of 100 V at 50 Hz for 5 s; and a control group with no stunning (NS). Blood samples were collected immediately after cutting the neck. Pectoralis major muscles were removed from the carcass after chilling and placed in ice. Breast muscle pH, meat color, glycogen, and lactate contents were determined at both 2 and 24 h postmortem. Drip loss, cooking loss, pressing loss, cooked breast meat shear values, low-field NMR, and ultrastructures of myofibrils were determined 24 h postmortem. The NS and MS treatments significantly increased (P < 0.05) blood plasma corticosterone, initial rate of glycolysis, and drip loss, and significantly reduced (P < 0.05) initial muscle pH and shear force values when compared with LS and HS. The results of low-field NMR reflect that NS and MS significantly decreased (P < 0.05) NMR transverse relaxation population 1 (T21) and increased (P < 0.05) NMR transverse relaxation population 2 (T22). The myofibrils of NS and MS samples showed significantly (P < 0.05) longer sarcomere length when compared with the LS and HS samples. The meat color, cooking loss, pressing loss, and final pH were not affected by the stunning methods. This study indicates that NS and MS treatments reduce meat water-holding capacity and decrease meat shear force when compared with LS and HS.

The effect of season of transportation on the welfare of broilers and selected parameters of broiler meat quality

During breeding, especially during transportation from the farm to the slaughterhouse, poultry is exposed to various stressful factors that influence post-mortem muscle metabolism and, consequently, the meat quality. The aim of this study was to investigate the effect of season of transportation on broiler welfare and broiler meat quality parameters: pH, colour and cooking loss t. For the purpose of the experiment, during the summer (July) and winter (November), twelve broilers were tested, reared on the same farm and belonged to the same flock of line hybrid Ross 308. Distance from the farm to the slaughterhouse was 130 km, and transport lasted 3 to 5 hours. Average values of temperature and relative humidity during transport in summer period were 20.60ºC and 65.64%, respectively, and in the winter period 14.42ºC and 69.14%, respectively. It was established that the samples of breast muscle and drumstick muscles of broiler chickens transported in summer had higher average L*(lightness) values. When the L*value of 56L* units, as the limit of PSE (pale, soft, exudative) meat, are applied on the results of the present study, it can be concluded that, in the summer, the share of pale meat in samples of breast and drumsticks was 75%, while in winter it was 33.34% for breasts and 16.67% for drumsticks. After transport, in the summer, pH values of breast and drumstick muscles (5.40 ± 0.20 and 5.71 ± 0.30, respectively) were significantly lower than the pH values measured after transport in winter (5.90 ± 0.18 and 6.46 ± 0.25, respectively). Lower values of cooking loss in the samples of breast muscle and drumstick samples (29.06 ± 2.80 and 29.69 ± 3.47, respectively) were found in broiler chickens transported in November, when exposed to lower temperatures. Between pH and cooking loss, and pH and L*values of samples of breast muscles and drumstick muscles studied after transport in summer and winter periods, negative correlation was determined.

Effects of supplemental levels of bazhen on growth performances, serum traits, immunity, meat quality and antioxidant activity of taiwan country chickens.

One hundred and sixty Taiwan country chickens (d-old chicks) were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein) linearly increased (p<0.03) and that of VLDL+LDL (very low-density+low-density lipoprotein) linearly decreased (p<0.03) in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05). Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05) serum GOT (glutamic-oxaloacetic transaminase) levels. The IgG, γ-globulin levels and PHA (phytohemagglutinin) skin challenge results in 1% Bazhan supplemented group were higher (p<0.05) than in the control group, the SRBC (sheep red blood cell) and ND (newcastle disease) titers in Bazhen supplemented groups were linear higher (p<0.05) than in the control group. The liver catalase activity and the capacity of scavenging DPPH (α-α-diphenyl-β-picrylhydrazyl) radical were linearly increased (p<0.03) in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05). Liver TBARS (thiobarbituric acid-reactive substances) levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05) compared to the control group and displayed a linear response (p<0.05). The TBA (thiobarbituric acid) and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05) than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, γ-globulin levels, PHA skin challenge result, decreased VLDL+LDL and GOT levels, and displayed antioxidation effects in serum and carcass meat parameters.

Comparison of the effects of six stunning/killing procedures on flesh quality of sea bass (Dicentrarchus labrax,Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture

The effects of different stunning/killing procedures on flesh quality of European sea bass were investigated: (1) anaesthesia with clove oil, (2) anaesthesia with 2-phenoxyethanol, (3) percussive stunning, (4) immersion in ice/water slurry, (5) chilling on ice and (6) anaesthesia with clove oil followed by immersion in ice/water slurry. Muscle pH values were significantly lower in sea bass anaesthetized or stunned by a blow to the head compared with fish immersed in ice/water slurry, chilled on ice or immersed in ice/water slurry after clove oil anaesthesia. Lightness was highest in sea bass anaesthetized by 2-phenoxyethanol or percussively stunned and lowest in ice-chilled fish. Redness and yellowness were highest in fish chilled on ice and lowest in fish anaesthetized with clove oil. Liquid loss, fat loss and shear values were not significantly different among the procedures. In general, lipid oxidation values during refrigerated or frozen storage did not significantly differ among treatment groups. Combination of clove oil anaesthesia followed by chilling on ice/water slurry appears to improve both flesh quality and welfare of sea bass, although the implementation of further studies is warranted to consolidate this finding.

Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus

Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles of pork carcasses. Muscle color, pH and temperature were measured at 45 min and at 3, 9, 15 and 24 h postmortem in carcasses of F₂ White Duroc and Chinese Erhualian pigs. Pork color at 45 min postmortem was not indicative of that at 24 h postmortem in LD and SM, although muscle pH values and temperature at 45 min postmortem were significantly correlated with the LD and SM ultimate color. High muscle pH was associated with decreased L*, whereas high muscle temperature increased L*. Muscle pH and temperature had little effect on a* and b* in LD and color evolution in SM. Results indicated that meat color inspected shortly after slaughter does not reflect post-rigor meat quality.

The effect of green ham quality on the technological, chemical and sensorial traits of dry-cured ham Kraški pršut

This work studies the relationship among raw material characteristics, such as green ham pH value, fat thickness, trimmed ham weight and the main technological, chemical and sensorial traits, in the production of dry-cured Kraški pršut. For the scope of the study a sample of 251 hams, supplied by two producers, was used. Trimmed ham weight, fat thickness and pH value of semimembranosus muscle (pH24) were recorded on green hams. On dry cured hams the following parameters were assessed: colour (CIE L*,a*,b*), intramuscular fat (IMF), proteolysis index, salt percentage, sensorial analysis. Principal component analysis (PCA) was used to assess the relationships among variables. Among green ham traits, pH24 affected the largest number of parameters measured on the dry-cured ham. Higher pH24 of green ham was associated with darker muscles of dry cured ham, lower salting and seasoning losses. Extreme values of pH24 were associated with the highest values of proteolysis index. As regards sensorial traits, harder and dryer texture was associated with the increase of pH24. Salt percentage was negatively associated with IMF. Fat thickness was negatively associated with salting and seasoning losses. No significant effect of green ham weight was found on any of the parameters considered in this study. As regards PCA analysis the first two components explained 34.5% of the variance. In the first one, trimmed weight, salting and seasoning losses, moisture of biceps femoris and semimembranosus muscles showed the highest loading values. In the second one saltiness, texture, IMF content, showed the highest loading absolute values.

Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China

Pale, soft, exudative-like (PSE-like) broiler muscle is a growing problem for meat industry all over the world. However, limited studies have been made to assess broiler meat quality in China. The aim of this study was to investigate the characteristics and incidence of PSE-like broiler muscle commercially produced in China. A total of 1 274 Pectoralis muscles of Arbor Acre broiler were randomly obtained from the processing line to determine the commercial incidence of PSE-like muscle based on color. Furthermore, broiler Pectoralis muscles selected from the 1 274 muscle samples were classified as PSE-like muscle (L*>53, n=33) and normal muscle (L*>48 and L*=53, n=33) to assess meat quality. It was determined that PSE-like muscle had lower muscle pH values, lower water-holding capacity (WHC), lower sarcoplasmic protein solubility, and lower total protein solubility than the normal muscle did. SDS-PAGE profile also showed that bands of approximate 96 and 24 kDa in sarcoplasmic protein and myofibrillar protein varied between these two groups, suggesting partial denaturation of sarcoplasmic proteins and precipitation on myofillarments. Correlation analysis showed that L* values have significant correlation with WHC and protein solubility. Furthermore, the distribution of L* values exhibited a normal curve with range varying from 42.70 to 58.37. It was considered that approximately 23.39% of the population was PSE-like muscle. These results suggest that PSE-like meat can represent a significant portion of commercially processed broiler breast meat in China and that the L* value measurement could be used to sort broiler meat quality using a cut-off point.

Investigation of four porcine candidate genes (H-FABP, MYOD1, UCP3 and MASTR) for meat quality traits in Large White pigs

Meat quality traits are economically important traits of swine, and are controlled by multiple genes as complex quantitative traits. In the present study four genes, H-FABP (heart fatty acid-binding protein), MASTR (MEF2 activating motif and SAP domain containing transcriptional regulator), UCP3 (uncoupling protein 3) and MYOD1 (myogenic differentiation 1) were researched in Large White pigs. The polymorphisms H-FABP T/C of 5'UTR, MYOD1 g.257 A>C, UCP3 g.1406 G>A in exon 3 and MASTR c.187 C>T have been reported to be associated with meat quality traits in pigs. The aim of this study was to analyze the effect of single and multiple markers for single traits in Large White pigs. The single marker association analysis showed that the H-FABP and MASTR genes were associated with IMF (intramuscular fat content) (P < 0.05), and that the g.257 A>C of MYOD1 gene was most significantly related to muscle pH value (P < 0.01). The multiple markers for IMF were analyzed by combining the markers and quantitative trait modes into the linear regression. The results revealed that H-FABP and MASTR integrate gene networks for IMF. Thus, our study results suggested that H-FABP and MASTR polymorphisms could be used as genetic markers in the marker-assisted selection towards the improvement of IMF in Large White pigs.

Carcass and meat quality traits of four different pig crosses

The study compared properties of Finnish Landrace×Yorkshire crossbred sows mated with Finnish Landrace (FL), Norwegian Landrace (NL), Norwegian Duroc×Norwegian Landrace (NDL), or Swedish Hampshire (SH) boars. The focus was to study the cross-sectional area of loin, cross-sectional area and number of muscle fibres, loin colour and pH value as well as the ratio of water to protein in the loin.The four studied crosses were quite similar having only small differences in carcass and meat quality. The carcass lean content was the lowest in NDL. The loins of FL and NL were longer than the loins of NDL and of SH. The cross-sectional area of loin was the largest in SH. The loin of FL was lighter in colour and the loin of SH was redder than the loins of the other crosses studied. The protein content was lower and the ratio of water to protein higher in loin of SH than in the other crosses.

Effect of Genetically Modified Feeds on Physico-Chemical Properties of Pork

Effect of Genetically Modified Feeds on Physico-Chemical Properties of PorkThe objective of this study was to evaluate the effects of genetically modified (GM), insect-resistant Bt maize (MON810) and the meal made of glyphosate-tolerant soybean (Roundup Ready MON40-3-2) used as the dietary components for pigs on the physico-chemical properties of meat. Forty-eight fatteners derived from Polish Landrace x Polish Large White sows mated to a Duroc x Pietrain boar were used. All animals received isonitrogenous and isoenergetic diets containing or not containing the genetically modified components. The design of the experiment was as follows: group I (control) - non-modified soybean meal and maize; group II - GM soybean meal and non-modified maize; group III - non-modified soybean meal and GM maize; group IV - GM soybean meal and GM maize. The examination of the pH values of loin and neck muscles indicated no statistically significant differences between pigs fed diets containing non-transgenic or transgenic feeds. No statistical differences were observed for water holding capacity (WHC) within dietary treatments. The introduction of transgenic maize and soybean meal into pig diets did not significantly affect the a* colour parameter of loin as well as neck muscles. The use of transgenic maize or soybean meal did not cause significant changes in the L* colour value of loin. Results obtained for neck muscles were more differentiated, possibly due to the natural heterogeneity of this primal cut. Pigs which had consumed the transgenic diet exhibited slightly decreased lipid stability of loin, as indicated by thiobarbituric acid reactive substances (TBARS). The decrease was statistically significant only in the case of muscles from group II. The addition of feeds derived from genetically modified crops into pig diets did not significantly affect the stability of neck muscle lipids; however, TBARS values of these muscles were twice those of loin muscles.

Muscle damage alters the metabolic response to dynamic exercise in humans: a31P-MRS study

We used ³¹P-magnetic resonance spectroscopy to test the hypothesis that exercise-induced muscle damage (EIMD) alters the muscle metabolic response to dynamic exercise, and that this contributes to the observed reduction in exercise tolerance following EIMD in humans. Ten healthy, physically active men performed incremental knee extensor exercise inside the bore of a whole body 1.5-T superconducting magnet before (pre) and 48 h after (post) performing 100 squats with a load corresponding to 70% of body mass. There were significant changes in all markers of muscle damage [perceived muscle soreness, creatine kinase activity (434% increase at 24 h), and isokinetic peak torque (16% decrease at 24 h)] following eccentric exercise. Muscle phosphocreatine concentration ([PCr]) and pH values during incremental exercise were not different pre- and post-EIMD (P > 0.05). However, resting inorganic phosphate concentration ([P(i)]; pre: 4.7 ± 0.8; post: 6.7 ± 1.7 mM; P < 0.01) and, consequently, [P(i)]/[PCr] values (pre: 0.12 ± 0.02; post: 0.18 ± 0.05; P < 0.01) were significantly elevated following EIMD. These mean differences were maintained during incremental exercise (P < 0.05). Time to exhaustion was significantly reduced following EIMD (519 ± 56 and 459 ± 63 s, pre- and post-EIMD, respectively, P < 0.001). End-exercise pH (pre: 6.75 ± 0.04; post: 6.83 ± 0.04; P < 0.05) and [PCr] (pre: 7.2 ± 1.7; post: 14.5 ± 2.1 mM; P < 0.01) were higher, but end-exercise [P(i)] was not significantly different (pre: 19.7 ± 1.9; post: 21.1 ± 2.6 mM, P > 0.05) following EIMD. The results indicate that alterations in phosphate metabolism, specifically the elevated [P(i)] at rest and throughout exercise, may contribute to the reduced exercise tolerance observed following EIMD.

Effects of dietary polysavone (Alfalfa extract) and chlortetracycline supplementation on antioxidation and meat quality in broiler chickens

1. A total of 360 1-d-old male commercial Arbor Acre broiler chickens were randomly assigned to 5 groups (6 replicates of 12 birds each) to evaluate the dietary effects of polysavone (0·5, 1·0 and 1·5 g/kg), a natural extract from alfalfa, and 0·15 g/kg chlortetracycline (CTC) on growth performance, antioxidation and meat quality of broiler chickens. 2. Over the 6-week study, feed intake increased significantly with CTC supplementation and final body weight (BW) was significantly higher for 1·0 g/kg polysavone and 0·15 g/kg CTC treatments. Feed:gain ratio was not significantly affected by the dietary treatments. 3. At 3 weeks of age, serum total superoxide dismutase (T-SOD) activity for all polysavone treatments was significantly higher than controls, liver T-SOD activity in 1·5 g/kg polysavone group was significantly higher than the control and CTC groups, and serum glutathione peroxidase (GSHPx) activity for 1·5 g/kg polysavone and liver GSHPx activity in all polysavone groups were significantly higher than CTC. 4. At 6 weeks of age, serum and liver T-SOD activity in 1·5 g/kg polysavone group and liver GSHPx activity for all polysavone treatments were higher significantly than the control and CTC groups, and serum malondialdehyde (MDA) content for all polysavone treatments was significantly lower than CTC. 5. Breast muscle T-SOD activity and pH value at 6 weeks of age were significantly higher and MDA content was significantly lower in 1·0 and 1·5 g/kg polysavone groups than in the control and CTC groups. Breast muscle shear force was significantly lower in l·5 g/kg polysavone group compared with the control, and drip loss for all polysavone treatments was significantly lower than CTC. 6. It was indicated that polysavone modulates antioxidation and modifies meat quality, but with no adverse effect on performance of broiler chickens, and that CTC can be beneficial to performance but has no beneficial effect on antioxidant function or meat quality.

Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei)

The present study was conducted to evaluate the effect of fish skin gelatin-based antimicrobial coating on the shelf life of fresh white shrimp (Penaeus vannamei). Antimicrobial coating was prepared by incorporating potassium sorbate, sodium tripolyphosphate, or both ingredients in coating solution made from catfish skin gelatin. Shrimp samples were untreated, rinsed with water, or coated with the antimicrobial films, and then they were stored in ice under aerobic conditions. Samples were taken periodically and evaluated for total aerobic plate count, psychrotrophic bacteria count, near-infrared spectrum (NIR), springiness, pH value, and color measurement. The results showed that the antimicrobial coating could retard microbial growth and prolong shelf life for up to 10 d. Partial least square analysis produced an acceptable model fitting between the NIR and the changes of microbial count in shrimp samples. The springiness and pH value of shrimp muscle were not affected by the coating treatments. Color parameter a* value increased linearly for all the treatments during the whole ice-storage period. One of the most important technical and economic problems facing the shrimp industry is the relatively short shelf life of fresh shrimp products. Catfish skin gelatin-based antibacterial edible films/coatings provide an ideal technique to solve this problem. The shrimp industry will be the immediate beneficiary of the study, and the information provided by this research will be expended to other seafood.

Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs

This study was conducted to determine the effect of dietary carnosine (β-alanyl-L-histidine) supplementation on antioxidant capacity and meat quality of pigs. 72 pigs approximately 60 kg were fed a corn- and soybean meal-based diet supplemented with 0, 25, 50 or 100 mg carnosine per kg diet for 8 weeks. Carnosine supplementation did not affect growth performance and carcass traits of pigs. However, the addition of 100 mg carnosine per kg diet increased pH value of muscle at 45 min, 24 h and 48 h postmortem. It also decreased drip loss at 48 h postmortem and increased redness value of muscle at 45 min postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet enhanced glycogen concentration and Ca-ATPase activity at 24 and 48 h postmortem, and reduced malondialdehyde and carbonyl protein complexes concentrations in muscle at 24 h postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet increased glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT) activities in plasma, liver or muscle, as well as SOD and GSH-Px genes expression in muscle (p < 0.05). Taken together, these findings indicate that carnosine supplementation improves antioxidant capacity and meat quality of pigs.