Residual Glycogen Research Articles

Ageing of Australian lamb beyond 14 days does not further improve eating quality

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.

Defect in degradation of glycogenin-exposed residual glycogen in lysosomes is the fundamental pathomechanism of Pompe disease.

Pompe disease is a lysosomal storage disorder that preferentially affects muscles, and it is caused by GAA mutation coding acid alpha-glucosidase in lysosome and glycophagy deficiency. While the initial pathology of Pompe disease is glycogen accumulation in lysosomes, the special role of the lysosomal pathway in glycogen degradation is not fully understood. Hence, we investigated the characteristics of accumulated glycogen and the mechanism underlying glycophagy disturbance in Pompe disease. Skeletal muscle specimens were obtained from the affected sites of patients and mouse models with Pompe disease. Histological analysis, immunoblot analysis, immunofluorescence assay, and lysosome isolation were utilized to analyze the characteristics of accumulated glycogen. Cell culture, lentiviral infection, and the CRISPR/Cas9 approach were utilized to investigate the regulation of glycophagy accumulation. We demonstrated residual glycogen, which was distinguishable from mature glycogen by exposed glycogenin and more α-amylase resistance, accumulated in the skeletal muscle of Pompe disease. Lysosome isolation revealed glycogen-free glycogenin in wild typemouse lysosomes and variously sized glycogenin in Gaa-/- mouse lysosomes. Our study identified that a defect in the degradation of glycogenin-exposed residual glycogen in lysosomes was the fundamental pathological mechanism of Pompe disease. Meanwhile, glycogenin-exposed residual glycogen was absent in other glycogen storage diseases caused by cytoplasmic glycogenolysis deficiencies. In vitro, the generation of residual glycogen resulted from cytoplasmic glycogenolysis. Notably, the inhibition of glycogen phosphorylase led to a reduction in glycogenin-exposed residual glycogen and glycophagy accumulations in cellular models of Pompe disease. Therefore, the lysosomal hydrolysis pathway played a crucial role in the degradation of residual glycogen into glycogenin, which took place in tandem with cytoplasmic glycogenolysis. These findings may offer a novel substrate reduction therapeutic strategy for Pompe disease. © 2024 The Pathological Society of Great Britain and Ireland.

Genetic architecture for skeletal muscle glycolytic potential in Chinese Erhualian pigs revealed by a genome-wide association study using 1.4M SNP array.

Introduction: Muscle glycolytic potential (GP) is a key factor affecting multiple meat quality traits. It is calculated based on the contents of residual glycogen and glucose (RG), glucose-6-phosphate (G6P), and lactate (LAT) contents in muscle. However, the genetic mechanism of glycolytic metabolism in skeletal muscle of pigs remains poorly understood. With a history of more than 400years and some unique characteristics, the Erhualian pig is called the "giant panda" (very precious) in the world's pig species by Chinese animal husbandry. Methods: Here, we performed a genome-wide association study (GWAS) using 1.4M single nucleotide polymorphisms (SNPs) chips for longissimus RG, G6P, LAT, and GP levels in 301 purebred Erhualian pigs. Results: We found that the average GP value of Erhualian was unusually low (68.09μmol/g), but the variation was large (10.4-112.7μmol/g). The SNP-based heritability estimates for the four traits ranged from 0.16-0.32. In total, our GWAS revealed 31 quantitative trait loci (QTLs), including eight for RG, nine for G6P, nine for LAT, five for GP. Of these loci, eight were genome-wide significant (p < 3.8 × 10-7), and six loci were common to two or three traits. Multiple promising candidate genes such as FTO, MINPP1, RIPOR2, SCL8A3, LIFR and SRGAP1 were identified. The genotype combinations of the five GP-associated SNPs also showed significant effect on other meat quality traits. Discussion: These results not only provide insights into the genetic architecture of GP related traits in Erhualian, but also are useful for pig breeding programs involving this breed.

STRUCTURE OF THE KNEE ARTICULAR CARTILAGE AFTER THE FEMUR AND TIBIA EXTRA-ARTICULAR INJURY

The aim: To study the microscopic, ultramicroscopic, and histomorphometric features of the knee articular cartilage in rats with an extra-articular injury of the femur and tibia. Materials and methods: 60 white laboratory rats divided into three groups (I – control; II – animals with traumatic femur injury; III – animals with traumatic tibia injury) were used for the study. The light microscopy was performed by Olympus BH-2 microscope (Japan), transmission electron microscopy – by JEM-1230 microscope (Japan). SPSS software (version 17.0) was used for mathematical analysis. Results: The more pronounced morphological changes were observed in the articular cartilage of the proximal tibial epiphysis after mechanical tibial injury. The thickness of the articular cartilage was 27.89 % less than in the control. The chondrocyte number in the superficial zone was lower by 8.94 %, intermediate zone – by 14.23 %, and deep zone – by 21.83%, compared to control. Herewith, the histological changes were mostly detected in the intermediate and deep zones of the articular cartilage of both bones. Also, some chondrocytes had deformed nuclei, hypertrophied organelles, numerous inclusions, and residual glycogen granules. Conclusion: The extra-articular mechanical trauma of the lower limb bones leads to pathological changes in the knee articular cartilage. The structural changes include the articular cartilage thickening, the decrease in chondrocyte number, as well as chondrocyte rearrangement due to degenerative-dystrophic processes.

Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition.

The elevated ultimate pH (pHu) found in wooden breast (WB) meat suggests an altered muscular energetic status in WB but also could be related to a prematurely terminated post-mortem pH decline. The aims of this study were to explore the factors contributing to the elevated pHu and establish whether the occurrence of WB defect alters muscle post-mortem carbohydrate metabolism and determine if the contractile apparatus reflects such changes. A total of 24 carcasses from Ross 308 male chickens were obtained from a commercial producer and harvested using commercial processing procedures. Carcasses were categorized into unaffected (NORM) and WB groups (n = 12 each), and samples were collected from cranial bone-in pectoralis major (PM) muscles at 15 min and 24 h post-mortem for the determination of pH, glycolytic metabolites, adenonucleotides, buffering capacity, phosphofructokinase (PFK) activity, and in vitro pH decline. Twenty-four additional deboned PM samples (12 NORM and 12 WB) were collected from the same processing plant to assess muscle histology and sarcomere length at four different locations throughout the PM muscle. Data show that the reduced glycolytic potential of WB muscles only partially explains the higher (P < 0.001) pHu of WB meat, as residual glycogen along with unaltered PFK activity suggests that neither glycogen nor a deficiency of PFK is responsible for arresting glycolysis prematurely. The dramatic reduction in ATP concentrations in the early post-mortem period suggests a defective ATP-generating pathway that might be responsible for the reduced pH decline in WB samples. Further, the addition of excess of ATPase extended post-mortem glycolysis of WB meat in an in vitro glycolytic system. WB-affected samples have longer (P < 0.001) sarcomeres compared to NORM, indicating the existence of compromised energy-generating pathways in myopathic muscles that may have had consequences on the muscle contraction and tension development, as in vivo, also during the post-mortem period. Considering the overall reduced glycolytic potential and the myodegenerative processes associated with WB condition, we speculate that the higher pHu of WB meat might be the outcome of a drastically impaired energy-generating pathway combined with a deficiency and/or a dysfunction of muscle ATPases, having consequences also on muscle fiber contraction degree.

Early Postmortem Metabolism and Protease Activation in Bovine Muscles

ObjectivesThe conversion of muscle to meat is largely controlled by postmortem energy metabolism and pH decline. These biochemical changes influence activity of enzymes implicated in proteolysis and meat tenderization. Therefore, our objective was to investigate pH decline, muscle energy metabolism, and protease activation in functionally distinct bovine muscles.Materials and MethodsSteers (n = 6) were harvested at approximately 18.5 mo and 630 kg live weight. Samples from the longissimus lumborum (LL) and diaphragm (Dia) were taken at 1, 3, and 24h postmortem, immediately frozen using liquid nitrogen, and stored in ultra-freezer until analysis. Muscle pH was obtained using a pH meter at the same time points. Myosin heavy chain composition (I, IIa, and IIx) was determined using gel electrophoresis. Substrate (residual glycogen), as well as glycolytic metabolites, glucose, glucose-6-phosphate, and lactate, were quantified by enzymatic methods; muscle ATP at 1 and 3h was also determined. Western blotting was used to evaluate protease activation (calpain-1 and caspase-3). Data were analyzed using a randomized block design, with slaughter date as block. Animal within slaughter date was considered as random effect and fixed effects of muscle, time, and the interaction tested. Time was considered a repeated measure.ResultsDiaphragm contained a greater percentage of slow myosin heavy chain compared to LL (80% vs. 12%, respectively). Consistent with fiber type, LL contained greater glycogen than Dia at 1h (P &lt; 0.05), but not at subsequent times postmortem. Overall, a greater decline in glycogen occurred in LL. Accordingly, lactate concentration increased markedly in LL postmortem and to a lesser extent in Dia (interaction effect; P &lt; 0.01). Although muscles exhibited similar lactate content at 1h, at 24h the LL showed elevated lactate relative to Dia (88 vs. 53 µmol/g tissue, respectively). Accumulation of glucose and glucose-6-phosphate were affected by muscle (P &lt; 0.01) and time (P &lt; 0.01), with greater final content in LL compared to Dia. Muscles exhibited different patterns of postmortem pH decline (muscle × time, P &lt; 0.0001). Initially, pH of LL was higher than Dia (P &lt; 0.01) and remained different at 3h (P &lt; 0.05); but by 24h, pH values were similar. Content of ATP was influenced by muscle (P &lt; 0.01) and time (P &lt; 0.01). Initial ATP was greater (P &lt; 0.01) in LL than in Dia and remained greater (P = 0.002) at 3h postmortem. From 1 to 24h, the pattern of calpain autolysis differed between muscles (interaction effect; P = 0.01). Calpain-1 autolysis was similar at all times in Dia, whereas autolysis increased in LL from 3h to 24h postmortem. Caspase-3 was identified by one band (32 kDa) that represents the zymogen (procaspase-3). Procaspase-3 content is affected by muscle (P &lt; 0.01), with Dia containing greater content than LL.ConclusionAlthough the Dia is considered a slow muscle, it exhibited a more rapid pH decline and lower ATP levels than LL early postmortem. These parameters were expected to coincide with more rapid calpain-1 autolysis in Dia, but this was not the case. Further work is necessary to understand the interaction between pH decline, muscle type, and postmortem proteolysis.

Muscle glycogen level and occurrence of acid meat in commercial hybrid pigs are regulated by two low-frequency causal variants with large effects and multiple common variants with small effects

BackgroundMeat production from the commercial crossbred Duroc × (Landrace × Yorkshire) (DLY) pig is predominant in the pork industry, but its meat quality is often impaired by low ultimate pH (pHu). Muscle glycogen level at slaughter is closely associated with pHu and meat technological quality, but its genetic basis remains elusive. The aim of this study was to identify genes and/or causative mutations associated with muscle glycogen level and other meat quality traits by performing a genome-wide association study (GWAS) and additional analyses in a population of 610 DLY pigs.ResultsOur initial GWAS identified a genome-wide significant (P = 2.54e−11) quantitative trait locus (QTL) on SSC15 (SSC for Sus scrofa chromosome) for the level of residual glycogen and glucose (RG) in the longissimus muscle at 45 min post-mortem. Then, we demonstrated that a low-frequency (minor allele frequency = 0.014) R200Q missense mutation in the PRKAG3 (RN) gene caused this major QTL effect on RG. Moreover, we showed that the 200Q (RN–) allele was introgressed from the Hampshire breed into more than one of the parental breeds of the DLY pigs. After conditioning on R200Q, re-association analysis revealed three additional QTL for RG on SSC3 and 4, and on an unmapped scaffold (AEMK02000452.1). The SSC3 QTL was most likely caused by a splice mutation (g.8283C>A) in the PHKG1 gene that we had previously identified. Based on functional annotation, the genes TMCO1 on SSC4 and CKB on the scaffold represent promising candidate genes for the other two QTL. There were significant interaction effects of the GWAS tag SNPs at those two loci with PRKAG3 R200Q on RG. In addition, a number of common variants with potentially smaller effects on RG (P < 10−4) were uncovered by a second conditional GWAS after adjusting for the two causal SNPs, R200Q and g.8283C>A.ConclusionsWe found that the RN– allele segregates in the parental lines of our DLY population and strongly influences its meat quality. Our findings also indicate that the genetic basis of RG in DLY can be mainly attributed to two major genes (PRKAG3 and PHKG1), along with many minor genes.

Glycolysis and pH Decline Terminate Prematurely in Oxidative Muscles despite the Presence of Excess Glycogen

Meat from oxidative skeletal muscle has a higher postmortem ultimate pH, which was originally thought to be a result from decreased antemortem glycogen stores. Therefore, we hypothesized that excess glycogen may not resolve the high ultimate pH of meat from oxidative muscles in ruminants and poultry. To test this hypothesis, an in vitro muscle glycolytic buffer system containing excess glycogen was used to compare glycolysis and pH decline of glycolytic and oxidative muscle from beef, lamb, chicken, and turkey. Glycogen concentration of both glycolytic and oxidative muscle homogenates was similar at 0 min and decreased significantly with time in all species tested. All homogenates contained residual glycogen at 1440 min, indicating glycogen was provided in excess. The ultimate pH of the oxidative muscle homogenates was significantly increased compared to the glycolytic muscle. The oxidative muscle also contained decreased lactate and decreased glucose 6-phosphate in all the species tested at 1440 min. Combined these data suggest that glycolysis and pH decline of oxidative muscles terminate prematurely at higher ultimate pH even in the presence of excess glycogen across livestock species. Additionally, the data indicated that the in vitro glycolytic buffer system can be used to study species specific meat quality problems in beef, lamb, chicken, and turkey.

Early Postmortem Metabolism and Protease Activation in Bovine Muscles

ObjectivesThe conversion of muscle to meat is largely controlled by postmortem energy metabolism and pH decline. These biochemical changes influence activity of enzymes implicated in proteolysis and meat tenderization. Therefore, our objective was to investigate pH decline, muscle energy metabolism, and protease activation in functionally distinct bovine muscles.Materials and MethodsSteers (n = 6) were harvested at approximately 18.5 mo and 630 kg live weight. Samples from the longissimus lumborum (LL) and diaphragm (Dia) were taken at 1, 3, and 24h postmortem, immediately frozen using liquid nitrogen, and stored in ultra-freezer until analysis. Muscle pH was obtained using a pH meter at the same time points. Myosin heavy chain composition (I, IIa, and IIx) was determined using gel electrophoresis. Substrate (residual glycogen), as well as glycolytic metabolites, glucose, glucose-6-phosphate, and lactate, were quantified by enzymatic methods; muscle ATP at 1 and 3h was also determined. Western blotting was used to evaluate protease activation (calpain-1 and caspase-3). Data were analyzed using a randomized block design, with slaughter date as block. Animal within slaughter date was considered as random effect and fixed effects of muscle, time, and the interaction tested. Time was considered a repeated measure.ResultsDiaphragm contained a greater percentage of slow myosin heavy chain compared to LL (80% vs. 12%, respectively). Consistent with fiber type, LL contained greater glycogen than Dia at 1h (P < 0.05), but not at subsequent times postmortem. Overall, a greater decline in glycogen occurred in LL. Accordingly, lactate concentration increased markedly in LL postmortem and to a lesser extent in Dia (interaction effect; P < 0.01). Although muscles exhibited similar lactate content at 1h, at 24h the LL showed elevated lactate relative to Dia (88 vs. 53 µmol/g tissue, respectively). Accumulation of glucose and glucose-6-phosphate were affected by muscle (P < 0.01) and time (P < 0.01), with greater final content in LL compared to Dia. Muscles exhibited different patterns of postmortem pH decline (muscle × time, P < 0.0001). Initially, pH of LL was higher than Dia (P < 0.01) and remained different at 3h (P < 0.05); but by 24h, pH values were similar. Content of ATP was influenced by muscle (P < 0.01) and time (P < 0.01). Initial ATP was greater (P < 0.01) in LL than in Dia and remained greater (P = 0.002) at 3h postmortem. From 1 to 24h, the pattern of calpain autolysis differed between muscles (interaction effect; P = 0.01). Calpain-1 autolysis was similar at all times in Dia, whereas autolysis increased in LL from 3h to 24h postmortem. Caspase-3 was identified by one band (32 kDa) that represents the zymogen (procaspase-3). Procaspase-3 content is affected by muscle (P < 0.01), with Dia containing greater content than LL.ConclusionAlthough the Dia is considered a slow muscle, it exhibited a more rapid pH decline and lower ATP levels than LL early postmortem. These parameters were expected to coincide with more rapid calpain-1 autolysis in Dia, but this was not the case. Further work is necessary to understand the interaction between pH decline, muscle type, and postmortem proteolysis.

Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p&lt;0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p&lt;0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

Understanding the Quality of Atypical Dark Cutting Beef from Heifers and Steers

ObjectivesStudies have indicated that dark cutting beef with pH > 6.0 has glucidic potential lower than normal beef but can be as or more tender. Dark cutting beef with pH 5.9, TB4, n = 20) and after aging, muscles were assessed for color (L*, a*, b*; Commission Internationale de L’Eclairage), drip loss, cooking loss, Warner-Bratzler shear force (WBSF), and crude fat and protein. Statistical analyses were performed using the Statistical Analysis System (SAS Inst. Inc., Cary, NC) Version 9.3. The glucidic, sarcomere and carcass data were analyzed using the MIXED procedure where animal gender, grade and their interaction served as fixed effects while batch was random. Ante-mortem lairage time, post-mortem sampling time, hot carcass weight, rib-eye area and fat depth were individually tested as covariates for glucidic analysis. Beef quality data were analyzed as a split-plot, where gender and grade were tested in the main plot and aging in the sub-plot. ResultsResults indicated that reduced lactate and glucidic potential were accompanied by increased pH and reduced L*, a*, and b* values. Mean LT glucidic potential was lowest (P < 0.0001) for TB4, but the mean values for AB4 were theoretically sufficient to attain normal beef pH. Grades and gender interaction approached significance (P = 0.056) for mean residual glycogen concentration, which was lowest for TB4 LT from both genders while heifer AB4 had mean values similar to AA. In contrast to AA and TB4, the pH for AB4 continued falling during aging, implying a slow glycolysis in AB4. Gender had no effect on WBSF (P = 0.18); however, mean WBSF of AB4, unlike that of TB4, remained higher than that of AA muscles even after 21 d aging. Sarcomere length was not different (P = 0.37) between the grades, and was unrelated (r = –0.20, P = 0.102) to WBSF. Mean LT crude fat was greatest (P = 0.003) for AB4 while treatments were not different for mean carcass rib-eye area (P = 0.35) or fat depth (P = 0.93). ConclusionResults confirmed AB4 as the toughest LT within the Canada B4 dark cutting grade irrespective of carcass gender and phenotype, substantiating the significant financial penalty applied to dark cutting carcasses.

Effect of Different Sources of Dietary Starch on Meat Quality, Oxidative Status and Glycogen and Lactate Kinetic in Chicken pectoralis Muscle

We studied the effects of different dietary starch sources fed to poultry on the quality attributes and oxidative damage in fresh and aged chicken pectoralis muscle. In a corn-soya diet, 300 g.kg-1 of the starch from ground corn was replaced by starch from broken corn, ground sorghum or pure starch, and fed for 11 days prior to slaughter to male broilers. In pectoralis muscle, pH rate, colour, drip loss, glycogen and lactate were measured at 10, 45, 90 minutes and 24 hours postmortem. Protein, lipid oxidation and haem iron were measured in fresh and aged meat. Sorghum starch caused a lower initial pH, while broken corn and pure starch gave higher pH in the pectoralis muscle. Ground corn and pure starch sources showed the lowest pH (45 min postmortem) indicating faster decline curves. Ground sorghum produced a lower level of residual glycogen in muscle and a lower rate of protein oxidation while the highest glycogen and a higher protein oxidation rate was observed with pure starch Type of starch sources in diet received prior to slaughter affect the quality parameters in poultry meat. Particularly, ground sorghum improved meat quality whereas pure starch provoked a higher protein oxidation.

Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef

Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild, and Shady were compared to Control carcasses to investigate biochemical traits contributing to the dark cutting condition. Color attributes of Longissimus lumborum (LL) were measured after grading and during simulated retail display. Mitochondrial abundance and efficiency, bloomed oxymyoglobin, reducing ability, glycolytic potential, myoglobin concentration, and protein solubility and oxidation were determined. Glycolytic potential and lactate concentrations decreased (P<0.05) as DCS increased. Residual glycogen was greater (P<0.05) in steaks from Control carcasses compared to DCS classes. Generally, as DCS increased, LL steaks were darker and less red in color (P<0.05). Increased (P<0.05) oxygen consumption and reducing ability coincided with greater myoglobin concentration and greater abundance of less efficient mitochondria as DCS increased (P<0.05). These data suggest the dark cutting condition is associated with greater oxidative metabolism coupled with less efficient mitochondria resulting in depletion of glycogen during stress.

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

The impact of precursors such as creatine, creatinine, and glucose on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different animal species equally heat treated with a double-plate contact grill. All grilled patties of the various species (veal, beef, pork, lamb, horse, venison, turkey, chicken, ostrich) contained several HAs such as MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline; 0.5-1.4 ng/g), 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline, 0 to 1.3 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine, 1.2 to 10.5 ng/g), harman (1-methyl-9H-pyrido[3,4-b] indole; 0.5 to 3.2 ng/g), and/or norharman (9H-pyrido[3,4-b]indole 0.5 to 1.9 ng/g). Residual glycogen (glucose) content varied greatly from 0.07 to 1.46 wt% on a dry matter (DM) basis. Total creatin(in)e content in raw meat (1.36 to 2.0 wt% DM) hardly differed between species, except in turkey and ostrich (1.1 wt% DM). Chicken contained, compared to all other species, very low concentrations of glucose (0.07 wt% DM) and the highest levels of nonprotein nitrogen compounds. The free amino acids lysine (r = 0.77, P < 0.001), tyrosine, phenylalanine, proline, isoleucine, and aspartic acid (r = 0.47-0.56, P < 0.05) showed significant correlation to PhIP in chicken. Also a linear correlation was found to exist between PhIP (r = 0.87, P < 0.001) and MeIQx (r = 0.35, P < 0.01), and the molar ratio of creatin(in)e to glucose, respectively. Harman as co-mutagens was linearly correlated to the concentration of glucose (r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels.

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat.

The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The protein, lipid, DM, glycogen and lactate content, glycolytic potential, proteolysis, lipid and protein oxidation index, muscle fiber cross-sectional area, capillary density, and collagen surface were determined on the breast P. major muscle of 6-wk-old broilers issued from the high-pHu (pHu+) and low-pHu (pHu-) lines. Sensory attributes were also evaluated on the breast (roasted or grilled) and thigh (roasted) meat of the 2 lines. Protein, lipid, and DM content of P. major muscle were not affected by selection ( > 0.05). However, the P. major muscle of the pHu+ line was characterized by lower residual glycogen (-16%; ≤ 0.001) and lactate (-14%; ≤ 0.001) content and lower glycolytic potential (-14%; ≤ 0.001) compared with the pHu- line. Although the average cross-sectional area of muscle fibers and surface occupied by collagen were similar ( > 0.05) in both lines, fewer capillaries per fiber (-15%; ≤ 0.05) were observed in the pHu+ line. The pHu+ line was also characterized by lower lipid oxidation (thiobarbituric acid reactive substance index: -23%; ≤ 0.05) but protein oxidation and proteolysis index were not different ( > 0.05) between the 2 lines. At the sensory level, selection on breast muscle pHu mainly affected the texture of grilled and roast breast meat, which was judged significantly more tender ( ≤ 0.001) in the pHu+ line, and the acid taste, which was less pronounced in the roasted breast meat of the pHu+ line ( ≤ 0.002). This study highlighted that selection based on pHu does not affect the chemical composition and structure of breast meat. However, by modifying muscle blood supply and glycogen turnover, it affects meat acidity and oxidant status, both of which are likely to contribute to the large differences in texture observed between the 2 lines.

PH inactivation of phosphofructokinase arrests postmortem glycolysis

Fresh meat quality development is influenced by pH decline that results from muscle glycolyzing energy substrates postmortem. The exact reason why glycolysis stops in the presence of residual glycogen remains unclear. We hypothesized that a critical glycolytic enzyme loses activity near the ultimate pH of meat. Porcine longissimus muscle samples were subjected to an in vitro system that mimics postmortem anaerobic metabolism at buffered pH values (7.0, 6.5, 6.0, 5.5 or 5.0). At pH7.0, 6.5, and 6.0, glycogenolysis and glycolysis proceeded normally while pH5.5 stopped lactate formation. Additional experimentation indicated that phosphofructokinase lost activity at pH5.5 while all other glycolytic enzymes remained active. A similar inactivation of phosphofructokinase was observed when using chicken and beef muscle. Elevated temperature hastened pH decline and phosphofructokinase activity loss. Thus, pH inactivates phosphofructokinase and arrests postmortem glycolysis, which may explain the similar ultimate pH across meat of different species.

Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits

The objective of this study was to investigate the relationship of blood glucose levels with blood lactate, serum cortisol levels, postmortem muscle glycogen and lactate content, muscle fiber type composition, and pork quality traits. Compared to pigs with lower blood glucose levels, pigs with higher blood glucose levels showed higher blood lactate and serum cortisol levels at exsanguination, and they had lower residual glycogen and higher lactate content in the muscle at 45min postmortem. In addition, pigs with higher blood glucose levels had higher type IIB and lower type I area composition and finally exhibited lower muscle pH, paler color, and excessive loss of fluid on surface. These results imply that measuring blood glucose levels at exsanguination can be useful to indicate early glycolytic rates during postmortem and thus may be of value in the identification of pork with undesirable quality traits.

Branching Enzyme Deficiency

The neuromuscular presentation of glycogen branching enzyme deficiency includes a severe infantile form and a late-onset variant known as adult polyglucosan body disease. Herein, we describe 2 patients with adult acute onset of fluctuating neurological signs and brain magnetic resonance imaging lesions simulating multiple sclerosis. A better definition of this new clinical entity is needed to facilitate diagnosis. To describe the clinical presentation and progression of a new intermediate variant of glycogen branching enzyme deficiency and to discuss genotype-phenotype correlations. Clinical, biochemical, morphological, and molecular study of 2 patients followed up for 6 years and 8 years at academic medical centers. The participants were 2 patients of non-Ashkenazi descent with adult acute onset of neurological signs initially diagnosed as multiple sclerosis. Clinical course, muscle and nerve morphology, longitudinal study of brain magnetic resonance imaging, and glycogen branching enzyme activity and GBE1 molecular analysis. Molecular analysis showed that one patient was homozygous (c.1544G>A) and the other patient was compound heterozygous (c.1544G>A and c.1961-1962delCA) for GBE1 mutations. Residual glycogen branching enzyme activity was 16% and 30% of normal in leukocytes. Both patients manifested acute episodes of transient neurological symptoms, and neurological impairment was mild at age 45 years and 53 years. Brain magnetic resonance imaging revealed nonprogressive white matter lesions and spinocerebellar atrophy similar to typical adult polyglucosan body disease. GBE1 mutations can cause an early adult-onset relapsing-remitting form of polyglucosan body disease distinct from adult polyglucosan body disease in several ways, including younger age at onset, history of infantile liver involvement, and subacute and remitting course simulating multiple sclerosis. This should orient neurologists toward the correct diagnosis.

High glycolytic potential does not predict low ultimate pH in pork

Extent of postmortem pH decline influences meat quality development. To better understand physiological determination of ultimate pH (pHu), we utilized female and castrated male pigs from a line whose selection index includes differentiated pHu. All genotypes of AMP-activated protein kinase γ3 subunit (AMPKγ3) V199I site were present. The mutant 199II genotype increased pHu, but only in castrated males. Genotype affected glycolytic potential (GP), but GP was weakly associated with pHu. A subset of animals was selected based on low (−Gly) and high (+Gly) residual glycogen content, and compared with AMPKγ3 200Q, which is associated with low pHu. Both +Gly and 200Q muscle contained glycolytic substrate at 24h; however, 200Q muscle generated low pHu and greater lactate compared to +Gly. Additionally,−Gly and +Gly groups exhibited similar pHu despite a large difference in GP. In conclusion, high GP does not appear to directly impact the extent of postmortem pH decline.

Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

1. A study was designed to characterise dark, firm, dry (DFD) breast meat resulting from cold exposure of broilers and compare its properties with normal breast meat from cold-stressed and control birds. 2. A total of 140 broilers were selected from 5- and 6-week-old birds exposed to cold temperatures ranging from −18 to −4°C, or a control temperature of +20°C for 3 h in an environmental chamber. Half of these birds were slaughtered immediately following the cold exposure and the other half were given 2 h of lairage. 3. Breast meat samples were categorised based on ultimate pH (pHu) and colour L* (lightness) values into normal (5·7 ≤ pHu ≤ 6·1; 46 ≤ L* ≤ 53) breast meat from control (control-normal) or cold-stressed (cold-normal) birds, and DFD (pHu > 6·1; L* < 46) breast meat, which only occurred in cold-stressed birds (cold-DFD). 4. Residual glycogen was not different between cold-DFD and control-normal breast meat. Lactate concentration was lower in cold-DFD compared with control-normal breast meat. Lactate concentration almost tripled for all the samples by 30 h post-mortem, which resulted in a drop in pH of normal meat, but did not have any effect on pH of DFD breast meat. Glycolytic potential at both 5 min and 30 h post-mortem was lower in DFD breast meat compared with the normal breast meat from both cold-stressed and control birds. 5. Cold-DFD breast meat was significantly darker, with higher pHu, lower cook loss, higher water-binding capacity and processing cook yield than cold-normal and control-normal breast meat, which were not different from each other.