Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

Wang, R. R.; Pan, Xiaona; Peng, Zengqi

doi:10.3382/ps.2008-00094

Cited by 143 publications

(111 citation statements)

References 30 publications

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“…These results implied that disturbance in the balance between the oxidative and antioxidant systems in quails occurred during heat stress these finding was in consistence with that reported by Wang et al (2009) who demonstrated that broiler chickens exposed to heat stress exhibited more than a twofold increase of malondialdehyde (MDA) as a secondary lipid oxidation product, in the breast meat.…”

Section: Discussionsupporting

confidence: 78%

Synergistic Ameliorative Effects of Organic Chromium and Selenium Against Heat Stress in Japanese Quails: Performance, Immunological, Hematological, Biochemical And Antioxidant Studies

Abdelhady¹,

El-Abasy²,

Atta³

et al. 2017

AJVS

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Key words:Quails, Heat stress, Organic selenium and chromium, Immune response, oxidative stress This study conducted to clarify the effect of dietary supplementation of organic chromium (Cr), selenium (Se) and their combination on performance, immune responses, hematological and biochemical parameters as well as antioxidant capacity of Japanese quails (Coturnix japonica) under heat stress. A 90-day trial conducted using seventy-five, 10-day-old Japanese quails that randomly divided into 5 groups of 15 birds each. The 1 st group received basal diet and kept in a temperature controlled room at 24°C. The other four groups reared under natural summer months and kept in a room temperature ranged from (25.3°C to 36.7 °C). The 2 nd group kept under heat stress condition and fed basal diet only. The third, fourth and fifth groups fed basal diet supplemented by chromium (1400 µg/kg of diet), selenium (0.3 mg/kg of diet) and their combination respectively. In heat-stressed quail group, the data of growth performance revealed a significantly (P<0.05) reduced body weight gain (BWG), total feed intake (TFI) and a significantly (P<0.05) increased feed conversion ratio (FCR). A significantly (P<0.05) reduced phagocytic activity (PA), phagocytic index (PI) and the antibody titer against Newcastle disease virus as well as high mortality rate. a macrocytic hypochromic anemia and stress picture of leukogram. A significant (P<0.05) reduction in total proteins, albumin and thyroid hormones concentrations together with a significantly (P<0.05) elevated activity of serum AST, LDH, raised total cholesterol, triglycerides and glucose concentrations. Moreover, a significant (P<0.05) increase for lipid peroxidation marker (MDA) and a significant (P<0.05) reduction of glutathione peroxidase (GSH-Px), and total anti-oxidant capacity (TAC). However, simultaneous dietary supplementation with organic Cr and/or Se alleviated heat stress adverse effects. It could be concluded that combined dietary supplementation of organic Cr and Se can be considered to be a protective management in a quail diet, reducing the negative effects of heat stress.

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Section: Discussionsupporting

confidence: 78%

Synergistic Ameliorative Effects of Organic Chromium and Selenium Against Heat Stress in Japanese Quails: Performance, Immunological, Hematological, Biochemical And Antioxidant Studies

Abdelhady¹,

El-Abasy²,

Atta³

et al. 2017

AJVS

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“…The decrease of water-holding capacity during summer could be attributed to the high muscle temperature recorded during this season. This finding was in accordance with those of Wang et al (2009) in broilers, Kim et al (2012) in cattle, and Warner et al (2014) in lambs. These previous authors reported that high temperature exposure induces excessive water loss from muscles.…”

Section: Effect Of Slaughter Season On the Different Parameterssupporting

confidence: 80%

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p> 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p< 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p< 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p< 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

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“…The overproduction of ROS under heat stress could cause oxidative damages to several organs including skeletal muscle tissue, which may lead to the decline of broiler meat quality (Wang et al, 2009;Azad et al, 2010a,b). According to Wang et al (2009), lipid and protein oxidation induced by acute heat stress, together with decreased ultimate pH, could reduce protein functionalities of chicken breast muscle (e.g., WHC, protein solubility, and gel formation ability).…”

Section: Discussionmentioning

confidence: 99%

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

Kim

Cramer

Ogbeifun

et al. 2017

Meat and Muscle Biology

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IntroductionHeat stress due to an increase in ambient temperature lowers the productivity in the broiler industry, which could lead to substantial economic losses at $51.8 million annually (St-Pierre et al., 2003). Under high ambient temperature or hot seasonal condition, behavioral and physiological changes occur in the chicken body with needed thermoregulation. A major response of heat-stressed chickens is a reduction in feed consumption, which is followed by decreased growth per- Abstract: This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 floor pens. From Day 15, the birds were exposed to 32°C for 10 h daily until the end of the experiment (Day 46). Three dietary treatments containing different levels of probiotic (a mixture of 4 lactic acid bacteria, 5.0 × 10 9 cfu/g) were prepared; regular diet without probiotic (control), regular diet with 0.5 g of probiotic/kg feed (probiotic 0.5) and regular diet with 1.0 g of probiotic/kg feed (probiotic 1). Both breast muscles (M. pectoralis major) were collected at 24 h postmortem, and the same side breast muscle was assigned to each experiment 1 (meat quality analysis, n = 6) and 2 (protein functionality analysis, n = 3). Probiotic feeding level did not affect initial pH and temperature declines (P > 0.05) of breast muscle until 6 h postmortem. However, the breast muscles from probiotic 1 group (5.92) showed a significantly higher ultimate pH than those from control (5.78) or probiotic 0.5 (5.82) groups at 24 h postmortem. No differences in chemical composition (moisture, protein, fat, ash, and phospholipids), water-holding capacity (cooking loss and display weight loss), shear force, and lipid oxidation stability were found in breast muscles from chickens exposed to cyclic heat challenge, regardless of probiotic levels (P > 0.05). An increase in probiotic level increased total protein solubility (P = 0.0004) and emulsion activity index of sarcoplasmic protein (P = 0.0032) of ground chicken breast. The results from the current study suggest that the supplementation of this commercial probiotic product could partially improve protein functionality of breast muscles from chickens exposed to cyclic heat challenge, in a dose-dependent manner within the applied level.

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Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

Cited by 143 publications

References 30 publications

Synergistic Ameliorative Effects of Organic Chromium and Selenium Against Heat Stress in Japanese Quails: Performance, Immunological, Hematological, Biochemical And Antioxidant Studies

Synergistic Ameliorative Effects of Organic Chromium and Selenium Against Heat Stress in Japanese Quails: Performance, Immunological, Hematological, Biochemical And Antioxidant Studies

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

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