Identification of two αRYR alleles and characterization of αRYR transcript variants in turkey skeletal muscle

Chiang, Wen Tsuo; Allison, C.P; Linz, John E.; Strasburg, Gale M.

doi:10.1016/j.gene.2004.01.023

Cited by 11 publications

(22 citation statements)

References 25 publications

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“…The fragments were exactly the same size (approximately 600 bp) as those reported by Ziober et al (2009). In contrast to these results, Chiang et al (2004) reported three transcripts of different sizes that corresponded to three variants of RyR in turkeys. These variants resulted from base deletions at different locations that resulted in alternative splicing, which in turn led to the deletion of one entire exon.…”

Section: Resultssupporting

confidence: 58%

“…The primers used for polymerase chain reaction (PCR) amplification were the same as those used by Chiang et al (2004) for turkeys (Meleagris gallopavo) and had the following sequences: 5'-CTG CAC CAG GAG GGC CAC ATG GAC GA-3' (forward) and 5'-CGG TCC AGT TTG CTG ACC AGC CAG TCC AGG-3' (reverse). The PCR amplification consisted of an initial denaturation at 95°C for 2 min, followed by 35 cycles at 95°C for 30 s, 64.5°C for 30 s, and 72°C for 1 min, and a final extension at 72°C for 8 min.…”

Section: Methodsmentioning

confidence: 99%

“…Although PSE meat occurs in turkeys and chickens in a manner that is similar to pigs, a mutation in the RYR gene responsible for this problem has not yet been found in birds. In turkeys, Chiang et al (2004) reported that changes in the hotspot 1 region of the αRYR mRNA were related to the occurrence of PSE meat. This region corresponds to the N-terminal portion of the protein and some reports indicate that it is an important regulatory domain for controlling the sensitivity of the channel protein and the release of Ca 2+ (Brini, 2004;Strasburg and Chiang, 2009) (Figure 2).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens

Ziober¹,

Paio²,

Marchi³

et al. 2010

Genet. Mol. Res.

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Section: Resultssupporting

confidence: 58%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens

Ziober¹,

Paio²,

Marchi³

et al. 2010

Genet. Mol. Res.

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“…In addition to this hotspot, there are 2 other regions, located between amino acids 2162-2458 (hotspot region 2) at the N-terminus and between amino acids 4800-4900 (hotspot 3 region) in the C-terminal region, which are important protein domains that control the sensitivity of the RYR channel to regulatory compounds and that modulate Ca 2+ release (Strasburg and Chiang, 2009). Chiang et al (2004) screened turkey DNA and cDNA in the region encompassing amino acid residues 36-615 in the αRYR, which corresponds to the region of the human hotspot in RYR1. The authors did not identify any of the mutations in the RYR1 gene found in pigs; however, upon examining the RYR1 cDNA, they identified 3 different transcripts for the region corresponding to the cDNA nucleotides 1231-1947 in the human RYR1 sequence.…”

Section: Molecular Biology and Poultry Ryr Mutationmentioning

confidence: 99%

“…Many efforts have been directed at understanding these processes to prevent undesirable outcomes such as pale, soft, and exudative (PSE) meat in pigs, turkeys, and chickens (Fujii et al, 1991;Chiang et al, 2004;Oda et al, 2009;Droval et al, 2012b). The recent application of molecular biology and genetic techniques has enabled detailed investigations into the molecular basis of PSE.…”

Section: Introductionmentioning

confidence: 99%

Skeletal muscle calcium channel ryanodine and the development of pale, soft, and exudative meat in poultry

Paião¹,

Ferracin²,

Pedrão³

et al. 2013

Genet. Mol. Res.

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ABSTRACT. The development of pale, soft, and exudative (PSE) breast fillet meat has become an economic burden for the poultry industry worldwide. PSE meat results in 1.0-1.5% loss in moisture and carcass weight, and a 2010 estimate of the Brazilian annual production put the economic loss due to PSE at over US$30 million. In the USA, PSE has caused an annual loss of up to US$200 million to the poultry industries. The underlying causes of the color abnormality in PSE meat are not fully understood. However, the likely physiological origin of PSE broiler meat is an excessive release of Ca 2+ promoted by a genetic mutation of the ryanodine receptor (RYR), a Ca 2+ -channel protein in the skeletal muscle sarcoplasmic reticulum. In pigs, the genetic cause of PSE meat has been identified as a point mutation in the RYR1 gene at nucleotide 1843, which causes an amino acid substitution (Arg615 to Cys615) in the RYR. This mutation leads to an alteration in Ca 2+ homeostasis, hypermetabolism, intense muscle contraction, and malignant hyperthermia in pigs susceptible to porcine stress syndrome. An understanding of this process represents the basis for breeding strategies aimed at eliminating the RYR1 mutation from global pig populations, a strategy that the poultry industry intends to emulate. The aim of this study was to review the subject, with an emphasis on the most recent developments in the field.

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Meta-analysis to predict the effects of temperature stress on meat quality of poultry

et al. 2021

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Temperature stress ( TS ) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative ( PSE ) and dark, firm, and dry ( DFD ) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error ( RMSPE ), and concordance correlation coefficient ( CCC ). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective.

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Identification of two αRYR alleles and characterization of αRYR transcript variants in turkey skeletal muscle

Cited by 11 publications

References 25 publications

Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens

Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens

Skeletal muscle calcium channel ryanodine and the development of pale, soft, and exudative meat in poultry

Meta-analysis to predict the effects of temperature stress on meat quality of poultry

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