Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep

Kiran, M.; Maheswarappa, Naveena B.; Banerjee, Rituparna; Ch, Venkatesh; Rapole, Srikanth

doi:10.1080/10495398.2021.1976198

Cited by 4 publications

(3 citation statements)

References 40 publications

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“…Slaughter practices can affect carcass metabolism after slaughter, resulting in differences in the meat quality. Kiran et al (2021) [44] analyzed fifteen sheep slaughtered by sending an electric shock through their heads or in another way. Proteomics analysis was performed on the Longissimus thoracis et lumborum muscle after rigor mortis.…”

Section: Effects Of Slaughtering Methods On Meat Qualitymentioning

confidence: 99%

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Wang,

Fu,

et al. 2023

Foods

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Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from traditional physicochemical parameters (such as color, tenderness, water holding capacity, flavor, and pH) to some cutting-edge omics technologies, including transcriptomics, proteomics, and metabolomics approaches. This review provides a comprehensive analysis of multi-omics techniques and their applications in unraveling sheep and goat meat quality attributes. In addition, the challenges and future perspectives associated with implementing multi-omics technologies in this area of study are discussed. Multi-omics tools can contribute to deciphering the molecular mechanism responsible for the altered the meat quality of sheep and goats across transcriptomic, proteomic, and metabolomic dimensions. The application of multi-omics technologies holds great potential in exploring and identifying biomarkers for meat quality and quality control, thereby promoting the optimization of production processes in the sheep and goat meat industry.

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Section: Effects Of Slaughtering Methods On Meat Qualitymentioning

confidence: 99%

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Wang,

Fu,

et al. 2023

Foods

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“…Moreover, it has been found that DEPs of glycolysis and ubiquitin-proteasome can cause long-term degradation of frozen meat ( Kim et al, 2015 ). On the other hand, results of analyzing differentiated proteins in both longissimus muscles slaughtered in a non-electric shock mode and a head electric shock mode revealed that expression levels of antioxidant, binding, chaperone, and heat shock proteins were increased in sheep without electrical shock, leading to resistance to cell death ( Kiran et al, 2023 ). It seems that DEP generated under shock and non-impact treatment can be used as an indicator of animal welfare.…”

Section: Proteomics Approach To Find Biomarkers and To Control Meat Q...mentioning

confidence: 99%

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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“…The proteomic approach was used to study the effect of heat treatment on proteins modification in lamb [8], the degradation of myofibrillar proteins during the meat maturation [9], used for the search for species-specific markers of animal meat, including lamb [10], seasonal weight loss [11], changes in the protein composition depending on the method of slaughter [12], the search for protein markers predicting changes in the meat color during its postslaughter storage [13,14].…”

Section: Introductionmentioning

confidence: 99%

The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

Giro

Ковалев

Kulikovsky

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific knowledge about the influence of essential trace elements of organic origin in the diet of lambs on the marker-proteins of skeletal muscle tissue, of myocardium and renal cortical substance. The objects of research were the tissues of the m.L.dorsi skeletal muscle, myocardium and cortical substance of the kidneys in lambs of the Edilbaev breed. These lambs received a diet with organic trace elements (iodine, selenium, silicon). To study the effect of microelements in the diets of lambs on change in marker-proteins, we ran the studies of the skeletal muscle, myocardium and cortical substance of the kidneys of lambs, using the method of two-dimensional electrophoresis. When searching for proteins which mark the action of organic additives in the fattening diet of lambs within the tissue of the myocardium and the cortical substance of the kidneys, a number of differences were noted; no pronounced effects were observed in the skeletal muscle. Enrichment of the diet of lambs with selenium derivatives led to a change in the protein composition in the kidneys cortical substance for some isoforms of selenium-containing proteins and related enzymes of the glutathione cycle. Reaction in this process of thermal shock proteins, utilization of aflatoxins and changes in proteins of energy metabolism within mitochondria of kidney cells was also revealed. The determination of functional activity, or immunofermental analysis of glutathione peroxidase 3 count in the blood, can be a promising biomarker for controlling the level of selenium digestion and the count of selenium in blood as a more rapid and cheap method in comparison with the proteomic technologies. And for assessing the rate of digestion and fixation of iodine, it seems promising to determine it via the activity of mitochondrial superoxide dismutase [Mn]. In the myocardium, the effect of digested feed additives mainly affected the mitochondrial apparatus, which changed its functional orientation, with the activation of several other metabolic cycles. These results are prerequisites for obtaining more fundamental data on the effect of diets enriched with essential micronutrients on the molecular mechanisms that take place within the myocardial and kidney tissue of lambs. New data have been obtained on the effect of diets enriched with essential microelements on the molecular mechanisms occurring in the myocardial tissue and cortical substance of the kidneys of goats and sheep. The research results obtained by proteomics methods will be used for modeling and targeted adjustment of diets in order to obtain raw materials with the necessary technological characteristics.

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Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep

Cited by 4 publications

References 40 publications

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

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