L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Zhang, Yinyin; Zhang, Daojing; Huang, Yajun; Chen, Li; Bao, Pengqi; Fang, Hongmei; Zhou, Cunliu

doi:10.1016/j.foodchem.2020.126516

Cited by 38 publications

(65 citation statements)

References 31 publications

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“…The MFI is an important measure of ultrastructural changes that occur in myofibrils post-mortem and is positively correlated with meat tenderness [36,37]. In the present study there was decrease in MFI and an increase in shear force during HS which is consistent with the generation of excessive reactive oxygen species leading to the oxidation of myofibrillar proteins and a decrease in tenderness.…”

Section: Discussionsupporting

confidence: 81%

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

Shakeri

Cottrell

Wilkinson³

et al. 2020

Animals

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Heat stress (HS) compromises growth performance and meat quality of broiler chickens by interrupting lipid and protein metabolism, resulting in increased oxidative damages. The experiment attempted to investigate whether dietary polyphenols (Polygain (POL)) could ameliorate the aforementioned adverse effects of HS on performance and meat quality. One hundred and twenty one day-old-male chicks were allocated to two temperature conditions, thermoneutral (TN) or HS, and fed with either a control diet (CON) or the CON plus four different doses of POL (2, 4, 6 and 10 g/kg). Heat stress caused respiratory alkalosis as evidenced by increased rectal temperature (p < 0.001) and respiration rate (p < 0.001) due to increased blood pH (p < 0.001). Heat stress decreased final body weight (p = 0.061) and breast muscle water content (p = 0.013) while POL improved both (p = 0.002 and p = 0.003, respectively). Heat stress amplified muscle damages, indicated by increased thiobarbituric acid reactive substances (p < 0.001) and reduced myofibril fragmentation index (p = 0.006) whereas POL improved both (p = 0.037 and p = 0.092, respectively). Heat stress impaired meat tenderness (p < 0.001) while POL improved it (p = 0.003). In conclusion, HS impaired growth performance and meat quality whereas POL ameliorated these responses in a dose-dependent manner, and effects of POL were evident under both temperature conditions.

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Section: Discussionsupporting

confidence: 81%

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

Shakeri

Cottrell

Wilkinson³

et al. 2020

Animals

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“…Proteolysis after slaughter can lead to ultrastructural changes of myofibrils, including Z-lines, M-lines, and A-bands, which are related to the tenderization of muscle into meat [ 22 ]. TEM images of myofibrils PM are shown in Figure 2 .…”

Section: Resultsmentioning

confidence: 99%

The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Ding

Wei

Liu

et al. 2022

Foods

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Rigor mortis occurs in a relatively early postmortem period and is a complex biochemical process in the conversion of muscle to meat. Understanding the quality changes and biomarkers during rigor mortis can provide a theoretical basis for maintaining and improving meat quality. Herein, a tandem mass tag proteomic method is used to investigate the effects of differentially expressed proteins on the meat quality of cattle Longissimus lumborum muscle postmortem (0, 6, and 24 h). The pH, total sulfhydryl content and sarcomere length decrease significantly during storage. In contrast, meat color values (L*, a*, and b*) and the myofibril fragmentation index increase significantly. Altogether, 147 differentially expressed proteins are identified, most being categorized as metabolic enzymes, mitochondrial proteins, necroptosis and ferroptosis proteins and structural proteins. The results also reveal additional proteins that are potentially involved in rigor mortis, such as cardiac phospholamban, acetyl-coenzyme A acyltransferase, and ankyrin repeat domain 2. The current results provide proteomic insights into the changes in meat quality during rigor mortis.

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“…4,5,39 It should be noted that the addition of Arg significantly reduced the mean particle sizes (d 3,2 and d 4,3 ) of freeze-damaged MP, which may be because Arg can reduce the Ca 2+ /Mg 2+ -ATPase activities and promote the dissociation of actomyosin and increase the proportion of myosin monomers. 40 The addition of TG had little effect on the mean particle sizes of freeze-damaged MP. However, the combination (Arg + TG) obviously (P < 0.05) reduced the mean particle sizes (d 3,2 and d 4,3 ) of freeze-damaged MP, indicating that Arg played a major role in changing the particle size of MP.…”

Section: Particle Size and Solubilitymentioning

confidence: 96%

Effect of combined treatment of l-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein

et al. 2022

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L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Cited by 38 publications

References 31 publications

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Effect of combined treatment of l-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein

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