Proteomic changes of the porcine skeletal muscle in response to chronic heat stress

Cui, Yanjun; Hao, Ya; Gao, Yanli; Gu, Xianhong

doi:10.1002/jsfa.8835

Cited by 12 publications

(9 citation statements)

References 41 publications

(48 reference statements)

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“…Any deviation of the normal pH rate could lead to poor meat quality, producing PSE or DFD (dark, firm and dry) meat, in cases of low or high pH values at 24 h p.m., respectively [ 5 ]. Conversely to our results, higher lightness (paler color) and lower a* and b* values have been found as effects of high temperature exposure in muscles of lean pigs [ 11 , 30 , 40 ], which has been attributed to the muscle oxidative status and the gradual transformation of the different states of the pigment myoglobin, the principle responsible for meat color, that is very sensitive to oxidation [ 41 ]. Discoloration of muscles results from oxidation of both ferrous myoglobin derivatives to ferric iron of metmyoglobin [ 41 ] and therefore, no occurrence of pale color could indicate a higher protection against oxidation in HS muscles (as discussed below).…”

Section: Resultscontrasting

confidence: 99%

“…Exposure to high temperatures in pigs has been usually associated with a deterioration of meat quality and occurrence of PSE (pale, soft, exudative) meat, with decreased pH values, pale color and increased drip losses [ 4 , 11 , 39 , 40 ], which has been explained by a stimulation of muscle glycogenolysis and further metabolic acidosis under heat conditions. However, increased values of ultimate pH have also been observed in other heat stress assays [ 12 , 30 ].…”

Section: Resultsmentioning

confidence: 99%

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Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

et al. 2021

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Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medius) of growing Iberian pigs. Twenty-four pure Iberian pigs were allocated during 28 days to one of three treatments (n = 8/treatment): thermoneutral conditions (20 °C) and ad libitum feeding (TN), heat stress conditions (30 °C) and ad libitum feeding (HS) and thermoneutral and pair-fed with HS (TN-pf). Muscles of the HS group had greater intramuscular fat content than the TN-pf group and higher Zn levels than TN and TN-pf, whereas differences on fatty acid composition were negligible. Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. Moreover, chronic heat stress stimulated the activity of antioxidant defenses SOD, CAT and GPx. The statistical factor analysis adequately classified the muscles studied, but was unable to differentiate samples according with treatments. Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

et al. 2021

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“…We found that the concentrations of serum non-esterified fatty acid (NEFA), including myristic acid, palmitic acid, and linoleic acid were significantly increased in the HS group, which is in line with the findings in dairy cows [30]. These results could be supported by our previous finding of decreased intramuscular fat proportion due to HS [38], suggesting stronger lipid decomposition for energy generation. A schematic presentation of some changed metabolic pathways is shown in Figure 5.…”

Section: Discussionsupporting

confidence: 89%

Chronic Heat Stress Induces Acute Phase Responses and Serum Metabolome Changes in Finishing Pigs

Cui

Wang

Hao

et al. 2019

Animals

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Heat stress (HS) is a main environmental challenge affecting the animal welfare and production efficiency in pig industry. In recent years, numerous reports have studied the alterations in gene expressions and protein profiles in heat-stressed pigs. However, the use of metabolome to unravel adaptive mechanisms of finishing pig in response to chronic HS have not yet been elucidated. We aimed to investigate the effects of chronic HS on serum metabolome in finishing pigs, and to identify the biomarkers of heat stress. Pigs (n = 8 per treatment) were exposed to either thermal neutral (TN; 22 °C) or heat stress (HS, 30 °C) conditions for three weeks. Serum metabonomics of TN- and HS-treated pigs were compared using the GC-MS approach. Metabonomics analysis revealed that twenty-four metabolites had significantly different levels in TN compared to HS (variable importance in the projection values >1 and p < 0.05). These metabolites are involved in carbohydrate, amino acid, fatty acid, amines metabolism, and gut microbiome-derived metabolism. Three serum monoses (glucose, mannose 2, and galactose) and 6-phosphogluconic acid were decreased, indicating insufficient source of fuel for energy supply, resulting in negative energy balance (NEB) in heat-stressed pigs. Increased levels of non-esterified fatty acid (myristic acid, palmitic acid, and linoleic acid) and short-chain fatty acids (3-hydroxybutanoic acid and maleic acid) suggested fat decomposition compensating for energy shortage, which was an adaptive response to NEB. Increased concentrations of fluorine, lyxose 1, and D-galacturonic acid were significantly correlated with the levels of acute phase proteins (HP, LBP, α2-HSG, and Lysozyme), suggesting acute phase response in HS-stressed pigs. These metabolites are expected to be novel biomarkers of chronic HS in pigs, yet the use of which awaits further validation.

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“…In general, IMP is thought to have a synergistic effect on taste [28]. IMP contributes mostly to Compared with our previous study on proteomic changes of the LD muscle in response to chronic heat stress, most of the proteins are involved in carbohydrate metabolism, myofibrillar and cytoskeleton structure, stress response, antioxidant and detoxification, calcium binding, and cellular apoptosis [27]. Among them, glycogen phosphorylase (PYGM), superoxide dismutase (Cu-Zn) (SOD1), and succinyl-CoA synthetase beta-A chain (SCSLA2) were respectively involved in the glucagon signaling pathway (KEGG ID ssc04922), insulin resistance pathway (KEGG ID ssc04931), peroxisome pathway (KEGG ID ssc04146), and peroxisome proliferator activated receptor (PPAR) signaling pathway (KEGG ID ssc03320).…”

Section: The Effect Of Heat Stress On the Contents Of Meat Quality-rementioning

confidence: 78%

“…According to the results of our previous study, HS increased the abundance of proteins involved in stress response, disrupted the pro-oxidant/antioxidant balance, and affected meat quality of finishing pigs [27].…”

Section: The Effects Of Heat Stress On Muscle Metabolites Related To mentioning

confidence: 84%

Identification of Metabonomics Changes in Longissimus Dorsi Muscle of Finishing Pigs Following Heat Stress through LC-MS/MS-Based Metabonomics Method

Gao

Yang

Cui

et al. 2020

Animals

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Heat stress (HS) negatively affects meat quality by affecting material and energy metabolism, and exploring the mechanism underlying the muscle response to chronic HS in finishing pigs is important for the global pork industry. This study investigated changes in the metabolic profiles of the longissimus dorsi (LD) muscle of finishing pigs under high temperature using ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) and multivariate data analysis (MDA). Castrated male DLY pigs (Duroc × Landrance × Yorkshire pigs, n = 24) from 8 litters were divided into three treatment groups: constant optimal ambient temperature at 22 °C and ad libitum feeding (CR, n = 8); constant high ambient temperature at 30 °C and ad libitum feeding (HS, n = 8); and constant optimal ambient temperature 22 °C and pair-feeding to the control pigs (PF, n = 8). The metabolic profile data from LD muscle samples were analyzed by MDA and external search engines. Nine differential metabolites (L-carnosine, acetylcholine, inosinic acid, L-carnitine, L-anserine, L-α-glycerylphosphorylcholine, acetylcarnitine, thiamine triphosphate, and adenosine thiamine diphosphate) were involved in antioxidant function, lipid metabolism, and cell signal transduction, which may decrease post mortem meat quality and play important roles in anti-HS. Four metabolites (L-carnosine, acetylcholine, inosinic acid, and L-carnitine) were verified, and it was indicated that the muscle L-carnitine content was significantly lower in HS than in CR (p < 0.01). The results show that constant HS affects the metabolites in the LD muscle and leads to coordinated changes in the endogenous antioxidant defense and meat quality of finishing pigs. These metabonomics results provide a basis for researching nutritional strategies to reduce the negative effects of heat stress on livestock and present new insights for further research.

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Proteomic changes of the porcine skeletal muscle in response to chronic heat stress

Cited by 12 publications

References 41 publications

Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

Chronic Heat Stress Induces Acute Phase Responses and Serum Metabolome Changes in Finishing Pigs

Identification of Metabonomics Changes in Longissimus Dorsi Muscle of Finishing Pigs Following Heat Stress through LC-MS/MS-Based Metabonomics Method

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