Summer season induced heat stress associated changes on meat production and quality characteristics, myostatin and HSP70 gene expression patterns in indigenous goat

Abhijith, Archana; Sejian, Veerasamy; Ruban, Wilfred; Krishnan, G.; Bagath, M.; Pragna, Prathap; Manjunathareddy, Gundallahalli Bayyappa; Bhatta, Raghavendra

doi:10.1016/j.smallrumres.2021.106490

Cited by 8 publications

(5 citation statements)

References 20 publications

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“…The process is initiated by the secretion of aminases that hydrolyse NH 2 terminal of free amino acids. The released NH 2 is converted to ammonia (NH 3 ) and ammonium ion (NH 4 + ), which are mostly related to the production of rancid odour in spoiled meats [ 37 ]. The pH of the stored meat can increase for up to several pH units due to formation of basic compounds.…”

Section: Resultsmentioning

confidence: 99%

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

Akacha

Švarc‐Gajić

Elhadef

et al. 2022

Life

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This study was directed towards the investigation of the chemical composition and antimicrobial properties of the essential oil of Tunisian halophyte Lobularia maritime (LmEO). The antibacterial effects against major food-borne pathogenic and food spoilage bacteria were tested using the well diffusion method, followed by the determination of the minimum inhibitory (MIC) and bactericidal (MBC) concentrations. The essential oil has shown strong antimicrobial activity against eight pathogenic strains, which was attributed mostly to predominant constituents of the essential oil: benzyl alcohol, linalool, terpien-4-ol and globulol, as well as to synergistic effects of its major and minor constituents. Considering strong antimicrobial effects of the tested essential oil, it was further tested as a natural alternative to food preservatives, using minced beef meat as a model system. Minced beef meat was spiked with 0.019, 0.038, and 0.076% of the essential oil and stored during 14 days at 4 °C, monitoring its microbiological, physicochemical, and sensory properties. Chemical analyses revealed that meat treated with 0.076% of LmEO at underwent a significant decrease (p < 0.05) in primary and secondary lipid oxidation and reduced metmyoglobin accumulation compared with control samples. Furthermore, microflora proliferation in the meat model system spiked with 0.076% of LmEO was significantly (p < 0.05) reduced in comparison to control. In addition, two multivariate exploratory techniques, namely principal component analysis (PCA) and hierarchical analysis (HCA), were applied to the obtained data sets to describe the relationship between the main characteristics of the meat samples with and without essential oil addition. The chemometric approach highlighted the relationships between meat quality parameters. Overall, results indicated that the essential oil of Lobularia maritima deserves to be considered as a natural preservative in the meat industry.

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Section: Resultsmentioning

confidence: 99%

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

Akacha

Švarc‐Gajić

Elhadef

et al. 2022

Life

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“…Therefore, FPG feed with higher nutritional quality and shorter fermentation time were superior to NPG feed and conventional silage ( Du et al, 2022 ). Previous studies have shown that thermal stress reduces goat growth performance (Live weight and carcass weight), which could be attributed to the severe energy expenditure of the animal to resist high heat ( Abhijith et al, 2021 ) and both increased respiratory and cutaneous evaporative cooling mechanisms ( Aboul Naga et al, 2021b ). Therefore, it is normal that the growth performance of goats in this trail is slightly lower than that of previous studies ( Mu et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of fermented feed of Pennisetum giganteum on growth performance, oxidative stress, immunity and gastrointestinal microflora of Boer goats under thermal stress

Qiu

Zhao

et al. 2023

Front. Microbiol.

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IntroductionThis study was conducted to evaluate the effects of fermented feed of Pennisetum giganteum (P. giganteum) on growth performance, oxidative stress, immunity and gastrointestinal microflora of Boer goats under thermal stress.MethodsThe study was conducted during 45 days using twenty 2 months Boer goats. The goats were randomly allocated into two groups: NPG (n = 10; normal P. giganteum) and FPG (n = 10; fermented feed of P. giganteum), and the ratio of concentrates to roughage was 3:2. Both groups of animals were kept in sheds and exposed to summer thermal stress from 10:00 h to 18:00 h (temperature and humidity index, THI > 78). At the end of the study, the animals were slaughtered and assessed for various characteristics.ResultsThe findings from the study revealed that FPG-feeding significantly increased (p < 0.05) average daily gain (ADG, 48.18 g) and carcass weight (4.38 kg), while decreased (p < 0.01) average daily feed intake (ADFI, 0.74 kg/d; p < 0.01) and the feed:gain (F/G, 15.36) ratio. The CAT, GSH-Px activities and GSH in serum, liver and spleen, and the levels of IgA, IgG, IgM, IL-2, IL-4 and IL-1β in serum of FPG-fed goats were significantly higher (p < 0.05) than those of NPG-feeding goats. Further, we found that FPG feed is rich in nutrients with Lactobacillus (65.83%) and Weissella (17.80%). Results for gastrointestinal microbiota composition showed that FPG-feeding significantly enhanced the abundance of Lactobacillus and unidentified Clostridiales, and reduced Anaerovibrio and Methanobrevibacter. Meanwhile, Spearman’s correlation analysis showed that these microbiotas were closely related to the improvement of oxidative stress and immune indexes of goats.DiscussionThese results demonstrated that FPG-feeding not only reduces oxidative stress and improves ROS clearance to enhance antioxidant defense system, but also improves gastrointestinal microbiota to enhance immune function by overcoming the adverse effects of heat stress, and further improve growth performance of goats.

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“…Thus, it is a highly conserved gene (Tripathy et al, 2021), explaining its rapid expression and production during stress (Silver & Noble, 2012). Several studies have reported that polymorphisms may exist in the HSP70 gene (Abhijith et al, 2021;Mohalik et al, 2021;Raza et al, 2021). However, some studies suggest that polymorphisms could be associated with gene performance, whereas other studies claim that HSP70 nucleotide polymorphisms may indicate resistance to stress (Bhat et al, 2016;Habib et al, 2018b;Mohalik et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Genetic profiling of HSP70 gene in local Iraqi goats

2022

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Animals display numerous physiological and behavioral responses that reduce the effects of heat stress. Moreover, genetic variance is strongly associated with responses to heat stress, including variants of heat shock proteins (HSPs) that are necessary for thermoregulation and stress resistance. Herein, we performed the molecular profiling of the HSP70 gene, and its polymorphism was demonstrated as a possible factor in the stress tolerance of local Iraqi goats. A number of different mutations were found owing to seven main polymorphisms. Results indicated the occurrence of silent and missense mutations in sequences obtained for Iraqi local goats. Genetic diversity was observed in the HSP70 gene of Iraqi local goats on the basis of phylogenetic-tree analysis as some mutations occurred once whereas others occurred multiple times. The polymorphisms LC616787, LC616788, and LC616791 were combined with the reference gene in the same branch, whereas polymorphisms (LC616785 and LC616786) and (LC616789 and LC616790) met in different branches, respectively. Moreover, all studied proteins had mismatches in their threedimensional structures. Therefore, the presence of specific genetic differences within the HSP70 gene in Iraqi goats can increase the possibility of selecting animals more suitable to various levels of stress.

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Summer season induced heat stress associated changes on meat production and quality characteristics, myostatin and HSP70 gene expression patterns in indigenous goat

Cited by 8 publications

References 20 publications

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

Effects of fermented feed of Pennisetum giganteum on growth performance, oxidative stress, immunity and gastrointestinal microflora of Boer goats under thermal stress

Genetic profiling of HSP70 gene in local Iraqi goats

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