Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer

Abstract

Total RNA isolated from Pectoralis major muscle from PSE (L* 24h >53.0, pH<5.8)

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

“…Samples were classified as either PSE or normal meat by measuring the pH and lightness (L*) as described elsewhere (Soares et al 2002). PSE samples presented values of L* 24h ≥ 53.0 and pH ≤5.80 and normal meat samples had values of 44.0 < L* 24h < 53.0 and pH > 5.80.…”

“…This denaturation is caused by rapid postmortem muscle glycolysis, which lowers the pH of the meat while the carcass is still warm (Olivo et al 2001, Barbut, 2008. The occurrence of PSE meat in birds may be affected by a mutation in the ryanodine receptor gene but also depends on several aspects of pre-slaughter management (Chang et al 2004, Oda et al 2009). Transport conditions during the trip from the farm to the slaughterhouse, such as showering at the farm, heat, acceleration, vibration, movement, impact, food and water deprivation, social disruption, and noise, are especially important (Mitchell and Kettewell, 1998).…”

A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle

“…In birds, skeletal muscle was found to express equal amounts of two isoforms, α-RYR and β-RYR, which are homologous to RYR1 and RYR3, respectively (Ottini et al, 1996). In chickens that develop PSE meat, the expression of the α-RyR gene is unchanged, while β-RyR expression is lower than in chickens with PSE meat (Oda et al, 2009). Strasburg and Chiang (2009) mapped out three hotspots in the turkey α-RYR protein between amino acids 1-1000, 2000-3000 and 4000-5000.…”

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

“…The schematic of muscle excitation in Figure 1 shows the α-RyR and β-RyR isoforms. Recently, reported results from our laboratory suggested that an alteration in the ratio (1:1) of α-RYR/β-RYR in favor of α-RYR was found in broiler PSE (pale, soft, exudative) meat (Oda et al, 2009). 2+ release by αRYR that is physically coupled to the dihydropyridine receptor (DHPR) (shown in red).…”