A note on protein expression changes in chicken breast muscle in response to time in transit before slaughtering

Zanetti, E.; Masi, Antonio; Pivato, Micaela; Tolin, Serena; Trentin, Anna Rita; Güler, Cenap; Yalçın, Servet; Cassandro, Martino

doi:10.1186/1477-5956-11-34

Cited by 8 publications

(4 citation statements)

References 29 publications

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“…Notably these were expressed by bands corresponding to the Enolase, pyruvate kinase (PK), and the glyceride phosphate dehydrogenase (GAP). This confirms the studies of Zanetti et al (2013) who reported an increased expression of five proteins involved in the energy metabolism among these were phosphoglycerate kinase, and beta-enolase.…”

Section: Discussionsupporting

confidence: 90%

Quantity and Functionality of Protein Fractions Isolated from 3 Ecotypes of Indigenous Chicken in Kenya

Oloo¹,

Mahungu²,

Kahi³

et al. 2018

FSNS

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The aim of this study was to evaluate the effect of the cluster ecotype and the part of chicken on nutritional composition, and functionality of sarcoplasmic and myofibrillar proteins that are most relevant to the technological features of chicken meat. Over 50 chickens from each ecotype cluster purchased, slaughtered and the meat stored under refrigeration at -20oC and later on transferred in cooler box on ice and flown to South Africa, at the Durban University of Technology. Protein fractions were extracted with a cocktail of Sodium Chloride buffer (50mM NaCl, 50mM Tris HCl; 75mM DTT and 1mM EDTA at pH 7) and quantified by Bradford method. One dimensional Sodium Dodecyl Polyacrylamide Gel Electrophoresis (SDS PAGE) was applied to separate protein fractions. Emulsifying capacity, emulsifying stability, solubility, and in vitro digestibility were determined on the total protein isolates. Significant differences in band expressions were recorded for the myofibrillar and the sarcoplasmic proteins. The three ecotypes had high quality proteins with all the limiting and essential amino acids at concentrations higher than FAO/WHO recommended daily allowance for adults and children. Distinct protein bands at larger molecular weight proteins >100 kDa, corresponding to Myosin Heavy Chain, medium fractions 75 kDa and 45 kDa and even lower molecular weight fraction <25 kDa were present in the chicken breast and the thighs. It concludes that Indigenous chicken protein isolates’ nutritional and functional properties are affected by part of chicken and ecotype clusters.

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Section: Discussionsupporting

confidence: 90%

Quantity and Functionality of Protein Fractions Isolated from 3 Ecotypes of Indigenous Chicken in Kenya

Oloo¹,

Mahungu²,

Kahi³

et al. 2018

FSNS

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“…Another important food consumed for body formation is chicken breast where consumption of chicken breast accelerates the growth of muscle cells. However, stress conditions will also affect the body's metabolism and accelerated muscle growth [17,18,20].…”

Section: Resultsmentioning

confidence: 99%

Role of Healthy Food Daily Consumption on the Forming of the Breasts, Thighs, Buttocks for Getting Healthy, Sexy and Interesting Body

Lelyana¹

2020

Act Sci wom hea

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Introduction Introduction: A person's body shape is influenced by various factors. Many women who want a healthy body shape, sexy and attractive. One of the parameters of a woman's attractiveness is the shape and size of her breasts, thighs and buttocks. Unclear understanding the ways to get a healthy, beautiful and attractive body shape because of many factors that influence it. One of many factors is the food factor, but it is still unknown how food affects the formation of breasts, thighs and buttocks. Therefore, this paper aims to discuss the role of food in the formation of breasts, thighs and buttocks in women so that they look healthy, sexy and attractive. Methods: Systematic Review. Results: Consumption of healthy foods consists of carbohydrates, proteins, fats, vitamins, minerals and water. Consumption of healthy foods affects of someone body shape. Consumption of dairy food, yogurt, spicy favor, eggs, chicken breast, beef, flax seeds, whey protein, fatty fish, beans, legumes, soybeans, vegetables, vitamins and minerals will influence the formation of fat cells and muscle cells. In fact, exercise helps food activity in influencing the formation of cells and organs of the body. Discussion: The breasts, thighs and buttocks are mostly composed of fat and supporting muscle tissue around the area of the organ. Body fat tissue is obtained from food consumption. Excessive consumption of food that is not used by the body will be stored as adipose tissue. Muscle tissue is formed from the consumption of various foods, especially those containing protein. Consumption of healthy food affects the formation of body cells or body cells forming naturally. Conclusion: Consumption of healthy foods will affect the formation of body cells such as fat cells and muscle cells so that they will form healthy, sexy and attractive breasts, buttocks and thighs.

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“…Other possibilities may that the probiotic activity of the filamentous fungus Monascus purpureus used as fermentation starter effected on the protein digestibility and thus enhance the protein availability for haematopoietic activity. Note that protein is a crucial nutrient needed for red blood cells as well as haemoglobin synthesis (Zanetti et al, 2013).…”

Section: Biochemical Parametersmentioning

confidence: 99%

Physiological Parameters, Intestinal Microbial Population and Internal Organ Weight of Broilers Supplemented with the Fungus Monascus Purpureus

Yudiarti,

Sugiharto,

Widiastuti

et al. 2023

AAVS

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Antibiotic growth promoters (AGPs) have been administrated to chicken feed for many years to prevent disease and increase growth rate. Since the use of antibiotics is now forbidden, replacements should be developed that can also be used in their place. One option is to use non-antibiotic feed additives generated from fungal ferments, which have been shown to improve gastrointestinal health and production. Fungal can be used as a feed additive, and their effectiveness has been demonstrated in boosting animal development and growth. Monascus purpureus is a fungus that has a potential and is commonly used in medicine. They produce many secondary metabolites that has been shown improve the nutritional quality, antibacterial properties and antioxidant activity.The obyective of this study was to see how adding the fermented product of the fungus Monascus purpureus as a feed additive affected to physiological parameters, intestine microbial population, and broiler internal organ weight. The method was one hundred and fifty un-sexed one-day-old chicks (DOC) were reared in an open cage. With three treatments, the study used a completely randomized design. The treatments consisted of a dose of the fungus Monascus purpureus as a feed additive (FA). These included T0 (basal diet/control); T1 (basal diet supplemented with 0.5% FA); and T2 (basal diet supplemented with 1% FA). Each treatment was repeated five times with a total of ten chiks each pen. Feed additive was provided to chicks beginning 8 days after rearing and was mixed in with the basal diet. Water was available at all times. The data were collected from chickens that were 42 days old. The results shown that the dose of feed additive up to 1.0% increase cholesterol value, total protein, MCHC, Coliform population in ileum and weight of heart also bursa of fabricius, whereas could reduce MCV, coliform population in caecum, and weight of pancreatic also caecum and no effect on broiler performance. The conclusion is supplementation of fermented product of the fungus Monascus purpureus as a feed additive that applied on boiler can improve the physiological parameters, intestinal microbial population and internal organ weight but no impact on performance.

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A note on protein expression changes in chicken breast muscle in response to time in transit before slaughtering

Cited by 8 publications

References 29 publications

Quantity and Functionality of Protein Fractions Isolated from 3 Ecotypes of Indigenous Chicken in Kenya

Quantity and Functionality of Protein Fractions Isolated from 3 Ecotypes of Indigenous Chicken in Kenya

Role of Healthy Food Daily Consumption on the Forming of the Breasts, Thighs, Buttocks for Getting Healthy, Sexy and Interesting Body

Physiological Parameters, Intestinal Microbial Population and Internal Organ Weight of Broilers Supplemented with the Fungus Monascus Purpureus

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