Effects of supplemental magnesium aspartate and short-duration transportation on postmortem meat quality and gene expression of µ-calpain and calpastatin of finishing pigs

Tang, Ruimin; Yu, Bing; Zhang, Keying; Chen, Shuai

doi:10.1016/j.livsci.2008.05.015

Cited by 7 publications

(3 citation statements)

References 40 publications

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“…The Warner–Bratzler shear force (WBSF) method was used to assess the tenderness of the skeletal muscle as described previously . The shear force of samples cut from between the 6th and 8th thoracic vertebrae was determined using a TA.XT Plus texture analyzer (Stable Micro Systems, Godalming, UK).…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2018

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The results indicate that HS-induced changes in the expression of myofibrillar proteins, glucose and energy metabolism-related proteins, heat shock protein and antioxidant enzymes might, at least partly, contribute to increase in meat tenderness. These findings will provide the foundation for developing future mitigating solutions and preventative therapies to reduce the detrimental effects of chronic HS on muscle function, metabolism and meat quality. © 2017 Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 99%

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

et al. 2018

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“…The L * (lightness), a * (redness) and b * (yellowness) values of the SM were determined using Minolta Chromameter CR-300 (Minolta, Inc.) according to pork colour standards (Japanese Color Standards). Drip loss in the SM was determined according to the difference in sample weight after suspension at 4°C for 24 h. The Warner–Bratzler shear force was used to assess the tenderness of the skeletal muscle as described previously ( 13 ) . The cooking loss of SM was determined using a water-bath at 70°C after vacuum packaging.…”

Section: Methodsmentioning

confidence: 99%

Birth weight alters the response to postnatal high-fat diet-induced changes in meat quality traits and skeletal muscle proteome of pigs

Liu

et al. 2014

Br J Nutr

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Low birth weight (LBW) exerts persistent effects on the growth and development of offspring. The present study was conducted to test the hypothesis that LBW alters the response of pigs to high-fat (HF) diet-induced changes in meat quality and skeletal muscle proteome. Normalbirth weight (NBW) and LBW piglets were fed a control diet or a HF diet from weaning to slaughter at 110 kg body weight. Most of the meat quality traits were influenced by LBW. Meat quality analysis revealed that LBW piglets had a greater ability to deposit intramuscular lipids than their heavier littermates when fed a HF diet. Increased shear force, lower pH 45 min and drip loss were observed in the skeletal muscle of LBW piglets compared with NBW piglets. Proteomic analysis revealed forty-six differentially expressed proteins in the skeletal muscle of LBW and NBW piglets fed the control diet or HF diet. These proteins play a central role in cell structure and motility, glucose and energy metabolism, lipid metabolism, and cellular apoptosis, as well as stress response. Of particular interest is the finding that LBW altered the response to HF diet-induced changes in the expression of proteins related to stress response (heat shock protein) and glucose and energy metabolism (pyruvate kinase, phosphoglycerate mutase, enolase and triosephosphate isomerase). Taken together, our findings revealed that the HF diet-induced changes in the expression of glucose and energy metabolism-related proteins varied between NBW and LBW piglets, which provides a possible mechanism to explain higher intramuscular fat store in LBW pigs when fed a HF diet.

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“…Other element is magnesium. Tang et al (2009) reported that supplementation of magnesium aspartate enhanced concentration of serum magnesium, mRNA level of µ-calpain in muscle and reduced concentration of serum cortisol. The paper also suggested that supplemental magnesium aspartate improved color of pork and decline shear force while there was no effect on pH and drip loss of pork.…”

Section: Selenium Betaine Chromium and Magnesiummentioning

confidence: 99%

Effect of metabolic modifiers on meat quantity and quality

Gebre¹

2012

Afr. J. Food Sci.

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The inadequacy of food supply due to the population growth together with urbanization, drive a significant demand for animal sources. Consequently, a number of technologies have been developed and are being used commercially to enhance profitability of animal production and to improve their quality. The objective of this paper is to review recent studies on the effects of metabolic modifiers on quantity and quality of meat and their contribution in sustaining food security and improving quality of life. Metabolic modifiers such as β-agonists, anabolic implants, somatotropin, immunocastration, vitamin E, conjugated linoleic acid (CLA) and trace elements have been utilized by different agribusiness to improve meat production and enhance meat quality. These compounds supplement to the animals with feed, as an injection or implant to enhance the rate of gain, the feed utilization efficiency, carcass percentage, shelf-life of meat, improve meat's nutrient content and/or meat palatability. On the other hand, some metabolic modifiers are either not approved or banned from use due to negative health effects to the consumer. There is a consistent research report for the approved technologies enhancing protein synthesis and muscle deposition, while decreasing fat synthesis and deposition, when they are applied in the recommended dosage. Therefore, we believe that utilizing available technologies and methodologies in reference to the mentioned materials will help in improving meat quality and thereby increase productivity of the livestock resource and hence, improve food security.

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Effects of supplemental magnesium aspartate and short-duration transportation on postmortem meat quality and gene expression of µ-calpain and calpastatin of finishing pigs

Cited by 7 publications

References 40 publications

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

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

Birth weight alters the response to postnatal high-fat diet-induced changes in meat quality traits and skeletal muscle proteome of pigs

Effect of metabolic modifiers on meat quantity and quality

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