Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions

Moreno, Irene; Lípová, Petra; Ladero, Luís; Fernández-García, José Luis; Cava, Ramón

doi:10.1016/j.livsci.2020.104167

Cited by 10 publications

(7 citation statements)

References 42 publications

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“…At the same time, muscle WHC is affected by the rate of pH decline and the content of intermuscular fat. Indeed, the slower the pH decline rate and the higher the intermuscular fat content, the better the muscle WHC (Moreno et al, 2020), and interestingly, similar observations were made in this study. Moreover, BG had higher a* and b* values than SG and CG, and this could have been linked to the degree of muscle oxidation.…”

Section: Discussionsupporting

confidence: 90%

Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep

et al. 2023

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IntroductionBlack Tibetan sheep is one of the primitive sheep breeds in China that is famous for its great eating quality and nutrient value but with little attention to the relationship between feeding regimes and rumen metabolome along with its impact on the muscle metabolism and meat quality.MethodsThis study applies metabolomics-based analyses of muscles and 16S rDNA-based sequencing of rumen fluid to examine how feeding regimes influence the composition of rumen microbiota, muscle metabolism and ultimately the quality of meat from Black Tibetan sheep. Twenty-seven rams were randomly assigned to either indoor feeding conditions (SG, n = 9), pasture grazing with indoor feeding conditions (BG, n = 9) or pasture grazing conditions (CG, n = 9) for 120 days.ResultsThe results showed that, compared with BG and CG, SG improved the quality of Black Tibetan sheep mutton by preventing a decline in pH and increasing fat deposition to enhance the color, tenderness and water holding capacity (WHC) of the Longissimus lumborum (LL). Metabolomics and correlation analyses further indicated that the feeding regimes primarily altered amino acid, lipid and carbohydrate metabolism in muscles, thereby influencing the amino acid (AA) and fatty acid (FA) levels as well as the color, tenderness and WHC of the LL. Furthermore, SG increased the abundance of Christensenellaceae R-7 group, [Eubacterium] coprostanoligenes group, Methanobrevibacter, Ruminococcus 2 and Quinella, decreased the abundance of Lactobacillus, Prevotella 1 and Rikenellaceae RC9 gut group, and showed a tendency to decrease the abundance of Succinivibrio and Selenomonas 1. Interestingly, all of these microorganisms participated in the deposition of AAs and FAs and modified the levels of different metabolites involved in the regulation of meat quality (maltotriose, pyruvate, L-ascorbic acid, chenodeoxycholate, D-glucose 6-phosphate, glutathione, etc.).DiscussionOverall, the results suggest that feeding Black Tibetan sheep indoors with composite forage diet was beneficial to improve the mouthfeel of meat, its color and its nutritional value by altering the abundance of rumen bacteria which influenced muscle metabolism.

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Section: Discussionsupporting

confidence: 90%

Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep

et al. 2023

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“…(2016) speculated that proteins involved in carbohydrate metabolism and glycolysis may affect the water holding capacity of post‐mortem beef. Other studies have found that enzymes involved in glycolysis, such as pyruvate kinase and glyceraldehyde 3‐phosphate, can be acidified to increase their catalytic activity, thereby accelerating the rate of glycolysis and causing a sharp drop in muscle pH, which will affect meat quality (Chen et al ., 2019; Moreno et al ., 2020; Holman et al ., 2021). These proteins were different in two muscle samples of goat.…”

Section: Resultsmentioning

confidence: 99%

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Wei

Jiao

et al. 2022

Int J of Food Sci Tech

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To investigate the inner mechanisms of meat quality differences between high-quality (HQ) and lowquality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP-HPLC in combination with the 'isobaric tag' for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca 2+ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes.

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“…These differences may be due to the preprocessing method of removing blood from Sample B, which caused the loss of internal water in rabbit meat to be reduced significantly; this resulted in the protein and fat content to be relatively higher than the other two preprocessing methods. Changes in pH may cause changes in important parameters, such as myofibril protein structure, color, water retention, cooking loss, and functional properties of meat products (Moreno et al., 2020). Proteins contribute significantly to the nutritional value and functional properties of products (Chen et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Changes in pH may cause changes in important parameters, such as myofibril protein structure, color, water retention, cooking loss, and functional properties of meat products (Moreno et al, 2020).…”

Section: Physical and Chemical Componentsmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

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Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions

Cited by 10 publications

References 42 publications

Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep

Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

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