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

Ziober, Iris Lamberti; Paio, F.G.; Marchi, Denis Fabrício; Coutinho, Luiz Lehmann; Binneck, Eliseu; Nepomuceno, Alexandre Lima; Shimokomaki, Massami

doi:10.4238/vol9-2gmr830

Cited by 14 publications

(5 citation statements)

References 27 publications

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“…While the control lost 23.85% of its initial weight, CSS addition limited this loss to just 10.50% (+1.5% CSS addition) and 11.06% (+3% CSS addition). This trait of CSS comes from good water holding capacity (WHC) and oil holding capacity (OHC).For CSS, values of WHC 5.11 ± 0.20 and 5.5 ± 0.2 were found; for OHC, these were 4.72 ± 0.10 and 4.8 ± 0.2 [39][40][41][42][43]. The increased cooking yield also marked a significant difference (p < 0.01) between CTRL and CSS added burgers, while burgers with CSS, at both percentages, were similar as regards cooking yield.…”

Section: Cooking Yieldmentioning

confidence: 99%

“…Breast fillets used to formulate burgers had a value L* of 45.91, on average according to Ziober et al [43], L* > 53 denoted pale soft exudative (PSE), L* < 44 is analogous to dark firm dry (DFD), and 44 ≤ L* ≤ 53 is normal meat. Colour values of burgers are in line with what Longato et al [4] have found in their study on chicken burgers with the addition of hazelnut skin; their results on uncooked (control) samples are L* a* b* values of 53.83 ± 4.48, 0.30 ± 0.69, 9.12 ± 1.8, and 64.98 ± 2.55, 1.64 ± 0.55, 15.48 ± 1.15 for cooked burgers.…”

Section: Colourmentioning

confidence: 99%

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The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

Martuscelli

Esposito

Mastrocola

2021

Foods

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Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.

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Section: Cooking Yieldmentioning

confidence: 99%

Section: Colourmentioning

confidence: 99%

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

Martuscelli

Esposito

Mastrocola

2021

Foods

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“…Lightness is highly correlated with muscle tissue pH value and lower pH results in higher L* values [38,39]. The average L* 1h value of MPC indicates PSE-like meat according to Petracci et al [16] and L* 24h values [21,22] also confirmed this fact. However, pH values did not confirm PSE meat conditions.…”

Section: Discussionmentioning

confidence: 62%

“…Lower pH 15min (<5.8) and near to the isoelectric point leads to a discoloration of muscle tissue [13]. The criteria values of lightness (L*), determining meat quality and PSE-like meat presence, are based on studies where L* 24h > 53 were classified as PSE and normal 46 < L* 24h < 53 [21,22], or lightness with 50 ≤ L* 1h ≤ 56 are classified as normal and L* 1h > 56 as PSE-like meat [16].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on m. pectoralis major

Beňo

Škorpilová

Pohůnek

et al. 2021

Animals

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This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic pre-slaughter chain (APC) and (ii) manual pre-slaughter chain (MPC). The comparison is based on the evaluation of the trailer microclimate, number of injuries, and breast muscle (m. pectoralis major) quality. Transportation lasts 3.5 h, unloading 1 h. The selection of two hundred 39-day-old broilers (Ross 308 and Cobb 500 breeds) is random for each type of method. After slaughter, the pH value, electrical conductivity (EC), and color (lightness) of breast muscle tissues are determined at different post-mortem intervals. The MPC negatively affects the microclimate (p < 0.001), meat qualitative characteristics (p < 0.001), and places a greater strain on the body of chickens compared with APC. The average pH15min value of MPC broiler breast muscle tissue, generally used as the main meat quality parameter, is 5.97 ± 0.12, in contrast to 6.36 ± 0.16 for APC. Higher pH15min value of APC indicates better welfare and pre-slaughter handling. Values of EC and L* of breast tissues also confirms a difference between the methods of broiler handling (p < 0.001). No difference is found between the breed lines (p > 0.05).

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“…PSS is an autosomal recessive pharmacogenetic disorder caused by a defect in the halothane ( Hal ) gene that produces pale, soft, and exudative (PSE) meat of inferior quality that results in significant losses to the meat industry. The biological cause of PSS, which leads to PSE meat, is the excessive release of calcium ions, which is promoted by a genetic mutation in the ryanodine receptors (RyR) located in the sarcoplasmic reticulum of the skeletal muscle cells (Fujii et al 1991; Ziober et al 2010). Both malignant hyperthermia in humans and PSS are caused by mutations in these receptors (Missiaen et al 2000).…”

Section: Introductionmentioning

confidence: 99%

A Brief Review of Infrequent Spontaneous Findings, Peculiar Anatomical Microscopic Features, and Potential Artifacts in Göttingen Minipigs

McInnes¹,

McKeag

2016

Toxicol Pathol

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Minipigs are now used in greater numbers in contract research organizations (CROs) as well as in the pharmaceutical industry. Most CROs or pharmaceutical companies use the Gö ttingen minipig, which displays a number of important background lesions. This review will discuss some of the more infrequent minipig background changes. Porcine stress syndrome is an autosomal recessive pharmacogenetic disorder in minipigs causing malignant hyperthermia and muscle necrosis. Possible triggers, clinical pathology as well as heart, muscle, liver, lung, and kidney histopathology are discussed. Additional spontaneous changes, background findings, and peculiar anatomical and histological features include thrombocytopenic purpura syndrome, spontaneous glomerulonephritis, osteochondritis, ellipsoids, or Schweigger-Seidel sheaths in the spleen, as well as the presence of a perimesenteric plexus adjacent to mesenteric lymph nodes, squamous epithelial metaplasia of the salivary gland, and cupping of the optic disk in the minipig eye. In order to maximize the data gained from minipig studies, the interpretation of pathology findings requires the input of experienced pathologists who understand the significance of artifacts and spontaneous, background lesions in minipigs and can distinguish these from induced lesions.

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

Cited by 14 publications

References 27 publications

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on m. pectoralis major

A Brief Review of Infrequent Spontaneous Findings, Peculiar Anatomical Microscopic Features, and Potential Artifacts in Göttingen Minipigs

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