[국내논문]Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period원문보기
Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mon...
Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about $38^{\circ}C$. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.
Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about $38^{\circ}C$. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.
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문제 정의
There are no reports of hot summer period on early postmortem glycolysis rate, functional property and meat quality in Ghungroo pig. Therefore, the primary objective of this study was to evaluate the effect of high temperature on the glycolytic rate at early post-mortem, meat quality of Ghungroo breed and Large White Yorkshire (LWY), and to assess their comparative adaptability to summer stress by altering the expression of stress related genes like HSPs and MCTs.
제안 방법
The study was conducted during hot summer period (May to June) with a mean temperature about 38°C (Supplementary data).
대상 데이터
Healthy pigs of two different breeds, viz., LWY and Ghungroo, were selected and 20 male animals from each breed were used in this study. The animals were maintained at Haringhata Pig Farm, Nadia, India following routine farm management practices.
데이터처리
Data related with the effect of heat stress between breeds were analyzed with the help of Fisher’s test (independent sample t test) using SPSS (10.0) software.
성능/효과
On the other hand, LD muscle of LWY with minimal change in both glycogen and lactate change and with high lactate content at 45 min postmortem showed rapid postmortem glycolysis, higher drip loss, and higher extents of protein denaturation. All three HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) by real time PCR in the LD muscle of pigs showed an increasing trend in Ghungroo than LWY after summer stress. The results suggested that effect of summer stress on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development in pig.
Incidence of high drip loss represents an economic problem for the swine industry because drip loss leads to significant weight loss in raw, cooked and processed meat [29]. In this study, Gunghroo breed showed significantly lower drip loss than LWY. Higher HSP70 expression and lower drip loss in Ghungroo pig is in agreement with Luca et al [4], who reported a higher abundance of HSP70 which is known to be associated with lower drip loss in pork muscles.
In this study, LWY exhibited significantly (p<0.05) higher concentration of serum cortisol than Ghungroo.
These results could be explained by glycogen and lactate content where, LWY muscles (fast-glycolyzing) showed significantly higher lactate content at 45 min postmortem and higher drip loss, and extent of protein denaturation than muscles from Ghungroo (normal-glycolyzing). In this study, although glycogen content was low at 45 min postmortem, muscles with low levels of lactate showed higher protein solubility and less lightness and drip loss than muscles with high lactate content.
MCTs are important membrane proteins facilitating efflux of lactate and protons from muscles. In this study, relative expression of MCT1 mRNA was found to be non-significantly increased in Ghungroo compared to LWY (Figure 3). Parkunan et al [36] Found a similar MCT1 mRNA expression during summer in pigs.
In this study, the muscle pH45 min of the Ghungroo breed was significantly higher than that of the LYW breed (6.43 vs 6.21, p<0.05).
Our results indicate that LWY exhibited significantly higher plasma cortisol concentration and LDH activity than Ghungroo indicating higher sensitivity to heat stress. The LD muscle from Ghungroo pigs showed higher initial glycogen and lower lactate content at 45min postmortem, indicating a slower postmortem glycolysis and rate of pH fall compared to LWY.
Results revealed that there were no significant differences for glycogen content at 45 min postmortem among the breeds (Table 2) but the Ghungroo breed had slightly higher glycogen content than LWY (1.37 vs 1.21 mg/g). On the contrary, lactate content at 45 min postmortem was significantly different between the breeds.
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