Effects of different methods of slaughtering on protein expression in chicken meat
We have investigated variation of total protein profile in chicken skeletal muscle expected to be influenced due to variation in method of slaughtering. Two types of samples, depending on the method of slaughtering using sharp knife, were examined: (i) CT- neck was cut off completely and body was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IIUM Press
2012
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/26235/ http://irep.iium.edu.my/26235/ http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf |
| Summary: | We have investigated variation of total protein profile in chicken skeletal
muscle expected to be influenced due to variation in method of slaughtering. Two types
of samples, depending on the method of slaughtering using sharp knife, were examined:
(i) CT- neck was cut off completely and body was tied until the animal died and (ii) PRneck
was cut off partially leaving the spinal cord intact and body was released
immediately after slaughtering. Proteins expressed in higher amount were mostly found
to be distributed in the range of Mw 45-66 kDa as resolved using SDS-PAGE. While
resolved in 2D-PAGE, differences in protein expression were observed between samples.
Protein spotted on the gel near pH 5.0 and Mw 116 kDa was found in the skeletal muscle
from CT while it was absent the samples from PR.
ABSTRAK: Variasi profil jumlah protein di dalam otot skeletal telah dikaji dengan
jangkaan bahawa ianya dipengaruhi oleh kaedah penyembelihan yang berbeza.
Berdasarkan kaedah penyembelihan, dua jenis sampel telah diperiksa: (i) CT – leher
telah dipotong sepenuhnya dan badan haiwan diikat hingga mati and (ii) PR – leher
dipotong separuh meninggalkan kord tulang belakang dalam keadaan sempurna dan
badan dilepaskan serta-merta selepas penyembelihan. Kandungan protein didapati tinggi
dalam taburan Mw 45-66 kDa sebagai terurai menggunakan SDS-PAGE. Sementara itu,
kandungan protein yang berbeza diperhatikan di dalam penguraian 2D-PAGE. Tompok
protein kelihatan pada gel sekitar pH 5 dan Mw 116 kDa telah dijumpai pada CT otot
skeletal, tetapi tidak kelihatan pada sampel PR. |
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