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...

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Main Authors:	Zaman, Rahela, Mohd Nasir, Mohd Hamzah, Abdulrazaq, Nafiu Bidemi, Mohd. Salleh, Hamzah, Rahman, Mohammad Tariqur
Format:	Article
Language:	English
Published:	IIUM Press 2012
Subjects:	TP248.13 Biotechnology
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

id	iium-26235
recordtype	eprints
spelling	iium-262352012-11-06T06:11:49Z http://irep.iium.edu.my/26235/ Effects of different methods of slaughtering on protein expression in chicken meat Zaman, Rahela Mohd Nasir, Mohd Hamzah Abdulrazaq, Nafiu Bidemi Mohd. Salleh, Hamzah Rahman, Mohammad Tariqur TP248.13 Biotechnology 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. IIUM Press 2012 Article PeerReviewed application/pdf en http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf Zaman, Rahela and Mohd Nasir, Mohd Hamzah and Abdulrazaq, Nafiu Bidemi and Mohd. Salleh, Hamzah and Rahman, Mohammad Tariqur (2012) Effects of different methods of slaughtering on protein expression in chicken meat. IIUM Engineering Journal, 13 (1). pp. 27-33. ISSN 1511-788X http://iium.edu.my/ejournal/index.php/iiumej/article/view/227/273
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Zaman, Rahela Mohd Nasir, Mohd Hamzah Abdulrazaq, Nafiu Bidemi Mohd. Salleh, Hamzah Rahman, Mohammad Tariqur Effects of different methods of slaughtering on protein expression in chicken meat
description	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.
format	Article
author	Zaman, Rahela Mohd Nasir, Mohd Hamzah Abdulrazaq, Nafiu Bidemi Mohd. Salleh, Hamzah Rahman, Mohammad Tariqur
author_facet	Zaman, Rahela Mohd Nasir, Mohd Hamzah Abdulrazaq, Nafiu Bidemi Mohd. Salleh, Hamzah Rahman, Mohammad Tariqur
author_sort	Zaman, Rahela
title	Effects of different methods of slaughtering on protein expression in chicken meat
title_short	Effects of different methods of slaughtering on protein expression in chicken meat
title_full	Effects of different methods of slaughtering on protein expression in chicken meat
title_fullStr	Effects of different methods of slaughtering on protein expression in chicken meat
title_full_unstemmed	Effects of different methods of slaughtering on protein expression in chicken meat
title_sort	effects of different methods of slaughtering on protein expression in chicken meat
publisher	IIUM Press
publishDate	2012
url	http://irep.iium.edu.my/26235/ http://irep.iium.edu.my/26235/ http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf
first_indexed	2023-09-18T20:39:05Z
last_indexed	2023-09-18T20:39:05Z
_version_	1777409244121792512

Effects of different methods of slaughtering on protein expression in chicken meat

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