Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken

In this study, we compare the quality differences between commercial broilers and indigenous chicken muscle by using proteomics approach. Six differentially expressed between both samples were successfully identified in 2D-PAGE. Two of the proteins are enzymes involved in glycolysis (alpha-enolase a...

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Main Authors:	Abu Hassan, Muhamad Shafiq, Nik Ahmad Kamil, Nik Nornadhirah, Hamdan, Nurul Ashima, Abd Hamid, Shafida, Muhamad Bunnori, Noraslinda
Format:	Conference or Workshop Item
Language:	English English
Published:	2015
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/45203/ http://irep.iium.edu.my/45203/ http://irep.iium.edu.my/45203/1/ICAST_RAGS13-006-00069.pdf http://irep.iium.edu.my/45203/4/FO6%20Muhamad%20Shafiq.pdf

id	iium-45203
recordtype	eprints
spelling	iium-452032016-11-24T06:04:42Z http://irep.iium.edu.my/45203/ Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken Abu Hassan, Muhamad Shafiq Nik Ahmad Kamil, Nik Nornadhirah Hamdan, Nurul Ashima Abd Hamid, Shafida Muhamad Bunnori, Noraslinda Q Science (General) In this study, we compare the quality differences between commercial broilers and indigenous chicken muscle by using proteomics approach. Six differentially expressed between both samples were successfully identified in 2D-PAGE. Two of the proteins are enzymes involved in glycolysis (alpha-enolase and pyruvate kinase), two proteins are involved in stress regulation (heat shock 70 kDa protein and stress induced phosphoprotein) and another two proteins involved in structural proteins (myosin regulatory light chain and myozenin). In general, we suggest that broilers have a rapid metabolic rate and rapid glucose metabolism compared to indigenous chicken. We also speculate that broilers experienced various stress from internal and external compared to indigenous. In term of meat quality, broilers chicken have a lack of structural proteins composition compared to indigenous which eventually makes us suggest that broilers meat is more tender compared to indigenous chicken due to this absence. Keywords: Chicken, Muscle, SDS-PAGE, 2D-PAGE 2015-08-12 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/45203/1/ICAST_RAGS13-006-00069.pdf application/pdf en http://irep.iium.edu.my/45203/4/FO6%20Muhamad%20Shafiq.pdf Abu Hassan, Muhamad Shafiq and Nik Ahmad Kamil, Nik Nornadhirah and Hamdan, Nurul Ashima and Abd Hamid, Shafida and Muhamad Bunnori, Noraslinda (2015) Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken. In: 5th International Conference on Advancement in Science and Technology (iCAST 2015), 10th-12th August 2015, Impiana Resort Cherating, Kuantan, Pahang. (Unpublished) http://www.iium.edu.my/icast/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
spellingShingle	Q Science (General) Abu Hassan, Muhamad Shafiq Nik Ahmad Kamil, Nik Nornadhirah Hamdan, Nurul Ashima Abd Hamid, Shafida Muhamad Bunnori, Noraslinda Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
description	In this study, we compare the quality differences between commercial broilers and indigenous chicken muscle by using proteomics approach. Six differentially expressed between both samples were successfully identified in 2D-PAGE. Two of the proteins are enzymes involved in glycolysis (alpha-enolase and pyruvate kinase), two proteins are involved in stress regulation (heat shock 70 kDa protein and stress induced phosphoprotein) and another two proteins involved in structural proteins (myosin regulatory light chain and myozenin). In general, we suggest that broilers have a rapid metabolic rate and rapid glucose metabolism compared to indigenous chicken. We also speculate that broilers experienced various stress from internal and external compared to indigenous. In term of meat quality, broilers chicken have a lack of structural proteins composition compared to indigenous which eventually makes us suggest that broilers meat is more tender compared to indigenous chicken due to this absence. Keywords: Chicken, Muscle, SDS-PAGE, 2D-PAGE
format	Conference or Workshop Item
author	Abu Hassan, Muhamad Shafiq Nik Ahmad Kamil, Nik Nornadhirah Hamdan, Nurul Ashima Abd Hamid, Shafida Muhamad Bunnori, Noraslinda
author_facet	Abu Hassan, Muhamad Shafiq Nik Ahmad Kamil, Nik Nornadhirah Hamdan, Nurul Ashima Abd Hamid, Shafida Muhamad Bunnori, Noraslinda
author_sort	Abu Hassan, Muhamad Shafiq
title	Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
title_short	Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
title_full	Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
title_fullStr	Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
title_full_unstemmed	Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken
title_sort	proteomics study on meat quality of malaysian broilers in comparison with indigenous chicken
publishDate	2015
url	http://irep.iium.edu.my/45203/ http://irep.iium.edu.my/45203/ http://irep.iium.edu.my/45203/1/ICAST_RAGS13-006-00069.pdf http://irep.iium.edu.my/45203/4/FO6%20Muhamad%20Shafiq.pdf
first_indexed	2023-09-18T21:04:19Z
last_indexed	2023-09-18T21:04:19Z
_version_	1777410831796928512

Proteomics study on meat quality of Malaysian broilers in comparison with indigenous chicken

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