Author/Authors :
ZAMAN, RAHELA International Islamic University Malaysia - Faculty of Science - Department of Biotechnology Science, Malaysia , NASSIR, HAMZAH MOHD. International Islamic University Malaysia - Faculty of Science - Department of Biotechnology Science, Malaysia , ABDURRAZQ, NAFIU BIDEMI International Islamic University Malaysia - Faculty of Science - Department of Biotechnology Science, Malaysia , SALLEH, HAMZAH MOHD. International Islamic University Malaysia - Faculty of Engineering - Department of Biotechnology Engineering, Malaysia , Rahman, Mohammad Tariqur International Islamic University Malaysia - Faculty of Science - Department of Biomedical Science, Malaysia
Abstract :
This study investigated the variation in total protein profile in chicken skeletal muscle which is thought to be influenced by variations in the method of slaughtering. Two types of samples, depending on the method of slaughtering using a sharp knife, were examined. These were: (i) CT- neck was cut off completely and body was tied until the animal expired, and (ii) PR- neck was cut off partially leaving the spinal cord intact and the body was released immediately after slaughtering. Proteins, expressed in higher amounts, were mostly found to be distributed in the range of Mw 45- 66 kDa -- as resolved using SDS-PAGE. 2D-PAGE resolution showed differences in protein expression between the samples. Protein spotted on the gel near pH 5.0 and Mw 116 kDa was found in the skeletal muscle from CT samples but were absent in the PR samples.
Keywords :
2D , PAGE , slaughtering , protein , slaughtering
