Author/Authors :
Tang, Shu Nanjing Agricultural University - College of Veterinary Medicine, China , Bao, Endong Nanjing Agricultural University - College of Veterinary Medicine, China , Sultan, Karim R University of Veterinary Medicine Hannover - Institute of Food Quality and Safety, Germany , Nowak, Bernhard University Medical Center Hamburg-Eppendorf - Institute of Biochemistry and Molecular Biology II: Molecular Cell Biology, Germany , Hartung, Jörg University of Veterinary Medicine Hannover - Institute of Animal Hygiene, Animal Welfare and Behaviour of Farm Animals, Germany
Abstract :
The relationship between heat shock protein (Hsp) expression and meat quality was assessed in pigs. Carcasses from 2 h and 6 h transported pigs had higher temperatures and lower pH and water holding capacity values in the longissimus dorsi and gluteus maximus superficialis muscles. Long journeys were associated with increased creatine kinase (CK) levels. Higher CK levels are indicative of physical stress, as the enzyme is released from muscle fibers as a result of intense muscular exertion. These physiological and enzymatic changes were correlated with increased Hsp70 and decreased Hsp90 expression levels in both skeletal muscles. Animals whose cells contained high levels of Hsp may have had an advantage due to the protective role conferred by Hsp. Reduced Hsp levels were indicative of a higher meat quality and a good welfare of the transported pigs. The stress response declined over time in response to the same stress, such as a 6 h transport stress.
Keywords :
Heat shock protein , Meat quality , Pig , Stress , Transport
