Effects of Premortem Stress on Protein Expression, Steak Color, Oxidation, and Myofibrillar Fragmentation Index in the Longissimus Lumborum
Author:
Briggs Reganne K.1, Legako Jerrad F.2, Broadway Paul R.3, Carroll Jeff A.3, Burdick Sanchez Nicole C.3ORCID, Ineck Nikole E.1, Smith Zachary K.4ORCID, Ramanathan Ranjith5, Thornton Kara J.1ORCID
Affiliation:
1. Animal Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA 2. Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA 3. USDA-ARS Livestock Issues Research Unit, Lubbock, TX 79403, USA 4. Animal Science, South Dakota State University, Brookings, SD 57007, USA 5. Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
Abstract
Forty castrated Holstein calves underwent an adrenocorticotropic hormone (ACTH) challenge to assess the effects of premortem stress on the longissimus lumborum (LL) following harvest. LL biopsies were collected before the challenge, at different harvest times (2, 12, 24, and 48 h; n = 10), and after 14 d aging. The expression of small heat shock proteins (SHSPs), deglycase 1 (DJ-1), and troponin were analyzed. Blood was analyzed throughout the ACTH challenge and at harvest for cortisol, oxidative stress, and complete blood count (CBC). Color and myofibrillar fragmentation index (MFI) were measured in aged samples. Unexpectedly, calves from different harvest times differed (p = 0.05) in cortisol response. Calves were divided into two different cortisol response groups (high or low; n = 20). Statistical analysis assessed the effects of cortisol response (n = 20), harvest time (n = 10), and their interaction. Harvest time altered SHSPs (p = 0.03), DJ-1 (p = 0.002), and troponin (p = 0.02) expression. Harvest time and cortisol response impacted steak color (p < 0.05), and harvest time altered steak pH (p < 0.0001). Additionally, various CBCs were changed (p < 0.05) by harvest time. Harvest time changed (p = 0.02) MFI. These data demonstrate that the protein expression, color, and MFI of the LL may be influenced by premortem stress.
Funder
USDA National Institute of Food and Agriculture
Reference68 articles.
1. Koohmaraie, M., Shackelford, S.D., and Wheeler, T.L. (2005). Biological Bases That Determine Beef Tenderness, British Society of Animal Science. 2. Current Research in Meat Color;Mancini;Meat Sci.,2005 3. Ramanathan, R., Hunt, M.C., Mancini, R.A., Nair, M.N., Denzer, M.L., Suman, S.P., and Mafi, G.G. (2020). Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches. Meat Muscle Biol., 4. 4. Proteome Basis for Intramuscular Variation in Color Stability of Beef Semimembranosus;Nair;Meat Sci.,2016 5. Functional Genomic Analysis of Variation on Beef Tenderness Induced by Acute Stress in Angus Cattle;Zhao;Comp. Funct. Genom.,2012
|
|