Transportation stress and expression of heat shock protein affecting pork quality. | [Pakistan Veterinary Journal • 2014]

Author(s):

1. Shu Tang: College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, China

2. Endong Bao: College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, China

3. Karim R Sultan: Institute of Food Quality and Safety, University of Veterinary Medicine Hannover, Foundation, Bünteweg, Hannover, Germany

4. Bernhard Nowak: Institute of Biochemistry and Molecular Biology, Molecular Cell Biology, University Medical Center Hamburg-Eppendorf, Hamburg, Germany

5. Jörg Hartung: Institute of Animal Hygiene, Animal Welfare and Behaviour of Farm Animals, University of Veterinary Medicine Hannover, Foundation, Bünteweg 17p, 30559 Hannover, 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.

Page(s): 112-115

DOI: DOI not available

Published: Journal: Pakistan Veterinary Journal, Volume: 34, Issue: 1, Year: 2014

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