Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin
The objective of this study was to evaluate the effect of lairage on the metabolomic profiles and physicochemical quality of pork loin. The castrated commercial Landrace×Yorkshire×Duroc (LYD) pigs were assigned into 2 groups: slaughter without lairage (CON; n=20) and slaughter after 24 h lairage (LR...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2023-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16898/ |
| _version_ | 1797222150997803008 |
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| author | Cheorun Jo Dongheon Lee Doo Yeon Jung Hyun Jung Lee Ji Won Kim Jong Hyun Jung Ki-Chang Nam Sung-Sil Moon |
| author_facet | Cheorun Jo Dongheon Lee Doo Yeon Jung Hyun Jung Lee Ji Won Kim Jong Hyun Jung Ki-Chang Nam Sung-Sil Moon |
| author_sort | Cheorun Jo |
| collection | DOAJ |
| description | The objective of this study was to evaluate the effect of lairage on the metabolomic profiles and physicochemical quality of pork loin. The castrated commercial Landrace×Yorkshire×Duroc (LYD) pigs were assigned into 2 groups: slaughter without lairage (CON; n=20) and slaughter after 24 h lairage (LRG; n=20). The metabolomic profiles and physicochemical properties (pH, moisture content, water holding capacity, cooking loss, meat color, and tenderness) of pork loin from CON and LRG were evaluated. The effect of lairage was not found in the physicochemical quality of pork loin (P>0.05). However, when considering their metabolites, CON and LRG were distinguished in orthogonal partial least squares-discriminant analysis majorly due to the 2 up-regulated (isoleucine and valine) and 5 down-regulated (glutamate, glycerol, glycine, lysine, and methionine) compounds in LRG (P<0.05). Pathways such as amino acid metabolisms, glycerolipid metabolism, and glutathione metabolism were differentiated between CON and LRG. Despite the absence of observed quality changes, our findings contribute to the understanding of how lairage impacts muscle metabolism following slaughter. |
| first_indexed | 2024-04-24T13:16:46Z |
| format | Article |
| id | doaj.art-049b7e5440434f6fa5331d0875785ea1 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:46Z |
| publishDate | 2023-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-049b7e5440434f6fa5331d0875785ea12024-04-04T17:19:58ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2023-12-017110.22175/mmb.16898Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork LoinCheorun Jo0https://orcid.org/0000-0003-2109-3798Dongheon Lee1Doo Yeon JungHyun Jung LeeJi Won KimJong Hyun JungKi-Chang NamSung-Sil MoonDepartment of Agricultural Biotechnology, Seoul National UniversitySeoul National UniversityThe objective of this study was to evaluate the effect of lairage on the metabolomic profiles and physicochemical quality of pork loin. The castrated commercial Landrace×Yorkshire×Duroc (LYD) pigs were assigned into 2 groups: slaughter without lairage (CON; n=20) and slaughter after 24 h lairage (LRG; n=20). The metabolomic profiles and physicochemical properties (pH, moisture content, water holding capacity, cooking loss, meat color, and tenderness) of pork loin from CON and LRG were evaluated. The effect of lairage was not found in the physicochemical quality of pork loin (P>0.05). However, when considering their metabolites, CON and LRG were distinguished in orthogonal partial least squares-discriminant analysis majorly due to the 2 up-regulated (isoleucine and valine) and 5 down-regulated (glutamate, glycerol, glycine, lysine, and methionine) compounds in LRG (P<0.05). Pathways such as amino acid metabolisms, glycerolipid metabolism, and glutathione metabolism were differentiated between CON and LRG. Despite the absence of observed quality changes, our findings contribute to the understanding of how lairage impacts muscle metabolism following slaughter.https://www.iastatedigitalpress.com/mmb/article/id/16898/stressmetabolomicsmeat qualitynuclear magnetic resonancelairagepork loin |
| spellingShingle | Cheorun Jo Dongheon Lee Doo Yeon Jung Hyun Jung Lee Ji Won Kim Jong Hyun Jung Ki-Chang Nam Sung-Sil Moon Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin Meat and Muscle Biology stress metabolomics meat quality nuclear magnetic resonance lairage pork loin |
| title | Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin |
| title_full | Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin |
| title_fullStr | Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin |
| title_full_unstemmed | Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin |
| title_short | Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin |
| title_sort | metabolomic approach to understand the effect of lairage on the quality of pork loin |
| topic | stress metabolomics meat quality nuclear magnetic resonance lairage pork loin |
| url | https://www.iastatedigitalpress.com/mmb/article/id/16898/ |
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