Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity
The induction of heat shock protein 70 (HSP70) potentially mediates meat-quality development under stress conditions. To investigate the effects and mechanism of HSP70 on the meat quality of the pectoralis major (PM) muscles of broilers exposed to pre-slaughter transport, a total of 168 broilers wer...
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MDPI AG
2022-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/8/1468 |
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| author | Tong Xing Xinglian Xu Lin Zhang Feng Gao |
| author_facet | Tong Xing Xinglian Xu Lin Zhang Feng Gao |
| author_sort | Tong Xing |
| collection | DOAJ |
| description | The induction of heat shock protein 70 (HSP70) potentially mediates meat-quality development under stress conditions. To investigate the effects and mechanism of HSP70 on the meat quality of the pectoralis major (PM) muscles of broilers exposed to pre-slaughter transport, a total of 168 broilers were intraperitoneally injected with L-glutamine (Gln) or saline. Twenty-four hours later, broilers were subjected to transport or held under normal living conditions. The results indicated that acute Gln supplementation significantly increased HSP70 expression in the PM of transported broilers (<i>p</i> < 0.05). The overexpression of HSP70 significantly alleviated the decreases in muscle pH and water-holding capacity and improved the shrinking of muscle fibers induced by transport (<i>p</i> < 0.05). HSP70 induction increased ATP content, decreased the activities of glycolytic enzymes, and lowered the phosphorylation level of AMP-activated protein kinase in transported broilers (<i>p</i> < 0.05). In addition, the overexpression of HSP70 greatly increased total superoxide dismutase and the total antioxidant capability and decreased the levels of reactive oxygen species, malonaldehyde, and carbonyls in the PM of transported broilers (<i>p</i> < 0.05). Overall, this work indicated that HSP70 could effectively improve the meat quality of transported broilers by improving the energy status, inhibiting glycolytic influx, and restoring redox homeostasis. |
| first_indexed | 2024-03-09T04:45:58Z |
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| id | doaj.art-6da6150f2a6b4bfbb35ef0ac37e6b262 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T04:45:58Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-6da6150f2a6b4bfbb35ef0ac37e6b2622023-12-03T13:15:24ZengMDPI AGAntioxidants2076-39212022-07-01118146810.3390/antiox11081468Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant CapacityTong Xing0Xinglian Xu1Lin Zhang2Feng Gao3Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Joint International Research Laboratory of Animal Health and Food Safety, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThe induction of heat shock protein 70 (HSP70) potentially mediates meat-quality development under stress conditions. To investigate the effects and mechanism of HSP70 on the meat quality of the pectoralis major (PM) muscles of broilers exposed to pre-slaughter transport, a total of 168 broilers were intraperitoneally injected with L-glutamine (Gln) or saline. Twenty-four hours later, broilers were subjected to transport or held under normal living conditions. The results indicated that acute Gln supplementation significantly increased HSP70 expression in the PM of transported broilers (<i>p</i> < 0.05). The overexpression of HSP70 significantly alleviated the decreases in muscle pH and water-holding capacity and improved the shrinking of muscle fibers induced by transport (<i>p</i> < 0.05). HSP70 induction increased ATP content, decreased the activities of glycolytic enzymes, and lowered the phosphorylation level of AMP-activated protein kinase in transported broilers (<i>p</i> < 0.05). In addition, the overexpression of HSP70 greatly increased total superoxide dismutase and the total antioxidant capability and decreased the levels of reactive oxygen species, malonaldehyde, and carbonyls in the PM of transported broilers (<i>p</i> < 0.05). Overall, this work indicated that HSP70 could effectively improve the meat quality of transported broilers by improving the energy status, inhibiting glycolytic influx, and restoring redox homeostasis.https://www.mdpi.com/2076-3921/11/8/1468heat shock proteinstressenergy metabolismredox statusmeat qualitybroiler chicken |
| spellingShingle | Tong Xing Xinglian Xu Lin Zhang Feng Gao Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity Antioxidants heat shock protein stress energy metabolism redox status meat quality broiler chicken |
| title | Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity |
| title_full | Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity |
| title_fullStr | Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity |
| title_full_unstemmed | Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity |
| title_short | Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity |
| title_sort | overexpression of heat shock protein 70 ameliorates meat quality of broilers subjected to pre slaughter transport at high ambient temperatures by improving energy status of pectoralis major muscle and antioxidant capacity |
| topic | heat shock protein stress energy metabolism redox status meat quality broiler chicken |
| url | https://www.mdpi.com/2076-3921/11/8/1468 |
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