Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression
Abstract Feeding is a determining factor in the various characteristics of sheep meat and animal performance, the objectives were to evaluate the effect of supplementation of ewe lambs finished in different nutritional planes on the gene expression of CASP3, CAPN1, CAPN2 and CAST and its possible as...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2023-10-01
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| Series: | Anais da Academia Brasileira de Ciências |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000501302&lng=en&tlng=en |
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| author | ISABELLA G. SILVA INES CRISTINA GIOMETTI CALIÊ CASTILHO GABRIELA A.M. SORIANO ALINE O. SANTOS LETICIA J. GUIMARÃES GABRIELLA C. SENA FABIOLA C.A. RÊGO MARILICE ZUNDT |
| author_facet | ISABELLA G. SILVA INES CRISTINA GIOMETTI CALIÊ CASTILHO GABRIELA A.M. SORIANO ALINE O. SANTOS LETICIA J. GUIMARÃES GABRIELLA C. SENA FABIOLA C.A. RÊGO MARILICE ZUNDT |
| author_sort | ISABELLA G. SILVA |
| collection | DOAJ |
| description | Abstract Feeding is a determining factor in the various characteristics of sheep meat and animal performance, the objectives were to evaluate the effect of supplementation of ewe lambs finished in different nutritional planes on the gene expression of CASP3, CAPN1, CAPN2 and CAST and its possible association with meat quality. Samples of the Longissimus lumborum muscle of 24 ewe lambs were used, distributed in 3 groups (n=8): P (pasture), PS (pasture and supplement) and F (feedlot). Physicochemical analyses were performed for centesimal analysis, pH, lipid oxidation, Warner-Bratzler shear force and RT-qPCR for the analysis of relative gene expression of the following genes: CASP3, CAPN1, CAPN2 and CAST. There is an increase in daily weight gain and ethereal extract values in the meat of confined animals, due to the greater energy intake in the nutrition of these animals. Animals kept only on pasture have lower lipid oxidation in meat than other treatments because of the lower percentage of lipids. The Warner-Bratzler shear force is considerably higher in the meat of animals kept only on pasture but is still considered tender. The different nutritional systems do not interfere with the gene expression of CASP3, CAPN1, CAPN2 and CAST in ewe lambs. |
| first_indexed | 2024-03-11T14:31:19Z |
| format | Article |
| id | doaj.art-932b611fd7f94746b7c4ded805a35b91 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-03-11T14:31:19Z |
| publishDate | 2023-10-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-932b611fd7f94746b7c4ded805a35b912023-10-31T07:53:46ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902023-10-0195suppl 210.1590/0001-3765202320220562Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expressionISABELLA G. SILVAhttps://orcid.org/0000-0002-5725-7822INES CRISTINA GIOMETTIhttps://orcid.org/0000-0001-8621-8374CALIÊ CASTILHOhttps://orcid.org/0000-0003-3300-8116GABRIELA A.M. SORIANOhttps://orcid.org/0000-0002-7484-0809ALINE O. SANTOShttps://orcid.org/0000-0001-9497-2756LETICIA J. GUIMARÃEShttps://orcid.org/0000-0001-9768-7977GABRIELLA C. SENAhttps://orcid.org/0000-0001-6079-8534FABIOLA C.A. RÊGOhttps://orcid.org/0000-0003-4516-7632MARILICE ZUNDThttps://orcid.org/0000-0001-9551-9195Abstract Feeding is a determining factor in the various characteristics of sheep meat and animal performance, the objectives were to evaluate the effect of supplementation of ewe lambs finished in different nutritional planes on the gene expression of CASP3, CAPN1, CAPN2 and CAST and its possible association with meat quality. Samples of the Longissimus lumborum muscle of 24 ewe lambs were used, distributed in 3 groups (n=8): P (pasture), PS (pasture and supplement) and F (feedlot). Physicochemical analyses were performed for centesimal analysis, pH, lipid oxidation, Warner-Bratzler shear force and RT-qPCR for the analysis of relative gene expression of the following genes: CASP3, CAPN1, CAPN2 and CAST. There is an increase in daily weight gain and ethereal extract values in the meat of confined animals, due to the greater energy intake in the nutrition of these animals. Animals kept only on pasture have lower lipid oxidation in meat than other treatments because of the lower percentage of lipids. The Warner-Bratzler shear force is considerably higher in the meat of animals kept only on pasture but is still considered tender. The different nutritional systems do not interfere with the gene expression of CASP3, CAPN1, CAPN2 and CAST in ewe lambs.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000501302&lng=en&tlng=enμ-Calpaincalpastatincaspase-3Ovis ariesRT-qPCR |
| spellingShingle | ISABELLA G. SILVA INES CRISTINA GIOMETTI CALIÊ CASTILHO GABRIELA A.M. SORIANO ALINE O. SANTOS LETICIA J. GUIMARÃES GABRIELLA C. SENA FABIOLA C.A. RÊGO MARILICE ZUNDT Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression Anais da Academia Brasileira de Ciências μ-Calpain calpastatin caspase-3 Ovis aries RT-qPCR |
| title | Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| title_full | Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| title_fullStr | Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| title_full_unstemmed | Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| title_short | Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| title_sort | different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression |
| topic | μ-Calpain calpastatin caspase-3 Ovis aries RT-qPCR |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000501302&lng=en&tlng=en |
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