Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers
Abstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunning on meat color and lipid peroxidation d...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2018-05-01
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| Series: | Journal of Animal Science and Biotechnology |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40104-018-0252-2 |
| _version_ | 1798043446387146752 |
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| author | Lei Xu Haijun Zhang Hongyuan Yue Shugeng Wu Haiming Yang Zhiyue Wang Guanghai Qi |
| author_facet | Lei Xu Haijun Zhang Hongyuan Yue Shugeng Wu Haiming Yang Zhiyue Wang Guanghai Qi |
| author_sort | Lei Xu |
| collection | DOAJ |
| description | Abstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunning on meat color and lipid peroxidation during long-term storage remain poorly studied. We aimed to study the effects of GS methods, especially CO2 concentration, on meat color and meat lipid peroxidation in broilers during long-term storage at 4 °C and to explore the potential mechanism of meat color change via lipid peroxidation and the inner lipid peroxide scavenging system. Methods Eighteen broilers were sacrificed after exposure to one of the following gas mixtures for 90 s: 40% CO2 + 21% O2 + 39% N2 (G40%), 79% CO2 + 21% O2 (G79%), or no stunning (0% CO2, control). Meat color, serum variables, enzyme activities, and the gene expression of mitogen-activated protein kinase (MAPK), nuclear factor-erythroid 2-related factor 2 (Nrf2), glutathione S-transferase (GST) and superoxide dismutase (SOD) were determined. Results The concentrations of serum triiodothyronine (T3, P = 0.03) and the ratio of serum free triiodothyronine/free thyroxine (FT3/FT4, P < 0.01) were decreased, whereas levels of serum cortisol (P < 0.01) were increased in the 40% CO2 group compared with the control group. Additionally, the thiobarbituric acid-reactive substances (TBARS) 3 d (P < 0.01) and TBARS 6 d (P = 0.01) in breast meat and the TBARS 3 d in thigh meat (P < 0.01) were increased in the 40% CO2 group compared with the control group. Serum T3 was negatively correlated with TBARS6 d both in the breast and thigh meat (r = − 0.63, P < 0.01 and r = − 0.47, P = 0.05 respectively). T3/T4 was negatively correlated with TBARS6 d in the breast meat and in the thigh meat (r = − 0.57, P = 0.01; and r = − 0.53, P = 0.03 respectively). Compared with the control group, Lightness (L*) 1 d (P = 0.03) and L*9 d (P < 0.01) were increased, whereas total chromatic aberration (E*) 1 d (P = 0.05) and E*3 d (P < 0.01) were decreased in the breast meat of both the G40% and G79% groups. The values of yellowness (b*) 3 d (P = 0.01), b*6 d (P < 0.01) and E*6 d (P < 0.01) in the thigh meat were lower in both the G40% and G79% groups than in the control group. In the breast muscle, the mRNA levels of c-Jun N-terminal kinase 2 (JNK2, P = 0.03), GSTT1 (P = 0.04), and SOD1 (P = 0.05) were decreased, and the mRNA levels of JNK1 (P = 0.07), Nrf2 (P = 0.09), and GSTA3 (P = 0.06) were slightly lower in both the G40% and G79% groups compared with the control group. However, among these genes, only the mRNA level of JNK1 was decreased in the G40% group compared with the control group and the G79% group (P = 0.03) in the thigh muscle. Conclusions Compared with the control group, meat color quality in the breast meat was decreased, and the expression of genes in the MAPK/Nrf2/ARE (antioxidant responsive element) antioxidant pathway in breast muscle was partly suppressed by GS of both 40% and 79% CO2. However, oxidative stress and meat lipid peroxidation during storage were aggravated by GS with 40% CO2 compared to GS with 79% CO2 and no GS. |
| first_indexed | 2024-04-11T22:49:11Z |
| format | Article |
| id | doaj.art-9acd1a0c13f04c8abcf19e2a1c3dd14d |
| institution | Directory Open Access Journal |
| issn | 2049-1891 |
| language | English |
| last_indexed | 2024-04-11T22:49:11Z |
| publishDate | 2018-05-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Animal Science and Biotechnology |
| spelling | doaj.art-9acd1a0c13f04c8abcf19e2a1c3dd14d2022-12-22T03:58:38ZengBMCJournal of Animal Science and Biotechnology2049-18912018-05-019111210.1186/s40104-018-0252-2Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilersLei Xu0Haijun Zhang1Hongyuan Yue2Shugeng Wu3Haiming Yang4Zhiyue Wang5Guanghai Qi6Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural SciencesKey Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural SciencesKey Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural SciencesKey Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural SciencesCollege of Animal Science and Technology, Yangzhou UniversityCollege of Animal Science and Technology, Yangzhou UniversityKey Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural SciencesAbstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunning on meat color and lipid peroxidation during long-term storage remain poorly studied. We aimed to study the effects of GS methods, especially CO2 concentration, on meat color and meat lipid peroxidation in broilers during long-term storage at 4 °C and to explore the potential mechanism of meat color change via lipid peroxidation and the inner lipid peroxide scavenging system. Methods Eighteen broilers were sacrificed after exposure to one of the following gas mixtures for 90 s: 40% CO2 + 21% O2 + 39% N2 (G40%), 79% CO2 + 21% O2 (G79%), or no stunning (0% CO2, control). Meat color, serum variables, enzyme activities, and the gene expression of mitogen-activated protein kinase (MAPK), nuclear factor-erythroid 2-related factor 2 (Nrf2), glutathione S-transferase (GST) and superoxide dismutase (SOD) were determined. Results The concentrations of serum triiodothyronine (T3, P = 0.03) and the ratio of serum free triiodothyronine/free thyroxine (FT3/FT4, P < 0.01) were decreased, whereas levels of serum cortisol (P < 0.01) were increased in the 40% CO2 group compared with the control group. Additionally, the thiobarbituric acid-reactive substances (TBARS) 3 d (P < 0.01) and TBARS 6 d (P = 0.01) in breast meat and the TBARS 3 d in thigh meat (P < 0.01) were increased in the 40% CO2 group compared with the control group. Serum T3 was negatively correlated with TBARS6 d both in the breast and thigh meat (r = − 0.63, P < 0.01 and r = − 0.47, P = 0.05 respectively). T3/T4 was negatively correlated with TBARS6 d in the breast meat and in the thigh meat (r = − 0.57, P = 0.01; and r = − 0.53, P = 0.03 respectively). Compared with the control group, Lightness (L*) 1 d (P = 0.03) and L*9 d (P < 0.01) were increased, whereas total chromatic aberration (E*) 1 d (P = 0.05) and E*3 d (P < 0.01) were decreased in the breast meat of both the G40% and G79% groups. The values of yellowness (b*) 3 d (P = 0.01), b*6 d (P < 0.01) and E*6 d (P < 0.01) in the thigh meat were lower in both the G40% and G79% groups than in the control group. In the breast muscle, the mRNA levels of c-Jun N-terminal kinase 2 (JNK2, P = 0.03), GSTT1 (P = 0.04), and SOD1 (P = 0.05) were decreased, and the mRNA levels of JNK1 (P = 0.07), Nrf2 (P = 0.09), and GSTA3 (P = 0.06) were slightly lower in both the G40% and G79% groups compared with the control group. However, among these genes, only the mRNA level of JNK1 was decreased in the G40% group compared with the control group and the G79% group (P = 0.03) in the thigh muscle. Conclusions Compared with the control group, meat color quality in the breast meat was decreased, and the expression of genes in the MAPK/Nrf2/ARE (antioxidant responsive element) antioxidant pathway in breast muscle was partly suppressed by GS of both 40% and 79% CO2. However, oxidative stress and meat lipid peroxidation during storage were aggravated by GS with 40% CO2 compared to GS with 79% CO2 and no GS.http://link.springer.com/article/10.1186/s40104-018-0252-2Antioxidant enzymeBroilerControlled atmosphere stunningGas stunningLipid peroxidationMAPK/Nrf2/ARE |
| spellingShingle | Lei Xu Haijun Zhang Hongyuan Yue Shugeng Wu Haiming Yang Zhiyue Wang Guanghai Qi Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers Journal of Animal Science and Biotechnology Antioxidant enzyme Broiler Controlled atmosphere stunning Gas stunning Lipid peroxidation MAPK/Nrf2/ARE |
| title | Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers |
| title_full | Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers |
| title_fullStr | Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers |
| title_full_unstemmed | Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers |
| title_short | Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers |
| title_sort | gas stunning with co2 affected meat color lipid peroxidation oxidative stress and gene expression of mitogen activated protein kinases glutathione s transferases and cu zn superoxide dismutase in the skeletal muscles of broilers |
| topic | Antioxidant enzyme Broiler Controlled atmosphere stunning Gas stunning Lipid peroxidation MAPK/Nrf2/ARE |
| url | http://link.springer.com/article/10.1186/s40104-018-0252-2 |
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