Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1H-NMR spectroscopy.
Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1H-NMR spectroscopy.
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DOI：
10.3382/ps/pez514
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发表时间：
2019-12-01
期刊：
影响因子：
4.4
通讯作者：
Petracci M
中科院分区：
文献类型：
--
作者：
Soglia F;Silva AK;Lião LM;Laghi L;Petracci M
本研究旨在探讨当前影响肉鸡胸大肌的生长相关异常（白色条纹- ws、木质胸- wb和意大利面肉- sm）对肉鸡主要品质性状、脂质和蛋白质组分的氧化稳定性以及新鲜和冷冻/解冻肉中水分流动性的影响。此外，采用核磁共振波谱法（1h - nmr）对参与能量生成途径的游离氨基酸、含组氨酸二肽和代谢物进行定量分析。总体而言，WS、WB和SM异常的发生显著影响了肉的品质性状（pH、颜色、持水性）和氧化稳定性，其中WB的影响最大。然而，总的来说，冷冻和随后的解冻只是部分地恶化了上述性状。通过1h - nmr波谱发现，在异常肌肉和未受影响的肌肉之间，游离氨基酸和含组氨酸的二肽存在显著差异，除了肌肉缺陷的发生外，冷冻/解冻肉类中游离氨基酸和含组氨酸二肽的含量显著降低。通过1h - nmr谱分析代谢物获得的发现有助于进一步了解冷冻和随后的解冻对肉质性状的影响，并为肉鸡WS、WB和SM异常发展的潜在机制提供有用的信息。
The present study aimed at investigating the impact of the current growth-related abnormalities (White-Striping—WS, Wooden Breast—WB, and Spaghetti Meat—SM) affecting broilers Pectoralis major muscles on the main quality traits, the oxidative stability of both the lipid and protein fraction as well as the water mobility assessed in fresh and frozen/thawed meat. In addition, Nuclear Magnetic Resonance spectroscopy (1 H-NMR) was applied to quantify free amino acids, histidine-containing dipeptides and metabolites involved in energy-generating pathways. Overall, the occurrence of WS, WB, and SM abnormalities remarkably affected the quality traits (pH, color, and water holding capacity) and oxidative stability of the meat, with the WB condition leading to the most detrimental effects. However, overall, freezing and subsequent thawing only partially worsened the aforementioned traits. Significant variations in free amino acids and histidine-containing dipeptides were found between abnormal muscles and their unaffected counterpart by 1 H-NMR spectroscopy and, aside from the occurrence of muscular defects, their content was remarkably reduced in frozen/thawed meat. The findings obtained by analyzing the metabolites through 1 H-NMR spectroscopy allowed to advance the knowledge concerning the impact of freezing and subsequent thawing on meat quality traits and provided useful information concerning the underlying mechanisms responsible for the development of WS, WB, and SM abnormalities in broilers.
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影响因子：
7.1
作者：
Bao, Yulong;Ertbjerg, Per
通讯作者：
Ertbjerg, Per
影响因子：
6.1
作者：
Bertram, HC;Purslow, PP;Andersen, HJ
通讯作者：
Andersen, HJ
影响因子：
7.1
作者：
Martino, MN;Otero, L;Zaritzky, NE
通讯作者：
Zaritzky, NE
影响因子：
2.9
作者：
Hidalgo, FJ;Alaiz, M;Zamora, R
通讯作者：
Zamora, R
使用代谢组学揭示肉鸡中白色条纹的原因。
影响因子：
4.4
作者：
Boerboom G;van Kempen T;Navarro-Villa A;Pérez-Bonilla A
通讯作者：
Pérez-Bonilla A