Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-22T17:59:21.495Z Has data issue: false hasContentIssue false
  • English
  • Français

Mitochondrial respiratory and antioxidative enzyme activities in broiler meat in relation to age and gender of the animals

Published online by Cambridge University Press:  15 December 2010

C. Werner ,
S. Janisch  and
M. Wicke
C. Werner*
Affiliation:
Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany
S. Janisch
Affiliation:
Division Animal Breeding and Genetics, Department of Animal Sciences, Georg-August-University Goettingen, D-37075 Goettingen, Germany
M. Wicke
Affiliation:
Division Animal Breeding and Genetics, Department of Animal Sciences, Georg-August-University Goettingen, D-37075 Goettingen, Germany
*
†E-mail: [email protected]
Get access

Abstract

Colour is an important quality parameter of broiler meat influencing the consumer buying behaviour. The alterations of the colour after slaughter are related to the oxidative status of the tissue. This in turn is influenced by an interaction between the mitochondria and the antioxidative enzymes. In this study, breast muscles were collected from hens and cocks of a commercial line slaughtered at the ages of 28 and 41 day. Analysis of the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR) was performed with samples obtained 20 min and 48 h after slaughter (post mortem, p.m.), whereas the mitochondrial respiratory activity was analysed in permeabilised breast muscle fibres collected 20 min p.m. The carcass characteristics of breast muscle and leg weight as well as breast yield were significantly higher, and the leg yields lower, in the 41-day-old broiler. The 28-day-old hens and cocks had comparable carcass characteristics (P > 0.05), whereas 41-day-old cocks had significantly higher carcass, breast and leg weight in comparison to the hens. The pH20 min p.m. and the L*48 h p.m. were significantly higher, and the a* and b* values of the 20 min and 48 h p.m. samples as well as the drip loss were significantly lower in the 41-day-old broiler. Mitochondrial respiratory rates were comparable (P > 0.05) between the 28- and 41-day-old cocks and hens. The same result could be found with regard to the activities of the SOD, GPx and GR except for lower activities of the SOD20 min p.m. and higher of the GR48 h min p.m. in the 41-day-old broiler. The concentrations of thiobarbituric acid-reactive substances were generally higher in the breast muscles of the 41-day-old broiler. Assorting the data according to their mean pH20 min p.m. indicates a positive influence of higher pH values (>6.34) on the mitochondrial function, whereas a low pH20 min p.m. results in tendentially and significantly higher activities of the antioxidative enzymes and drip loss values. These results indicate a relation between the meat quality and the oxidative metabolism as well as antioxidative capacity of the meat.

Keywords

broiler meatmitochondrial respirationantioxidative enzyme activitiesagegender
Type
Full Paper
Information
animal , Volume 5 , Issue 5 , 04 April 2011 , pp. 813 - 820
Copyright
Copyright © The Animal Consortium 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ashmore, CR, Parker, W, Doerr, L 1972. Respiration of mitochondria isolated from dark-cutting beef: postmortem changes. Journal of Animal Science 34, 46–48.CrossRefGoogle Scholar
Aviagen 2008. Ross 308 and Ross 708 broiler performance objectives. Retrieved August 20, 2010, from http.www.aviagen.comGoogle Scholar
Barbut, S 2009. Pale, soft, and exudative poultry meat – reviewing ways to manage at the processing plant. Poultry Science 88, 1506–1512.CrossRefGoogle ScholarPubMed
Bendall, JR 1972. Consumption of oxygen by muscles of beef animals and related species, and its effect on color of meat. 1. Oxygen-consumption in pre-rigor muscle. Journal of the Science of Food and Agriculture 23, 61–72.CrossRefGoogle ScholarPubMed
Berri, C, Wacrenier, N, Millet, N, Le Bihan-Duval, E 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poultry Science 80, 833–838.CrossRefGoogle ScholarPubMed
Berri, C, Le Bihan-Duval, E, Debut, M, Sante-Lhoutellier, V, Baeza, E, Gigaud, V, Jego, Y, Duclos, MJ 2007. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. Journal of Animal Science 85, 2005–2011.CrossRefGoogle ScholarPubMed
Berri, C, Debut, M, Sante-Lhoutellier, V, Arnould, C, Boutten, B, Sellier, N, Baeza, E, Jehl, N, Jego, Y, Duclos, MJ, Le Bihan-Duval, E 2005a. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. British Poultry Science 46, 572–579.CrossRefGoogle ScholarPubMed
Berri, C, Le Bihan-Duval, E, Baeza, E, Chartrin, P, Picgirard, L, Jehl, N, Quentin, M, Picard, M, Duclos, MJ 2005b. Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens. Animal Research 54, 123–134.CrossRefGoogle Scholar
Bianchi, M, Fletcher, DL 2002. Effects of broiler breast meat thickness and background on color measurements. Poultry Science 81, 1766–1769.CrossRefGoogle ScholarPubMed
Bottje, WG, Carstens, GE 2009. Association of mitochondrial function and feed efficiency in poultry and livestock species. Journal of Animal Science 87, E48–E63.CrossRefGoogle ScholarPubMed
Bottje, W, Tang, ZX, Iqbal, M, Cawthon, D, Okimoto, R, Wing, T, Cooper, M 2002. Association of mitochondrial function with feed efficiency within a single genetic line of male broilers. Poultry Science 81, 546–555.CrossRefGoogle ScholarPubMed
Bradford, MM 1976. Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein–dye binding. Analytical Biochemistry 72, 248–254.CrossRefGoogle ScholarPubMed
Brooks, GA, Cassens, RG 1973. Respiratory functions of mitochondria isolated from stress-susceptible and stress-reistant pigs. Journal of Animal Science 37, 688–691.CrossRefGoogle ScholarPubMed
Campion, DR, Olson, JC, Topel, DG, Christian, LL, Kuhlers, DL 1975. Mitochondrial traits of muscle from stress-susceptible pigs. Journal of Animal Science 41, 1314–1317.CrossRefGoogle ScholarPubMed
Castellini, C, Dal Bosco, A, Mugnai, C, Pedrazzoli, M 2006. Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat. Italian Journal of Animal Science 5, 29–42.CrossRefGoogle Scholar
Debut, M, Berri, C, Baeza, E, Sellier, N, Arnould, C, Guemene, D, Jehl, N, Boutten, B, Jego, Y, Beaumont, C, Le Bihan-Duval, E 2003. Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poultry Science 82, 1829–1838.CrossRefGoogle ScholarPubMed
Du, M, Nam, KC, Hur, SJ, Ismail, H, Ahn, DU 2002. Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets. Meat Science 60, 9–15.CrossRefGoogle ScholarPubMed
Figueiredo, PA, Mota, MP, Appell, HJ, Duarte, JA 2008. The role of mitochondria in aging of skeletal muscle. Biogerontology 9, 67–84.CrossRefGoogle ScholarPubMed
Grey, TC, Robinson, D, Jones, JM, Stock, SW, Thomas, NL 1983. Effect of age and sex on the composition of muscle and skin from a commercial broiler strain. British Poultry Science 24, 219–231.CrossRefGoogle ScholarPubMed
Huff-Lonergan, E, Lonergan, SM 2005. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Science 71, 194–204.CrossRefGoogle ScholarPubMed
Jang, A, Liu, XD, Shin, MH, Lee, BD, Lee, SK, Lee, JH, Jo, C 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Science 87, 2382–2389.CrossRefGoogle ScholarPubMed
Komrakova, M, Werner, C, Wicke, M, Nguyen, BT, Sehmisch, S, Tezval, M, Stuermer, KM, Stuermer, EK 2009. Effect of daidzein, 4-methylbenzylidene camphor or estrogen on gastrocnemius muscle of osteoporotic rats undergoing tibia healing period. Journal of Endocrinology 201, 253–262.CrossRefGoogle ScholarPubMed
Kuznetsov, AV, Kunz, WS, Saks, V, Usson, Y, Mazat, JP, Letellier, T, Gellerich, FN, Margreiter, R 2003. Cryopreservation of mitochondria and mitochondrial function in cardiac and skeletal muscle fibers. Analytical Biochemistry 319, 296–303.CrossRefGoogle ScholarPubMed
Lanari, MC, Cassens, RG 1991. Mitochondrial activity and beef muscle color stability. Journal of Food Science 56, 1476–1479.CrossRefGoogle Scholar
Lin, H, Gao, J, Song, ZG, Jiao, HC 2009. Corticosterone administration induces oxidative injury in skeletal muscle of broiler chickens. Poultry Science 88, 1044–1051.CrossRefGoogle ScholarPubMed
Loh, SH, Tsai, CS, Tsai, Y, Chen, WH, Hong, GJ, Wei, J, Cheng, TH, Lin, CI 2002. Hydrogen peroxide-induced intracellular acidosis and electromechanical inhibition in the diseased human ventricular myocardium. European Journal of Pharmacology 443, 169–177.CrossRefGoogle ScholarPubMed
Mancini, RA, Hunt, MC 2005. Current research in meat color. Meat Science 71, 100–121.CrossRefGoogle ScholarPubMed
Nakamura, YN, Iwamoto, H, Shiba, N, Miyachi, H, Tabata, S, Nishimura, S 2004. Developmental states of the collagen content, distribution and architecture in the pectoralis, iliotibialis lateralis and puboischiofemoralis muscles of male Red Cornish × New Hampshire and normal broilers. British Poultry Science 45, 31–40.CrossRefGoogle ScholarPubMed
Nissen, PM, Young, JF 2006. Creatine monohydrate and glucose supplementation to slow- and fast-growing chickens changes the postmortem pH in pectoralis major. Poultry Science 85, 1038–1044.CrossRefGoogle ScholarPubMed
Ojano-Dirain, C, Iqbal, M, Wing, T, Cooper, M, Bottje, W 2005. Glutathione and respiratory chain complex activity in duodenal mitochondria of broilers with low and high feed efficiency. Poultry Science 84, 782–788.CrossRefGoogle ScholarPubMed
Opalka, JR, Wicke, M, Gellerich, FN, Schmidt, R, Rosner, F, Zierz, S, von Lengerken, G 2004. Mitochondrial function in Turkey skeletal muscle-impact on meat quality. British Poultry Science 45, 367–379.CrossRefGoogle ScholarPubMed
Otto-Knapp, R, Jurgovsky, K, Schierhorn, K, Kunkel, G 2003. Antioxidative enzymes in human nasal mucosa after exposure to ozone. Possible role of GSTM1 deficiency. Inflammation Research 52, 51–55.CrossRefGoogle ScholarPubMed
Petracci, M, Bianchi, M, Cavani, C 2009. The European perspective on pale, soft, exudative conditions in poultry. Poultry Science 88, 1518–1523.CrossRefGoogle ScholarPubMed
Ramanathan, R, Mancini, RA, Konda, MR 2009. Effects of lactate on beef heart mitochondrial oxygen consumption and muscle darkening. Journal of Agricultural and Food Chemistry 57, 1550–1555.CrossRefGoogle ScholarPubMed
Ryu, YC, Rhee, MS, Lee, KM, Kim, BC 2005. Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Science 84, 809–815.CrossRefGoogle ScholarPubMed
Sandercock, DA, Nute, GR, Hocking, PM 2009. Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus). Poultry Science 88, 923–931.CrossRefGoogle ScholarPubMed
Simonovicova, M, Tamas, L, Huttova, J, Siroka, B, Mistrik, I 2004. Activity of some enzymes in barley caryopses during imbibition in aluminium presence. Plant Soil and Environment 50, 189–195.CrossRefGoogle Scholar
Stark, R, Roden, M 2007. ESCI Award 2006 – mitochondrial function and endocrine diseases. European Journal of Clinical Investigation 37, 236–248.CrossRefGoogle ScholarPubMed
Tang, Z, Iqbal, M, Cawthon, D, Bottje, WG 2002. Heart and breast muscle mitochondrial dysfunction in pulmonary hypertension syndrome in broilers (Gallus domesticus). Comparative Biochemistry and Physiology A – Molecular and Integrative Physiology 132, 527–540.CrossRefGoogle ScholarPubMed
Tang, JL, Faustman, C, Hoagland, TA, Mancini, RA, Seyfert, M, Hunt, MC 2005a. Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E. Journal of Agricultural and Food Chemistry 53, 6073–6079.CrossRefGoogle ScholarPubMed
Tang, JL, Faustman, C, Hoagland, TA, Mancini, RA, Seyfert, M, Hunt, MC 2005b. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. Journal of Agricultural and Food Chemistry 53, 1223–1230.CrossRefGoogle ScholarPubMed
Werner, C, Wicke, M 2008. Colour variability and stability of broiler breast muscles stored under modified atmosphere. Fleischwirtschaft 88, 130–132.Google Scholar
Werner, C, Janisch, S, Kuembet, U, Wicke, M 2009. Comparative study of the quality of broiler and Turkey meat. British Poultry Science 50, 318–324.CrossRefGoogle ScholarPubMed
Werner, C, Natter, R, Schellander, K, Wicke, M 2010. Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality. Meat Science 85, 127–133.CrossRefGoogle ScholarPubMed
Wicke, M, Gellerich, FN, Greb, N, von Lengerken, G, Zierz, S 2000. Oxygraphic investigations of porcine mitochondrium function in permiabilized fibers of muscle biopsy samples. Fleischwirtschaft 80, 78–81.Google Scholar