Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

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The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs

Meat Science ◽

10.1016/j.meatsci.2009.06.028 ◽

2009 ◽

Vol 83 (3) ◽

pp. 474-478 ◽

Cited By ~ 36

Author(s):

Jimian Yu ◽

Shu Tang ◽

Endong Bao ◽

Miao Zhang ◽

Qingqing Hao ◽

...

Keyword(s):

Heat Shock ◽

Heat Shock Proteins ◽

Meat Quality ◽

Longissimus Dorsi ◽

Shock Proteins

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Heat shock proteins on beef quality

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2018000100010 ◽

2018 ◽

Vol 53 (1) ◽

pp. 90-96

Author(s):

Cristina Tschorny Moncau ◽

Alessandra Fernandes Rosa ◽

Joanir Pereira Eler ◽

Júlio César de Carvalho Balieiro

Keyword(s):

Heat Shock ◽

Heat Shock Proteins ◽

South African ◽

Aging Time ◽

Meat Quality ◽

Meat Tenderness ◽

Beef Quality ◽

Longissimus Dorsi Muscle ◽

Hsp 27 ◽

Shock Proteins

Abstract: The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness.

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The effect of heat stress on bull sperm quality and related HSPs expression

Animal Biology ◽

10.1163/15707563-00002507 ◽

2016 ◽

Vol 66 (3-4) ◽

pp. 321-333 ◽

Cited By ~ 4

Author(s):

Yunyun Cheng ◽

Songcai Liu ◽

Ying Zhang ◽

Dan Su ◽

Gang Wang ◽

...

Keyword(s):

Heat Stress ◽

Heat Shock ◽

Heat Shock Proteins ◽

Heat Shock Protein ◽

Protein Expression ◽

Molecular Mechanisms ◽

Sperm Quality ◽

Heat Shock Protein Expression ◽

Shock Proteins

Heat stress dramatically decreases bull sperm quality and has recently received more attention due to the warmer global climate and more intensive production. However, no data exist regarding sperm quality or the related molecular mechanisms under heat stress. Recent studies showed that inducible heat shock proteins (HSPs) play an important role in the dairy heat stress regulation. In this article, to investigate the impacts of heat stress on sperm quality and the associated molecular mechanisms, sperm quality and enzyme activities concerning acrosome reaction were assessed in Simmental, Limousin and Yanbian bulls under heat stress. Subsequently, changes in heat shock protein expression profiles of Simmental bulls were observed, because we observed that sperm quality of these bulls was most sensitive to heat stress. Finally, the relationship between sperm quality and heat shock protein expression under heat stress was analyzed. The results show that summer heat stress decreased the sperm quality of the three bull breeds significantly. Moreover, different levels of heat stimulation induced various enzyme activity changes, among which the activity change in acrosomal enzyme was the most remarkable. Furthermore, the expression of heat shock proteins in the sperm was influenced by the imposed heat stress, among which the expression levels of HSP60 and HSP70 were increased while HSP90 decreased. In summary, our data show that heat stress seriously affects sperm quality and that HSP90 was most sensitive, although it should be noted that seasonal effects may confound these results. This change in heat shock protein expression may be the major factor that affected the sperm quality of the bulls. The findings may provide a new hypothesis for how heat stress impacts reproduction mechanistically.

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