Open Access Asian-Australas J Anim Sci Vol. 30, No. 1:94-99 January 2017 https://doi.org/10.5713/ajas.16.0132 pISSN 1011-2367 eISSN 1976-5517

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality Muhan Zhang1, Daoying Wang1,*, Zhiming Geng1, Chong Sun1, Huan Bian1, Weimin Xu1,2, Yongzhi Zhu1, and Pengpeng Li1

*C  orresponding Author: Daoying Wang Tel: +86-25-84390065, Fax: +86-25-84390065, E-mail: [email protected] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China 2 Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China 1

Submitted Feb 22, 2016; Revised Apr 17, 2016; Accepted May 10, 2016

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality.

The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship ...
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