Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs |
Obi, T.
(Department of Veterinary Science, Faculty of Agriculture, Kagoshima University)
Matsumoto, M. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) Miyazaki, K. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) Kitsutaka, K. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) Tamaki, M. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) Takase, K. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) Miyamoto, A. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) Oka, T. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) Kawamoto, Y. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) Nakada, T. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) |
1 | Bradford, M. M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248-254. DOI ScienceOn |
2 | Cheah, K. S., A. M. Cheah and D. I. Krausgrill. 1995. Variations in meat quality in live halothane heterozygotes identified by biopsy samples of M. longissimus dorsi. Meat Sci. 39:293-300. DOI ScienceOn |
3 | Fujii, J., K. Otsu, F. Zorzato, S. de Leon, V. K. Khanna, J. E. Weiler, P. J. O'Brien and D. H. MacLennan. 1991. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 26:448-451. |
4 | Tam, L. G., E. P. Berg, D. E. Gerrard, E. B. Sheiss, F. J. Tan, M. R. Okos and J. C. Forrest. 1998. Effect of halothane genotype on porcine meat quality and myoglobin autoxidation. Meat Sci. 49:41-53. DOI ScienceOn |
5 | Weaver, S. A., W. T. Dixon and A. L. Schaefer. 2000. The effects of mutated skeletal ryanodine receptors on hypothalamic-pituitary-adrenal axis function in boars. J. Anim. Sci. 78:1319-1330. |
6 | Wykle, B., T. A. Gillett and P. B. Addis. 1978. Myoglobin heterogeneity in pigs with PSE and normal muscle by an improved isoelectric focusing technique. J. Anim. Sci. 47:1260-1264. |
7 | Okumura, N., A. Hashida-Okumura, K. Kita, M. Matsubae, T. Matsubara, T. Takao and K. Nagai. 2005. Proteomic analysis of slow- and fast-twitch skeletal muscles. Proteomics 5:2896-2906. DOI ScienceOn |
8 | Lopez-Bote, C., P. D. Warriss and S. N. Brown. 1989. The use of muscle protein solubility measurements to assess pig lean meat quality. Meat Sci. 26:167-175. DOI ScienceOn |
9 | Mabry, J. W., L. L. Christian and D. L. Kuhlers. 1981. Inheritance of porcine stress syndrome. J. Hered. 72:429-430. |
10 | Mircheva, T. and S. Vitanov. 1987. Histological and electron microscopic research on pale, soft, watery and pale, soft pork. Vet. Med. Nauki. 24:91-99. |
11 | Pommier, S. A. and A. Houde. 1993. Effect of the genotype for malignant hyperthermia as determined by a restriction endonuclease assay on the quality characteristics of commercial pork loins. J. Anim. Sci. 71:420-425. |
12 | Rosenvold, K. and H. J. Andersen. 2003. Factors of significance for pork quality-a review. Meat Sci. 64:219-237. DOI ScienceOn |
13 | Ryu, Y. C. and B. C. Kim. 2006. Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. J. Anim. Sci. 84:894-901. |
14 | Sellier, P. and G. Monin. 1994. Genetics of pig meat quality: a review. J. Muscle Foods 5:187-219. DOI ScienceOn |
15 | Hornsey, H. C. 1956. The color of cooked cured pork. I-Estimation of the nitric oxide-haem pigments. J. Sci. Food Agric. 7:534-540. DOI |
16 | Shen, Q. W., K. R. Underwood, W. J. Means, R. J. McCormick and M. Du. 2007. The halothane gene, energy metabolism, adenosine monophosphate-activated protein kinase, and glycolysis in postmortem pig longissimus dorsi muscle. J. Anim. Sci. 85:1054-1061. |
17 | Solomon, M. B., R. L. J. M. Laack and J. S. Eastridge. 1998. Biophysical basis of pale, soft, exudative (PSE) pork and poultry muscle: a review. J. Muscle Foods 9:1-11. DOI ScienceOn |
18 | Horiuchi, A., T. Kawarasaki, M. Chikyu, M. Sone and H. Noguchi. 1996. Relationship between skeletal muscle ryanodine receptor (RyR1) genotypes and meat quality of commercial pork loins. Anim. Sci. Technol. (abstract with English) 67:387-392. |
19 | Joo, S. T., R. G. Kauffman, B. C. Kim and G. B. Park. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52:291-297. DOI ScienceOn |
20 | Kitsutaka, K., M. Tamaki, T. Obi, Y. Kawamoto and T. Nakata. 2008. The ryanodine receptor (RYR1) genotype of swine in Okinawa prefecture. J. Soc. Trop. Resour. Technol. (abstract with English) 24:17-20. |
21 | Klont, R. E., E. Lambooy and J. G. van Logtestijn. 1993. Effect of preslaughter anesthesia on muscle metabolism and meat quality of pigs of different halothane genotypes. J. Anim. Sci. 71:1477-1485. |
22 | Klont, R. E., E. Lambooy and J. G. van Logtestijn. 1994. Effect of dantrolene treatment on muscle metabolism and meat quality of anesthetized pigs of different halothane genotypes. J. Anim. Sci. 72:2008-2016. |
23 | Antonini, E. and M. Brunori. 1971. Hemoglobin and myoglobin in their reactions with ligands. Front. Biol. 21. North-Holland Publishing Company, Amsterdam. |
24 | Klont, R. E. and E. Lambooy. 1995. Effects of preslaughter muscle exercise on muscle metabolism and meat quality studied in anesthetized pigs of different halothane genotypes. J. Anim. Sci. 73:108-117. |
25 | Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685. DOI ScienceOn |
26 | Latorre, M. A., R. Lazaro, D. G. Valencia, P. Medel and G. G. Mateos. 2004. The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. J. Anim. Sci. 82:526-533. |
27 | Barbut, S., A. A. Sosnicki, S. M. Lonergan, T. Knapp, D. C. Ciobanu, L. J. Gatcliffe, E. Huff-Lonergan and E. W. Wilson. 2008. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Sci. 79:46-63. DOI ScienceOn |
28 | Beriain, M. J., A. Horcada, A. Purroy, G. Lizaso, J. Chasco and J. A. Mendizabal. 2000. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. J. Anim. Sci. 78:3070-3077. |
29 | Boccard, R., L. Buchter, E. Casteels, E. Cosentino, E. Dransfield, D. E. Hood, R. L. Joseph, D. B. MacDougall, D. N. Rhodes, I. Schön, B. J. Timbergen and C. Touraille. 1981. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities' (CEC) beef production research program. Livest. Prod. Sci. 8:385-397. DOI ScienceOn |