ArticleAsian-Australasian journal of animal sciences2017
Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality.
Article in Asian-Australasian journal of animal sciences, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 12 citations in OpenAlex.
- Effect of chronic heat stress on the expression of inflammatory and oxidative stress-related genes in liver and muscle tissues of lambs.Tropical animal health and production · 2026Article
- Integration of transcriptome and machine learning to identify the potential key genes and regulatory networks affecting drip loss in pork.Journal of animal science · 2024Article
- Article
- Quality changes and indicator proteins ofCurrent research in food science · 2023Article
- Expression levels of filaggrin-2 in relation to drip loss in pigs.Animal bioscience · 2022Article
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Authors and funding
8 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
objectiveThe 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.
methodsThe 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.
resultsBased on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%<drip loss<9.5%) and high (drip loss≥9.5) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05).
conclusionResults of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.
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