Effects of different methods of slaughtering on protein expression in chicken meat

We have investigated variation of total protein profile in chicken skeletal muscle expected to be influenced due to variation in method of slaughtering. Two types of samples, depending on the method of slaughtering using sharp knife, were examined: (i) CT- neck was cut off completely and body was...

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Main Authors: Zaman, Rahela, Mohd Nasir, Mohd Hamzah, Abdulrazaq, Nafiu Bidemi, Mohd. Salleh, Hamzah, Rahman, Mohammad Tariqur
Format: Article
Language:English
Published: IIUM Press 2012
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Online Access:http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf
http://irep.iium.edu.my/26235/
http://iium.edu.my/ejournal/index.php/iiumej/article/view/227/273
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spelling my.iium.irep.262352021-07-14T08:56:09Z http://irep.iium.edu.my/26235/ Effects of different methods of slaughtering on protein expression in chicken meat Zaman, Rahela Mohd Nasir, Mohd Hamzah Abdulrazaq, Nafiu Bidemi Mohd. Salleh, Hamzah Rahman, Mohammad Tariqur TP248.13 Biotechnology We have investigated variation of total protein profile in chicken skeletal muscle expected to be influenced due to variation in method of slaughtering. Two types of samples, depending on the method of slaughtering using sharp knife, were examined: (i) CT- neck was cut off completely and body was tied until the animal died and (ii) PRneck was cut off partially leaving the spinal cord intact and body was released immediately after slaughtering. Proteins expressed in higher amount were mostly found to be distributed in the range of Mw 45-66 kDa as resolved using SDS-PAGE. While resolved in 2D-PAGE, differences in protein expression were observed between samples. Protein spotted on the gel near pH 5.0 and Mw 116 kDa was found in the skeletal muscle from CT while it was absent the samples from PR. ABSTRAK: Variasi profil jumlah protein di dalam otot skeletal telah dikaji dengan jangkaan bahawa ianya dipengaruhi oleh kaedah penyembelihan yang berbeza. Berdasarkan kaedah penyembelihan, dua jenis sampel telah diperiksa: (i) CT – leher telah dipotong sepenuhnya dan badan haiwan diikat hingga mati and (ii) PR – leher dipotong separuh meninggalkan kord tulang belakang dalam keadaan sempurna dan badan dilepaskan serta-merta selepas penyembelihan. Kandungan protein didapati tinggi dalam taburan Mw 45-66 kDa sebagai terurai menggunakan SDS-PAGE. Sementara itu, kandungan protein yang berbeza diperhatikan di dalam penguraian 2D-PAGE. Tompok protein kelihatan pada gel sekitar pH 5 dan Mw 116 kDa telah dijumpai pada CT otot skeletal, tetapi tidak kelihatan pada sampel PR. IIUM Press 2012 Article PeerReviewed application/pdf en http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf Zaman, Rahela and Mohd Nasir, Mohd Hamzah and Abdulrazaq, Nafiu Bidemi and Mohd. Salleh, Hamzah and Rahman, Mohammad Tariqur (2012) Effects of different methods of slaughtering on protein expression in chicken meat. IIUM Engineering Journal, 13 (1). pp. 27-33. ISSN 1511-788X http://iium.edu.my/ejournal/index.php/iiumej/article/view/227/273
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic TP248.13 Biotechnology
spellingShingle TP248.13 Biotechnology
Zaman, Rahela
Mohd Nasir, Mohd Hamzah
Abdulrazaq, Nafiu Bidemi
Mohd. Salleh, Hamzah
Rahman, Mohammad Tariqur
Effects of different methods of slaughtering on protein expression in chicken meat
description We have investigated variation of total protein profile in chicken skeletal muscle expected to be influenced due to variation in method of slaughtering. Two types of samples, depending on the method of slaughtering using sharp knife, were examined: (i) CT- neck was cut off completely and body was tied until the animal died and (ii) PRneck was cut off partially leaving the spinal cord intact and body was released immediately after slaughtering. Proteins expressed in higher amount were mostly found to be distributed in the range of Mw 45-66 kDa as resolved using SDS-PAGE. While resolved in 2D-PAGE, differences in protein expression were observed between samples. Protein spotted on the gel near pH 5.0 and Mw 116 kDa was found in the skeletal muscle from CT while it was absent the samples from PR. ABSTRAK: Variasi profil jumlah protein di dalam otot skeletal telah dikaji dengan jangkaan bahawa ianya dipengaruhi oleh kaedah penyembelihan yang berbeza. Berdasarkan kaedah penyembelihan, dua jenis sampel telah diperiksa: (i) CT – leher telah dipotong sepenuhnya dan badan haiwan diikat hingga mati and (ii) PR – leher dipotong separuh meninggalkan kord tulang belakang dalam keadaan sempurna dan badan dilepaskan serta-merta selepas penyembelihan. Kandungan protein didapati tinggi dalam taburan Mw 45-66 kDa sebagai terurai menggunakan SDS-PAGE. Sementara itu, kandungan protein yang berbeza diperhatikan di dalam penguraian 2D-PAGE. Tompok protein kelihatan pada gel sekitar pH 5 dan Mw 116 kDa telah dijumpai pada CT otot skeletal, tetapi tidak kelihatan pada sampel PR.
format Article
author Zaman, Rahela
Mohd Nasir, Mohd Hamzah
Abdulrazaq, Nafiu Bidemi
Mohd. Salleh, Hamzah
Rahman, Mohammad Tariqur
author_facet Zaman, Rahela
Mohd Nasir, Mohd Hamzah
Abdulrazaq, Nafiu Bidemi
Mohd. Salleh, Hamzah
Rahman, Mohammad Tariqur
author_sort Zaman, Rahela
title Effects of different methods of slaughtering on protein expression in chicken meat
title_short Effects of different methods of slaughtering on protein expression in chicken meat
title_full Effects of different methods of slaughtering on protein expression in chicken meat
title_fullStr Effects of different methods of slaughtering on protein expression in chicken meat
title_full_unstemmed Effects of different methods of slaughtering on protein expression in chicken meat
title_sort effects of different methods of slaughtering on protein expression in chicken meat
publisher IIUM Press
publishDate 2012
url http://irep.iium.edu.my/26235/1/effects_of_different_methods.pdf
http://irep.iium.edu.my/26235/
http://iium.edu.my/ejournal/index.php/iiumej/article/view/227/273
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score 13.160551