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Communication Dans Un Congrès Année : 2017

Stress proteins in cull cows: relationships with transport and lairage durations but not with meat tenderness

Résumé

This work used K-means (k=3) after PCA analysis on 109 PDO Maine-Anjou cows according to the abundances of small and large heat shock proteins (HSPs) in the Longissimus thoracis muscle. Classes LP (n=24) and SP (n=33) were characterized by greater abundances of large and small HSPs, respectively, while class IP (n=52) was intermediate. The classes were compared for the abundance of other proteins in the same muscle and for meat tenderness. The effects of pre-slaughter factors (transport and lairage durations) were also investigated. Meat tenderness did not differ for any comparison. Certain proteins were influenced by pre-slaughter conditions. Among them, H2AFX and µ-calpain were impacted by both factors. The possible role of H2AFX (H2A histone family, member) in the balance of various processes involved in meat tenderization is discussed.
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hal-01607294 , version 1 (02-06-2020)

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Mohammed Gagaoua, Claudia Terlouw, Valérie Monteils, Sebastien Couvreur, Brigitte Picard. Stress proteins in cull cows: relationships with transport and lairage durations but not with meat tenderness. 63. International Congress of Meat Science and Technology (ICoMST), Aug 2017, Cork, Ireland. ⟨10.3921/978-90-8686-860-5⟩. ⟨hal-01607294⟩
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