Effects of Different Methods of Slaughtering on Protein Expression in Chicken Meat
DOI:
https://doi.org/10.31436/iiumej.v13i1.227Abstract
ABSTRACT: This study investigated the variation in total protein profile in chicken skeletal muscle which is thought to be influenced by variations in the method of slaughtering. Two types of samples, depending on the method of slaughtering using a sharp knife, were examined. These were: (i) CT- neck was cut off completely and body was tied until the animal expired, and (ii) PR- neck was cut off partially leaving the spinal cord intact and the body was released immediately after slaughtering. Proteins, expressed in higher amounts, were mostly found to be distributed in the range of Mw 45-66 kDa -- as resolved using SDS-PAGE. 2D-PAGE resolution showed differences in protein expression between the samples. Protein spotted on the gel near pH 5.0 and Mw 116 kDa was found in the skeletal muscle from CT samples but were absent in the PR samples.
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.
KEYWORDS: 2D-PAGE; slaughtering; protein; slaughtering