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

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

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	5522/26235
Uncontrolled Keywords:	2D-PAGE; slaughtering; protein; slaughtering
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering Kulliyyah of Engineering > Department of Biotechnology Engineering Kulliyyah of Science > Department of Biotechnology
Depositing User:	Dr Hamzah Mohd. Salleh
Date Deposited:	25 Oct 2012 09:45
Last Modified:	14 Jul 2021 16:56
URI:	http://irep.iium.edu.my/id/eprint/26235

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