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      Research Note: Expression levels of collagen-related genes in PSE conditions and white striping features of broiler pectoralis major muscle

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          Abstract

          The objective of this study was to compare the meat quality characteristics and collagen-related gene expression levels in the broiler pectoralis major ( PM) muscle among the meat quality groups, including normal, pale, soft, and exudative ( PSE), and white striping ( WS) groups. The group was classified by their WS degree (moderate or severe striping) and quality traits including pH and lightness values at 24 h postmortem (normal group: pH 24 h ≥5.7, 48≤ L*≤53, without WS features; PSE group: pH 24 h <5.7, L* >53, without WS features; WS group: pH 24 h ≥5.7, 48≤ L*≤53, with moderate or severe striping). The WS group revealed no differences in all measured meat quality traits compared to the normal group ( P > 0.05). PM muscles exhibiting PSE conditions without WS indicated lower pH 15 min and pH 24 h values ( P < 0.05). Whereas, lower lightness and cooking loss values were observed in the normal and WS groups compared to the PSE group ( P < 0.05). No significant difference was observed in the level of type I collagen among the groups ( P > 0.05), whereas a higher type III collagen level was observed in the WS group than in the other groups ( P < 0.05). Additionally, the WS group showed a higher type IV collagen level compared to the normal group ( P < 0.05) and a level not different from that of the PSE group ( P > 0.05). In contrast, the expression levels of matrix metalloproteinase ( MMP ) 2, involved in type IV collagen degradation, and angiopoietin-like protein 7, associated with collagen accumulation, were higher in the WS group compared to the normal group ( P < 0.05). However, no difference was detected in the MMP1 level among the all groups ( P > 0.05). These results suggest that the occurrence of WS features in broiler PM muscle, unlike PSE and normal conditions, can be influenced by the expression levels of collagen-related genes associated with abnormalities in extracellular matrix components.

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          Analysis of relative gene expression data using real-time quantitative PCR and the 2(-Delta Delta C(T)) Method.

          The two most commonly used methods to analyze data from real-time, quantitative PCR experiments are absolute quantification and relative quantification. Absolute quantification determines the input copy number, usually by relating the PCR signal to a standard curve. Relative quantification relates the PCR signal of the target transcript in a treatment group to that of another sample such as an untreated control. The 2(-Delta Delta C(T)) method is a convenient way to analyze the relative changes in gene expression from real-time quantitative PCR experiments. The purpose of this report is to present the derivation, assumptions, and applications of the 2(-Delta Delta C(T)) method. In addition, we present the derivation and applications of two variations of the 2(-Delta Delta C(T)) method that may be useful in the analysis of real-time, quantitative PCR data. Copyright 2001 Elsevier Science (USA).
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            Reference methods for the assessment of physical characteristics of meat.

            As a spin-off of an OECD Workshop on pork quality, held in Helsinki in 1992, a group of scientists with many years of experience in the field of meat quality assessment convened in February 1993 for the first time, and subsequently in 1994 and 1995, in Kulmbach at the German Federal Centre for Meat Research under the auspices of the OECD research project Management of Biological Resources. Three specific areas were discussed in order to develop internationally accepted reference methods: In the autumn of 1997 the methods were brought into their final form at the Meat Industry Research Institute of New Zealand (MIRINZ). They are presented in this paper.
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              White striping and woody breast myopathies in the modern poultry industry: a review.

              Myopathies are gaining the attention of poultry meat producers globally. White Striping (WS) is a condition characterized by the occurrence of white striations parallel to muscle fibers on breast, thigh, and tender muscles of broilers, while Woody Breast (WB) imparts tougher consistency to raw breast fillets. Histologically, both conditions have been characterized with myodegeneration and necrosis, fibrosis, lipidosis, and regenerative changes. The occurrence of these modern myopathies has been associated with increased growth rate in birds. The severity of the myopathies can adversely affect consumer acceptance of raw cut up parts and/or quality of further processed poultry meat products, resulting in huge economic loss to the industry. Even though gross and/or histologic characteristics of modern myopathies are similar to some of the known conditions, such as hereditary muscular dystrophy, nutritional myopathy, toxic myopathies, and marbling, WS and WB could have a different etiology. As a result, there is a need for future studies to identify markers for WS and WB in live birds and genetic, nutritional, and/or management strategies to alleviate the condition.
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                Author and article information

                Contributors
                Journal
                Poult Sci
                Poult Sci
                Poultry Science
                Elsevier
                0032-5791
                1525-3171
                04 January 2023
                April 2023
                04 January 2023
                : 102
                : 4
                : 102471
                Affiliations
                [* ]Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-Si 37224, South Korea
                []Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
                []Division of Biotechnology, SARI, Jeju National University, Jeju-Si 63243, South Korea
                Author notes
                [1 ]Corresponding author: ymchoi1@ 123456knu.ac.kr
                Article
                S0032-5791(22)00765-9 102471
                10.1016/j.psj.2022.102471
                9922951
                36709586
                f8fa3f03-c4f2-4287-bb2b-a3e071c33cf3
                © 2023 The Authors

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 21 September 2022
                : 29 December 2022
                Categories
                PROCESSING AND PRODUCT

                white striping,pse,collagen-gene expression,meat quality,chicken breast

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