Carne PSE (Pale, Soft, Exudative) em frangos : mutações no gene receptor da rianodina tipo 3 e alterações no perfil de ácidos graxos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

The objective of this work was to evaluate possible mutations of chicken (Gallus domesticus) Ryanodine type 3 gene receptor (ryr3) and on the same time to analyze changes on fatty acids in chicken meat both with PSE meat characteristics. In the first experiment, DNA samples extracted from birds of reference population for QTL mapping of 41 to 45 of age at EMBRAPA - Concordia, SC. Also it is a sequence of this research group previous study on search for ryr3 mutation in stressed chicken, which led eventually to PSE meat. Samples analyzed were originated from crossing two birds genotype lineages being one group having a high index of growth and the other with high laying eggs characteristics both developed by Embrapa, SC. The obtained chicken population (F3) was divided into two groups: Control group and Thermal stressed group. In the second experiment samples were collected from commercial slaughterhouse plant. In both cases, meat samples were classified as PSE and control based on the previous implemented parameters ie. PSE meat with pH <5.8 and L* >53.0 and Control meat with pH >5.8 and color of 44.0£ L* £ 53.0. Three fragments from 2 domains (pfam 1365.8) of RyR3 of 134bp, 129bp and 384 bp were studied and unfortunately the latter was not PCR amplified. Mutations were detected in the remained two fragments but the found polymorphisms were not associated with PSE meat because the transcribed aminoacids sequence was not different from the control group. Finally, on the fatty acids (FA) profile determination, it was not detected significantly different (p £ 0,05) values although a higher amount of polyunsaturated fatty acids was observed in PSE meat (PSE: 26.36 % ± 5.04; control: 25.62 % ± 1.60) with emphasis on arachidonic acid fraction (PSE: 2.11 % ± 0.87 Control: 1.69 % ± 0.20). This relative high amount of this FA is probably the reflex of higher activity of phospholipase A2 liberating this FA and being this enzymatic event a possible triggering factor for the PSE symptoms development.

ASSUNTO(S)

carne - conservação carne de aves carne - qualidade poultry as food meat - quality meat - preservation

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