Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

• Main Authors: Muhan Zhang, Daoying Wang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Pengpeng Li
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2017-01-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Heat Shock Protein 90; Heat Shock Protein 70; Heat Shock Protein 60; Chicken; Drip Loss
• Online Access: http://www.ajas.info/upload/pdf/ajas-30-1-94.pdf

Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%<drip loss<9.5%) and high (drip loss≥9.5) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.