Post-mortem muscle pH curve in rats: a preliminary study

Authors

DOI:

https://doi.org/10.33448/rsd-v9i10.9210

Keywords:

Animal model; Meat; pH post-mortem.

Abstract

Rat as experimental model is a highly common practice in many areas of science. However, are not yet available studies using rats as a model for detecting changes in transformation of the muscle in meat. Thus, the objectives of this study were: (1) to describe and standardize the pH curve in transformation into meat of the muscles Triceps brachii, Longissimus dorsi and Biceps femoralis of rats subjected to normal breeding conditions from euthanasia to 24 hours post-mortem; and (2) to determine whether the stress by rats restraining in the ante-mortem period cause qualitative changes in meat and affects the time and pH values for the transformation of muscle in meat. For the determination of muscle pH curves were used 12 male Wistar rats. The animals were euthanized and the carcasses were placed under refrigeration for measurements of muscle pH. Another group of twelve animals was subjected to stress by restraining and after was performed the euthanasia and pH analysis. The results indicate that the values of pH post-mortem in the rat muscle showed similar decline according to commercial species. The muscle pH averages differ significantly from time 0 to 6 hours after slaughter (p<0.05), when the minimum value of muscle pH is found. Rats in restraint stress showed a decline in muscle pH significantly faster than normal curve (p<0.05). Rats are a promising experimental model to detect muscle post-mortem changes, because the decrease in the muscle pH follows the values and time similar to found in the commercial species.

References

Araújo, M. B., Voltarelli, F. A., Contarteze, R. V. L., Manchado-Gobatto F. B., & Mello M. A. R. (2009). Oxidative Stress in Rats exercised at different intensities. Journal of Chinese Clinical Medicine, 4, 11-18.

Beltrán, J. A., Jaime, I., Santolaria, P., Sanudo, C., Alberti, P., & Roncalés, P. (1997). Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef. Meat Science, 45, 201–207.

Bressan, M. C., Prado, O. V., Pérez, J. R. O., Lemos, A. L. S. C., & Bonagurio, A. (2001). Efeito do peso ao abate de cordeiros Santa Inês e Bergamácia sobre as características físico-químicas da carne. Ciência e Tecnologia de Alimentos, 21, 293-303.

Bridi, A. M., Fonseca, N. A. N., Silva, C. A., Balarin, M. R. S., Flaiban, K. K. M. C., Constantino, C., Tarsitano, M. A., & Cardoso, T. A. B. (2012). Indicadores de estresse e qualidade de carne em frangos abatidos pelo método “Halal”. Semina: Ciências Agrárias, 33, 2451-2460.

Burniston, J. G. (2008). Changes in the rat skeletal muscle proteome induced by moderate-intensity endurance exercise. Biochimica et Biophysica Acta, 1784, 1077-1086.

Caporale, V., Alessandrini, B., Dalla Villa, P., & Del Papa, S. (2005). Global perspectives on animal welfare: Europe. Revue Scientifique et Technique, 24, 567–577.

Carramenha, C. P., & Carregaro, A. B. (2012). Estresse e morte súbita em Medicina Veterinária. Ars Veterinária, 28, 090-099.

Dalla Costa, O. A., Ludke, J. V., Costa, M. J. R. P., Faucitano, L., Peloso, J. V., & Dalla Roza, D. (2010). Efeito das condições pré-abate sobre a qualidade de suínos pesados. Archivos de Zootecnia, 227, 391-402.

Damatta, R. A. (2010). Animal models in biomedical research. Scientia Medica, 20, 210–211.

Ely, D. R., Dapper, V., Marasca, J.; Corrêa, A J. B., Gamaro, G. D., Xavier, M. H., Michalowski, M. B., Catelli, D.; Rosat, R., Ferreira, M. B. C., & Dalmaz, C. (1997). Effect of Restraint Stress on Feeding Behavior of Rats. Physiology & Behavior, 61, 395–398.

Hirschle, A. L. T., & Gondim, S. M. G. (2020). Estresse e bem-estar no trabalho: uma revisão de literature. Ciência e saúde coletiva, 25, 2721-2736.

Jarillo-Luna, R. A., Rivera-Aguilar, V., Pacheco-Yépez, J., Godínez-Victoria, M., Oros-Pantoja R., Miliar-García, A., & Campos-Rodríguez, R. (2015). Nasal IgA secretion in a murine model of acute stress. The possible role of catecholamines. Journal of Neuroimmunology, 278, 223–231.

Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Science, 36, 93-104.

Lawrie, R. A. (2005). Ciência da carne. Porto Alegre: Artmed Editora. 384 p.

Lee, S. H., Joo, S. T., & Ryu, Y. C. (2010). Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Science, 86, 166–170.

Maganhini, M. B., Mariano B., Soares, A. L., Guarnieri, P. D., Shimokomaki, M., & Ida, E. I. (2007). Carnes PSE e DFD em lombo suíno numa linha de abate industrial. Ciência e Tecnologia Alimentar, 27, 69-72.

Melo, A. F., Moreira, J. M., Ataídes, D. S., Guimarães, R. A. M., Loiola, J. L., & Oliveira, R. Q. (2016). Fatores que influenciam na qualidade da carne bovina: Revisão. Publicações em Medicina Veterinária e Zootecnia, 10, 785-794.

Moughan, P. J., Smith, W.C., & James, K. A. C. (1984). Preliminary observations on the use of the rat as a model for the pig in the determination of apparent digestibility of dietary proteins. New Zealand Journal of Agricultural Research, 27, 509-512.

Muneta, Y., Yoshikawa, T., Minagawa, Y., Shibahara, T., Maeda, R., Omata, Y. Nater, U. M., & Rohleder, N. (2009). Salivary alpha-amylase as a non-invasive biomarker for the sympathetic nervous system: current state of research. Psychoneuroendocrinology, 34, 486–496.

Pardi, M. C., Santos, I. F., Souza, E. R., & Pardi, H. S. (2001). Ciência, higiene e tecnologia da carne. 2ªed. Editora UFG. Goiânia. 623 p.

Plous, S. (1996). Attitudes toward the use of animals in Psychological research and education. American Psychologist, 51, 1167-1180.

Rodboten, M., Kubberod, E., & Lea, P. (2004). A sensory map of the meat universe. Meat Science, 68, 137-144.

Rosenfeld, A., & Weller, A. (2012). Behavioral effects of environmental enrichment during gestation in WKY and Wistar rats. Behavioural Brain Research, 233, 245-255.

Savell, J. W., Mueller, S. L., & Baird, B. E. (2005). The chilling of carcasses. Meat Science, 70, 449-459.

Smith, W. C., Moughan, P. J., & James, K. A. C. (1990). Comparative apparent ileal digestibility of amino acids in a mixed meal diet measured with the growing rat and pig. New Zealand Journal of Agricultural Research, 33, 669-671.

Souza, X. R., Bressan, M. C., Pérez, J. R. O., & Kabeya, D. M. (2004). Efeitos do grupo genético, sexo e peso ao abate sobre a qualidade de carne de cordeiros em crescimento. Ciência Tecnologia de Alimentos, 24, 543-549.

Voltarelli, F. A.; Mello, M. A. R.; & Gobatto, C. A. (2004). Limiar anaeróbio determinado pelo teste do lactato mínimo em ratos: efeito dos estoques de glicogênio muscular e do treinamento físico. Revista Portuguesa de Ciências do Desporto, 4, 16–25.

Weglarz, A. (2010). Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech Journal of Animal Science, 55, 548–556.

Published

23/10/2020

How to Cite

MOURA, S. V. de; MARMITT, I. V. P.; SCHIAVI, N. B.; FELIX, S. R.; BONEL, J. .; VASCONCELLOS, F. A.; SILVA, Éverton F. da . Post-mortem muscle pH curve in rats: a preliminary study. Research, Society and Development, [S. l.], v. 9, n. 10, p. e8609109210, 2020. DOI: 10.33448/rsd-v9i10.9210. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/9210. Acesso em: 26 jun. 2022.

Issue

Section

Agrarian and Biological Sciences