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Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

Cottrell, Jeremy James and McDonagh, M and Dunshea, F and Warner, R (2008) Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles. Meat Science, 80 (2). pp. 511-510. ISSN 0309-1740

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Abstract

The aim of this experiment was to determine the effect of inhibiting the release of nitric oxide (NO) pre-slaughter in lambs on postslaughter muscle metabolism and meat quality. Exercise was used as a positive control as NO is known to be released in skeletal muscle during exercise. Forty Border Leicester  Merino lambs were assigned to the treatments L-NAME (NO synthase inhibitor) infusion (0 mg/kg vs. 30 mg/kg, 135 min pre-slaughter) and exercise (none vs. 15 min immediately pre-slaughter). The inhibition of NO release using L-NAME reduced Warner–Bratzler shear force (WBSF) in the longissimus thoracis et lumborum (LTL) after 3 days of ageing, while the Semimembranosous (SM) was unaffected. Inhibition of NO release with L-NAME resulted in altered glucose metabolism as indicated by reduced plasma glucose pre-slaughter particularly in exercised lambs, reduced LTL and SM glycogen of non-exercised lambs post-slaughter and increased SM lactate in exercised lambs post-slaughter. In conclusion, inhibition of NO Synthase with LNAME pre-slaughter increases post-mortem glycolysis and improves tenderness in the loin muscle.

Item Type: Article
Uncontrolled Keywords: ResPubID16401. NOS, nitric oxide synthase, glycolysis, tenderness, lamb
Subjects: Faculty/School/Research Centre/Department > School of Engineering and Science
FOR Classification > 0908 Food Sciences
SEO Classification > 970106 Expanding Knowledge in the Biological Sciences
Depositing User: VUIR
Date Deposited: 07 Sep 2011 04:19
Last Modified: 07 Sep 2011 04:19
URI: http://vuir.vu.edu.au/id/eprint/3583
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Citations in Scopus: 3 - View on Scopus

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