Myofibrillar Protein Profile of the Breast Muscle in Turkeys as a Response to the Variable Ratio of Limiting Amino Acids in Feed

Paweł Konieczka (), Wiesław Przybylski, Danuta Jaworska, Elżbieta Żelechowska, Piotr Sałek, Dominika Szkopek, Aleksandra Drażbo, Krzysztof Kozłowski and Jan Jankowski
Additional contact information
Paweł Konieczka: Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Wiesław Przybylski: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Danuta Jaworska: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Elżbieta Żelechowska: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Piotr Sałek: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Dominika Szkopek: The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jablonna, Poland
Aleksandra Drażbo: Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Krzysztof Kozłowski: Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Jan Jankowski: Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland

Agriculture, 2024, vol. 14, issue 2, 1-14

Abstract: The effects of the different dietary levels of Arginine (Arg) in low- and high-methionine (Met) diets on the meat quality and myofibrillar protein profile of breast muscles from turkeys were determined. The experiment had a completely randomized 3 × 2 factorial design with three levels of Arg (90%, 100%, and 110%) relative to the dietary Met levels (30% or 45%). At 42 days of age, eight turkeys from each treatment were sacrificed; the meat pH value was measured at 48 h post-slaughter, and meat color was measured according to the CIE L*a*b* system. The SDS-PAGE method was performed to investigate the myofibrillar protein profile of the breast muscle. The analysis of variance showed a significant effect of the Arg or Met dietary levels on the color parameter b* and the profile of myofibrillar proteins in muscles. The results of the cluster analysis of the myofibrillar protein profile showed that, with a high level of Arg (i.e., 110%), the level of Met 35% or 45% was less important. It can be concluded that the increase in the share of Arg and Met in the diet of turkeys increases the content of some myofibrillar proteins (actinin, desmin, actin) and reduces degradation during the post-slaughter proteolysis of proteins that are considered tenderization indicators.

Keywords: poultry; amino acids; arginine; methionine; myofibrillar protein (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/2/197/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/2/197/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:2:p:197-:d:1327560

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().