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http://krishi.icar.gov.in/jspui/handle/123456789/13947| Title: | Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries) |
| Other Titles: | Not Available |
| Authors: | Kiran.M., Naveena.B.M., Smrutirekha.M., Baswa Reddy. P, Rituparna Banerjee, Praveen Kumar. Y, Venkatesh. Ch and Rapole Srikanth |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2019-02-28 |
| Project Code: | Not Available |
| Keywords: | Halal slaughter Electrical stunning Animal welfare Differential gel electrophoresis Mass spectrometry |
| Publisher: | Science Direct |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome. Comparison of muscle proteome of ST and NST samples by 2D-DIGE and MALDI-TOF/TOF MS analysis revealed 46 significant (P < .05) differentially expressed proteins. Our analysis revealed changes in the abundance of proteins involved in catalytic, structural, and stress related process. Current study has demonstrated variation meat quality and identified important proteins that correlate with meat texture and pre-slaughter stress in sheep that are slaughtered without and with electrical stunning. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Meat Science |
| NAAS Rating: | 9.64 |
| Volume No.: | 148 |
| Page Number: | 127-136 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2018.10.011 https://www.sciencedirect.com/science/article/abs/pii/S0309174018305254?via%3Dihub |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/13947 |
| Appears in Collections: | AS-NRCMeat-Publication |
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