| Yazarlar (15) |
Akın Yakan
Hatay Mustafa Kemal Üniversitesi, Türkiye |
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Hüseyin Özkan
Hatay Mustafa Kemal Üniversitesi, Türkiye |
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Ufuk Kaya
Hatay Mustafa Kemal Üniversitesi, Türkiye |
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Hasan Hüseyin Keçeli
Hatay Mustafa Kemal Üniversitesi, Türkiye |
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İrem Karaaslan
Hatay Mustafa Kemal Üniversitesi, Türkiye |
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Sevda Dalkıran
|
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Aytaç Akçay
Ankara Üniversitesi, Türkiye |
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Necmettin Ünal
Ankara Üniversitesi, Türkiye |
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Savaş Sarıözkan
Erciyes Üniversitesi, Türkiye |
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Bilal Akyüz
Erciyes Üniversitesi, Türkiye |
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Korhan Arslan
Erciyes Üniversitesi, Türkiye |
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Baran Çamdeviren
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Güven Güngör
Bingöl Üniversitesi, Türkiye |
Dr. Öğr. Üyesi Mehmet KÜÇÜKOFLAZ
Kafkas Üniversitesi, Türkiye |
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Ceyhan Özbeyaz
Ankara Üniversitesi, Türkiye |
| Özet |
| In this study, the effects of propylene glycol (PG) on meat quality and molecular pathways related to energy metabolism in longissimus lumborum muscle on lambs were evaluated. Seventy-two lambs were divided into three groups consisting of 60th, 90th, and 120th of slaughter days. The dosage of the PG and slaughter days were the variables used in the study. Eight animals were slaughtered from each group on each day. The meat quality parameters (e.g., pH, protein, fatty acid profile) and IGF-1, IGFBP4, and DGAT1 (i.e., mRNA and protein levels) were evaluated. The pH 45 min post-slaughter was higher in PG groups on 120th day. On the 4th day after slaughter, the b value was the lowest in the PG3, while 7th day after slaughter it was highest in Con and PG3 on 90th day. The total n3 and n6 were lowest and the NV was highest on 120th day. The IGFBP4 was upregulated in the PG groups on all of the slaughter days. The DGAT1 was upregulated in the PG3 on the 90th day. The IGF-1, DGAT1, IGFBP4 protein levels were found to have increased in the PG3 on 90th day. The IGFBP4 was found to have decreased in the PG3 on 120th day. According to the results of the study, the oral administration of the PG at the 3 mL/kg live weight for at least 120 days may have positive effects on meat quality in lambs through the IGF-1, DGAT1, and IGFBP4 genes and the proteins encoded by these genes. |
| Anahtar Kelimeler |
| Propylene glycol | Meat quality | Gene expression | Protein expression | Lamb meat |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Meat Science |
| Dergi ISSN | 0309-1740 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 11-2024 |
| Cilt No | 217 |
| Sayı | 2024 |
| Sayfalar | 1 / 13 |
| Doi Numarası | 10.1016/j.meatsci.2024.109615 |
| Makale Linki | http://dx.doi.org/10.1016/j.meatsci.2024.109615 |
| Atıf Sayıları | |
| WoS | 2 |
