ISSN: 0973-7510

E-ISSN: 2581-690X

Azura Amid1-3 , Norshahida Abu Samah1 and Faridah Yusof2
1Department of Biotechnology Engineering, Kulliyyah of Engineering, International
Islamic University Malaysia, P.O. Box 10, 50728 Kuala Lumpur, Malaysia.
2Bioprocess and Molecular Engineering Research Unit, Kulliyyah of Engineering,
International Islamic University Malaysia, P.O. Box 10, 50728 Kuala Lumpur, Malaysia
3International Institute for Halal Research and Training, International Islamic University Malaysia, P.O. Box 10, 50728 Kuala Lumpur, Malaysia.
J Pure Appl Microbiol. 2014;8(Spl. Edn. 1):707-718
© The Author(s). 2014
Received: 08/01/2014 | Accepted: 24/03/2014 | Published: 31/05/2014
Abstract

Water bath stunning in commercial slaughter houses is a common practice and economical. However, the conditions applied for the stunning process may vary from one slaughterhouse to another and has opened up doors for food adulteration to take place. In this study, proteomics approaches have been used to study the effect of different current and voltages during stunning on the protein expression of the chickens. Protein profiles of the chickens muscle were constructed in order to detect any differences in protein expression and modifications. The protein muscle profiles of stunning conditions were compared to the non-stunned. After analysis using 2D Platinum ImageMaster 6.0 software and mass spectrometry identification, Muscle creatine kinase (M-CK), AldolaseA and Voltage Dependent Anion Channel 2 (VDAC2) were identified to be over expressed in the muscle sample of stunned chicken. The over expression of candidate proteins was confirmed at the transcriptional level of RNA expression by Real Time PCR. In conclusion, all three candidate proteins may serve as potential biomarkers for electrically stimulated chicken’s muscle. The existence of these biomarkers will help to monitor the slaughtering and stunning process in future.

Keywords

Aldolase A, Muscle Creatine Kinase, Stunning, Proteomics, Voltage Dependent Anion Channel 2

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.