Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

Abstract

Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%0.05). Conclusion Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

Keywords

• Heat Shock Protein 90
• Heat Shock Protein 70
• Heat Shock Protein 60
• Chicken
• Drip Loss