Reciprocal Meat Conference Abstracts

Comparing Heat Shock Proteins in Angus and Brahman Cattle and their Effect On Tenderness

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Abstract

ObjectivesHeat shock proteins (HSP) are biomarkers of stress and perform chaperoning functions to fold, unfold, and refold proteins after heat stress. Brahman are more heat tolerant than Angus, while Angus beef has been associated with greater palatability than Brahman. The objectives were to determine if HSP content in the longissimus lumborum differs between Angus and Brahman and examine how HSP content relates to the eating quality of beef.Materials and MethodsAngus and Brahman steers (n = 12 per breed) were finished during summer in Florida and harvested at approximately 17 mo of age. Samples of longissimus lumborum were collected at 1 h after exsanguination and were immediately immersed in liquid nitrogen. Samples were then pulverized, diluted in extraction buffer, and homogenized. The protein samples were assayed to assess protein concentration and subsequently diluted to equal concentrations for loading into acrylamide gels. Proteins were separated by gel electrophoresis, and western blotting was used to evaluate content of aβ-crystallin, HSP27, HSP60, HSP70, and HSP90. Target bands were detected and quantified using LI-COR Odyssey and target signal was normalized to total protein stain. Tenderness was evaluated in 14d-aged steaks using Warner-Bratzler shear force (WBSF) and a trained sensory panel. Data were analyzed using one-way ANOVA and Pearson correlations were conducted for content of HSPs and objective and subjective tenderness.ResultsHSP27, HSP60, and HSP70 did not differ between breeds (P > 0.05); however, HSP90 and aβ-crystallin were greater (P = 0.005) in the longissimus lumborum of Angus compared to Brahman. Even though WBSF did not differ (P = 0.29) between breeds, breed affected (P < 0.0001) sensory tenderness. Content of aβ-crystallin was associated with sensory tenderness (r2 = 0.52, P = 0.0098).ConclusionLongissimus dorsi from the Angus were contained more aβ-crystallin and HSP90 than Brahman. Elevated concentrations of both aβ-crystallin and HSP90 could be breed related or may have been influenced by the season they were harvested. While WBSF was not affected by breed, panelists rated Angus steaks as more tender after aging for 14d. Content of aβ-crystallin is associated with tenderness; however further work is necessary to determine if this small HSP affects proteolysis.

Keywords: proteolysis, Bos indicus, thermotolerance

How to Cite:

Hawryluk, B., Ramos, P., Johnson, D., Elzo, M., Carr, C. & Scheffler, T., (2019) “Comparing Heat Shock Proteins in Angus and Brahman Cattle and their Effect On Tenderness”, Meat and Muscle Biology 3(2). doi: https://doi.org/10.22175/mmb.10778