Transportation Stress and Expression of Heat
Shock Protein (Hsp) Affecting
Pork Quality
Shu Tang1,
Endong Bao1*, Karim R Sultan2, Bernhard Nowak3 and Jörg Hartung4
1College
of Veterinary Medicine, Nanjing Agricultural University, Nanjing
210095, China; 2Institute of Food Quality and Safety, University of
Veterinary Medicine Hannover, Foundation,
Bünteweg 17p, 30559 Hannover, Germany;
3Institute of Biochemistry and Molecular Biology
II: Molecular Cell Biology, University Medical Center Hamburg-Eppendorf,
Hamburg, Germany; 4Institute of Animal Hygiene, Animal
Welfare and Behaviour of Farm Animals,
University of Veterinary Medicine Hannover, Foundation, Bünteweg 17p, 30559 Hannover, Germany.
*Corresponding author:b_endong@njau.edu.cn
Abstract
The relationship between heat shock protein (Hsp) expression and meat quality were assessed in
pigs. Carcasses from 2 h- and 6 h-transported pigs had higher temperatures and
lower pH and water holding capacity values in the longissimus dorsi and gluteus
maximus superficialis muscles. Long journeys were associated with increased
creatine kinase (CK) levels. Higher CK
levels are indicative of physical stress, as the enzyme is released from muscle
fibers as a result of intense muscular exertion. These physiological and
enzymatic changes were correlated with increased Hsp70 and decreased Hsp90 expression levels in both skeletal muscles. Animals
whose cells contained high levels of Hsp may have had an advantage due to the
protective role conferred by Hsp. Reduced Hsp levels were indicative of a higher
meat quality and a good welfare of the transported pigs. The stress response
declined over time in response to the same stress, such as a 6-h transport
stress.