Effects of long-time and short-time heat stress on the meat quality of geese

作者：Ying Yang, Shuai Zhang, Haoqi Peng, Genghua Chen, Qinghua Nie, Xiquan Zhang, Wen Luo · 发表于：Poultry Science · 年份：2024 · DOI：10.1016/j.psj.2024.104112 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Bee Products Chemical Analysis

This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle drip loss and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of geese breast muscle revealed that both LHS and SHS can induce L-Cystine but reduced L-Cystathionine, which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.