title: Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3 R200Q mutant pigs.
abstract: Postmortem lactate accumulation in skeletal muscle is linearly associated with the extent of pH decline. Yet, pigs harboring the AMPKγ3(R200Q) mutation produce meat with similar lactate levels to that of wild-type pigs but have a lower ultimate pH. We hypothesized that lower initial lactate levels and (or) lower buffering capacity in muscle of these pigs may help explain this discrepancy. Longissimus lumborum muscle samples were harvested at 0 and 1440 min postmortem from AMPKγ3(R200Q) and wild-type pigs. As expected, AMPKγ3(R200Q) muscle exhibited a lower ultimate pH but similar lactate levels to that of wild-type pigs at 1440 min postmortem. However, the total net lactate produced postmortem was greater in the AMPKγ3(R200Q) muscle due to lower initial lactate levels at 0 min postmortem. Buffering capacity measured over the pH range of 5.5-7.0 was also lower in AMPKγ3(R200Q) muscle. Greater net lactate accumulation postmortem (i.e., glycolytic flux) coupled with a lower buffering capacity explains the lower ultimate pH of meat from AMPKγ3(R200Q) pigs.
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
authors.forename: Sulaiman K
authors.initials: SK
authors.lastname: Matarneh
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
authors.forename: Eric M
authors.initials: EM
authors.lastname: England
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
authors.forename: Tracy L
authors.initials: TL
authors.lastname: Scheffler
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
authors.forename: Emily M
authors.initials: EM
authors.lastname: Oliver
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States. Electronic address: dgerrard@vt.edu.
authors.forename: David E
authors.initials: DE
authors.lastname: Gerrard
mesh_terms: D055372:AMP-Activated Protein Kinases / Q000235:genetics / Q000378:metabolism*; D000818:Animals; D015971:Gene Expression Regulation, Enzymologic / Q000502:physiology*; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009154:Mutation; D013552:Swine / Q000235:genetics / Q000378:metabolism*
chemical_list: D007773:Lactates; D055372:AMP-Activated Protein Kinases
keywords: Acid meat; Buffering capacity; Lactate; Postmortem glycolysis