title: 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%<drip loss<9.5%) and high (drip loss≥9.5) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Chong
authors.initials: C
authors.lastname: Sun
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Huan
authors.initials: H
authors.lastname: Bian
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.|Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Yongzhi
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
authors.forename: Pengpeng
authors.initials: P
authors.lastname: Li
keywords: Chicken; Drip Loss; Heat Shock Protein 60; Heat Shock Protein 70; Heat Shock Protein 90