M-Protein (165 kDa) is a structural constituent of myofibrillar M-band in striated muscle. We generated a monoclonal antibody which recognized a 165-kDa protein from chicken pectoralis muscle in immunoblot analysis and stained the M-band under immunofluorescence microscopy. By screening a lambda gt11 cDNA library from chicken embryonic pectoralis muscle with this antibody, we isolated a cDNA clone encoding the M-protein. Northern blot analysis showed that M-protein mRNA is expressed in pectoralis and cardiac muscle but not in gizzard smooth muscle or non-muscle tissues. Moreover, the anterior latissimus dorsi muscle, which consists almost exclusively of slow fiber types, contains no detectable levels of the mRNA. The full-length cDNA sequence predicted a 1,450-amino acid polypeptide with a calculated molecular weight of 163 x 10(3). The encoded protein contains several copies of two different repetitive motifs: five copies of fibronectin type III repeats are in the middle part of the predicted molecule, and two and four copies of the immunoglobulin C2-type repeats are located toward the NH2-terminal and COOH-terminal regions, respectively. This indicates that M-protein, along with other thick filament-associated proteins such as C-protein, twichin, and titin, belongs to the superfamily of cytoskeletal proteins with immunoglobulin/fibronectin repeats.
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Poult Sci
January 2025
Department of Biology and Animal Environment, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland.
This research aimed to determine the effect of intramuscular fat (IMF) levels in m. pectoralis major on carcass weight and composition, meat of male broiler chickens. Whole eviscerated necked carcasses of Ross 308 male broiler chickens aged 42 days were purchased from a commercial poultry slaughterhouse.
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December 2024
Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padova, Italy.
This study assessed the impact of growth-related myopathies-white striping (WS), wooden breast (WB), and spaghetti meat (SM)-on the technological properties, lipid and protein oxidation, chemical composition, and profiles of fatty acids (FAs), amino acids, minerals, and sensory attributes of muscles in broiler chickens. Breasts with myopathies had similar pH and lightness but exhibited lower redness and yellowness in the case of WB defect compared to normal meat ( < 0.05).
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December 2024
State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China.
Skeletal muscle fiber characteristics are pivotal in assessing meat quality. However, there is currently a lack of research precisely quantifying the total number of myofibers (TNM) of skeletal muscles. This study used Arbor Acres (AA) broilers and Wenchang (WC) chickens to determine the TNM of several skeletal muscles and the meat quality of the pectoralis major muscle (PM).
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Key Laboratory of Animal Physiology & Biochemistry, Nanjing Agricultural University, Nanjing, 210095, China.
Poult Sci
January 2025
Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, Brazil.
White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjected to physical-chemical characterization, oxidative stability (TBARS), texture, and sensory profile.
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