This study investigated the effects of lactate levels in broiler breast on protein lactylation modification, meat quality, and their correlation. High lactate injections led to increased lactate levels in both serum and breast muscle, and significantly reduced the values of pH, pH and pH. Additionally, the lactylation levels in breast muscle were increased both post-slaughter and post-mortem. Protein lactylation in breast muscle occurred through enzymatic and non-enzymatic pathways at these stages, with the underlying mechanisms varying according to lactate levels and the muscle aging process. Correlation analysis revealed that post-slaughter lactylation contributed to breast muscle morphometry, whereas post-mortem lactylation was associated with meat quality and texture profile. These findings could demonstrate the presence and dynamic patterns of protein lactylation in broiler breast muscles, offering new insights into the role of lactate accumulation in meat quality variation.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143613 | DOI Listing |
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