Phosphorylation state of pyruvate dehydrogenase and metabolite levels in turkey skeletal muscle in normal and pale, soft, exudative meats

• Published in: British poultry science Vol. 62; no. 3; pp. 379 - 386
• Main Authors: Aljarbou, W. A., England, E. M., Velleman, S. G., Reed, K. M., Strasburg, G. M.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 04.05.2021
• Subjects: Animals; Chickens; enzymes; Hydrogen-Ion Concentration; Immunoblot; Meat; Muscle, Skeletal - metabolism; Oxidoreductases - metabolism; Phosphorylation; post-mortem metabolism; Pyruvates - metabolism; Turkeys - genetics; meat; Immunoblot; enzymes; phosphorylation; post-mortem metabolism

1. Turkey production has increased dramatically as genetic selection has succeeded in increasing body weight and muscle yield to fulfil increasing consumer demand. However, producing fast-growing, heavily muscled birds is linked to increased heat stress susceptibility and can result in pale, soft, e...