Search

Your search keyword '"Karsani, S. A."' showing total 3 results
Start Over Author "Karsani, S. A." Publication Year Range Last 10 years
3 results on '"Karsani, S. A."'

2. Effect of caponization on muscle, liver and adipose tissue fatty acid composition, lipid peroxidation, and cholesterol in breast muscle of Cobb 500 broilers

Author

Leo, T. K., Ebrahimi, M., Kaka, Ubedullah, Abu, Jalila, Kasim, A., Loo, S. S., Lai, Kok Song, Karsani, S. A., Goh, Yong Meng, Sazili, Awis Qurni, Leo, T. K., Ebrahimi, M., Kaka, Ubedullah, Abu, Jalila, Kasim, A., Loo, S. S., Lai, Kok Song, Karsani, S. A., Goh, Yong Meng, and Sazili, Awis Qurni

Abstract

Capon is the surgical removal of testes from roosters which promotes the accumulation of intramuscular fat and affects fatty acid composition of poultry meat. We report effect of caponization on muscle, liver and adipose tissue fatty acid composition, lipid peroxidation and cholesterol content in breast muscle of broilers. Groups of 30 male 1-d old commercial Cobb 500 broilers were caponized at 21 days of age. Controls were 30 intact birds. Each treatment group consisted of 6 replicates (cages) with 5 birds in each cage. Broilers were fed commercial feed and slaughtered at 40 days. Major fatty acids in breast muscle and adipose tissue were oleic (C18:1, n-9), palmitic (C16:0) and linoleic (C18:2, n-6) and stearic (C18:0). Caponization did not affect fatty acid composition of muscle, liver or adipose tissues or lipid peroxidation of meat. However, we did find lower (P < 0.018) cholesterol (0.66 ± 0.02mg/ml) in breast muscle from caponized birds (n=9) compared with 9 intact controls (0.77 ± 0.04mg/ml). Our findings suggest that caponization does not affect free fatty acid composition or lipid peroxidation but may reduce cholesterol in tissues of broilers.

Published
2018

3. LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination.

Author

Sarah SA, Faradalila WN, Salwani MS, Amin I, Karsani SA, and Sazili AQ

Subjects
Amino Acid Sequence, Animals, Biomarkers analysis, Hot Temperature, Molecular Sequence Data, Swine, Chromatography, Liquid methods, Peptides analysis, Red Meat analysis, Tandem Mass Spectrometry methods
Abstract

The purpose of this study was to identify porcine-specific peptide markers from thermally processed meat that could differentiate pork from beef, chevon and chicken meat. In the initial stage, markers from tryptic digested protein of chilled, boiled and autoclaved pork were identified using LC-QTOF-MS. An MRM method was then established for verification. A thorough investigation of LC-QTOF-MS data showed that only seven porcine-specific peptides were consistently detected. Among these peptides, two were derived from lactate dehydrogenase, one from creatine kinase, and four from serum albumin protein. However, MRM could only detect four peptides (EVTEFAK, LVVITAGAR, FVIER and TVLGNFAAFVQK) that were consistently present in pork samples. In conclusion, meat species determination through a tandem mass spectrometry platform shows high potential in providing scientifically valid and reliable results even at peptide level. Besides, the specificity and selectivity offered by the proteomics approach also provide a robust platform for Halal authentication., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Published
2016
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results