Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

J J Cottrell; M B McDonagh; F R Dunshea; R D Warner

doi:10.1016/j.meatsci.2008.02.002

Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

Meat Sci. 2008 Oct;80(2):511-21. doi: 10.1016/j.meatsci.2008.02.002. Epub 2008 Feb 12.

Authors

J J Cottrell¹, M B McDonagh, F R Dunshea, R D Warner

Affiliation

¹ Victoria University, Hoppers Lane, Werribee, Vic., 3030, Australia; Department of Primary Industries, Primary Industries Research Victoria, 600 Sneydes Road, Werribee, Vic. 3030, Australia.

PMID: 22063360
DOI: 10.1016/j.meatsci.2008.02.002

Abstract

The aim of this experiment was to determine the effect of inhibiting the release of nitric oxide (NO) pre-slaughter in lambs on post-slaughter muscle metabolism and meat quality. Exercise was used as a positive control as NO is known to be released in skeletal muscle during exercise. Forty Border Leicester×Merino lambs were assigned to the treatments L-NAME (NO synthase inhibitor) infusion (0mg/kg vs. 30mg/kg, 135min pre-slaughter) and exercise (none vs. 15min immediately pre-slaughter). The inhibition of NO release using L-NAME reduced Warner-Bratzler shear force (WBSF) in the longissimus thoracis et lumborum (LTL) after 3days of ageing, while the Semimembranosous (SM) was unaffected. Inhibition of NO release with L-NAME resulted in altered glucose metabolism as indicated by reduced plasma glucose pre-slaughter particularly in exercised lambs, reduced LTL and SM glycogen of non-exercised lambs post-slaughter and increased SM lactate in exercised lambs post-slaughter. In conclusion, inhibition of NO Synthase with L-NAME pre-slaughter increases post-mortem glycolysis and improves tenderness in the loin muscle.