PHOSPHOLIPASE A2 ACTIVITY IN POULTRY PSE, PALE, SOFT, EXUDATIVE, MEAT

The interrelationship between phospholipase A2 activity (PLA (2)) and the development of pale, soft, exudative meat (PSE) in chicken was evaluated. Pectoralis major m. from female birds of 45 days of age after hatch was studied and determination of the enzyme activity was estimated by the formation of long-chain fatty acids. The occurrence of PSE was evaluated by measuring pH, L* values, water holding capacity and sarcoplasmic Ca2+ concentration from both heat-stressed and nonstressed birds. In addition, the occurrence of the syndrome was monitored with birds advancing in age. Our studies revealed that PLA(2) plays an important role towards the occurrence of PSE symptoms and its activity increased as the birds became older. The enzyme activity was detected from the beginning of our experiment at 36 days and increased up to 70 days after hatch. The overall average activity was 1.25 times more pronounced in PSE samples from heat-treated birds when compared to control animals (P ≤ 0.05).