2D PAGE analysis of chicken samples from different slaughtering process

This study investigated the expression of protein in chicken meat that assumed to be influenced by variations of the method of slaughtering. There were two types of samples that depend on the method of slaughtering had been examined. Samples are: (i) Severing the trachea, oesophagus and carotid arteries and jugular veins which are halal method, and (ii) Cut directly the neck of the chicken without considering the veins which are non halal method. Proteins in the sample had been extracted by two different extraction methods and quantified with Bradford assay to know the protein concentration. Protein expressed in higher amounts mostly found distributed at range of Mw 63-100 kDa for direct extraction method, meanwhile for TCA extraction method protein expressed highly at range of Mw 50-75 kDa as resolved using SDS-PAGE. Through 2D-PAGE, protein spotted on the gel highly expressed at range of Mw 8 kDa and 30 kDa for halal chicken samples but not highly expressed for non-halal chicken samples