A proteomic approach to identify biomarkers of foal meat quality: a focus on tenderness, color and intramuscular fat traits
Fecha
2023Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
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10.1016/j.foodchem.2022.134805
Resumen
Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its determination. Genotype and diet play a relevant role as the main factors that can allow a control of the final quality and the use of high-throughput analytical methods such a ...
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Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its determination. Genotype and diet play a relevant role as the main factors that can allow a control of the final quality and the use of high-throughput analytical methods such as proteomics is a way to achieve this lofty goal. This research aimed to study-two breeds (Burguete and Jaca Navarra) supplemented with two different finishing diets: conventional concentrate and straw (C) vs silage and organic feed (S). The proteomic approach built a library of 294 proteins that were subjected to several statistical and bioinformatic analyses. Burguete breed finished with concentrate produced higher meat quality in terms of tenderness, intramuscular fat and color lightness mainly due to the high abundance of energy metabolic proteins. Tenderness was correlated to myofibrillar proteins (ACTA1, MYBPH, MYL1 and TNNC1) and energy metabolic proteins (ALDOA, CKM, TPI1 and PGMA2). Regarding color, the main pathways were energy metabolism, involving several glycolytic enzymes (ALDOA, PKM, PFKM and CKM). Oxidative stress and response to stress proteins (HSPA1A, SOD2 and PRDX2) were further involved in color variation. Moreover, we revealed that several proteins were related to the intramuscular fat accordingly to the breed. This study proposed several candidate protein biomarkers for foal meat quality that are worthy to evaluate in the future. [--]
Materias
Biochemical pathways,
Energy metabolism,
Finishing diet,
Horse,
Muscle proteins,
Omics,
Response to stress
Editor
Elsevier
Publicado en
Food Chemistry 405 (2023) 134805
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant No. SOE2/P5/E0804. Daniel Franco and José M. Lorenzo belong to the competitive reference research group, FunMeat (Axencia Galega de Innovación, GAININ607A2019/01) and Daniel Franco and Jose M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref.119RT0568). Thanks go to the Universidad Pública de Navarra for granting Aurora Cittadini with a predoctoral scholarship (Resolution 787/2019).