Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.
Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.
Food Chem. 2021 Nov 1;361:130093. doi: 10.1016/j.foodchem.2021.130093. Epub 2021 May 13.
The quality of poultry goose meat is closely related to its marketable ages, with meat quality varying with increasing marketable age. Geese of two marketable ages (70-day and 120-day) were selected to understand the mechanisms behind this effect. Darker and redder meat; chewier and higher water-holding capacity (WHC) as well as greater protein and intramuscular fat (IMF) content were observed in the breast muscle (BM) of 120-day-old geese as compared to 70-day-old geese. Quantitative phosphoproteomics revealed up-regulated phosphorylated myofibrillar proteins and glycolytic enzymes in 120BM contributed to chewier meat with higher WHC. Redder meat might be attributed to phosphorylated mitochondrial proteins interacting with glycolytic enzymes in energy metabolism. Additionally, phosphorylation of PLIN1 and PERM1 might positively affect IMF deposition. Taken together, these data provided a phosphoproteomics perspective for the effect of marketable ages on meat quality and a theoretical strategy for improving meat quality in geese of younger marketable age.
鹅肉的品质与其可销售年龄密切相关，随着可销售年龄的增加，肉品质也会发生变化。本研究选择了两个可销售年龄（70 日龄和 120 日龄）的鹅，以了解这种效应的机制。与 70 日龄鹅相比，120 日龄鹅的胸肌（BM）颜色更深、更红，肉质更坚韧、保水性（WHC）更高，蛋白质和肌内脂肪（IMF）含量也更高。定量磷酸化蛋白质组学揭示了 120BM 中上调的磷酸化肌原纤维蛋白和糖酵解酶，这有助于肉质更坚韧、保水性更高。更红的肉可能归因于磷酸化线粒体蛋白与能量代谢中的糖酵解酶相互作用。此外，PLIN1 和 PERM1 的磷酸化可能会正面影响 IMF 的沉积。总之，这些数据为可销售年龄对肉品质的影响提供了一个磷酸化蛋白质组学的视角，并为提高年轻可销售年龄鹅的肉品质提供了一个理论策略。
