Departamento of Zooloxía, Xenética e Antropoloxia Física, Universidade de Santiago de Compostela, Santiago de Compostela 15872, Spain.
Centro Tecnolóxico da Carne, Rúa Galicia N° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
Food Res Int. 2022 Apr;154:111020. doi: 10.1016/j.foodres.2022.111020. Epub 2022 Feb 17.
Dry-cured ham is a high-quality product elaborated through a long and complex process. To ensure the success of the process, it is necessary to select the most suitable pork leg and one of the major factors is pig castration. Due to animal welfare, pig castration is becoming a paramount issue in recent years. The proteomic differences of dry-cured ham from immunecastrated pigs against entire females, as well as, between immunecastrated pigs and surgically castrated males were analysed. The identification and quantification of proteins were carried out by sequential window acquisition of all theoretical mass spectra (SWATH-MS). A total of 249 proteins were identified across the samples of dry-cured ham, resulting in 17 and 37 differentially abundant proteins in the case of males and females, respectively. In the case of males, a high abundance of structural proteins in dry-cured ham from surgically castrated animals as well as a high abundance of trypsinogen and proteosome subunit C9-like protein with protease activity in samples from immunocastrated males suggests that immunocastration impact on myofibrils of dry-cured ham. Regarding females, the immunocastration provoked an increase of abundance in several structural proteins of the myosin heavy chain (MYH7, MYH7B and MYH4) and a decrease in others (ACTN2, TNNT3, MYL3 and TCAP) concerning entire. Overall, MYH4 and ACT were found to a greater degree in immunocastrated males and females indicating a potential for biomarkers.
风干火腿是一种高质量的产品，通过一个漫长而复杂的过程精心制作而成。为了确保该过程的成功，有必要选择最合适的猪腿，其中一个主要因素是猪的去势。由于动物福利，猪的去势近年来成为一个首要问题。本研究分析了免疫去势公猪与整个母猪和免疫去势公猪与手术去势公猪所制作的风干火腿之间的蛋白质组差异。通过序贯窗口采集所有理论质量谱（SWATH-MS）对蛋白质进行鉴定和定量。在整个风干火腿样本中鉴定出 249 种蛋白质，导致公猪和母猪的差异丰度蛋白分别有 17 种和 37 种。在公猪中，手术去势动物所制作的风干火腿中结构蛋白含量较高，而免疫去势公猪样本中胰蛋白酶原和蛋白酶体亚基 C9 样蛋白（具有蛋白酶活性）含量较高，这表明免疫去势对风干火腿的肌原纤维有影响。对于母猪，免疫去势导致几种肌球蛋白重链（MYH7、MYH7B 和 MYH4）的结构蛋白丰度增加，而其他蛋白（ACTN2、TNNT3、MYL3 和 TCAP）丰度降低。总体而言，免疫去势公猪和母猪中 MYH4 和 ACT 的含量更高，表明其具有作为生物标志物的潜力。
