Department of Zoology, Genetics and Physical Anthropology, Universidade de Santiago de Comspostela, Santiago de Compostela, 15872, A Coruña, Spain.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
Food Chem. 2023 Mar 30;405(Pt A):134805. doi: 10.1016/j.foodchem.2022.134805. Epub 2022 Nov 1.
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.
马肉被认为是其他肉类的健康替代品，更具环境可持续性。然而，其质量高度可变，对于决定其质量的分子机制知之甚少。基因型和饮食起着重要作用，是可以控制最终质量的主要因素，而使用高通量分析方法（如蛋白质组学）是实现这一崇高目标的一种方式。本研究旨在研究两个品种（布尔盖特和纳瓦拉雅卡），用两种不同的育肥日粮补充：传统浓缩物和稻草（C）与青贮饲料和有机饲料（S）。蛋白质组学方法构建了 294 种蛋白质的文库，这些蛋白质经过了多种统计和生物信息学分析。用浓缩物育肥的布尔盖特品种在嫩度、肌内脂肪和色泽亮度方面具有更高的肉质，主要是由于能量代谢蛋白的高丰度。嫩度与肌原纤维蛋白（ACTA1、MYBPH、MYL1 和 TNNC1）和能量代谢蛋白（ALDOA、CKM、TPI1 和 PGMA2）有关。至于颜色，主要途径是能量代谢，涉及几种糖酵解酶（ALDOA、PKM、PFKM 和 CKM）。氧化应激和应激蛋白（HSPA1A、SOD2 和 PRDX2）进一步参与了颜色的变化。此外，我们还发现，根据品种的不同，有几种蛋白质与肌内脂肪有关。本研究提出了几种马肉质量的候选蛋白质生物标志物，值得在未来进一步评估。
