College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
J Agric Food Chem. 2024 Mar 6;72(9):5062-5072. doi: 10.1021/acs.jafc.3c07304. Epub 2024 Feb 20.
Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
现代家禽养殖给禽类带来了压力，这种压力被认为是肉质下降的主要原因。绿原酸（CGA）是一种植物酚酸，具有出色的抗氧化和抗炎特性。本研究评估了免疫应激肉鸡胸肌肉的抗氧化能力和磷酸蛋白质组学，以阐明 CGA 对肉质有益影响的机制。日粮 CGA 降低了应激肉鸡胸肌肉的滴水损失和蒸煮损失、宰后 pH 值和抗氧化能力，并增加了 mRNA 水平。定量磷酸蛋白质组学表明，CGA 补充剂下调了肌原纤维蛋白、糖酵解酶和参与体内平衡的内质网蛋白的磷酸化，有助于改善肉鸡的肉质。此外，在 13 种磷酸蛋白中鉴定出 14 个磷酸化位点（例如 P13538-Ser1236 和 F1NN63-Ser117），它们是与肉鸡肉质相关过程的关键调节剂。总之，这些发现为改善应激肉鸡的肉质提供了新的调控靶点和营养策略。
