Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality

Animals : an Open Access Journal From MDPI
M ŠkrlepM Čandek-Potokar

Abstract

There are indications of reduced meat quality in entire male pigs (EMs) in comparison to surgically castrated pigs (SCs); however, the differences are not strongly confirmed, and the etiology is not clarified. In the present study, samples of the longissimus dorsi, pars lumborum muscle (LL) from EMs (n = 12) and SCs (n = 12) of the same age and weight were evaluated at the physico-chemical and proteomic level. EMs exhibited lower intramuscular fat content, higher collagen content with higher solubility, a higher level of protein carbonyl groups (indicating higher protein oxidation), lower water holding capacity, and tougher meat than SCs. Proteomic analysis revealed differences in heat shock proteins expression, while a greater abundance of several other identified proteins (malate dehydrogenase, Na/K-transporting adenosintriphosphatase (ATP-ase) subunit alpha-1, and blood plasma proteins) indicates that EMs have a more oxidative metabolic profile than that of SCs. More abundant protein fragments (mainly actin and myosin heavy chain) suggest a higher degree of proteolysis in EMs, which was not followed by lower meat toughness.

References

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Citations

Feb 8, 2020·Animals : an Open Access Journal From MDPI·Marjeta Čandek-PotokarVolker Stefanski
Oct 1, 2020·Animals : an Open Access Journal From MDPI·Martin ŠkrlepMaria Font-I-Furnols
Jul 25, 2020·Translational Animal Science·Martin ŠkrlepMarjeta Čandek-Potokar
Feb 14, 2021·International Journal of Molecular Sciences·Klavdija PoklukarMartin Škrlep
Nov 14, 2020·Meat Science·Évelyn Rangel Dos SantosEdmara Rodrigues Correia

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Methods Mentioned

BETA
electrophoresis
protein assay
deamination

Software Mentioned

Mascot
SAS
Bruker flexAnalysis
ImageMaster 2D Platinum

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