| Autor: |
Ye Y; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand.; Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand., Maes E; AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand.; Riddet Institute, Based at Massey University, Palmerston North 4474, New Zealand., Deb-Choudhury S; AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand., Hefer CA; AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand., Schreurs NM; Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand., Realini CE; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand. |
| Abstrakt: |
This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a binomial model showed that different production groups could be distinguished based on abundances of 16 proteins. Second, pair-wise comparisons were performed to search for protein abundance differences in meat due to animal sex (ewe vs. wether), diet (perennial ryegrass vs. chicory), and age (4 vs. 6-8 months old). Greater abundance of some myofibrillar and sarcoplasmic proteins were observed in lamb loins from ewes compared to wethers. Chicory diet and older age at slaughter were associated with meat with lower abundance of some myofibrillar proteins, possibly due to a greater proportion of muscle glycolytic fibres. The proteins that showed significant differences in their abundances due to production factors could be further investigated to understand their influence on meat quality. |
