Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality
| Autor: | A. Diestre, Rita A. H. Hoving-Bolink, Marinus F.W. te Pas, Herman A. Mulder, Jacint Arnau, Mariusz Pierzchała, Maria Hortós, E. Keuning, L. Kruijt, Marina Gispert, Sjef Boeren, Ronald E. Crump |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Proteomics
breeds Meat Proteome Swine media_common.quotation_subject Muscle Proteins Biochemie Biology Animal Breeding and Genomics system Biochemistry meat quality traits Seldi tof expression Food Quality values Animals Quality (business) Fokkerij en Genomica Fokkerij & Genomica Muscle Skeletal Longissimus dorsi media_common Longissimus muscle sample preparation business.industry Research Water food and beverages Hydrogen-Ion Concentration Heritability Biotechnology Genetic marker WIAS Identification (biology) muscles slaughter business Biomarkers performance Food Science Animal Breeding & Genomics Onderzoek |
| Zdroj: | Meat Science 95 (2013) 3 Meat Science, 95(3), 679-687 |
| ISSN: | 0309-1740 |
| Popis: | Meat quality traits have low heritability and large environmental influences. To predict, improve and manage meat quality, proteomic biomarkers are superior to genetic markers. The objectives of this research were (1) to find associations between proteome profiles of longissimus muscle at slaughter and meat quality SELDI-TOF proteome profiles of 142 LargeWhite × Duroc cross pigs showed relationships among peaks or combinations of peaks and meat quality traits with highest significance for drip loss and ultimate pH. Calculated accuracies of prediction of traits ranged from 20 up to 80%. Differentially expressed proteins related to drip loss and ultimate pH were identified by NanoLC-FTMSMS. The proteins highlight biological mechanisms that may explain how these traits develop biologically and how they are related to each other |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect