Differential protein profiles in duck meat during the early postmortem storage period
| Autor: | Zhang Linli, Zheng‐Hong Zhang, Li Li, Miao Zhongwei, Zheng‐Chao Wang, Zheng Nenzhu, Xin Qingwu, Yi‐Fan Huang, Zhu Zhiming |
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| Rok vydání: | 2017 |
| Předmět: |
Veterinary medicine
animal structures Meat Time Factors viruses animal diseases Period (gene) Biology Breast muscle 03 medical and health sciences Food Quality Animals Electrophoresis Gel Two-Dimensional 030304 developmental biology Gel electrophoresis 0303 health sciences Two-dimensional gel electrophoresis 0402 animal and dairy science virus diseases Proteins 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science Breed Ducks Food Storage General Agricultural and Biological Sciences |
| Zdroj: | Animal science journal = Nihon chikusan Gakkaiho. 90(6) |
| ISSN: | 1740-0929 |
| Popis: | The present study was designed to investigate proteomic differences in duck breast muscle during the early postmortem storage period. The meat quality was evaluated at 0 hr and 24 hr postmortem at 4°C in Pekin ducks, black Muscovy ducks and Mule ducks. Differentially expressed proteins were detected by two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF/TOF MS) at 0 hr and 24 hr postmortem in the three duck breeds. The results showed that 53 proteins spots were differentially expressed at 0 hr and 24 hr postmortem at 4°C in Pekin ducks, 75 spots in black Muscovy ducks, and 72 spots in Mule ducks. A total of 30 (10 spots for each breed) were selected for identification by mass spectrometry. Seven proteins were identified in Pekin ducks, eight in black Muscovy ducks and seven in Mule ducks. Moreover, the above results obtained by 2-DE and MALDI-TOF/TOF MS were confirmed by western blotting. To our knowledge, this study is the first to provide insights into the protein profiles of ducks during postmortem storage and provides a better understanding of the biochemical processes that contribute to duck meat quality. |
| Databáze: | OpenAIRE |
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