Abstract

The aim of this study was to assess the postmortem changes of muscle proteins and their relationships between these changes and meat quality traits. Six Jinhua and 6 crossbred (Duroc×Landrace×Yorkshire) male pigs at 180 d were used to determine the post-mortem changes of meat during the storage. Differential proteins between Jinhua pigs and crossbred pigs were profiled and identified by the application of two-dimensional electrophoresis and Mass Spectrometry. Two-dimensional electrophoresis results showed that the expression level of 27 proteins from different breeds of pigs varied during postmortem time (6, 24, 48 and 72 h) and 16 of them was up-regulated in Jinhua pigs (p<0.05). Furthermore, the structure and function of 12 proteins were identified by the application of Mass Spectrometry and referring to the protein database. Analysis showed that heat shock protein 27, desmin, β- enolase and pyruvate kinase were highly correlated with the integrity of meat tenderness, water-holding capacity as well as shelf life.

Keywords:

Factors, food security, KAP, young teachers,

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