Research Article | OPEN ACCESS
Compare Two Contrasting Breeds of Pigs Postmortem for Differential Protein Expression in Relation to Meat Quality
1Daofeng Qu, 1Jianzhong Han, 1Kaili Jia, 1Luoting Ye, 2Xinjie Wang, 3Xiaoning Liu, 1Yang Shen and 1Keke Ye
1Food Science and Engineering the Most Important Discipline of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035
2Jinhua Polytechnic, No.1188 Wuzhou Street, Jinhua, Zhejiang
3Logistics Center Quarantine Station of Yuhang District Agricultural Bureau, Hangzhou 310029, P.R. China
Advance Journal of Food Science and Technology 2015 8:626-632
Received: April ‎14, ‎2015 | Accepted: May ‎10, ‎2015 | Published: September 10, 2015
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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Competing interests
The authors have no competing interests.
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