In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products

Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

“…For the separation of the proteins in two-dimensional SDS-PAGE gels, the methods previously described have been applied ( Severino et al, 2022 , della Malva et al, 2023a , della Malva et al, 2023b , Scapol et al, 2023 ). Briefly, 35 μg of each pooled sample was purified by MeOH/CHCl 3 precipitation (to remove of interfering agents such as lipids, nucleic acids from the protein samples which aims to greatly enhance the resolution of proteins on acrylamide gels) and subsequently resuspended in 150 mL of DeStreak solution (Biorad Laboratories, Hercules) adding 1 % of IPG buffer solution (Biorad Laboratories, Hercules).…”

“…The 2-DE images from gels (five gels replication for each treatment = 20 gels in total) stained with SYPRO Ruby fluorescent dyes were captured with the ChemiDoc MP Imaging System (Bio-Rad Laboratories) ( della Malva et al, 2023a , della Malva et al, 2023b ). In order to minimize the variability of the 2-DE method, a master gel was created using ChemiDoc MP Imaging System.…”

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

“…It was demonstrated that the replacement of corn with this by-product, in an amount of 150 g/kg of dry matter, influences meat colour and quality. In particular, the colour becomes brighter and more vivid, while the myofibrillar fragmentation index (MFI) (index of meat maturity and tenderness) increases, meaning higher sensory tenderness is reached more rapidly [101,102]. In addition, this dietary regime achieved positive outcomes in terms of delayed lipid oxidation of the meat, possibly due to the antioxidant power of the α-tocopherol present in the meat, in comparison to a control-fed group [103].…”

Role of hazelnut skin supplementation on plasma antioxidant status and cytokine profile in growing lambs

“…Moreover, after HS supplementation, the plasma proteome shows the involvement of different pathways, including that of the apolipoproteins (APOA1 and APOA4), which possess antioxidant activity and anti-inflammatory properties ( 12 ). Lambs’ meat proteome reveals that HS is able to modulate post-mortem processes linked with meat discoloration and tenderization rate ( 13 , 14 ) In the study of Viola et al ( 15 ), an improvement of the immune passive transfer to the suckling lambs is demonstrated after HS supplementation of ewes, which is capable of restoring the reduced immune competence connected to the growth. Hence, the inclusion of 15% of HS to replace an equal amount of maize in growing lambs can be an effective strategy to reduce the cost of disposal for industries ( 9 ).…”

“…The potential value of HS as a source of polyphenols from waste, which is available for growing lambs' feedstock, is highlighted in a number of studies (9)(10)(11)(12)(13)(14)(15). As indicated, dietary supplementation with HS improves the nutritional quality of lamb meat with a decrease in meat lipid oxidation (10) and an increase in health-promoting fatty acids, such as polyunsaturated fatty acids and vaccenic acid, without any detrimental effect on growing parameters (9).…”