Proteomic analysis of skeletal muscle at different live weights in Charolais bulls

Abstract

The aim of this study was to investigate the differences in the proteome patterns of musculus longissimus dorsi between Charolais bulls slaughtered at 500 kg and 700 kg live weight using two-dimensional difference in gel electrophoresis (2D-DIGE) and liquid chromatography-mass spectrometry (LC-MS). Three hundred fi fty protein spots were visualised on gels of which 10 showed different expression levels (P<0.05) between groups. After mass spectrometric analysis of spots, beta-enolase (ENO3) in fi ve different spots, alpha-enolase (ENO1), triosephosphate isomerase (TPI1) in two different spots, alpha-actin (ACTA1), and heat shock protein beta-1 (HSPB1) were identifi ed. ENO3, ENO1, TPI1, and ACTA1 had higher expression levels in bulls of 700 kg live weight group. ENO3, ENO1, and TPI1 are involved in energy metabolism, while ACTA1 is a structure protein in skeletal muscle. Up-regulation of heat shock protein beta-1 (HSPB1), which protein is reported to have correlation with tenderness, was observed in 500 kg weight group. Our result demonstrates that proteomic tools are useful in identifying markers associated with muscle development.

The results of growing meat bulls

“…The results of the study conducted by the authors indicate the influence of the genotype, the technology of keeping and fattening, the quality and safety of feed, the physiological state of animals on their productivity and the physico-chemical composition of beef and its organoleptic characteristics [3][4][5][6][7][8][9][10][11][12]. It is important to obtain environmentally friendly high- quality beef in accordance with increased requirements for the nutritional value and safety of raw materials for dietary products and, first of all, baby food [13].…”

“…Standard fattening of bulls of meat productivity in accordance with the requirements for obtaining lean meat for the production of dietary products for children and functional nutrition (sports, therapeutic with a functional effect on the body as a whole, and on vital organs), involves the choice of adapted productive meat breeds with an optimal biological status [7][8][9][10][11].…”

Research on the productivity and interior of fattening bulls

“…Among the methods that make it possible to objectively assess the level and direction of metabolism, the interior qualities of animals, a prominent place is occupied by the study of blood [1,2,3]. Blood characterizes the biochemical processes occurring in the body and reflects the reaction of the animal to the impact of various favorable and negative external factors, including feeding safety and nutritional value of the diet, housing conditions, fattening technology, castration, etc.…”

Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment

“…The consumption of beef and pig meat is signifi cant all over the world. Proteins in meat have high biological value and represent an important source of animal proteins in human nutrition (PARUNOVIĆ et al, 2012;GULYÁS et al, 2015). In the food industry, high pressure processing (HHP), as a non-thermal treatment (GROSSI et al, 2016), is mainly used for shelf-life extension by microbial inactivation (MOREIRA et al, 2015).…”