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

作　　者：Antonella della Malva Mohammed Gagaoua Antonella Santillo Martina di Corcia Rosaria Marino Antonio Natalello Agostino Sevi Marzia Albenzio 

机构地区：[1]Department of the Science of Agriculture,Food,Environment and Engineering(DAFNE),University of Foggia,Via Napoli 25,71121,Foggia,Italy [2]PEGASE,INRAE,Institut Agro,35590,Saint-Gilles,France [3]Department of Agriculture,Food and Environment(Di3A),University of Catania,Via Valdisavoia 5,95123,Catania,Italy

出　　处：《Food Bioscience》2023年第3期2885-2896,共12页食品生物科学（英文）

摘　　要：This study investigated the effect of hazelnut skin by-products supplementation on lamb myofibrillar proteome changes during post-mortem storage(0,4,and 7 days).Gel-based proteomics and bioinformatics approaches were applied to reveal the underlying biochemical pathways and their importance in lamb meat texture development.Twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments:control(C)for lambs fed with maize-barley diet,and hazelnut skin(H)for lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet(150 g/kg DM basis).A greater myofibrillar fragmentation index(MFI)was found in meat from the C group at day 0 of storage(91.33 vs 98.38 in H and C groups,respectively).Conversely,starting from 4 days of storage,higher MFI values were observed in meat from lambs fed hazelnut skin(113.74 and 116.1 vs 99.28 and 107.26 in H and C groups at 4 and 7 days,respectively).Myofibrillar proteome changes estimated by SDS-PAGE and immunoblotting revealed a degradation of desmin(P<0.01)and troponin T(P<0.001)intact proteins,and an increase in the abundance of the appearing 30 kDa fragment(P<0.001)after 4 days of storage in meat from H than the C group.In-depth proteomics and bioinformatics revealed 44 proteoforms(26 unique proteins),mainly involved in actin filament-based process/cytoskeleton organization,energy metabolism,and heat shock proteins,as the major interconnected pathways impacted by hazelnut by-product feeding strategy on lamb meat quality.Twelve proteins were proposed in this trial as po-tential biomarkers of lamb meat texture as a consequence of hazelnut skin by-products supplementation.

关 键 词：Lamb meat Feeding strategies PROTEOMICS Biological mechanisms Protein oxidation TANNINS Storage time 

分 类 号：TS209[轻工技术与工程—食品科学]