Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs

Jinqiu Wang; Jing Xiao; Xin Liu; YuLing Gao; Zhang Luo; Xuedong Gu; Jiamin Zhang; Di Wu; Fang Geng

doi:10.1016/j.meatsci.2020.108343

Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs

Meat Sci. 2021 Feb:172:108343. doi: 10.1016/j.meatsci.2020.108343. Epub 2020 Oct 17.

Authors

Jinqiu Wang¹, Jing Xiao¹, Xin Liu¹, YuLing Gao², Zhang Luo², Xuedong Gu³, Jiamin Zhang¹, Di Wu¹, Fang Geng⁴

Affiliations

¹ Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
² College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, China.
³ College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, China. Electronic address: xuedonggu@xza.edu.cn.
⁴ Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.

PMID: 33099162
DOI: 10.1016/j.meatsci.2020.108343

Abstract

In the present study, a tandem mass tag-labeled quantitative proteomic analysis was performed to compare the differences in protein profiles between Tibetan pig (TP) tenderloin and Yorkshire pig (YP) tenderloin. A total of 171 proteins were identified as differentially abundant proteins (DAPs) from 1448 quantified proteins. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes (KEGG) database pathway analyses revealed that upregulated DAPs in the TP tenderloin were mainly involved in energy production, muscle contraction, immunity and defense, while downregulated DAPs were mainly involved in glutathione metabolism. These DAPs and the pathways they participate in were related to meat characteristics. TP tenderloin has a deeper color and higher pH, but lower water content and cooking loss. This study provides insights into the mechanism underlying the differences in protein profiles between TP and YP tenderloins. The findings can provide a better understanding of the formation mechanism for Tibetan pork edible quality.

Keywords: Proteome; Tenderloin; Tibetan pig.

Publication types

Comparative Study

MeSH terms

Animals
Color
Cooking
Food Quality
Hydrogen-Ion Concentration
Muscle Proteins / genetics
Muscle Proteins / metabolism
Muscle, Skeletal / chemistry
Muscle, Skeletal / metabolism
Pork Meat / analysis*
Proteome / chemistry*
Proteome / genetics
Swine / genetics
Swine / metabolism*

Substances

Muscle Proteins
Proteome