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. 2013 Nov;95(3):679-87.
doi: 10.1016/j.meatsci.2012.12.015. Epub 2013 Jan 12.

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Marinus F W Te Pas  1 , Leo Kruijt, Mariusz Pierzchala, Ronald E Crump, Sjef Boeren, Els Keuning, Rita Hoving-Bolink, Maria Hortós, Marina Gispert, Jacint Arnau, Alejandro Diestre, Herman A Mulder
Affiliations

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Marinus F W Te Pas et al. Meat Sci. 2013 Nov.

Abstract

Meat quality traits have low heritability and large environmental influences. To predict, improve and manage meat quality, proteomic biomarkers are superior to genetic markers. The objectives of this research were (1) to find associations between proteome profiles of longissimus muscle at slaughter and meat quality accuracies of prediction of traits ranged from 20 up to 80%. Differentially expressed proteins related to drip loss and ultimate pH were identified by NanoLC-FTMSMS. The proteins highlight biological mechanisms that may explain how these traits develop biologically and how they are related to each other.

Keywords: Accuracy of prediction of traits; Biological mechanism; Meat quality; NanoLC-FTMSMS; SELDI-TOF.

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