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

M.F.W. te Pas; L. Kruijt; M. Pierzchala; R.E. Crump; S. Boeren; E. Keuning; A.H. Hoving-Bolink; M. Hortós; M. Gispert; J. Arnau; A. Diestre; H.A. Mulder

doi:10.1016/j.meatsci.2012.12.015

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

M.F.W. te Pas, L. Kruijt, M. Pierzchala, R.E. Crump, S. Boeren, E. Keuning, A.H. Hoving-Bolink, M. Hortós, M. Gispert, J. Arnau, A. Diestre, H.A. Mulder

Research output: Contribution to journal › Article › Academic › peer-review

40 Citations (Scopus)

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 SELDI-TOF proteome profiles of 142 LargeWhite × Duroc cross pigs showed relationships among peaks or combinations of peaks and meat quality traits with highest significance for drip loss and ultimate pH. Calculated 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

Original language	English
Pages (from-to)	679-687
Journal	Meat Science
Volume	95
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2012.12.015
Publication status	Published - 2013

Keywords

meat quality
sample preparation
muscles
values
performance
expression
slaughter
traits
system
breeds

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10.1016/j.meatsci.2012.12.015

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title = "Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality",

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 SELDI-TOF proteome profiles of 142 LargeWhite × Duroc cross pigs showed relationships among peaks or combinations of peaks and meat quality traits with highest significance for drip loss and ultimate pH. Calculated 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",

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author = "{te Pas}, M.F.W. and L. Kruijt and M. Pierzchala and R.E. Crump and S. Boeren and E. Keuning and A.H. Hoving-Bolink and M. Hort{\'o}s and M. Gispert and J. Arnau and A. Diestre and H.A. Mulder",

year = "2013",

doi = "10.1016/j.meatsci.2012.12.015",

language = "English",

volume = "95",

pages = "679--687",

journal = "Meat Science",

issn = "0309-1740",

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T1 - Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

AU - te Pas, M.F.W.

AU - Kruijt, L.

AU - Pierzchala, M.

AU - Crump, R.E.

AU - Boeren, S.

AU - Keuning, E.

AU - Hoving-Bolink, A.H.

AU - Hortós, M.

AU - Gispert, M.

AU - Arnau, J.

AU - Diestre, A.

AU - Mulder, H.A.

PY - 2013

Y1 - 2013

N2 - 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 SELDI-TOF proteome profiles of 142 LargeWhite × Duroc cross pigs showed relationships among peaks or combinations of peaks and meat quality traits with highest significance for drip loss and ultimate pH. Calculated 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

AB - 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 SELDI-TOF proteome profiles of 142 LargeWhite × Duroc cross pigs showed relationships among peaks or combinations of peaks and meat quality traits with highest significance for drip loss and ultimate pH. Calculated 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

KW - meat quality

KW - sample preparation

KW - muscles

KW - values

KW - performance

KW - expression

KW - slaughter

KW - traits

KW - system

KW - breeds

U2 - 10.1016/j.meatsci.2012.12.015

DO - 10.1016/j.meatsci.2012.12.015

M3 - Article

VL - 95

SP - 679

EP - 687

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

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

Abstract

Keywords

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