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 journalArticleAcademicpeer-review

40 Citations (Scopus)


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 languageEnglish
Pages (from-to)679-687
JournalMeat Science
Issue number3
Publication statusPublished - 2013


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


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