Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

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dc.citation.issue10
dc.citation.volume11
dc.contributor.authorYe Y
dc.contributor.authorMaes E
dc.contributor.authorDeb-Choudhury S
dc.contributor.authorHefer CA
dc.contributor.authorSchreurs NM
dc.contributor.authorRealini CE
dc.contributor.editorColgrave M
dc.contributor.editorMora L
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-18T21:25:47Z
dc.date.available2024-06-18T21:25:47Z
dc.date.issued2022-05-13
dc.description.abstractThis study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a binomial model showed that different production groups could be distinguished based on abundances of 16 proteins. Second, pair-wise comparisons were performed to search for protein abundance differences in meat due to animal sex (ewe vs. wether), diet (perennial ryegrass vs. chicory), and age (4 vs. 6-8 months old). Greater abundance of some myofibrillar and sarcoplasmic proteins were observed in lamb loins from ewes compared to wethers. Chicory diet and older age at slaughter were associated with meat with lower abundance of some myofibrillar proteins, possibly due to a greater proportion of muscle glycolytic fibres. The proteins that showed significant differences in their abundances due to production factors could be further investigated to understand their influence on meat quality.
dc.description.confidentialfalse
dc.edition.editionMay-2 2022
dc.format.pagination1419-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35626989
dc.identifier.citationYe Y, Maes E, Deb-Choudhury S, Hefer CA, Schreurs NM, Realini CE. (2022). Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.. Foods. 11. 10. (pp. 1419-).
dc.identifier.doi10.3390/foods11101419
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1419
dc.identifier.piifoods11101419
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69897
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/11/10/1419
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectlamb
dc.subjectmeat quality
dc.subjectpasture
dc.subjectproduction system
dc.subjectproteomics
dc.titleProteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
dc.typeJournal article
pubs.elements-id453504
pubs.organisational-groupOther
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