Proteomic changes of the porcine skeletal muscle in response to chronic heat stress

文献类型： 外文期刊

第一作者： Cui, Yanjun

作者： Cui, Yanjun;Hao, Yue;Li, Jielei;Gao, Yanli;Gu, Xianhong;Cui, Yanjun

作者机构：

关键词： heat stress; pigs; skeletal muscle; proteomics; meat quality

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2018 年 98 卷 9 期

页码：

收录情况： SCI

摘要： BACKGROUNDHeat stress (HS) has an adverse effect on meat quality; however, the underlying molecular mechanisms altering meat quality due to muscle responses to stress remain unclear. Sixteen castrated male crossbreeds between Landrace x Yorkshire sows and Duroc boars (79.001.50kg body weight) were exposed to either thermal neutral (22 degrees C, n=8) or HS (30 degrees C, n=8) conditions for 3weeks. Subsequently, the longissimus dorsi (LD) muscle of all pigs was assayed for meat quality parameters and proteome analysis. RESULTSHS decreased post mortem (24h) pH and intramuscular fat, changed ultimate L*, a* and b* values and increased drip loss and shear force. Proteome analysis of the LD was conducted by two-dimensional gel electrophoresis and mass spectrometry. A total of 23 differentially expressed proteins were identified, of which three were verified by western blotting analysis. The identified proteins were involved in six types of biological process: carbohydrate metabolism, myofibrillar and cytoskeleton structure, stress response, antioxidant and detoxification, calcium binding and cellular apoptosis. Interestingly, HS induced higher levels of heat shock protein, antioxidants and calcium binding proteins, which are involved in the mechanisms of defense and homeostasis. CONCLUSIONThe results indicate that HS-induced changes in the expression of myofibrillar proteins, glucose and energy metabolism-related proteins, heat shock protein and antioxidant enzymes might, at least partly, contribute to increase in meat tenderness. These findings will provide the foundation for developing future mitigating solutions and preventative therapies to reduce the detrimental effects of chronic HS on muscle function, metabolism and meat quality. (c) 2017 Society of Chemical Industry

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