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Differential protein profiles in duck meat during the early postmortem storage period

文献类型： 外文期刊

作者： Zheng, Nen-Zhu 1 ; Zhu, Zhi-Ming 2 ; Xin, Qing-Wu 2 ; Zhang, Zheng-Hong 1 ; Miao, Zhong-Wei 2 ; Li, Li 2 ; Zhang, Lin- 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China

2.Fujian Acad Agr Sci, Inst Anim Husb & Vet Med, Fuzhou, Fujian, Peoples R China

3.Fujian Agr & Forestry Univ, Coll Anim Sci, Fuzhou, Fujian, Peoples R China

4.Fujian Normal Univ, Coll Life Sci, Fuzhou, Fujian, Peoples R China

关键词： differential proteomic; duck; mass spectrometry; meat quality; two-dimensional gel electrophoresis

期刊名称：ANIMAL SCIENCE JOURNAL （ 影响因子：1.749； 五年影响因子：1.909 ）

ISSN： 1344-3941

年卷期： 2019 年 90 卷 6 期

页码：

收录情况： SCI

摘要： The present study was designed to investigate proteomic differences in duck breast muscle during the early postmortem storage period. The meat quality was evaluated at 0 hr and 24 hr postmortem at 4 degrees C in Pekin ducks, black Muscovy ducks and Mule ducks. Differentially expressed proteins were detected by two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF/TOF MS) at 0 hr and 24 hr postmortem in the three duck breeds. The results showed that 53 proteins spots were differentially expressed at 0 hr and 24 hr postmortem at 4 degrees C in Pekin ducks, 75 spots in black Muscovy ducks, and 72 spots in Mule ducks. A total of 30 (10 spots for each breed) were selected for identification by mass spectrometry. Seven proteins were identified in Pekin ducks, eight in black Muscovy ducks and seven in Mule ducks. Moreover, the above results obtained by 2-DE and MALDI-TOF/TOF MS were confirmed by western blotting. To our knowledge, this study is the first to provide insights into the protein profiles of ducks during postmortem storage and provides a better understanding of the biochemical processes that contribute to duck meat quality.

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