Proteomic profiling of the pectoralis muscle of Thai indigenous chickens during growth period was analyzed using two-dimensional gel electrophoresis (2-DE) and matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF/MS). A total of 259, 161, 120 and 107 protein spots were found to be expressed in the chicken pectoralis muscles at 0, 3, 6 and 18 weeks of age, respectively. From these expressed proteins, five distinct protein spots were significantly associated with chicken age. These protein spots were characterized and showed homology with phosphoglycerate mutase 1 (PGAM1), apolipoprotein A1 (APOA1), triosephosphate isomerase 1 (TPI1), heat shock protein 25 kDa (HSP25) and fatty acid binding protein 3 (FABP3). These five protein spots were categorized as follows: (i) the expression levels of PGAM1 and TPI1 proteins were positively correlated with chicken aging (p<0.05), (ii) the expression levels of APOA1 and FABP3 proteins were negatively correlated with chicken aging (p<0.05) and (iii) the expression levels of the HSP25 protein were up- and down-regulated during growth period. Moreover, the mRNA expression levels of the FABP3 and HSP25 genes were significantly decreased in muscle during the growth period (p<0.05), whereas no significant changes of the PGAM1, TPI1 and APOA1 gene expression from the chicken muscle was observed. The identified proteins were classified as metabolic and stress proteins. This demonstrates a difference in energy metabolism and stress proteins between age groups and shows that proteomics is a useful tool to uncover the molecular basis of physiological differences in muscle during the growth period.

The objective of this study was to identify protein markers for tenderness trait of Thai native and commercial broiler chicken muscles. The proteome of chicken muscle with high-and low-shear force values was analyzed by two-dimensional gel electrophoresis and MALDI-TOF/MS technique. A total of and protein spots were observed in Thai native and commercial broiler chicken muscles, respectively. Of these proteins, five protein spots were up-and down-regulated with low shear force values of chicken meat. Selected three protein spots were identified and showed homology with pyruvate kinase muscle (PKM ), phosphoglycerate mutase (PGAM ) and triosephosphate isomerase (TPI ) of chicken. The PKM and TPI were correlated with shear force values of chicken meats. Whereas, the PGAM , B and B trended toward an association with shear force values. The results indicate that these enzymes of the glycolytic pathway play a major role in the energy metabolism process of muscle and meat characteristics. These findings promote the importance of the muscle metabolic enzymes and could be used as functional candidate genes for meat quality traits in chicken.: broiler, gene expression, muscle, proteome, Thai native chicken Proteomic technology is a powerful method to identify proteins that play a major role in the mechanism for Meat quality of chicken is an economically important controlling meat quality traits. , et al., et al., et al., et al., et al., et et al., et al., al., et al., et al., et al., et al., et al., et al., et al., et al., et al., et al.,

Inheritance chickens are important in the developing countries, because of their meat quality. The present study was performed to investigate the effect of genetic background of Baetong, Black-boned, and Praduhangdum chickens. 30 chickens each and 4 replications of the chicken breeds were reared for 14 weeks. 10 chickens of each replication were sampled and analyzed, including carcass characteristics and meat quality as well as Shear's value, water holding capacity, and color of their meat. No different marketable weight and hot carcass weight was found (P>0.05). Baetong chickens were lower hot carcass yield than Black-boned chickens and Praduhangdum chickens (P<0.05). Conversely, Baetong chickens were higher structural frame than Black-boned chickens and Praduhangdum chickens (P<0.05). Black-boned chickens and Praduhangdum chickens were edible portion, and wing yield than Baetong chickens (P<0.05). Black-boned chickens and Baetong chickens have more leg yield than Praduhangdum chickens (P<0.05). While, Praduhangdum chickens have more breast yield than the other chickens (P<0.05). Black-boned breast meat was more Shear's force and Shear's energy than Baetong breast meat and Praduhangdum breast meat (P<0.05). Black-boned breast meat and skin was darken than Baetong and Praduhangdum breast meat and skin (P<0.05). Black-boned breast meat was more drip losses than the others (P<0.05), while being lower cooking losses than the others (P<0.05). At the typical marketable weight, Black-boned chickens and Praduhangdum chickens have better meat quality compared with the carcass from Baetong chickens.

No abstract