Differences in Pig Muscle Proteome According to HAL Genotype: Implications for Meat Quality Defects

Abstract

Bidimensional electrophoresis was used to compare sarcoplasmic protein profiles of early post-mortem pig semimembranosus muscles, sampled from pigs of different HAL genotypes (RYR1 mutation 1841T/C): 6 NN, 6 Nn, 6 nn. ANOVA showed that 55 (18%) of the total of 300 matched protein spots were influenced by genotype, and hierarchical clustering analysis identified 31 (10% of the matched proteins) additional proteins coregulated with these proteins. Fold-changes of differentially expressed proteins were between 1.3 and 21.8. Peptide mass fingerprinting identification of 78 of these 86 proteins indicates that faster pH decline of nn pigs was not explained by higher abundance of glycolytic enzymes. Results indicate further that nn muscles contained fewer proteins of the oxidative metabolic pathway, fewer antioxidants, and more protein fragments. Lower abundance of small heat shock proteins and myofibrillar proteins in nn muscles may at least partly be explained by the effect of pH on their extractability. Possible consequences of lower levels of antioxidants and repair capacities, increased protein fragmentation, and lower extractability of certain proteins in nn muscles on meat quality are discussed.

Detecting QTL for feed intake traits and other performance traits in growing pigs in a Piétrain–Large White backcross

“…An epistatic interaction can be suspected between the loci, where the effect of the SSC7 QTL would be enhanced or diminished when the n allele is present at the halothane locus. The n mutation is responsible for sudden increases in calcium levels in the cytoplasm during challenges: the uncontrolled sarcoplasmic Ca 21 release via the ryanodine receptor activates actomyosin filaments, leading to muscle contractions and triggers glycogenolysis resulting in anoxia, muscle acidosis and heat production (Laville et al, 2009), which could here activate/inactivate some metabolic pathways related to the SSC7 QTL. SSC5 and SSC8.…”

Efecto del tipo genético y la maduración sobre la retención de agua en carne de toros castrados

“…El segundo gen mayor es RYR, en el que se identificó la mutación R615C en porcinos, la cual incrementa las pérdidas por goteo a 24 horas PM (Otto et al, 2007). Esta mutación ha sido identificada en varias razas de cerdos (Laville et al, 2009;Lahucky et al, 1997;Otto et al, 2007) en las que producía desde alteraciones en la calidad cárnica hasta la muerte durante el transporte.…”

Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

“…This protein is known to be associated to muscle relaxation through linkage to actinin [61]. Increased levels of GAPDH [62] and heat shock proteins [12] have been already associated with pig meat quality and, in particular, to apoptosis phenomena which might be related to meat tenderness.…”

“…Indeed, during the last few years, proteomics has been used to further our understanding of the biological processes taking place in pig meat-derived products such as dry-cured hams and Bayonne hams [11], to determine the influences of the HAL genotype at the protein level [12], but also to investigate the effects of breed-specific differences [13,14], gender-specific differences [15], rearing environment and feeding on pig meat quality [15,16]. The individuation of recurring proteins to be related to meat organoleptic properties prompted considerations about the likely individuation of candidate proteins to be exploited as actual biomarkers of meat quality [16].…”