Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition

Mao, Xinrui; Bassey, Anthony Pius; Sun, Dongfang; Yang, Kun; Shan, Kai; Li, Chunbao

doi:10.1016/j.jprot.2023.104840

Cited by 7 publications

(7 citation statements)

References 92 publications

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“…Pork quality mainly includes nutritional quality and sensory quality. Nutritional quality mainly refers to the nutritional value of meat, including the content of amino acids, lipids (such as fatty acids), minerals, vitamins, and other nutrients composition, which is closely related to people's diet, nutrition, and health (Mao et al, 2023). On the other hand, sensory quality seriously impacts consumers' senses of vision, taste, smell, and touch, and the evaluation indicators include flesh color, hydration, flavor, muscle pH, marbling, tenderness, juiciness, and so forth (Duong et al, 2022).…”

Section: Effects and Regulatory Mechanism Of Fermented Feed On Pork Q...mentioning

confidence: 99%

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Section: Effects and Regulatory Mechanism Of Fermented Feed On Pork Q...mentioning

confidence: 99%

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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“…In recent years, the study of proteomes has been also applied in food technology in order to correlate the quality and safety of foods with health issues and welfare of the public. Microbial metabolism and responses to stress can be described more precisely by using proteomics [2]. Proteomics is an important method because multiple species detection and unknown target screening can be performed by using mass spectrometry technologies, GC-MS and UHPLC-MS. For example, UHPLCMS-MS and LESA-MS method can identify species-specific markers for meat adulteration detection, and heat stable peptide markers in processed meat.…”

Section: An Outline Of Proteomicsmentioning

confidence: 99%

“…Proteomics focused on characterization of proteins that are expressed in a cell or tissue type [1]. It is a high-throughput tool in elucidating the responses, functions, modifications, the abundance of all proteins and their isoforms as well as the interactions between them [2,3]. It should be noted that through proteomics it is possible to overcome false positive results or limitations that take place in DNA-based and immunoassay techniques.…”

Section: Introductionmentioning

confidence: 99%

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Preprint

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With a view to understand and resolve the complexity of the food matrix, ohmic technologies alone or in combination were extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics, lipidomics whith their unique benefits could simplify and understand the link between physiological and pathological activities in biology, physiology, pathology, and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics, lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics, lipidomics for the authentication and adulteration of meat and meat derivatives from different sources, and provides some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigation in these matters, and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of “foodomics” and their potential to improve their employment in meat science.

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“…Significant technical advancements over time have aided in the advancement of dairy-related research on data-driven omics techniques like nutriomics and foodomics [ 1 ]. Recent research on intricate and interconnected variables affecting meat and milk safety is increasingly centered on data-driven omics techniques using proteomics [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…High-throughput technologies were used to look at genetics, proteins, and metabolites in these results. This was done to help fill in methodological gaps in biological or bioactive research and give researchers the tools they need to look into the quality of meat and milk [ 2 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

The application of omics technologies for understanding tropical plants-based bioactive compounds in ruminants: a review

Wanapat,

Dagaew,

Sommai

et al. 2024

J Animal Sci Biotechnol

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Finding out how diet impacts health and metabolism while concentrating on the functional qualities and bioactive components of food is the crucial scientific objective of nutritional research. The complex relationship between metabolism and nutrition could be investigated with cutting-edge "omics" and bioinformatics techniques. This review paper provides an overview of the use of omics technologies in nutritional research, with a particular emphasis on the new applications of transcriptomics, proteomics, metabolomics, and genomes in functional and biological activity research on ruminant livestock and products in the tropical regions. A wealth of knowledge has been uncovered regarding the regulation and use of numerous physiological and pathological processes by gene, mRNA, protein, and metabolite expressions under various physiological situations and guidelines. In particular, the components of meat and milk were assessed using omics research utilizing the various methods of transcriptomics, proteomics, metabolomics, and genomes. The goal of this review is to use omics technologies—which have been steadily gaining popularity as technological tools—to develop new nutritional, genetic, and leadership strategies to improve animal products and their quality control. We also present an overview of the new applications of omics technologies in cattle production and employ nutriomics and foodomics technologies to investigate the microbes in the rumen ecology. Thus, the application of state-of-the-art omics technology may aid in our understanding of how species and/or breeds adapt, and the sustainability of tropical animal production, in the long run, is becoming increasingly important as a means of mitigating the consequences of climate change.

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Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition

Cited by 7 publications

References 92 publications

Research progress of probiotics and fermented feed effects on pork quality

Research progress of probiotics and fermented feed effects on pork quality

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

The application of omics technologies for understanding tropical plants-based bioactive compounds in ruminants: a review

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