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Sacarrão-Birrento L, Ribeiro DM, Dittmann A, Alves SP, Kunz L, Silva S, Venâncio CA, de Almeida AM. The effect of the production system on the proteomics profiles of the Longissimus thoracis muscle in Arouquesa cattle. J Proteomics 2024; 307:105265. [PMID: 39084571 DOI: 10.1016/j.jprot.2024.105265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024]
Abstract
Arouquesa cattle breed is an autochthonous Portuguese breed produced under a traditional mountain system that need improvement without affecting beef quality. The aim of this work is to compare the proteomics profiles of the Longissimus thoracis muscle from Arouquesa animals produced under different production systems. Sixty weaners were produced under the following systems: traditional (TF) and traditional with starter feed supplementation (TF + S1) with weaning and slaughtering at 9 months, the S1 + S2 (weaning at 5 months and grower supplement until slaughter) and two rearing periods with finishing supplementation (TF + S3 and S3). Upon slaughter, samples of L. thoracis were taken and analyzed using a shotgun proteomics workflow. Several putative markers of beef quality for the Arouquesa breed were identified: VIM, FSCN1, SERPINH1, ALDH1A1, NDUFB5, ANXA1, PDK4, CEMIP2, NDUFB9, PDLIM1, OXCT1, MYH4. These proteins are involved in actin binding, skeletal muscle development and in the mitochondrial respiratory chain and they can influence mostly meat tenderness and color. We identified specific proteins for each group related to different metabolisms involved in several aspects that affect meat quality parameters. Our results demonstrate the link between production practices and putative meat characteristics, which have the potential to improve the traceability of certified products. SIGNIFICANCE: Arouquesa breed is produced in a sustainable system using natural resources and contributing to the economy of low-populated rural regions in Northern Portugal. Besides their economic relevance, producing autochthonous breeds can counter rural depopulation and maintain local heritage. Additionally, consumer awareness about product quality is increasing and PDO products contribute to satisfying this demand. However, it is necessary to increase production so that it is possible to sell these products outside the production region. To ensure robust traceability and that PDO label characteristics are maintained despite increasing production yield, product analysis is of paramount importance. For this reason, proteomic approaches can provide insight into how production changes will affect beef quality and generate putative biomarkers of certified production systems.
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Affiliation(s)
- Laura Sacarrão-Birrento
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - David M Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Antje Dittmann
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Susana P Alves
- Centre for Interdisciplinary Research in Animal Health (CIISA), Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Laura Kunz
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Severiano Silva
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Veterinary and Animal Research Centre (CECAV) and AL4AnimalS, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Carlos A Venâncio
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - André M de Almeida
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
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2
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Hastie M, Hepworth G, Hillman A, Cowled B, Pfeiffer C, Warner RD. Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading. Meat Sci 2023; 197:109056. [PMID: 36512855 DOI: 10.1016/j.meatsci.2022.109056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/15/2022] [Accepted: 11/28/2022] [Indexed: 12/12/2022]
Abstract
To investigate if bushfire exposure is associated with increased loin pH, this study analysed temporal and geospatial data on fire incidence in South-Eastern Australia together with beef carcase quality and production records for fire affected animals (n = 451,299). Two outcomes were modelled: 1) loin pH at time of grading, and 2) the incidence of "high pH" defects (pH > 5.70). For both models, decreasing "time since closest fire" and "distance of property from closest fire" were associated with increasing loin pH and increased incidence of high pH carcases(p < 0.05 for all); interactions for "distance from the closest fire" with feed type (grain vs grass) and "days of fire exposure" with HGP (hormonal growth promotant) treatment (yes vs no) (p < 0.05 for both) indicate high pH outcomes were exacerbated in grass-fed and HGP treated cattle. It is concluded that exposure to bushfire is associated with increasing pH but the extent and magnitude of these increases are modulated by production factors.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Alison Hillman
- Ausvet Pty Ltd., Level 1, 34 Thynne St, Bruce, ACT 2617, Australia.
| | - Brendan Cowled
- Ausvet Pty Ltd., Level 1, 34 Thynne St, Bruce, ACT 2617, Australia.
| | - Caitlin Pfeiffer
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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Zhao G, Bai X, Tian W, Ru A, Xiao K, Li J, Wang H, Yan L, Yin F, Zhu C, Li H. Effects of post‐transport rest and electrical stimulation on meat quality of
longissimus thoracis
muscle of long‐distance transported Simmental bulls. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gaiming Zhao
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Xueyuan Bai
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou China
| | - Ang Ru
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Kang Xiao
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Jiahui Li
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Han Wang
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Longgang Yan
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Feng Yin
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Chaozhi Zhu
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Hang Li
- National Beef Cattle and Yak Industry Technology System Hengdu Comprehensive Test Station Zhumadian China
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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2021; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
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Torrecilhas JA, Vito ES, Fiorentini G, Castagnino PDS, Simioni TA, Lage JF, Baldi F, Duarte JM, Silva LGD, Reis RA, Berchielli TT. Effects of supplementation strategies during the growing phase on meat quality of beef cattle finished in different systems. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104465] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Strobel P, Galaz A, Villaroel-Espíndola F, Apaoblaza A, Slebe JC, Jerez-Timaure N, Gallo C, Ramírez-Reveco A. Temperature, but not excess of glycogen, regulates "in vitro" AMPK activity in muscle samples of steer carcasses. PLoS One 2021; 16:e0229480. [PMID: 33507943 PMCID: PMC7842895 DOI: 10.1371/journal.pone.0229480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 12/08/2020] [Indexed: 12/29/2022] Open
Abstract
Postmortem muscle temperature affects the rate of pH decline in a linear manner from 37.5°C to 0-2°C. The pH decline is correlated with the enzymatic degradation of glycogen to lactate and this process includes the metabolic coupling between glycogenolysis and glycolysis, and that are strongly upregulated by the AMPK. In this study, we used 12 samples previously characterized by have different muscle glycogen concentration, lactate and AMPK activity, selected from 38 steers that produced high final pH (>5.9) and normal final pH (<5.8) carcasses at 24 h postmortem. Moreover, we evaluated changes in the AMPK activity in samples from both categories incubated at 37, 25, 17 and 5°C and supplemented with exogenous glycogen. Finally, we analysed if there were structural differences between polymers from both categories. Our results showed that "in vitro" enzymatic AMPK activity evaluated at both 0.5 or 24 h was greater in samples from normal then high pH categories (p <0.01), and in all temperature of incubation analysed (17, 25 and 37°C). For other hand, a greater AMPK activity were obtained in samples incubated at 17 that 25 or 37°C, in normal carcasses at both 0.5 or 24 h (p < 0.01), as also in samples from carcasses categorized as high pH, but at 24 h (p < 0.05). Interestingly, AMPK activity was totally abolished at 5°C, independent of final pH category of carcasses, and was confirmed that the incubation temperature at which the maximum activity was obtained (p < 0.01), at least in carcasses with a normal pH is at 17°C. The enzymatic AMPK activity did not change in relation to excess glycogen (p > 0.05) and we did not detect structural differences in the polymers present in samples from both categories (p > 0.05), suggesting that postmortem AMPK activity may be highly sensitive to temperature and not to in vitro changes in glycogen concentration (p > 0.05). Our results allow concluding that normal concentrations of muscle glycogen immediately at the time of slaughter (0.5 h) and an adequate cooling managing of carcasses are relevant to let an efficient glycogenolytic/glycolytic flow required for lactate accumulation and pH decline, through the postmortem AMPK signalling pathway.
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Affiliation(s)
- Pablo Strobel
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Alex Galaz
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Franz Villaroel-Espíndola
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Laboratorio Medicina Traslacional, Fundación Arturo López Pérez Cancer Center, Santiago, Chile
| | - Ariel Apaoblaza
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Juan Carlos Slebe
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
| | - Nancy Jerez-Timaure
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Carmen Gallo
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Alfredo Ramírez-Reveco
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
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Torrecilhas JA, Ornaghi MG, Passetti RAC, Mottin C, Guerrero A, Ramos TR, Vital ACP, Sañudo C, Malheiros EB, Prado IND. Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils. Meat Sci 2020; 174:108412. [PMID: 33388718 DOI: 10.1016/j.meatsci.2020.108412] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.
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Affiliation(s)
- Juliana Akamine Torrecilhas
- Department of Animal Science, Sao Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, Brazil.
| | | | | | - Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | - Ana Guerrero
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Euclides Braga Malheiros
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, UNESP - Universidade Estadual Paulista, Jaboticabal, Brazil
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Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem. Meat Sci 2020; 164:108096. [PMID: 32145602 DOI: 10.1016/j.meatsci.2020.108096] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 02/24/2020] [Indexed: 01/22/2023]
Abstract
The relationship between glycogen phosphorylase activity and phosphorylation levels in the longissimus thoracis muscle post-mortem was studied. Sixty lamb samples were collected at 0.5 h, 2 h, 6 h, 12 h, 24 h, 48 h, and 72 h post-mortem and divided into three groups (n = 6) with different glycolytic rates (fast, intermediate, and slow) according to the pH at 6 h post-mortem. The phosphorylation level and activity and expression of glycogen phosphorylase were determined. The results showed that the phosphorylation level and activity of glycogen phosphorylase in the slow pH decline group was lower than that in the fast pH decline group during 24 h post-mortem (P < .05). There was a significant positive correlation between the glycogen phosphorylase activity and the phosphorylation level. In conclusion, these data demonstrated that the glycogen phosphorylase activity in lambs was affected by phosphorylation levels and postmortem duration.
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