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Differences in pig muscle proteome according to HAL genotype: implications for meat quality defects
Elisabeth Laville1, Thierry Sayd, Claudia Terlouw
1INRA, UR370, Qualité des Produits Animaux, Theix, Saint-Genès-Champanelle, France. elaville@clermont.inra.fr
Journal of Agricultural and Food Chemistry
|May 20, 2009
Summary
Pig meat quality is impacted by RYR1 gene variations affecting muscle proteins. The nn genotype shows altered protein profiles, including reduced antioxidants and increased fragments, influencing meat characteristics.
Area of Science:
- Animal Science
- Proteomics
- Meat Science
Background:
- The RYR1 gene mutation (1841T/C) influences meat quality in pigs.
- Different HAL genotypes (NN, Nn, nn) result in varied sarcoplasmic protein profiles.
Purpose of the Study:
- To compare sarcoplasmic protein profiles in pig semimembranosus muscles from pigs with different HAL genotypes.
- To identify genotype-dependent protein expression and coregulation patterns.
Main Methods:
- Bidimensional electrophoresis was used to analyze protein spots.
- Analysis of Variance (ANOVA) and hierarchical clustering were employed.
- Peptide mass fingerprinting identified differentially expressed proteins.
Main Results:
- Genotype significantly influenced 55 protein spots (18%); 31 additional proteins were coregulated.
- Faster pH decline in nn pigs was not linked to glycolytic enzymes.
- nn muscles showed fewer oxidative proteins, fewer antioxidants, more protein fragments, and lower myofibrillar proteins.
Conclusions:
- RYR1 genotype significantly alters sarcoplasmic protein profiles in pig muscle.
- Reduced antioxidants and increased protein fragmentation in nn pigs may impact meat quality.
- pH effects on protein extractability contribute to observed differences in nn muscles.
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