Abstract:
:The quality of poultry goose meat is closely related to its marketable ages, with meat quality varying with increasing marketable age. Geese of two marketable ages (70-day and 120-day) were selected to understand the mechanisms behind this effect. Darker and redder meat; chewier and higher water-holding capacity (WHC) as well as greater protein and intramuscular fat (IMF) content were observed in the breast muscle (BM) of 120-day-old geese as compared to 70-day-old geese. Quantitative phosphoproteomics revealed up-regulated phosphorylated myofibrillar proteins and glycolytic enzymes in 120BM contributed to chewier meat with higher WHC. Redder meat might be attributed to phosphorylated mitochondrial proteins interacting with glycolytic enzymes in energy metabolism. Additionally, phosphorylation of PLIN1 and PERM1 might positively affect IMF deposition. Taken together, these data provided a phosphoproteomics perspective for the effect of marketable ages on meat quality and a theoretical strategy for improving meat quality in geese of younger marketable age.
journal_name
Food Chemjournal_title
Food chemistryauthors
Weng K,Huo W,Gu T,Bao Q,Cao Z,Zhang Y,Zhang Y,Xu Q,Chen Gdoi
10.1016/j.foodchem.2021.130093keywords:
["Goose","Marketable ages","Meat quality","Protein phosphorylation"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130093eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01099-2journal_volume
361pub_type
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