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Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

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成果类型:
期刊论文
作者:
Wang, Zhenyu;He, Fan;Rao, Weili;Ni, Na;Shen, Qingwu;...
通讯作者:
Zhang, Dequan
作者机构:
[Zhang, Dequan; Ni, Na; He, Fan; Rao, Weili; Wang, Zhenyu] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[Zhang, Dequan] C
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
语种:
英文
关键词:
goat;drip loss;metabolic enzyme;stress response factor;structural protein
期刊:
Food Science and Biotechnology
ISSN:
1226-7708
年:
2016
卷:
25
期:
2
页码:
425-431
基金类别:
Chinese Research Foundation Special Fund for Agro-scientific Research in the Public Interest [201303083]; National Agricultural Innovation Project (meat science and technology)
机构署名:
本校为其他机构
院系归属:
食品科学技术学院
摘要:
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were ...

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