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Made available in DSpace on 2022-04-28T19:42:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-30 This study describes the association between meat tenderness and abundance of soluble muscle proteins in Nellore bulls (Bos indicus) using a proteomic approach. We evaluated shear force (SF) of Longissimus thoracis muscle 24 h after slaughter and selected three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7 kg), moderately tough (TO; SF = 5.6 ± 0.7 kg) and very tough meat (TO+; SF = 7.9 ± 1.4 kg). Proteome was investigated by two-dimensional electrophoresis (2D-PAGE) in combination with electrospray ionization-tandem mass spectrometry (ESI–MS/MS). The metabolic proteins triosephosphate isomerase (TPI1) and phosphoglucomutase 1 (PGM1), the structural protein profilin 1 (PFN1), and cytosol aminopeptidase (LAP3) were up-regulated (P < 0.05) in the TE meat group when compared to the TO and TO+ groups. Actin structural proteins (ACTA1, ACTB, and ACTG1), the oxidative stress protein peroxiredoxin (PRDX6, PRDX2, PRDX1, and PARK7), heat shock protein isoforms, and co-chaperones (CDC37 and STIP1) were up-regulated (P < 0.05) in the TO and TO+ meat groups. In addition, we also identified proteins PFN1, LAP3, PRDX1, PRDX2, HSPD1, and ARHGDIA to be associated with beef tenderness. The results reported herein demonstrated that meat tenderness in Nellore cattle depends on the modulation and expression of a set of proteins involved in different biological pathways. Significance: The manuscript entitled “Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed” describes a classical proteomics work using two-dimensional gel electrophoresis (2D-PAGE), followed by mass spectrometry coupled to electrospray ionization ion trap (ESI-MS/MS) in order to understand the biochemical engineering involved in the process of meat tenderness. We evaluated shear force (SF) of Longissimus thoracis muscle samples of Nellore cattle (n = 90) and select three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7), moderately tough (TO; SF = 5.6 ± 0.7) and very tough meat (TO+; SF = 7.9 ± 1.4). The proteomic approach allowed observing that meat tenderness is influenced by structural proteins (ACTA1, ACTG1, ACTB, MYL1 and PFN1), co-chaperones (CDC37 and STIP1), heat shock proteins (HSP90AA1, HSP90AB1, HSPD1, HSPA1L, HSPA1A and HSPB1), regulatory protein (ARHGDIA), metabolic proteins (TPI1 and PGM1) and oxidative stress proteins (PRDX1, PRDX2, PRDX6, PARK7). Our results suggest that meat tenderness in Nellore depends on the modulation and expression of a set of proteins involved in different biological pathways. São Paulo State University (UNESP) College of Agriculture and Veterinary Science (FCAV), Jaboticabal Universidad de Ciencias Aplicadas y Ambientales (U.D.C.A) Redox Biology Center Department of Biochemistry University of Nebraska Institute of Bioscience (IB) São Paulo State University (UNESP), Botucatu São Paulo State University (UNESP) School of Veterinary Medicine, Araçatuba São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science (FMVZ) Botucatu São Paulo State University (UNESP) College of Agriculture and Veterinary Science (FCAV), Jaboticabal Institute of Bioscience (IB) São Paulo State University (UNESP), Botucatu São Paulo State University (UNESP) School of Veterinary Medicine, Araçatuba São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science (FMVZ) Botucatu

Made available in DSpace on 2018-12-11T16:58:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-12-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The feeds supplied to farmed fish should be rich in protein and minerals, such as animal protein, but more expensive alternatives comprising vegetable protein have emerged in recent years. However, the minerals essential to the proper development of fish must be assessed. To determine whether the minerals supplied in the diet are being fully exploited, the equation of the apparent digestibility coefficient is typically used with an external marker such as chromium. Moreover, the concentrations of the metals of interest are usually obtained using an acid digestion in the digester block; however, this digestion is harmful to both the analyst and the environment. An alternative to this digestion is described in this work. Four types of feeds were made with different types of protein substitutes. Department of Chemistry and Biochemistry Institute of Bioscience São Paulo State University (UNESP), Rubião Junior District College of Veterinary and Animal Science São Paulo State University Department of Chemistry and Biochemistry Institute of Bioscience São Paulo State University (UNESP), Rubião Junior District College of Veterinary and Animal Science São Paulo State University FAPESP: 2008/51377-9