Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome. Comparison of muscle proteome of ST and NST samples by 2D-DIGE and MALDI-TOF/TOF MS analysis revealed 46 significant (P < .05) differentially expressed proteins. Our analysis revealed changes in the abundance of proteins involved in catalytic, structural, and stress related process. Current study has demonstrated variation meat quality and identified important proteins that correlate with meat texture and pre-slaughter stress in sheep that are slaughtered without and with electrical stunning.

将30只Nellore杂交公羊（Ovis aries）分为两组，每组15只动物，进行宰前电击晕，然后进行宰杀（ST）或传统的清真无击杀（NST），以研究血液生化参数的变化，肉质和蛋白质组学特征。 在昏迷的绵羊肉中观察到较高的（P <.05）pH，持水量和Warner-Bratzler剪切力。采用DIGE的定量蛋白质组学方法来发现一组可以区分ST和NST肌肉蛋白质组的蛋白质标记物。通过2D-DIGE和MALDI-TOF / TOF MS分析比较ST和NST样品的肌肉蛋白质组，发现46个显着（P <.05）差异表达的蛋白质。我们的分析揭示了参与催化，结构和应力相关过程的蛋白质丰度变化。当前的研究已经证明了肉质的变化，并鉴定了与未经电击和经电击晕的绵羊的肉质地和屠宰前应激有关的重要蛋白质。