Background

New market trends and new challenges in meat quality lead us to improve animal handling. During the animal rearing, many stressful situations could impact on the biochemical process, affecting the transformation of muscle into meat. Dealing with this problem is complicated since stress is a very complex disorder of animals, depending on too many intrinsic and extrinsic factors.

Scope and approach

To date, the most common stress indicators used were cortisol, creatine kinase and lactate in animal blood. However, currently there is an advanced development of proteomic techniques which enables us to obtain protein stress biomarkers, representing a powerful tool for food industry. In the literature, a large number of biomarkers could be identified in cattle, pigs or chicken linked to stress conditions. An integrative approach, based on functional enrichment analysis of biological processes, showed that the most relevant Gene Ontology term was “muscle filament sliding” for cattle and pig under stress conditions.

Key findings and conclusions

From a proteomic point of view, a list of biomarkers was provided to control animal welfare at industrial level. Heat stress during the rearing and pre-slaughter management turned out to be one of the most studied factors in pork, beef and chicken. This stressor provoked significant differences in structural contractile skeletal proteins, altering meat quality.

中文翻译：

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蛋白质组学在预测与动物福利有关的食品质量中的应用。回顾

背景

新的市场趋势和肉质的新挑战促使我们改善动物的处理。在动物饲养过程中，许多压力情况可能会影响生化过程，从而影响肌肉向肉类的转化。由于压力是非常复杂的动物疾病，因此处理这个问题非常复杂，取决于太多的内在和外在因素。

范围和方法

迄今为止，最常用的应激指标是动物血液中的皮质醇，肌酸激酶和乳酸。但是，目前蛋白质组学技术的发展日新月异，使我们能够获得蛋白质应激生物标志物，代表了食品工业的强大工具。在文献中，可以在与压力状况有关的牛，猪或鸡中鉴定出大量生物标志物。一种基于生物学过程功能富集分析的综合方法表明，最相关的基因本体论术语是在压力条件下牛和猪的“肌丝滑动”。

主要发现和结论

从蛋白质组学的角度来看，提供了一系列生物标志物来控制工业水平上的动物福利。事实证明，在饲养和宰杀前的热应激是猪肉，牛肉和鸡肉中研究最多的因素之一。这种应激源引起了结构收缩性骨骼蛋白的显着差异，从而改变了肉质。