Pork is one of the most consumed meats worldwide, yet, pork quality remains an issue for the industry, mainly because of flavour, colour and water holding capacity instabilities. Castration techniques combined with dietary supplementation with ractopamine hydrochloride (RAC) seem to be a tangible solution to deal with these issues. There is a lack of knowledge of how these techniques will impact the proteomic profile and, consequently, the meat quality. The main goal of this work was to study the proteomic profile of non-aged pork meat under different sexual conditions and RAC dietary supplementation, and how the combination of these two factors impacts meat quality attributes. Forty-eight animals were distributed in six treatments, three sexual conditions (females; surgically castrated males; immune castrated males) and two diets (with RAC inclusion or without). For proteomic analysis, a sample of the Longissimus dorsi muscle was collected 24 h after slaughter and analysed using one-dimensional SDS/PAGE. The ultimate pH and colour (L*, a*, b*) were measured in the carcasses after 24 h, then meat samples were collected to measure drip, cooking and thawing losses, as well as the shear force. The interaction between gender and diet affected the ultimate pH and the L* parameter. Meat tenderness was only influenced by diet. Twenty-seven protein bands were revealed by SDS/PAGE, six of them with the protein abundance affected by diet. In conclusion, the inclusion of dietary RAC caused differences in the pork meat proteome, and more studies are necessary to fully explore the proteins involved in these changes.

中文翻译：

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性条件和莱克多巴胺补充剂对猪肉蛋白质组学特征的影响

猪肉是全球消费量最大的肉类之一，但猪肉质量仍然是该行业的一个问题，主要是因为风味、颜色和持水能力不稳定。阉割技术与盐酸莱克多巴胺 (RAC) 的膳食补充剂相结合似乎是解决这些问题的切实解决方案。对这些技术将如何影响蛋白质组学特征以及因此影响肉质的知识缺乏了解。这项工作的主要目的是研究未老化猪肉在不同性条件和 RAC 膳食补充剂下的蛋白质组学特征，以及这两个因素的组合如何影响肉质属性。48 只动物被分布在六种治疗中，三种性状况（雌性；手术阉割的雄性；免疫阉割男性）和两种饮食（含或不含 RAC）。对于蛋白质组学分析，样品背最长肌屠宰后 24 小时收集肌肉并使用一维 SDS/PAGE 分析。最终的 pH 值和颜色 (大号*,一种*,b*) 在 24 小时后在胴体中测量，然后收集肉类样品以测量滴水、烹饪和解冻损失以及剪切力。性别和饮食之间的相互作用影响最终的 pH 值和大号* 范围。肉嫩度仅受饮食影响。SDS/PAGE 显示 27 个蛋白质条带，其中 6 个蛋白质丰度受饮食影响。总之，膳食RAC的加入导致猪肉蛋白质组的差异，需要更多的研究来充分探索这些变化所涉及的蛋白质。