The selection of broilers for augmented growth rate and breast yield has been accompanied by deterioration in meat quality. To characterise the meat quality differences between slow- (SG) and fast-growing broilers (FG), Xueshan and Ross 308 chickens were employed to determine the mechanisms causing these differences. SG meat was found to display more redness and yellowness, higher shear force, pH_24h, and protein content, with lower intramuscular fat (IMF) content than FG meat. Further, based on comparative phosphoproteomic analysis (SG/FG), upregulated phosphorylated myofibrillar proteins resulted in larger fibres, which contributed to lower pressing loss and tenderness. The phosphoproteins of glycolytic enzymes, phosphorylase kinases, and calcium-related proteins were significantly downregulated, which reduced the acidity of the meat. SLC7A5 at Ser21, MRC2 at Ser1359 and CRAT at Ser341, AUP1 at Ser377 positively affected protein and IMF deposition, respectively. Together, these phosphoproteins elicit vital information for the genetic improvement of chicken meat quality.

选择肉鸡以提高生长速度和乳房产量伴随着肉质的恶化。为了表征慢速生长 (SG) 和快速生长 (FG) 肉鸡之间的肉质差异，采用雪山和罗斯 308 鸡来确定导致这些差异的机制。发现 SG 肉显示出更多的红色和黄色，更高的剪切力，pH _24h和蛋白质含量，肌内脂肪 (IMF) 含量低于 FG 肉。此外，基于比较磷酸化蛋白质组学分析 (SG/FG)，上调磷酸化肌原纤维蛋白导致更大的纤维，这有助于降低压损和压痛。糖酵解酶、磷酸化酶激酶和钙相关蛋白的磷蛋白显着下调，从而降低了肉的酸度。Ser21 处的 SLC7A5、Ser1359 处的 MRC2 和 Ser341 处的 CRAT、Ser377 处的 AUP1 分别对蛋白质和 IMF 沉积产生积极影响。总之，这些磷蛋白为鸡肉质量的遗传改良提供了重要信息。