Functional Proteomic Analysis of Proteins Associated with Beef Tenderness in Angus Cattle

摘要：

　　Beef is a source of high quality protein for consumers.Beef tenderness significantly influences on meat palatability, consumer expectation and industry profitability.To further elucidate the factors affecting beef tenderness, functional proteomic analyses were performed on Longissimus thoracis (LT) tissues from Angus cattle.Proteins were analyzed by SDS-PAGE and linearly regressed against tenderness.Seventeen electrophoretic bands appeared to be correlated with beef tenderness.Two of the bands with the most significant correlations were selected and submitted to LCMS/MS for analysis.Eight proteins were identified from these two bands.The results of this study provide a novel insight into the functional interaction of proteins and beef tenderness.

关键词： beef tenderness proteomics

作者: Jiuzhou Song Chunping Zhao Linsen Zan M.Scott Updike

作者单位: Department of Animal & Avian Sciences, University of Maryland, College Park, MD 20742, USA Department of Animal & Avian Sciences, University of Maryland, College Park, MD 20742, USA;College o College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China

会议类型: 国内会议

会议名称: 第二届中国肉牛选育改良与产业发展国际研讨会暨中国畜牧兽医学会养牛分会八届二次学术研讨会

会议地点: 陕西杨凌

会议语种:英文

页码: 47-50

在线出版日期: 2013-10-22（万方平台首次上网日期，不代表论文的发表时间）