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Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems

  • H. Remignon (a1), C. Molette (a1), R. Babile (a1) and X. Fernandez (a1)
  • DOI: http://dx.doi.org/10.1079/WPS200589
  • Published online: 01 September 2007
Abstract

If proteins are the functional units of almost all biological processes, the proteome represents the set of proteins expressed in a cell at a given time and for given conditions. Because muscle is mainly composed of water and proteins, it seems evident that proteome analysis can give much information on structures and functions of proteins involved in several mechanisms which determine meat quality. This paper aims to present the most classical techniques (i.e. sample preparation and protein solubilisation, protein separation by 2-DE or SDS-Page, protein detection and quantification, computer analysis of 2DE-pattern and finally protein identification) that are currently applied to analyse the proteome.

Proteomic study related to meat quality are somewhat limited, especially in poultry, but some results are presented to illustrate how proteomic approaches can bring a new point of view on new or already known meat quality problems. It is the case in mammals where meat tenderness had been given a new highlight with proteomic study but also in turkeys where new hypothesis for explaining PSE meat syndrome can be developed from proteomic analysis. Some studies have also reported interesting results in muscle growth and development in chickens.

Meat quality is a complex problem which includes several factors of variation such as genetics, handling of animals during production, transportation and slaughter and also the handling of meat during product processing. Proteomic tools can give a new point of view on these problems and help the biologist to understand and finally resolve it.

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*Corresponding author: remignon@ensat.fr
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From a paper presented at the XVIIth European Symposium on the Quality of Poultry Meat, 23–26 May 2005, Doorwerth, The Netherlands

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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

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C. Molette , H. Rémignon and R. Babilé (2005) Modifications of glycolyzing enzymes induce a lowest meat quality in turkey. Poultry Science 84: 119127.

M. Ünlü , M.E. Morgan and J.S. Minden (1997) Difference gel electrophoresis: a single gel method for detecting changes in cell extracts. Electrophoresis 18: 20712077.

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World's Poultry Science Journal
  • ISSN: 0043-9339
  • EISSN: 1743-4777
  • URL: /core/journals/world-s-poultry-science-journal
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