Quantitative proteomic analysis of cattle-yak and yak longissimus thoracis provides insights into the differential mechanisms of meat quality

• Published in: Food research international Vol. 173; p. 113253
• Main Authors: Chang, Xinping, Xu, Yisha, Cheng, Lei, Yi, Kaige, Gu, Xuedong, Luo, Zhang, Zhang, Jiamin, Wang, Jinqiu, Geng, Fang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2023
• Subjects: Cattle-yak; Collagen; Muscle fiber; Myoglobin; Oxidative phosphorylation; Yak; Myoglobin; Yak; Muscle fiber; Oxidative phosphorylation; Collagen; Cattle-yak
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113253

[Display omitted] •A total of 157 proteins were identified as differentially abundant proteins (DAPs)•Myoglobin and cytochrome oxidase subunits were upregulated in CYLT.•NADH dehydrogenase subunits were downregulated in CYLT.•Two myosins and five collagens were differentially expressed in CYLT and YLT.•DAPs suggested differences in energy metabolism and muscle structure between CYLT and YLT. In this study, proteins of cattle-yak longissimus thoracis (CYLT) and yak longissimus thoracis (YLT) were compared using tandem mass tag-labeled quantitative proteomic analysis. A total of 157 proteins were screened as differentially abundant proteins (DAPs) derived from 1551 quantitative proteins. Bioinformatics analysis revealed that the upregulated DAPs in CYLT were mainly involved in energy metabolism, oxidative stress, muscle fiber structure, and extracellular matrix (ECM), while the downregulated DAPs were mainly involved in energy metabolism and ECM function. The upregulated myoglobin, downregulation of NADH dehydrogenase, and upregulation of cytochrome oxidase indicated that CYLT initiates compensatory regulation in response to hypoxic high-altitude environments. Two differentially abundant myosins and five collagens suggested that CYLT and YLT may have distinct differences in the assembly structure of muscle fibers and connective tissue. These differences in energy metabolism and muscle structure will inevitably affect the postmortem physiology of “muscle to meat” and consequently the meat qualities. Therefore, our results will provide important clues to gain insight into the potential causes of meat quality differences between cattle-yak and yak based on high-altitude response.