The use of agro-industrial by-products in animal feeding systems can be a potential sustainable strategy for improving animal welfare and product quality. It is well known that by-products, due to the high concentration of bioactive compounds, represent an effective resource in enhancing nutritional and organoleptic meat quality. Therefore, the present thesis aimed to investigate the effects of the inclusion of agro-industrial by-products, specifically hazelnut skin, in the lambs’ diet on meat quality and the changes in the muscle proteome during post-mortem storage (1, 4, and 7 days). Particularly, it is composed of three trials. In the first trial, the effect of the dietary inclusion on meat color characteristics and sarcoplasmic proteome has been assessed, while the changes in meat texture and in the myofibrillar proteome were examined in the second trial. Furthermore, in the third trial proteomics and bioinformatics approaches have been applied to a deeper understanding of the molecular mechanisms involved in the post-mortem processes related to feeding strategies. The experiment was performed on 22 Valle del Belice lambs (2 months of age) equally distributed in 2 homogeneous groups for a duration of 8 weeks. The control group (C) received a basal diet, while the hazelnut group (H) were fed the same diet, but 150 g/kg dry matter of maize was replaced with hazelnut skin. Meat from lamb fed hazelnut skins appeared more tender evidenced by a major and more rapid increase in myofibrillar fragmentation index (MFI). Furthermore, hazelnut dietary treatment produced meat with better color stability as evidenced by the lowest decrease in redness and saturation index found. The proteomic approach applied in this study demonstrated that several pathways are involved in the post-mortem processes linked with tenderness and color stability in meat from lamb feed with hazelnut skin. Actin filament-based process, energy metabolism, associated proteins, oxidative stress proteins, followed by heat shock proteins, and the immune and endocrine system are the main pathways that could act as potential predictors of lamb meat tenderization and color stability. Data evidenced that ACTA1, HSPB1, TPI1, PARK7, and PRDX6 might be considered reliable biomarkers of color stability and tenderness in lamb meat, as reported in the meat of other species. Eleven proteins, these being GSTM1, GSTM3, GSTM5, MTX2, GNB1, GBN2, DDAH1, POLR2G, ADIPOQ, APOA1, and SERPINA1, were not previously detected as predictors of lamb meat quality characteristics, therefore there is a need to validate these novel biomarker candidates using other high-throughput techniques. In conclusion, our findings underline that monitoring protein biomarkers could offer a way to predict the effect of animal feeding strategies thus improving the total meat quality.
L'utilizzo di sottoprodotti agroindustriali nell’alimentazione animale può rappresentare una strategia sostenibile per migliorare il benessere degli animali da reddito e la qualità dei loro prodotti. È noto che i sottoprodotti agroindustriali, grazie all'elevata concentrazione di composti bioattivi, rappresentano una risorsa efficace per migliorare la qualità nutrizionale e organolettica della carne. Pertanto, la presente tesi si è proposta di indagare gli effetti dell'inclusione di sottoprodotti agroindustriali, nello specifico buccia di nocciola, nella dieta degli agnelli sulla qualità della carne e sulle variazioni del proteoma durante la conservazione (1, 4 e 7 giorni). In particolare, la presente tesi si è articolata in tre prove sperimentali. Nella prima prova, è stato valutato l'effetto dell'inclusione della buccia di nocciola sul colore della carne e sul proteoma sarcoplasmatico; nella seconda sono stati esaminati i cambiamenti nella texture della carne e nel proteoma miofibrillare. Nel corso della terza prova sono stati applicati approcci proteomici (SDS-PAGE, 2DE e Western Blotting) e bioinformatici per approfondire la comprensione dei meccanismi molecolari coinvolti nei processi post-mortem legati alla strategia di alimentazione. La prova sperimentale della durata di 8 settimane è stata condotta su 22 agnelli (2 mesi di età) Valle del Belice equamente distribuiti in 2 gruppi omogenei. Il gruppo di controllo (C) ha ricevuto una dieta di base, mentre il gruppo nocciola (H) è stato alimentato con la stessa dieta, ma 150 g/kg di sostanza secca sono stati sostituiti con buccia di nocciola. La carne di agnello alimentato con bucce di nocciola è apparsa più tenera, come dimostrato dall’aumento maggiore e più rapido dei valori di indice di frammentazione miofibrillare (MFI). Inoltre, il trattamento con buccia di nocciole ha prodotto carne con una migliore stabilità del colore, come evidenziato dalla più bassa diminuzione dell'indice di rosso e di saturazione. L'approccio proteomico applicato in questo studio ha dimostrato che diverse vie sono coinvolte nei processi post- mortem legati alla tenerezza e alla stabilità del colore nella carne di agnello del gruppo nocciola. Il processo basato sui filamenti di actina, il metabolismo energetico e le proteine associate, le proteine dello stress ossidativo, seguite dalle proteine da shock termico e dal sistema immunitario ed endocrino sono le principali vie che potrebbero agire come potenziali biomarcatori della tenerezza e della stabilità del colore della carne di agnello. I dati hanno evidenziato che ACTA1, HSPB1, TPI1, PARK7, e PRDX6 potrebbero essere considerati biomarcatori affidabili della stabilità del colore e della tenerezza della carne di agnello, come riportato per altre specie animali. In questo studio, undici proteine, tra cui GSTM1, GSTM3, GSTM5, MTX2, GNB1, GBN2, DDAH1, POLR2G, ADIPOQ, APOA1 e SERPINA1, sono state associate per la prima volta come biomarcatori delle caratteristiche qualitative della carne di agnello. I risultati di questo lavoro di tesi evidenziano che il monitoraggio dei biomarcatori proteici rappresenta un valido strumento per predire gli effetti delle strategie alimentari sulla qualità totale della carne.
Proteomic approach to investigate the impact of dietary supplementation on lamb meat quality / di CORCIA, Martina. - (2023). [10.14274/di-corcia-martina_phd2023]
Proteomic approach to investigate the impact of dietary supplementation on lamb meat quality
di CORCIA, MARTINA
2023-01-01
Abstract
The use of agro-industrial by-products in animal feeding systems can be a potential sustainable strategy for improving animal welfare and product quality. It is well known that by-products, due to the high concentration of bioactive compounds, represent an effective resource in enhancing nutritional and organoleptic meat quality. Therefore, the present thesis aimed to investigate the effects of the inclusion of agro-industrial by-products, specifically hazelnut skin, in the lambs’ diet on meat quality and the changes in the muscle proteome during post-mortem storage (1, 4, and 7 days). Particularly, it is composed of three trials. In the first trial, the effect of the dietary inclusion on meat color characteristics and sarcoplasmic proteome has been assessed, while the changes in meat texture and in the myofibrillar proteome were examined in the second trial. Furthermore, in the third trial proteomics and bioinformatics approaches have been applied to a deeper understanding of the molecular mechanisms involved in the post-mortem processes related to feeding strategies. The experiment was performed on 22 Valle del Belice lambs (2 months of age) equally distributed in 2 homogeneous groups for a duration of 8 weeks. The control group (C) received a basal diet, while the hazelnut group (H) were fed the same diet, but 150 g/kg dry matter of maize was replaced with hazelnut skin. Meat from lamb fed hazelnut skins appeared more tender evidenced by a major and more rapid increase in myofibrillar fragmentation index (MFI). Furthermore, hazelnut dietary treatment produced meat with better color stability as evidenced by the lowest decrease in redness and saturation index found. The proteomic approach applied in this study demonstrated that several pathways are involved in the post-mortem processes linked with tenderness and color stability in meat from lamb feed with hazelnut skin. Actin filament-based process, energy metabolism, associated proteins, oxidative stress proteins, followed by heat shock proteins, and the immune and endocrine system are the main pathways that could act as potential predictors of lamb meat tenderization and color stability. Data evidenced that ACTA1, HSPB1, TPI1, PARK7, and PRDX6 might be considered reliable biomarkers of color stability and tenderness in lamb meat, as reported in the meat of other species. Eleven proteins, these being GSTM1, GSTM3, GSTM5, MTX2, GNB1, GBN2, DDAH1, POLR2G, ADIPOQ, APOA1, and SERPINA1, were not previously detected as predictors of lamb meat quality characteristics, therefore there is a need to validate these novel biomarker candidates using other high-throughput techniques. In conclusion, our findings underline that monitoring protein biomarkers could offer a way to predict the effect of animal feeding strategies thus improving the total meat quality.File | Dimensione | Formato | |
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