利用蛋白质组学技术解析蛋白质组成对牛肉品质的影响机制

doi:10.16431/j.cnki.1671-7236.2026.02.013

Abstract

Abstract:

Objective This study aimed to systematically analyze the differences of protein composition and free amino acid profiles in beef between Huaxi cattle and Pingliang Red cattle based on proteomics techniques， aiming to reveal the relationship between proteins composition in beef and meat quality. Method Liquid chromatography-mass spectrometry was employed to separate and identify proteins and free amino acids of beef in Huaxi cattle and Pingliang Red cattle. Principal component analysis （PCA）， differentially expressed protein screening and functional enrichment analysis were conducted to characterize the protein composition in beef from different breeds and analyze the differences of free amino acid contents between Huaxi cattle and Pingliang Red cattle. Result There was significant difference of meat quality trait between Huaxi cattle and Pingliang Red cattle. A total of 190 differentially expressed proteins were identified in beef of both cattle. Specifically， the relative abundances of proteins such as MYBPC2， MYL1 and MYL11 in beef were higher in Huaxi cattle compared with Pingliang Red cattle， whereas the relative abundances of proteins such as MYH3， MYOZ2 and PDLIM3 in Pingliang Red cattle were higher. The differentially expressed proteins were predominantly localized in energy-producing compartments such as mitochondria， ribosomes and filamentous actin， and participate in biological processes such as muscle contraction， actin cytoskeleton organization， and mitochondrial respiratory chain complex Ⅰ assembly. The molecular functions including actin binding， nucleotide binding， aldehyde dehydrogenase （NAD⁺） activity， muscle alpha-actinin binding， etc. which were intimately associated with meat quality formation. Moreover， significant differences were observed in the contents of various free amino acids in beef between Huaxi cattle and Pingliang Red cattle， including glycine， isoleucine， leucine， methionine， phenylalanine， serine， tyrosine， taurine and tryptophan. Conclusion The disparities in the levels of myocyte cytoskeletal proteins， mitochondrial functional proteins， metabolic enzymes and free amino acids in beef were crucial factors influencing the meat quality in Huaxi cattle and Pingliang Red cattle.

Key words: beef; proteomics; meat quality; free amino acids

CLC Number:

S823

ZHANG Zhengjie, FENG Shengnan, CHEN Hailong, DONG Miaomiao, LI Pingyang, MENG Qingshi. Using Proteomics Techniques to Analyze the Effect Mechanism by Which Protein Composition Affects Beef Quality[J]. China Animal Husbandry & Veterinary Medicine, 2026, 53(2): 648-658.

Figures/Tables 7

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References 38

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指标 Index	华西牛 Huaxi cattle	平凉红牛 Pingliang Red cattle	P值 P-value
蒸煮损失 Cooking loss/%	31.29±1.21	37.12±0.70	0.0020
剪切力 Shear force/N	79.40±3.61	77.32±4.51	0.7957
pH	6.01±0.04	6.19±0.03	0.4038
L^*	34.54±0.25	28.82±0.22	0.0004
a^*	16.41±0.61	11.53±0.27	0.0142
b^*	8.25±0.17	3.85±0.03	<0.0001
彩度 Chroma	18.38±0.62	12.16±0.26	0.0050
色度角 Hue angle	26.87±0.56	18.66±0.39	0.0003
弹性 Springines/N	38.74±3.23	26.67±3.51	0.0446
咀嚼性 Chewiness/N	1.76±0.23	2.60±0.56	0.2817

识别号 Identification No.	蛋白 Proteins	相对丰度 Relative abundance		P值 P-value	差异倍数 FoldChange
识别号 Identification No.	蛋白 Proteins	华西牛 Huaxi cattle	平凉红牛 Pingliang Red cattle	P值 P-value	差异倍数 FoldChange
A6QPA6	肌球蛋白重链3 MYH3	261 774.7	713 899.2	0.0025	0.47
A0A3Q1LYV9	PDZ和LIM结构域蛋白3 PDLIM3	0	694 000.5	0.0049	0.12
E1BNV1	肌球蛋白结合蛋白C2 MYBPC2	45 033 333.3	27 223 333.3	0.0275	2.08
A0JNJ5	肌球蛋白轻链1 MYL1	134 333 333.3	84 283 333.3	0.0007	2.03
Q5E9V3	肌联蛋白2 MYOZ2	933 544.2	3 436 729.3	0.0257	0.36
Q0P571	肌球蛋白轻链11 MYL11	192 333 333.3	119 150 000.0	0.0070	2.04
P04038	细胞色素C氧化酶亚基6C COX6C	1 668 333.3	796 710.8	0.0001	2.65
Q8HXG6	NADH-泛醌氧化还原酶亚基A11 NDUFA11	49 560.0	430 364.8	0.0002	0.29
P11064	酸性磷酸酶1 ACP1	70 068.5	205 603.5	0.0002	0.44
Q9XSG3	异柠檬酸脱氢酶1 IDH1	47 302.5	319 437.8	0.0123	0.36

Using Proteomics Techniques to Analyze the Effect Mechanism by Which Protein Composition Affects Beef Quality

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