Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

Abstract

To determine the protein profile of rabbit meat, the protein composition in meat of rabbits with different breeds and ages was investigated. In this article, M. Longissimus thoracis et lumborum (LTL) samples were obtained from six groups (ten rabbits in each group) of 60 female rabbits (Ira and Sichuan white; 35, 70, and 105 days old). Their nutritional characteristics, amino acid profile, protein quantity, and protein profile were analysed. The results showed that rabbit meat contained high content of essential amino acids, especially for Lys (2.26%). The analysis of amino acid profile in rabbit meat indicated that it varied significantly with rabbit breeds and ages. The proportion of stromal protein to total protein in rabbit meat was significantly influenced by age (p < .05), and the mean proportions of sarcoplasmic, myofibrillar, and stromal protein to total protein in rabbit meat were 32.57%, 57.20% and 10.23%, respectively. A total of 835 proteins were identified from the samples using shotgun proteomics. These proteins were mainly involved in energy metabolism, material transport and biochemical reactions, and the highest number of proteins was observed in meat of 35-day-old rabbit (p < .05). Although breed had a limited influence on the number of proteins in rabbit meat (p > .05), 69 and 35 unique proteins were identified in Ira and Sichuan white, respectively. In conclusion, both breed and age can affect the protein profile of rabbit meat, and the difference in protein profile may be the reason for the quality variation of different rabbit meat samples.HighlightsComparing the differences between two rabbit breeds from the perspective of proteome.Elucidate proteome in rabbit muscle during its growth. The outcome means that a total of 835 proteins were identified from the samples using shotgun proteomics, and the highest number of unique proteins was observed in meat of 35-day-old rabbit.