Abstract
In the present study, a tandem mass tag-labeled quantitative proteomic analysis was performed to compare the differences in protein profiles between Tibetan pig (TP) tenderloin and Yorkshire pig (YP) tenderloin. A total of 171 proteins were identified as differentially abundant proteins (DAPs) from 1448 quantified proteins. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes (KEGG) database pathway analyses revealed that upregulated DAPs in the TP tenderloin were mainly involved in energy production, muscle contraction, immunity and defense, while downregulated DAPs were mainly involved in glutathione metabolism. These DAPs and the pathways they participate in were related to meat characteristics. TP tenderloin has a deeper color and higher pH, but lower water content and cooking loss. This study provides insights into the mechanism underlying the differences in protein profiles between TP and YP tenderloins. The findings can provide a better understanding of the formation mechanism for Tibetan pork edible quality.
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