The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis

Bo Wang,Yang-Hua Qu,Chen-Chen Xu,Ce Liu,Hai-Ling Luo,Hao Zhang

doi:10.3390/antiox10020198

Bo Wang, Yang-Hua Qu + Show 4 more

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https://doi.org/10.3390/antiox10020198

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Abstract

This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and housed in individual pens and received 0, 200 or 400 mg·kg−1 lycopene in their diet, respectively. All lambs were slaughtered after 3 months of fattening, and the longissimus thoracis (LT) muscle was collected for analyses. The results indicated that drip loss of LT muscle increased with storage days (P < 0.05). After storage for 7 days, significantly lower drip loss of meat was found in fed the lycopene-supplemented diet (P < 0.05). Dietary lycopene supplementation increased the activity of antioxidant enzymes (total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)) (P < 0.05) and decreased the thiobarbituric acid reactive substance (TBARS) and carbonyl contents (P < 0.05). During the storage period (days 0, 5 and 7), a number of differentially abundant proteins (DAPs), including oxidases, metabolic enzymes, calcium channels and structural proteins, were identified based on iTRAQ data, with roles predominantly in carbon metabolism, oxidative phosphorylation, cardiac muscle contraction and proteasome pathways, and which contribute to decreased drip loss of lamb meat during storage. It can be concluded that dietary lycopene supplementation increased antioxidant capacity after slaughter, and the decreased drip loss during postmortem storage might occur by changing the expression of proteins related to enzyme activity and cellular structure in lamb muscle.

Highlights

Oxidation reactions have important functions in living cells, but they occur in postmortem changes to muscle [1]
No significant interaction effects between dietary lycopene supplementation and storage time were found for the measured meat chemical composition (PMoisture = 0.4302, PCrude protein = 0.0808, PEther extract = 0.8557, PCrude ash = 0.0664)
Moisture and ether extract contents were not affected by dietary lycopene supplementation on days 0 (PMoisture = 0.3023, PEther extract = 0.1447) and

Summary

Introduction

Oxidation reactions have important functions in living cells, but they occur in postmortem changes to muscle [1]. Previous studies have reported that both lipid and protein oxidative processes appeared to decrease water-holding capacity (WHC) [4,5] by affecting structural and compositional changes of membranes and modulating the fragmentation and aggregation of proteins in meat [6,7]. As an indicator of the meat WHC, is one of the important parameters for both the meat industry and the consumer to evaluate meat quality. Drip loss of meat is known to influence its technological quality (such as processing yield) and economic benefits [8]. Higher drip loss reduces the tenderness, juiciness and sensory quality of the meat, causing lower consumer acceptance [9,10,11]

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