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Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis...

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Autores principales: Baldassini, Welder, Gagaoua, Mohammed, Santiago, Bismarck, Rocha, Leone, Torrecilhas, Juliana, Torres, Rodrigo, Curi, Rogério, Neto, Otávio Machado, Padilha, Pedro, Santos, Felipe, Lanna, Dante Pazzanese, Chardulo, Luis Artur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602256/
https://www.ncbi.nlm.nih.gov/pubmed/37430982
http://dx.doi.org/10.3390/foods11203233
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author Baldassini, Welder
Gagaoua, Mohammed
Santiago, Bismarck
Rocha, Leone
Torrecilhas, Juliana
Torres, Rodrigo
Curi, Rogério
Neto, Otávio Machado
Padilha, Pedro
Santos, Felipe
Lanna, Dante Pazzanese
Chardulo, Luis Artur
author_facet Baldassini, Welder
Gagaoua, Mohammed
Santiago, Bismarck
Rocha, Leone
Torrecilhas, Juliana
Torres, Rodrigo
Curi, Rogério
Neto, Otávio Machado
Padilha, Pedro
Santos, Felipe
Lanna, Dante Pazzanese
Chardulo, Luis Artur
author_sort Baldassini, Welder
collection PubMed
description Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis samples were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye area (99.47 cm²) and higher carcass weight (333.6 kg) (p < 0.05) were observed in the WDG-finished cattle compared to the control (80.7 cm²; 306.3 kg). Furthermore, there were differences (p < 0.05) in the intramuscular fat between the WDG and control animals (IMF = 2.77 vs. 4.19%), which led to a significant decrease (p < 0.05) in saturated fatty acids (FA). However, no differences (p > 0.10) were observed in terms of tenderness, evaluated using Warner–Bratzler shear force (WBSF). The proteomic and bioinformatic analyses revealed substantial changes in the biological processes, molecular functions, and cellular components of the WDG-finished cattle compared to the control. Proteins related to a myriad of interconnected pathways, such as contractile and structural pathways, energy metabolism, oxidative stress and cell redox homeostasis, and transport and signaling. In this experiment, the use of WDG supplementation influenced the protein expression of several proteins, some of which are known biomarkers of beef quality (tenderness and color), as well as the protein–protein interactions that can act as the origins of increases in muscle growth and reductions in IMF deposition. However, despite the effects on the proteome, the tenderness, evaluated by WBSF, and fatty acid profile were not compromised by WDG supplementation.
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spelling pubmed-96022562022-10-27 Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product Baldassini, Welder Gagaoua, Mohammed Santiago, Bismarck Rocha, Leone Torrecilhas, Juliana Torres, Rodrigo Curi, Rogério Neto, Otávio Machado Padilha, Pedro Santos, Felipe Lanna, Dante Pazzanese Chardulo, Luis Artur Foods Article Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis samples were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye area (99.47 cm²) and higher carcass weight (333.6 kg) (p < 0.05) were observed in the WDG-finished cattle compared to the control (80.7 cm²; 306.3 kg). Furthermore, there were differences (p < 0.05) in the intramuscular fat between the WDG and control animals (IMF = 2.77 vs. 4.19%), which led to a significant decrease (p < 0.05) in saturated fatty acids (FA). However, no differences (p > 0.10) were observed in terms of tenderness, evaluated using Warner–Bratzler shear force (WBSF). The proteomic and bioinformatic analyses revealed substantial changes in the biological processes, molecular functions, and cellular components of the WDG-finished cattle compared to the control. Proteins related to a myriad of interconnected pathways, such as contractile and structural pathways, energy metabolism, oxidative stress and cell redox homeostasis, and transport and signaling. In this experiment, the use of WDG supplementation influenced the protein expression of several proteins, some of which are known biomarkers of beef quality (tenderness and color), as well as the protein–protein interactions that can act as the origins of increases in muscle growth and reductions in IMF deposition. However, despite the effects on the proteome, the tenderness, evaluated by WBSF, and fatty acid profile were not compromised by WDG supplementation. MDPI 2022-10-17 /pmc/articles/PMC9602256/ /pubmed/37430982 http://dx.doi.org/10.3390/foods11203233 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Baldassini, Welder
Gagaoua, Mohammed
Santiago, Bismarck
Rocha, Leone
Torrecilhas, Juliana
Torres, Rodrigo
Curi, Rogério
Neto, Otávio Machado
Padilha, Pedro
Santos, Felipe
Lanna, Dante Pazzanese
Chardulo, Luis Artur
Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title_full Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title_fullStr Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title_full_unstemmed Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title_short Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
title_sort meat quality and muscle tissue proteome of crossbred bulls finished under feedlot using wet distiller grains by-product
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602256/
https://www.ncbi.nlm.nih.gov/pubmed/37430982
http://dx.doi.org/10.3390/foods11203233
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