Proteomic advances in poultry science

Xue Zhang, M. Wes Schilling, Surendranath Suman

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Research studies and applications are discussed in which proteomics was used to help explain egg protein allergenicity, post-translational protein modifications, growth performance, meat quality, meat quality defects, and the impact of infectious disease on the proteome of parts of the live broiler. Proteomic tools including two-dimensional gel electrophoresis, mass spectrometry, and bioinformatic databases can be used to analyze protein-based concerns in food quality and provide robust data to associate food quality traits through differentiation of protein abundance. Proteome differences between normal broiler breast and pale, soft, and exudative meat, and woody breast meat were discussed in detail to help elucidate ways to minimize these defects in the poultry industry. As omics technologies continue to develop, there will be increased opportunities to integrate genomics, transcriptomics, proteomics, and metabolomics to characterize animal health, muscle development, and meat quality, which helps produce nutritious, safe, and high-quality poultry products.

Original languageEnglish
Title of host publicationFood Proteomics
Subtitle of host publicationTechnological Advances, Current Applications and Future Perspectives
Pages183-200
Number of pages18
ISBN (Electronic)9780323908894
DOIs
StatePublished - Jan 1 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Inc. All rights reserved.

Keywords

  • Meat quality
  • Proteomics
  • PSE (pale soft and exudative) meat
  • Woody breast

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology (all)

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