Changes in the Proteome of Poultry Muscle Tissue when Including Various Protein Supplements into Their Diet

It has been shown that when a fermented protein feed additive is added to the diet of broiler chickens, the presence of additional protein fragments was noted in the proteomes of the breast ( pectoralis ) and leg ( femoralis ) muscles of poultry. These proteins (actin, troponin, myosin heavy and light chains) are biomarkers of tenderness and water-holding capacity of meat (type M creatine kinase). The presence of additional isoforms of various complexes of the electron transport chain (cytochrome bc1 complex, or complex III of the electron transport chain), characterizing the effectiveness of this diet, was also noted. In addition, the introduction of fermented protein feed additive into the diet of poultry leads to an increase in the antioxidant capacity of the tissues of the breast and leg muscles of broilers and a decrease in the fat content in the tissues of the leg muscles.