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 lig...
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| Veröffentlicht in: | Applied biochemistry and microbiology 2022-08, Vol.58 (4), p.478-489 |
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| container_title | Applied biochemistry and microbiology |
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| creator | Ismailova, D. Yu Savinova, O. S. Fedorova, T. V. Vasina, D. V. Volik, V. G. Lukashenko, V. S. Saleeva, I. P. |
| description | 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. |
| doi_str_mv | 10.1134/S0003683822040068 |
| format | Article |
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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.</description><identifier>ISSN: 0003-6838</identifier><identifier>EISSN: 1608-3024</identifier><identifier>DOI: 10.1134/S0003683822040068</identifier><language>eng</language><publisher>Moscow: Pleiades Publishing</publisher><subject>Actin ; Antioxidants ; Biochemistry ; Biomarkers ; Biomedical and Life Sciences ; Calcium-binding protein ; Creatine ; Creatine kinase ; Cytochrome bc1 ; Cytochromes ; Diet ; Electron transport ; Electron transport chain ; Feed additives ; Fermented food ; Isoforms ; Kinases ; Leg ; Life Sciences ; Light chains ; Medical Microbiology ; Microbiology ; Muscles ; Myosin ; Poultry ; Proteins ; Proteomes ; Troponin</subject><ispartof>Applied biochemistry and microbiology, 2022-08, Vol.58 (4), p.478-489</ispartof><rights>Pleiades Publishing, Inc. 2022. ISSN 0003-6838, Applied Biochemistry and Microbiology, 2022, Vol. 58, No. 4, pp. 478–489. © Pleiades Publishing, Inc., 2022. Russian Text © The Author(s), 2022, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2022, Vol. 58, No. 4, pp. 400–413.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c198t-203c7cae39e504de91942e780c5b6a94e0010475431c50d4b4d4f5a1c6cc94b63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1134/S0003683822040068$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1134/S0003683822040068$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Ismailova, D. Yu</creatorcontrib><creatorcontrib>Savinova, O. S.</creatorcontrib><creatorcontrib>Fedorova, T. V.</creatorcontrib><creatorcontrib>Vasina, D. V.</creatorcontrib><creatorcontrib>Volik, V. G.</creatorcontrib><creatorcontrib>Lukashenko, V. S.</creatorcontrib><creatorcontrib>Saleeva, I. P.</creatorcontrib><title>Changes in the Proteome of Poultry Muscle Tissue when Including Various Protein Supplements into Their Diet</title><title>Applied biochemistry and microbiology</title><addtitle>Appl Biochem Microbiol</addtitle><description>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.</description><subject>Actin</subject><subject>Antioxidants</subject><subject>Biochemistry</subject><subject>Biomarkers</subject><subject>Biomedical and Life Sciences</subject><subject>Calcium-binding protein</subject><subject>Creatine</subject><subject>Creatine kinase</subject><subject>Cytochrome bc1</subject><subject>Cytochromes</subject><subject>Diet</subject><subject>Electron transport</subject><subject>Electron transport chain</subject><subject>Feed additives</subject><subject>Fermented food</subject><subject>Isoforms</subject><subject>Kinases</subject><subject>Leg</subject><subject>Life Sciences</subject><subject>Light chains</subject><subject>Medical Microbiology</subject><subject>Microbiology</subject><subject>Muscles</subject><subject>Myosin</subject><subject>Poultry</subject><subject>Proteins</subject><subject>Proteomes</subject><subject>Troponin</subject><issn>0003-6838</issn><issn>1608-3024</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp1kE1Lw0AQhhdRsFZ_gLcFz9HZjyS7R6lfhYqFVq8h3UybaJqNu1mk_96ECB7E0zDM-zwDLyGXDK4ZE_JmBQAiUUJxDhIgUUdkwhJQkQAuj8lkOEfD_ZScef_erzpRekI-ZmXe7NDTqqFdiXTpbId2j9Ru6dKGunMH-hy8qZGuK-8D0q8SGzpvTB2KqtnRt9xVNvgR7CWr0LY17rHpBmdn6brEytG7CrtzcrLNa48XP3NKXh_u17OnaPHyOJ_dLiLDtOoiDsKkJkehMQZZoGZackwVmHiT5FoiAAOZxlIwE0MhN7KQ2zhnJjFGy00ipuRq9LbOfgb0XfZug2v6lxlPlIpTxrjsU2xMGWe9d7jNWlftc3fIGGRDp9mfTnuGj4zvs31t7tf8P_QNpEN4Wg</recordid><startdate>20220801</startdate><enddate>20220801</enddate><creator>Ismailova, D. Yu</creator><creator>Savinova, O. S.</creator><creator>Fedorova, T. V.</creator><creator>Vasina, D. V.</creator><creator>Volik, V. G.</creator><creator>Lukashenko, V. S.</creator><creator>Saleeva, I. P.</creator><general>Pleiades Publishing</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>K9.</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20220801</creationdate><title>Changes in the Proteome of Poultry Muscle Tissue when Including Various Protein Supplements into Their Diet</title><author>Ismailova, D. Yu ; Savinova, O. S. ; Fedorova, T. V. ; Vasina, D. V. ; Volik, V. G. ; Lukashenko, V. S. ; Saleeva, I. 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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.</abstract><cop>Moscow</cop><pub>Pleiades Publishing</pub><doi>10.1134/S0003683822040068</doi><tpages>12</tpages></addata></record> |
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| ispartof | Applied biochemistry and microbiology, 2022-08, Vol.58 (4), p.478-489 |
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| language | eng |
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| source | SpringerNature Journals |
| subjects | Actin Antioxidants Biochemistry Biomarkers Biomedical and Life Sciences Calcium-binding protein Creatine Creatine kinase Cytochrome bc1 Cytochromes Diet Electron transport Electron transport chain Feed additives Fermented food Isoforms Kinases Leg Life Sciences Light chains Medical Microbiology Microbiology Muscles Myosin Poultry Proteins Proteomes Troponin |
| title | Changes in the Proteome of Poultry Muscle Tissue when Including Various Protein Supplements into Their Diet |
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