Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium

Zheng, Aijuan, Luo, Jianjie, Meng, Kun, Li, Jianke, Zhang, Shu, Li, Ke, Liu, Guohua, Cai, Huiyi, Bryden, Wayne L. and Yao, Bin (2014) Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium. BMC Genomics, 15 167: . doi:10.1186/1471-2164-15-1167

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Author Zheng, Aijuan
Luo, Jianjie
Meng, Kun
Li, Jianke
Zhang, Shu
Li, Ke
Liu, Guohua
Cai, Huiyi
Bryden, Wayne L.
Yao, Bin
Title Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium
Journal name BMC Genomics   Check publisher's open access policy
ISSN 1471-2164
Publication date 2014-12
Year available 2014
Sub-type Article (original research)
DOI 10.1186/1471-2164-15-1167
Open Access Status DOI
Volume 15
Issue 167
Total pages 14
Place of publication London, United Kingdom
Publisher BioMed Central
Collection year 2015
Language eng
Formatted abstract
Background
Supplementation of broiler chicken diets with probiotics may improve carcass characteristics and meat quality. However, the underlying molecular mechanism remains unclear. In the present study, 2D-DIGE-based proteomics was employed to investigate the proteome changes associated with improved carcass traits and meat quality of Arbor Acres broilers (Gallus gallus) fed the probiotic Enterococcus faecium.

Results
The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content. These meat quality changes were related to the altered abundance of 22 proteins in the pectoral muscle following E. faecium feeding. Of these, 17 proteins have central roles in regulating meat quality due to their biological interaction network. Altered cytoskeletal and chaperon protein expression also contribute to improved water holding capacity and colour of meat, which suggests that upregulation of chaperon proteins maintains cell integrity and prevents moisture loss by enhancing folding and recovery of the membrane and cytoskeletal proteins. The down-regulation of β-enolase and pyruvate kinase muscle isozymes suggests roles in increasing the pH of meat by decreasing the production of lactic acid. The validity of the proteomics results was further confirmed by qPCR.

Conclusions
This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.
Keyword Broiler chicken (Gallus gallus)
Enterococcus faecium
Carcass
Meat quality
Pectoral muscle proteome
Probiotics
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
 
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