Work

Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels

Year: 2025

Type: article

Abstract: Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat. • Proteomics and metabolomics were performed on different muscles from bactrian camels. • The LT muscle exhibits a higher IMF content and a lower shear force. • Correlation analysis was performed between DEPs, DEMs, and meat quality indicators. • Collagen and HSPs have a rather great impact on meat tenderness. • DEPs and DEMs are coenriched in the metabolic routes of the TCA cycle and glycolysis.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102230