Quantitative phosphoproteomic analysis unveil the effect of marketable ages on meat quality in geese

The quality of poultry goose meat is closely related to its marketable ages, with meat quality varying with increasing marketable age. Geese of two marketable ages (70-day and 120-day) were selected to understand the mechanisms behind this effect. Darker and redder meat; chewier and higher water-holding capacity (WHC) as well as greater protein and intramuscular fat (IMF) content were observed in the breast muscle (BM) of 120-dayold geese as compared to 70-day-old geese. Quantitative phosphoproteomics revealed up-regulated phosphorylated myofibrillar proteins and glycolytic enzymes in 120BM contributed to chewier meat with higher WHC. Redder meat might be attributed to phosphorylated mitochondrial proteins interacting with glycolytic enzymes in energy metabolism. Additionally, phosphorylation of PLIN1 and PERM1 might positively affect IMF deposition. Taken together, these data provided a phosphoproteomics perspective for the effect of marketable ages on meat quality and a theoretical strategy for improving meat quality in geese of younger marketable age.

Automated summary

The study found that geese at 120 days had darker and redder meat, chewier texture, higher water-holding capacity, and greater protein and intramuscular fat content in their breast muscles compared to geese at 70 days. This was attributed to up-regulated phosphorylated myofibrillar proteins and glycolytic enzymes, as well as phosphorylated mitochondrial proteins interacting with glycolytic enzymes in energy metabolism. Additionally, phosphorylation of certain proteins positively affected intramuscular fat deposition, providing a potential strategy for improving meat quality in younger marketable age geese.