Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age

Figures & data

Table 1. Proximate composition (% as basis) in LTL samples of rabbits with different breeds and ages.

	Ira			Sichuan white			p-value
	35 days	70 days	105 days	35 days	70 days	105 days	Breed	Age	Breed*age
Moisture	76.07 ± 0.04	75.76 ± 0.06	74.80 ± 0.10	75.98 ± 0.09	75.54 ± 0.16	74.97 ± 0.11	.45	.001	.09
Protein	21.65 ± 0.08	22.08 ± 0.07	22.11 ± 0.05	21.08 ± 0.35	22.10 ± 0.04	22.21 ± 0.03	.12	.001	.06
Fat	1.24 ± 0.04	1.49 ± 0.03	1.78 ± 0.04	1.26 ± 0.09	1.47 ± 0.09	1.73 ± 0.09	.00	.002	.13
Ash	1.10 ± 0.04	1.20 ± 0.01	1.28 ± 0.12	1.04 ± 0.04	1.22 ± 0.07	1.31 ± 0.04	.99	.007	.59

Table 2. Amino acids (% as basis) in LTL samples of rabbits with different breeds and ages.

	Ira			Sichuan white			p-value
	35 days	70 days	105 days	35 days	70 days	105 days	Breed	Age	Breed*age
Esstential
Val	1.11 ± 0.14	1.12 ± 0.07	1.02 ± 0.07	1.19 ± 0.03	1.14 ± 0.01	1.24 ± 0.05	.03	.077	.48
Lys	2.21 ± 0.40	2.16 ± 0.11	2.18 ± 0.25	2.32 ± 0.05	2.28 ± 0.05	2.40 ± 0.12	.02	.226	.13
Leu	1.67 ± 0.05	1.71 ± 0.01	1.81 ± 0.03	1.55 ± 0.02	1.77 ± 0.08	1.83 ± 0.01	.34	.005	.48
Ile	0.86 ± 0.06	1.01 ± 0.27	0.93 ± 0.13	0.83 ± 0.02	0.92 ± 0.04	0.95 ± 0.01	.14	.242	.67
Thr	1.22 ± 0.02	1.09 ± 0.02	1.09 ± 0.11	1.05 ± 0.03	1.17 ± 0.04	1.22 ± 0.03	.52	.047	.62
Trp	0.26 ± 0.03	0.28 ± 0.04	0.25 ± 0.03	0.29 ± 0.03	0.27 ± 0.04	0.31 ± 0.04	.64	.352	.71
Phe	1.03 ± 0.18	1.05 ± 0.16	1.04 ± 0.11	1.30 ± 0.10	1.14 ± 0.01	1.43 ± 0.11	.04	.276	.44
Met	0.72 ± 0.08	0.68 ± 0.21	0.81 ± 0.09	0.72 ± 0.01	0.78 ± 0.01	0.83 ± 0.02	.39	.247	.68
Non-essential
His	1.01 ± 0.03	1.16 ± 0.10	1.04 ± 0.15	1.19 ± 0.08	1.09 ± 0.01	1.38 ± 0.05	.10	.244	.26
Tyr	0.43 ± 0.03	0.47 ± 0.02	0.53 ± 0.02	0.32 ± 0.03	0.44 ± 0.03	0.48 ± 0.02	.003	.032	.18
Pro	1.95 ± 0.17	2.22 ± 0.13	2.39 ± 0.19	2.04 ± 0.03	2.21 ± 0.03	2.23 ± 0.04	.76	.011	.79
Cys	0.14 ± 0.01	0.17 ± 0.06	0.10 ± 0.03	0.18 ± 0.01	0.2 ± 0.01	0.23 ± 0.02	.06	.326	.76
Asp	2.05 ± 0.13	2.06 ± 0.01	2.35 ± 0.01	1.19 ± 0.03	2.24 ± 0.10	2.29 ± 0.05	.37	.004	.50
Ala	1.31 ± 0.06	1.28 ± 0.02	1.41 ± 0.01	1.26 ± 0.02	1.38 ± 0.05	1.40 ± 0.03	.63	.007	.77
Arg	1.01 ± 0.02	1.02 ± 0.03	1.15 ± 0.03	1.21 ± 0.01	1.44 ± 0.07	1.38 ± 0.01	.02	.003	.12
Gly	1.00 ± 0.01	0.91 ± 0.01	1.01 ± 0.01	0.95 ± 0.03	1.01 ± 0.03	1.01 ± 0.02	.17	.038	.05
Glu	2.55 ± 0.52	2.59 ± 0.18	2.54 ± 0.24	2.65 ± 0.01	2.83 ± 0.14	2.56 ± 0.15	.06	.173	.60
Ser	1.04 ± 0.04	0.97 ± 0.03	0.94 ± 0.01	1.05 ± 0.04	1.02 ± 0.03	0.93 ± 0.03	.49	.037	.76

Figure 1. Percentage of sarcoplasmic, myofibrillar, and stromal protein in rabbit meat with different breeds and ages.

Figure 2. Protein profiles in meat of rabbits with different breeds. (a) Number of proteins and unique proteins (presented by protein ID) identified in meat samples of rabbits with different breeds. (b) Molecular function of the 731 common proteins identified in meat of rabbits with two breeds.

Figure 3. Protein profiles in meat of rabbits with different ages. (a) Number of proteins and unique proteins (presented by protein ID) identified in meat samples of rabbits with different ages. (b) Molecular function of the 601 common proteins identified in meat of rabbits with three ages.