Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review

ABSTRACT

One of the common problems faced by scientists in the post-genomic era is understanding the molecular mechanism of the role of genes in the quality of meat. Although proteomics has successful applications in the field of agriculture, medicine, and biological science, its application in meat science, especially in poultry meat science is relatively new. There are few recent reports on the application of proteomics in meat science, but none of them provide a detailed overview of the progress of the application of proteomics in chicken meat quality and identification. With the deepening of research, it has become necessary to summarize the research content and progress of proteomics in chicken meat science in the past decade. Therefore, this paper reviews the progress in the application of proteomics in chicken meat quality performance (edible, processing, and growth) and identification, and summarizes the molecular mechanisms and biomarkers involved in the process.

Significance: This review would act as a reference for future research, improvement of processing strategy and identification of adulteration of chicken meat science.

KEYWORDS:

• Biomarkers
• chicken meat
• identification
• molecular mechanism
• proteomics
• quality

Abbreviations

The full names of marker proteins in this paper are shown in (Table 6).

Table 6. Biomarker abbreviation and full names in the article

Disclosure statement

The authors declare there is no conflict of interest in this paper.

Additional information

Funding

The writing of this review was funded by the Major Science and Technology Project of Yunnan Science and Technology Plan Project [2016ZA008].