Preprint Article Version 1 This version not peer reviewed

A Comparative Analysis of the Proteins and Lipids in Breast, Leg, and Thigh Meats of a Commercial Domesticated Turkey

Version 1 : Received: 21 November 2017 / Approved: 23 November 2017 / Online: 23 November 2017 (03:11:04 CET)

How to cite: Ray, W.K.; Hildreth, S.B.; Jervis, J.M.; Helm, R.F. A Comparative Analysis of the Proteins and Lipids in Breast, Leg, and Thigh Meats of a Commercial Domesticated Turkey. Preprints 2017, 2017110147 (doi: 10.20944/preprints201711.0147.v1). Ray, W.K.; Hildreth, S.B.; Jervis, J.M.; Helm, R.F. A Comparative Analysis of the Proteins and Lipids in Breast, Leg, and Thigh Meats of a Commercial Domesticated Turkey. Preprints 2017, 2017110147 (doi: 10.20944/preprints201711.0147.v1).

Abstract

A commercially reared domesticated turkey (Meleagris gallopavo) was purchased from a local market and sections of tissue representing leg, thigh, and breast were harvested and processed for analysis of the lipids and proteins present. Leg and thigh tissue was enriched in mitochondrial proteins whereas the breast tissue was enriched in glycolytic enzymes as well as the cytosolic and mitochondrial forms of glycerol-3-phosphate dehydrogenase. A potential marker for breast tissue muscle formation and/or function was also identified. The tissues could clearly be separated based upon their lipid profiles with little differences in cardiolipin levels suggesting that mitochondrial surface areas may be similar across the tissues. The most significant differences in the lipids were found to be higher levels of oxidized lipids in thigh meat. This work provides the first untargeted proteome and lipidome datasets for the domesticated turkey. The proteome dataset is accessible from ProteomeXchange Consortium via the PRIDE partner repository with the identifier PXD008207.

Subject Areas

glycolysis; lipidome; meat; mitochondria; oxidation; proteome; turkey

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