Liver proteomics unravel the metabolic pathways related to feed efficiency in beef cattle

Improving nutrient utilization efficiency is essential for livestock, given the current scenario of increasing demand for animal protein and sustainable resource use. In this context, understanding the biology of feed efficiency (FE) in beef cattle allows the development of markers for identification and selection of best animals for animal production. Thus, 98 young Nellore bulls were evaluated for FE and at the end of the experiment liver samples from six High Feed Efficient (HFE) and six Low Feed Efficient (LFE) animals were collected for protein extraction, digestion and analysis by HPLC-MS/MS. Data were analyzed for differential abundant proteins (DAPs), protein networks, and functional enrichment. Serum endotoxin was also quantified. We found 42 DAPs and 3 protein networks significantly related to FE. The main pathways associated with FE were: microbial metabolism; biosynthesis of fatty acids, amino acids and vitamins; glycolysis/gluconeogenesis; xenobiotic metabolism and; antigen processing and presentation. Serum endotoxins were significantly higher in LFE animals supporting the results. Therefore, the findings presented here confirmed the altered hepatic metabolism and pronounced hepatic inflammation in LFE animals supporting that the increased bacterial load is at least in part responsible for the hepatic lesions and inflammation in LFE animals9COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPsem informação[2014/12492-8; 2014/07566-2; 2014/02493-7; 2014/04937-

Validation of body condition score system in Holstein x Zebu cows via ultrasound method during the transition period and early lactation

This study aims to validate, by means of subcutaneous rump fat thickness (RFT), the suitability of the visual evaluation of body condition score (BCS) to indicate the body condition of crossbred dairy cows (Holstein x Zebu) during the transition period and early lactation. Animals were selected according to lactation period and distributed into three groups: PP (0 to 4 weeks antepartum; n = 30), L4 (0 to 4 weeks postpartum; n = 15), and L + 5 (5 to 14 weeks postpartum; n = 63). The relationship among RFT, BCS, and body weight (BW) was investigated using correlation and regression analyses. The variables BCS, RFT, and BW were different among the three groups (P < 0.05). The correlations between BCS and RFT were higher in groups PP and L + 5 (r = 0.78 and r = 0.71 respectively). However, the L4 group showed a weak correlation (r = -0.04). The regression models were able to explain how much RFT varies because of changes in BCS, with coefficients of determination equal to 0.61 for PP and 0.51 for L + 5 group. In conclusion, BCS can be considered a good predictor of RFT for crossbred Holstein x Zebu cows in antepartum and postpartum for over 5 weeks of lactation

Ultimate pH and its alterations in HSP27 and HSP70 concentrations and crossbred cattle skeletal muscle proteomic profile

Este estudo teve como objetivo investigar incialmente o efeito do pHf na qualidade da carne, nas concentrações de HSP27 e HSP70, bem como no perfil proteômico da carne (Longissimus thoracis) de bovinos cruzados - 1/2 (Simental Sul Africano x Nelore) de forma a contribuir para a predição de biomarcadores que poderão ser agregados em programas de melhoramento genético. Foram avaliados 415 bovinos (180 fêmeas e 235 machos imunocastrados) terminados em confinamento. As carcaças foram classificadas de acordo com pHf, mensurados 48 horas após o abate, em dois grupos: normal (pHf &le; 5,80) e intermediário (pHf = 5,81 - 6,19). Os parâmetros físico-químicos pH, cor (L*, a* e b*), perda de água por cocção (PAC, %) e força de cisalhamento (FC, kg), foram mensurados para avaliar a qualidade da carne em dois tempos de maturação (1 e 14 dias). Para a quantificação de HSP27 e HSP70 foram selecionadas 38 amostras em função dos grupos de pHf, dentro de cada tempo de maturação, totalizando 76 amostras. Para a realização das análises proteômicas foram selecionadas três amostras de cada grupo de pHf nos dois tempos de maturação, totalizando doze amostras. Observou-se interação (p&lt;0,05) entre os grupos de pHf e os tempos de maturação para a cor e FC. A concentração de HSP27 foi maior (p&lt;0,05) em pHf intermediário e com 1 de maturação, para a HSP70 só foi possível observar maior concentração (p&lt;0,05) aos 14 dias de maturação, as correlações indicam que as HSPs modulam a qualidade da carne. Foram identificadas 13 proteínas diferencialmente expressas (p&lt;0,05) envolvidas com funções metabólicas (triosefosfato isomerase - TPI1; fosfoglicerato mutase 2 - PGAM2; malato desidrogenase - MDH1; piruvato quinase - PKM2; e adenalato quinase isoenzima 1 - AK1), estrutural (troponina I tipo 2 - TTNI2; tropomiosina cadeia beta - TPM2; troponina C tipo 2 - TNNC2; e cofilina 2 - CFL2) e defesa em resposta ao estresse (proteína deglicase DJ-1 - PARK7; &alpha;&beta;-cristalina - CRYAB; proteína do choque térmico 27 - HSPB1; e peroxirredoxina 1 - PRDX1). As correlações demonstraram que essas proteínas estão envolvidas na determinação do pHf e dos demais atributos da qualidade da carne. A bioinformática permitiu observar que essas proteínas estão envolvidas nas três categorias de ontologia gênica, sendo 18 termos de componentes celulares, 1 termo de função molecular e 61 termos dos processos biológicos, foram identificadas também 6 vias metabólicas. A proteína MDH1, esteve associada a mecanismos de produção de energia, confirmando o potencial desta como um biomarcador para a determinação do pHf assim como para a cor da carne, enquanto que a TPI1 foi relacionada somente no estabelecimento do pHf. Outras proteínas como a PKM2, com função metabólica, e a PARK7, com função protetora, estiveram associadas aos atributos maciez e cor da carne, respectivamente. Os resultados obtidos são de grande relevância no âmbito das ciências da carne e do melhoramento genético animal, por permitir a identificação de possíveis biomarcadores que poderão ser utilizados na seleção animal.The objective of this study was to investigate the effect of pHf on meat quality, on the concentrations of HSP27 and HSP70, as well as on the proteomic profile in beef (Longissimus thoracis) of crossbreed cattle - 1/2 (South African Simmental x Nellore) - in order to explore the contribute to the prediction of biomarkers that can be added to the process of animal selection in breeding programs. Were evaluated 415 cattle (180 females and 235 immunocastrated males) feedlot-finished. Carcasses were classified according to pHu, measured 48 hours after slaughter, in two groups: normal (pHu &le; 5.80) and intermediate (pHu = 5.81 - 6.19). The physical-chemical parameters pH, color values (L *, a * and b *), cooking loss (CL,%) and shear force (SF, kg) were measured to evaluate the meat quality in two aging times (1 and 14 days). For quantification of HSP27 and HSP70, 38 samples were selected according to the pHu groups, and aging time, totaling 76 samples. To perform the proteomic analysis were selected three samples from each group and aging time, totaling twelve samples. Color and SF meat quality attributes showed interaction (p&lt;0.05) between pHu groups and aging times. The concentration of HSP27 was higher (p&lt;0.05) at intermediate pHu and at 1 day of aging. It was only possible to observe a higher concentration (p&lt;0.05) for HSP70 at 14 days of aging. Correlations analysis indicate that HSPs modulate the quality of meat. Thirteen differentially expressed proteins (p&lt;0.05) were identified as involved with metabolic (triosephosphate isomerase - TPI, phosphoglycerate mutase 2 - PGAM2; malate dehydrogenase, cytoplasmic - MDH1; pyruvate kinase - PKM2; and adenylate kinase isoenzyme 1- AK1), structural (troponin I type 2 - TTNI2; tropomyosin beta chain - TPM2; troponin C type 2 - TNNC2; and cofilin 2 - CFL2) and defense in response to stress functions (protein deglycase DJ-1- PARK7; &alpha;&beta;-cristallin - CRYAB; heat shock protein 27 - HSPB1; and peroxiredoxin 1 - PRDX1). Correlations analysis showed that these proteins are involved in the determination of pHu and other attributes of meat quality. Using bioinformatics it was possible to observe that these proteins are involved in three gene ontology categories, which were 18 cellular components terms, 1 molecular function term and 61 biological processes terms. Other six metabolic pathways have also been identified. The MDH1 protein was associated with energy production mechanisms, confirming its potential as a biomarker for the determination of pHu as well as meat color, while TPI was related to the establishment of pHu only. Other proteins such as PKM2, with metabolic function, and PARK7, with protective function, were associated with the attributes of meat tenderness and color, respectively. The obtained results are of great relevance in the field of meat science and animal breeding genetic, it allows the identification of biomarkers that can be used in animal selection

Ultimate pH and its alterations in HSP27 and HSP70 concentrations and crossbred cattle skeletal muscle proteomic profile

Este estudo teve como objetivo investigar incialmente o efeito do pHf na qualidade da carne, nas concentrações de HSP27 e HSP70, bem como no perfil proteômico da carne (Longissimus thoracis) de bovinos cruzados - 1/2 (Simental Sul Africano x Nelore) de forma a contribuir para a predição de biomarcadores que poderão ser agregados em programas de melhoramento genético. Foram avaliados 415 bovinos (180 fêmeas e 235 machos imunocastrados) terminados em confinamento. As carcaças foram classificadas de acordo com pHf, mensurados 48 horas após o abate, em dois grupos: normal (pHf &le; 5,80) e intermediário (pHf = 5,81 - 6,19). Os parâmetros físico-químicos pH, cor (L*, a* e b*), perda de água por cocção (PAC, %) e força de cisalhamento (FC, kg), foram mensurados para avaliar a qualidade da carne em dois tempos de maturação (1 e 14 dias). Para a quantificação de HSP27 e HSP70 foram selecionadas 38 amostras em função dos grupos de pHf, dentro de cada tempo de maturação, totalizando 76 amostras. Para a realização das análises proteômicas foram selecionadas três amostras de cada grupo de pHf nos dois tempos de maturação, totalizando doze amostras. Observou-se interação (p&lt;0,05) entre os grupos de pHf e os tempos de maturação para a cor e FC. A concentração de HSP27 foi maior (p&lt;0,05) em pHf intermediário e com 1 de maturação, para a HSP70 só foi possível observar maior concentração (p&lt;0,05) aos 14 dias de maturação, as correlações indicam que as HSPs modulam a qualidade da carne. Foram identificadas 13 proteínas diferencialmente expressas (p&lt;0,05) envolvidas com funções metabólicas (triosefosfato isomerase - TPI1; fosfoglicerato mutase 2 - PGAM2; malato desidrogenase - MDH1; piruvato quinase - PKM2; e adenalato quinase isoenzima 1 - AK1), estrutural (troponina I tipo 2 - TTNI2; tropomiosina cadeia beta - TPM2; troponina C tipo 2 - TNNC2; e cofilina 2 - CFL2) e defesa em resposta ao estresse (proteína deglicase DJ-1 - PARK7; &alpha;&beta;-cristalina - CRYAB; proteína do choque térmico 27 - HSPB1; e peroxirredoxina 1 - PRDX1). As correlações demonstraram que essas proteínas estão envolvidas na determinação do pHf e dos demais atributos da qualidade da carne. A bioinformática permitiu observar que essas proteínas estão envolvidas nas três categorias de ontologia gênica, sendo 18 termos de componentes celulares, 1 termo de função molecular e 61 termos dos processos biológicos, foram identificadas também 6 vias metabólicas. A proteína MDH1, esteve associada a mecanismos de produção de energia, confirmando o potencial desta como um biomarcador para a determinação do pHf assim como para a cor da carne, enquanto que a TPI1 foi relacionada somente no estabelecimento do pHf. Outras proteínas como a PKM2, com função metabólica, e a PARK7, com função protetora, estiveram associadas aos atributos maciez e cor da carne, respectivamente. Os resultados obtidos são de grande relevância no âmbito das ciências da carne e do melhoramento genético animal, por permitir a identificação de possíveis biomarcadores que poderão ser utilizados na seleção animal.The objective of this study was to investigate the effect of pHf on meat quality, on the concentrations of HSP27 and HSP70, as well as on the proteomic profile in beef (Longissimus thoracis) of crossbreed cattle - 1/2 (South African Simmental x Nellore) - in order to explore the contribute to the prediction of biomarkers that can be added to the process of animal selection in breeding programs. Were evaluated 415 cattle (180 females and 235 immunocastrated males) feedlot-finished. Carcasses were classified according to pHu, measured 48 hours after slaughter, in two groups: normal (pHu &le; 5.80) and intermediate (pHu = 5.81 - 6.19). The physical-chemical parameters pH, color values (L *, a * and b *), cooking loss (CL,%) and shear force (SF, kg) were measured to evaluate the meat quality in two aging times (1 and 14 days). For quantification of HSP27 and HSP70, 38 samples were selected according to the pHu groups, and aging time, totaling 76 samples. To perform the proteomic analysis were selected three samples from each group and aging time, totaling twelve samples. Color and SF meat quality attributes showed interaction (p&lt;0.05) between pHu groups and aging times. The concentration of HSP27 was higher (p&lt;0.05) at intermediate pHu and at 1 day of aging. It was only possible to observe a higher concentration (p&lt;0.05) for HSP70 at 14 days of aging. Correlations analysis indicate that HSPs modulate the quality of meat. Thirteen differentially expressed proteins (p&lt;0.05) were identified as involved with metabolic (triosephosphate isomerase - TPI, phosphoglycerate mutase 2 - PGAM2; malate dehydrogenase, cytoplasmic - MDH1; pyruvate kinase - PKM2; and adenylate kinase isoenzyme 1- AK1), structural (troponin I type 2 - TTNI2; tropomyosin beta chain - TPM2; troponin C type 2 - TNNC2; and cofilin 2 - CFL2) and defense in response to stress functions (protein deglycase DJ-1- PARK7; &alpha;&beta;-cristallin - CRYAB; heat shock protein 27 - HSPB1; and peroxiredoxin 1 - PRDX1). Correlations analysis showed that these proteins are involved in the determination of pHu and other attributes of meat quality. Using bioinformatics it was possible to observe that these proteins are involved in three gene ontology categories, which were 18 cellular components terms, 1 molecular function term and 61 biological processes terms. Other six metabolic pathways have also been identified. The MDH1 protein was associated with energy production mechanisms, confirming its potential as a biomarker for the determination of pHu as well as meat color, while TPI was related to the establishment of pHu only. Other proteins such as PKM2, with metabolic function, and PARK7, with protective function, were associated with the attributes of meat tenderness and color, respectively. The obtained results are of great relevance in the field of meat science and animal breeding genetic, it allows the identification of biomarkers that can be used in animal selection