Correlation of the muscle proteome with meat quality from Angus X Nellore cattle finished in different finishing systems and weight gain rates

• Grant number: 18/20478-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2019
• End date: May 01, 2020
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Daniel Silva Antonelo
• Grantee: Larissa Alves Koulicoff
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 19/10841-9 - Correlation of the muscle proteome with meat quality from Angus x Nellore cattle finished in different finishing systems and weight gain rates, BE.EP.IC

Abstract

The aim of this work is to correlate the muscle proteome with the meat tenderness from Angus x Nellore cattle finished in different finishing systems and weight gain rates. The experiment will be carried out using a randomized block design (initial live weight) in a 2 x 2 factorial arrangement, with two finishing systems (pasture and feedlot) and two weight gain rates (high and low). Thirty-eight Angus x Nellore cattle, with initial mean weight of 390 ± 30 kg and 20 months of age will be used. At the beginning of the experiment, three animals will be randomly separated to be slaughtered as reference animals. Of the remaining 36 animals, 18 animals will be housed in an experimental feedlot and 18 animals will be allocated in pens of Brachiaria brizantha cv. Marandu grass. In each finishing system (pasture and feedlot), two distinct weight gain rates will be defined with 9 animals per treatment: 1) feedlot with high rate of weight gain; 2) feedlot with low rate of weight gain; 3) pasture with high rate of weight gain; 4) pasture with low rate of daily weight gain. The animals will be slaughtered at 540 kg live weight. After slaughter, the instrumental meat tenderness will be correlated with the muscle proteome. The muscle proteome will be extracted, its concentration will be determined and the muscle proteins will be identified and correlated with the instrumental meat tenderness.