Gene and protein expression as a tool to explain/predict meat (and fish) quality
Résumé
Proteomics (which corresponds to the study of proteins of a tissue at a given moment) has been booming for 15 years. This technology, based on the separation and identification of proteins in a sample, is applied with several objectives. It allows the comparison of extreme groups for a given trait to reveal biomarkers allowing the management of this trait. Coupled with bioinformatics tools, it allows a deeper understanding of the mechanisms involved in the development of the trait of interest. Finally, thanks to the development of protein quantification techniques based on immunochemistry or mass spectrometry, it can be applied for prediction. Proteomics technology is increasingly used in the field of meat quality. This overview aims at illustrating the proteomic applications used for understanding and predicting different qualities of meat in agronomic species, such as bovine, sheep, pork, poultry, and fish.