Investigation of branded pork and individual identification using proteomics-based technology

Abstract

High-value-added meat such as Japanese black beef and brand pork is developed by mating lineages and devising breeding conditions. On the other hand, meat camouflage and the difficulty of creating excellent strains need to be solved. Therefore, a new method, that can analyze genetic and environmental factors at once, can be expected to achieve the efficient excellent breeding and brand meat camouflage appraisal. In this article, we would like to repot the investigation of proteomic approach to branded meat appraisal and a promising selection method of excellent breeding pigs. Two-dimentional DIGE (2D-DIGE) and MALDI-TOF-MS analyses showed that proteins related to glycolysis can be the great maker candidates for distinguishing branded pork. Furthermore, proteome analysis using serum samples of Duroc and Large White pigs showed the possibility of a new individual identification method and excellent breeding value evaluation method.