Characterization of macro and micro minerals biomarkers in muscle and liver tissues of Nelore beef cattle finished in the feedlot using metalloproteomic strategies

Abstract

Due to the high biological content of proteins and minerals, beef is considered a royal food and Brazil has a prominent position among the world's largest producers/consumers of this food. With the passage of time, the concern for the efficiency and production of a better quality food has increased. In this context, metalloproteomics, a recently proposed scientific area, presents itself as an innovative strategy in the identification of protein-associated minerals biomarkers, contributing to the elucidation of the physiological and functional aspects responsible for different degrees of meat softness, color and pH. Thus, the objective of this work will be to investigate possible macro and micromineral biomarkers associated with meat quality characteristics such as: meat color, shear force (softness), pH, marbling and the main metabolic pathways involved in the regulation of the different phenotypes using proteomic/metalloproteomic strategies in muscle and hepatic tissue samples from Nellore male bovine, uncastrated, finished in confinement. Experimental diets will be composed of 85% of concentrate containing different levels of corn gluten bran (0%, 18%, 36%, and 54%) instead of corn. After the collection of the biological samples, the procedures for extracting the protein fraction of the samples to obtain the proteome by 2D PAGE will be optimized; procedures for the extraction of minerals from samples of protein spots to identify the metals associated with these spots by electrospray ionization mass spectrometry (GFAAS); Preparation procedures for the characterization of proteins associated with minerals by electrospray ionization mass spectrometry (ESI-MS/MS). Later, analysis of the expression of the proteins associated with minerals in the different treatment and bioinformatics studies will be done using specific software to identify the functional levels, metabolic pathways, and protein-protein interactions. The development of biomarkers related to the mapping and expression of proteins associated with minerals may indicate previously possible characteristics of meat quality in a given diet. (AU)