A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

March 29, 2022

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Publicated to:Food Research International. 154 111020- - 2022-04-01 154(), DOI: 10.1016/j.foodres.2022.111020

Authors: Lopez-Pedrouso, Maria; Lorenzo, Jose M; Perez-Ciria, Leticia; Ripoll, Guillermo; Latorre, Maria Angeles; Franco, Daniel

Affiliations

Centro de Investigaci?n y Tecnolog?a Agroalimentaria de Arag?n - Author

CITA, IA2, Ctr Invest & Tecnol Agroalimentaria Aragon, Campus Aula Dei, Zaragoza 50009, Spain - Author

Ctr Tecnol Carne, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain - Author

Facultad de Veterinaria, Universidad de Zaragoza - Author

Fundación Centro Tecnolóxico da Carne - Author

Fundación Centro Tecnolóxico da Carne , Universidade de Vigo - Author

Univ Santiago de Compostela, Dept Zool Xenet & Antropol Fis, Santiago De Compostela 15872, Spain - Author

Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain - Author

Univ Zaragoza, Fac Vet, Dept Prod Anim & Ciencia Alimentos, IA2, Zaragoza 50013, Spain - Author

Universidad de Santiago de Compostela - Author

Abstract

Dry-cured ham is a high-quality product elaborated through a long and complex process. To ensure the success of the process, it is necessary to select the most suitable pork leg and one of the major factors is pig castration. Due to animal welfare, pig castration is becoming a paramount issue in recent years. The proteomic differences of dry-cured ham from immunecastrated pigs against entire females, as well as, between immunecastrated pigs and surgically castrated males were analysed. The identification and quantification of proteins were carried out by sequential window acquisition of all theoretical mass spectra (SWATH-MS). A total of 249 proteins were identified across the samples of dry-cured ham, resulting in 17 and 37 differentially abundant proteins in the case of males and females, respectively. In the case of males, a high abundance of structural proteins in dry-cured ham from surgically castrated animals as well as a high abundance of trypsinogen and proteosome subunit C9-like protein with protease activity in samples from immunocastrated males suggests that immunocastration impact on myofibrils of dry-cured ham. Regarding females, the immunocastration provoked an increase of abundance in several structural proteins of the myosin heavy chain (MYH7, MYH7B and MYH4) and a decrease in others (ACTN2, TNNT3, MYL3 and TCAP) concerning entire. Overall, MYH4 and ACT were found to a greater degree in immunocastrated males and females indicating a potential for biomarkers.

Keywords

animal welfaremyofibrillar proteinsmyosin heavy chainprocessed productsprotein biomarkersAnimal welfareMyofibrillar proteinsMyosin heavy chainProcessed productsProtein biomarkersProtein modifications

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Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Research International due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2022, it was in position 10/142, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-13:

WoS: 2
Scopus: 2

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