https://search.dev.ndltd.org/etd/lincoln/oai:researcharchive.lincoln.ac.nz:10182/14535
type: CreativeWork
name: Identification of the metabolites responsible for colour stability from different lamb sires and elucidation of the underlying biochemical pathways : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy in Biochemistry at Lincoln University
description: The browning of lamb meat colour during retail display is generally undesirable for consumers. This is especially important for the New Zealand meat industry that relies heavily on high-value, export chilled lamb products which are worth $400 – 630 million annually. The main objective of my study was to elucidate the biochemical pathways that are responsible for lamb meat colour stability. To achieve this, the study was designed through complementary work of objective colour measurements and the application of “Omics technologies”. The combination of both approaches would be able to characterise and quantify the relative abundance of extracellular and cellular molecules which correlate with colour stability. Progeny from rams that were identified based on genomic breeding values for meat colour characteristics were used in this study. These animals were Terminal Sire composites and Texels mated to a variety of maternal breeds. The hypothesis was tested by collecting and analysing the objective colour measurements of a single muscle, the longissimus lumborum (n=196), of the selected sires in 2017, 2018 and 2019. The outcome showed a significant, consistent difference in colour measurement values between the colour stable and labile sire groups. Colour stable sire group exhibited significantly higher a* (redness), higher R630/R580 (redness: browness), lower Δa* and lower Hue angle throughout the retail display period. The data analysis confirmed the sire differences over 3 years of colour data and led to the need to understand the mechanism which underpins the differences in colour stability between the colour stable and labile sire group. This objective was accomplish through utilising the “omics technologies” tools, which include proteomic, metabolomic and lipidomic. In proteomics, the combination of gel-based 2D-DIGE and mass spectrometry identified pyruvate kinase isozymes M1/M2 isoform 4, aldehyde dehydrogenase (mitochondrial) and ATP synthase subunit d; whereas …
abstract: The browning of lamb meat colour during retail display is generally undesirable for consumers. This is especially important for the New Zealand meat industry that relies heavily on high-value, export chilled lamb products which are worth $400 – 630 million annually. The main objective of my study was to elucidate the biochemical pathways that are responsible for lamb meat colour stability. To achieve this, the study was designed through complementary work of objective colour measurements and the application of “Omics technologies”. The combination of both approaches would be able to characterise and quantify the relative abundance of extracellular and cellular molecules which correlate with colour stability. Progeny from rams that were identified based on genomic breeding values for meat colour characteristics were used in this study. These animals were Terminal Sire composites and Texels mated to a variety of maternal breeds. The hypothesis was tested by collecting and analysing the objective colour measurements of a single muscle, the longissimus lumborum (n=196), of the selected sires in 2017, 2018 and 2019. The outcome showed a significant, consistent difference in colour measurement values between the colour stable and labile sire groups. Colour stable sire group exhibited significantly higher a* (redness), higher R630/R580 (redness: browness), lower Δa* and lower Hue angle throughout the retail display period. The data analysis confirmed the sire differences over 3 years of colour data and led to the need to understand the mechanism which underpins the differences in colour stability between the colour stable and labile sire group. This objective was accomplish through utilising the “omics technologies” tools, which include proteomic, metabolomic and lipidomic. In proteomics, the combination of gel-based 2D-DIGE and mass spectrometry identified pyruvate kinase isozymes M1/M2 isoform 4, aldehyde dehydrogenase (mitochondrial) and ATP synthase subunit d; whereas …
author: Kwan, Siou Yong
language: en
keywords: ovine, sire, label-free proteomics, metabolomics, lipidomics, 2D-DIGE, colour stability, proteomics, meat colour, lamb meat, ANZSRC::3001 Agricultural biotechnology, ANZSRC::310109 Proteomics and intermolecular interactions (excl. medical proteomics)
license: https://researcharchive.lincoln.ac.nz/pages/rights
date published: 2021
date modified: 2026-07-24T02:50:42Z
provider: Lincoln University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Lincoln University

PropertyValue
property ID: Handle
value: https://hdl.handle.net/10182/14535