To determine changes in protein composition of rabbit meat during growth, male Ira rabbits aged 35 d, 70 d and 105 d were used to evaluate their protein quantity (sarcoplasmic, myofibrillar, and stromal protein) and protein profiles. The results indicated that Ira rabbit meat was rich in protein and essential amino acids, and age significantly affected the amino acid profile of rabbit meat, such as Leu and Thr. Moreover, the proportions of sarcoplasmic, myofibrillar, and stromal protein accounted for 32.32%, 57.35%, and 10.33%, respectively, of total protein, and days of age had a significant effect on the content of stromal protein. Furthermore, there were 790 proteins identified in samples using shotgun proteomics, which were mainly involved in energy metabolism, material transport and biochemical reactions etc., and the protein content in the meat of 35-day-old Ira rabbit was the highest among all groups. In conclusion, age has significant effects on protein composition of rabbit meat, which provides a direction for researching changes in Ira rabbit meat quality at growth stage.
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