鸡源培养肉的营养与加工特性评价及蛋白质组学分析

doi:10.3864/j.issn.0578-1752.2026.14.014

摘要/Abstract

摘要：

【目的】明确培养肉（cultured meat，CM）与鸡胸肉（chicken breast，CB）、鸡腿肉（chicken thigh，CT）营养品质和加工品质的差异，利用蛋白组学技术解析造成培养肉与鸡胸肉、鸡腿肉品质差异的原因，为培养肉的食品化加工提供理论依据。【方法】评估培养肉与鸡胸肉、鸡腿肉在蛋白质、水分、脂肪、维生素、矿物质、脂肪酸、氨基酸方面的组成差异，并对培养肉的以上营养品质进行评价；测定培养肉与鸡胸肉、鸡腿肉的pH、色差、保水性，并对培养肉的以上加工品质进行评价；最后利用蛋白组学对培养肉与鸡胸肉、鸡腿肉差异表达的蛋白质进行探究，通过Gene Ontology（GO）和Kyoto Encyclopedia of Genes and Genomes（KEGG）方法注释差异蛋白的代谢通路，从而解释造成培养肉与鸡胸肉、鸡腿肉蛋白质组成差异的原因。【结果】培养肉水分含量较高，蛋白质含量偏低，培养肉的脂肪酸、维生素、氨基酸等营养成分与鸡胸肉、鸡腿肉存在差异。培养肉的主要脂肪酸为油酸（C18:1），其饱和脂肪酸（SFA）含量低于鸡胸肉、鸡腿肉；主要氨基酸为谷氨酸（99.55 mg/100 g），半胱氨酸、酪氨酸含量均高于鸡胸肉、鸡腿肉，但必需氨基酸的比例（34.99%）较低。培养肉中维生素B₁含量（0.09 mg/100 g）介于鸡胸肉和鸡腿肉之间，维生素E含量（0.01 mg/100 g）低于鸡胸肉和鸡腿肉；钾含量低于鸡胸肉和鸡腿肉；铝、铁、硒含量高于鸡胸肉和鸡腿肉。加工品质中，培养肉的硬度、咀嚼性等低于鸡胸肉、鸡腿肉；离心损失率（53.53%）高于鸡胸肉（14.57%）和鸡腿肉（12.56%），蒸煮损失率与鸡胸肉基本持平，显著低于鸡腿肉（P<0.05）。从蛋白质组学的角度分析，根据VIP>1在CB、CT、CM之间筛选鉴定到的76种最具差异性的蛋白质主要包含与糖酵解、糖异生相关的果糖二磷酸醛缩酶（ALDOC）、肌球蛋白轻链（MYL1）等；培养肉中肌原纤维蛋白等结构性蛋白、与肌肉系统过程及骨骼肌组织发育相关的蛋白质下调表达；KANK1、TPM2、COL5A1等部分与纤维组织相关的蛋白质上调表达。【结论】培养肉与饲养肉的营养品质存在一定差距，其蛋白质和必需氨基酸比例较低，钠含量高于饲养肉，饱和脂肪酸（SFA）含量较低且含有不饱和脂肪酸；铁、硒等微量元素含量更高，具备营养强化潜力。培养肉质地较软，保水性与饲养肉也有一定差距，更适宜加工乳化香肠等肉糜类制品。质构差异的主要原因是培养肉中肌原纤维蛋白等结构性蛋白表达下调，导致其热凝胶形成能力与持水力较弱。

关键词: 鸡肉, 培养肉, 营养品质, 加工品质, 品质差异

Abstract:

【Objective】This study aimed to clarify the differences in nutritional and processing qualities between cultured meat (CM) and chicken breast (CB), chicken thigh (CT), and to use proteomic technology to elucidate the quality differences, thereby providing a theoretical basis for the food processing of cultured meat.【Method】The compositional differences among CM, CB and CT in proteins, water, fat, vitamins, minerals, fatty acids, and amino acids were evaluated to assess the nutritional quality of CM. pH values, color differences, and water holding capacity were measured to evaluate the processing quality of CM. Finally, proteomic analysis was used to identify differentially expressed proteins among CM, CB and CT, with metabolic pathways annotated using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) to explain the compositional differences.【Result】CM had higher water content and lower protein content compared with CB and CT, but significant differences were observed in fatty acids, vitamins, and amino acids. The predominant fatty acid in cultured meat was oleic acid (C18:1), while the saturated fatty acid (SFA) content in CM was lower than that in CB and CT. Glutamic acid constitutes the primary amino acid (99.55 mg/100 g), cysteine and tyrosine levels were higher. However, the proportion of essential amino acids (34.99%) was lower than that in CB and CT. Vitamin B₁ content (0.09 mg/100 g) in CM was intermediate between CB and CT, but vitamin E content (0.01 mg/100 g) was lower than that in CB and CT. Potassium was also lower than that in CB and CT, while aluminum, iron, and selenium content exceeded those in CB and CT. The hardness and chewiness of CM were lower than those in CB and CT, the loss of centrifugal force was higher than that of CB (14.57%) and CT (12.56%), and the cooking loss was almost the same as that of CB, but significantly lower than that of CT (P<0.05). Through proteomic analysis with VIP>1, 76 differentially expressed proteins were identified among CB, CT and CM, primarily including fructose-1, 5-bisphosphate aldolase (ALDOC) and myosin light chain (MYL1). Structural proteins such as myofibrillar proteins in CM, along with proteins related to muscular system processes and skeletal muscle development, were downregulated. Conversely, fibroblast-associated proteins exhibited up-regulation, such as KANK1, TPM2, and COL5A1.【Conclusion】CM was different from raised meat in nutritional quality. It contained lower protein and essential amino acid ratios while having higher sodium levels than raised meat. However, it demonstrated relatively lower SFA content and contained unsaturated fatty acids. CM also contained higher levels of microelements like iron and selenium, indicating potential for nutritional fortification. The texture of CM was softer, with lower water retention capacity than raised meat, making it more suitable for processing into emulsified sausages and other minced meat products. Proteomic analysis revealed down-regulated expression of structural proteins, such as myofibrillar proteins in CM, resulting in weaker thermal gelation ability and water holding capacity, which might be key factors contributing to its texture differences.

Key words: chicken, cultured meat, nutritional quality, processing quality, quality difference

段瑞培, 夏双梅, 张艺, 郭玉杰, 张兴, 张春晖. 鸡源培养肉的营养与加工特性评价及蛋白质组学分析[J]. 中国农业科学, 2026, 59(14): 3185-3202.

DUAN RuiPei, XIA ShuangMei, ZHANG Yi, GUO YuJie, ZHANG Xing, ZHANG ChunHui. Nutritional and Processing Characteristic Evaluation and Proteomics Analysis of Chicken Cultured Meat[J]. Scientia Agricultura Sinica, 2026, 59(14): 3185-3202.

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表7

与结构相关的差异蛋白质"

GO术语Go terminology	Accession	Symbol	蛋白质名称 Protein name	FC (CM/CB)	FC (CM/CT)
肌肉系统过程 Muscular system process	Q05705	BRT-2	原肌球蛋白β链 Tropomyosin beta chain	5.1104	3.0844
	P19352	TPM2	原肌球蛋白β链 Tropomyosin beta chain	0.0287	0.0060
	A0A8V0Y7H5	TPM2	原肌球蛋白β链 Tropomyosin beta chain	6.6361	3.7284
	Q8AWI4	TPM1	原肌球蛋白α链 Tropomyosin alpha chain	0.0238	0.0439
	P02588	TNNC2	肌钙蛋白C Troponin C	0.0012	0.0013
	A0A8V1A2M9	TNNI2	肌钙蛋白I Troponin I	0.0017	0.0020
	P12620	TNNT3	肌钙蛋白T Troponin T	0.0061	0.0018
	A0A8V1A1P8	TNNT3	肌钙蛋白T3 Troponin T3	0.0049	0.0053
	A0A8V0ZYD0	TPM1	原肌球蛋白1 Tropomyosin 1	0.0526	0.0900
	P02565	MYH1B	肌球蛋白1B Myosin 1B	0.0152	0.0094
	Q8AY28	N127	肌球蛋白重链HCIII Myosin heavy chain HCIII	0.0090	0.0013
	Q9DGM5	—	肌球蛋白重链亚型2 Myosin heavy chain isoform 2	0.0026	0.0071
	A0A8V0WZV4	MYLPF	肌球蛋白轻链 Myosin light chain	0.0018	0.0021
	A0A8V0YH72	MYLK2	肌球蛋白轻链激酶2 Myosin light chain kinase 2	0.0747	0.0680
	A2NBE2	—	肌球蛋白轻链激酶2 Myosin light chain kinase 2	0.0033	0.0049
	Q91006	—	原肌球调节蛋白 Tropomodulin	0.0736	0.0291
	A0A8V1AHA1	TMOD4	原肌球调节蛋白4 Tropomodulin 4	0.0051	0.0067
	P24797	ATP1A2	钠/钾转运ATP酶亚基α-2 Sodium/potassium-transporting ATPase subunit alpha-2	0.0781	0.0522
骨骼肌组织发育 Skeletal muscle tissue development	A0A8V0WZV4	MYLPF	肌球蛋白轻链 Myosin light chain	0.0018	0.0021
骨骼肌组织发育 Skeletal muscle tissue development	A0A088T337	MSTN	生长/分化因子8 Growth/differentiation factor 8	0.0017	0.0029
纤维组织 Fibril organization	A0A8V0Y4B8	KANK1	—	1401.1770	1401.1770
	A0A8V1A0T5	VILL	—	1204.3600	1204.3600
	A0A8V1ADR4	COL5A1	胶原蛋白V型α1链 Collagen type V alpha 1 chain	761.8900	761.8900
	A0A8V1A093	—	含GAR结构域蛋白 GAR domain-containing protein	260.9450	260.9450
	Q5ZKU6	CNN2	钙调理蛋白 Calponin	5.8619	10.1907
	D5LPR1	FSCN1	肌动蛋白结合蛋白1 Actin-binding protein 1	9.4542	10.1858
	A0A8V1AB53	MYO19	非常规肌球蛋白-XIX Unconventional myosin-XIX	3.9571	4.8010
	P18359	DSTN	肌动蛋白解聚因子 Actin-depolymerizing factor	4.3293	4.7479
	A0A1D5PM19	MYH9	肌球蛋白9 Myosin 9	4.2076	3.6968
	A0A8V0ZKF9	MYL9	肌球蛋白轻链9 Myosin light chain 9	3.7640	3.3864
	Q8AWI4	TPM1	原肌球蛋白2 Tropomyosin 2	0.0238	0.0439
	Q9DEH4	—	伴肌动蛋白 Nebulin	0.0004	0.0019
	A0A8V1AA47	MYO1G	肌球蛋白IG Myosin IG	0.0011	0.0007
	A0A8V0WZP8	MYBPC2	肌球蛋白结合蛋白C Myosin-binding protein C	0.0028	0.0005

表7

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类型 Type	含量 Content (mg/100 g)
类型 Type	CB	CT	CM
饱和脂肪酸Saturated fatty acids (SFA)	1359.85±24.10a	1239.24±3.42b	953.14±6.79c
单不饱和脂肪酸Monounsaturated fatty acids (MUFA)	1745.26±11.9a	1726.42±10.58a	841.83±4.83b
多不饱和脂肪酸Polyunsaturated fatty acids (PUFA)	1487.78±5.40a	1338.82±11.32b	121.52±2.82c

类型 Type	含量 Content (mg/100 g)
类型 Type	CB	CT	CM
维生素B₁Vitamin B₁	0.04±0.00c	0.15±0.00a	0.09±0.00b
维生素E Vitamin E	0.60±0.01a	0.38±0.00b	0.01±0.00c

	CB	CT	CM
pH	5.76±0.02c	6.04±0.08b	6.63±0.08a
L*	50.34±0.26a	47.49±0.20b	45.06±0.38c
a*	2.19 ±0.08c	9.05 ±1.06b	13.91±0.91a
b*	13.82±0.25b	10.14±0.28c	38.98±0.42a

	CB	CT	CM
硬度Hardness (N)	85.78±6.88a	43.00±1.83b	1.44±0.18c
内聚性Cohesiveness (%)	0.61±0.08a	0.57±0.08a	0.37±0.12b
弹性Springiness (mm)	5.32±0.28a	5.61±0.79a	0.92±0.23b
胶粘性Gumminess (N)	42.48±3.22a	24.15±1.81b	0.52±0.12c
咀嚼性Chewiness (mJ)	281.72±10.63a	131.59±26.88b	0.46±0.02c

	CM/CB	CM/CT
总差异表达蛋白 Differential expressed protein (DAPs)	3779	3916
上调 Up-regulated	2400	2483
下调 Down-regulated	1379	1433