Proteomic, Fatty Acid and Mineral Profiles of PDO Arouquesa and Commercial Crossbred Beefs: A Tool for Certification
by
, , , , , , , , and
Laura Sacarrão-Birrento
1
,
Sarah Schlosser
2,
Karin Hummel
2,
Ebrahim Razzazi-Fazeli
2,
Cátia F. Martins
1,3,
Miguel P. Mourato
1,3
,
José A. Silva
4,
Severiano R. Silva
4,5
,
Susana P. Alves
6
,
Carlos A. Venâncio
4,5,7
,
Ingrid Miller
8,†
and
André M. de Almeida
1,3,*,†
1
LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
2
Vetcore Facility for Research, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
3
Associate Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
4
Veterinary and Animal Research Centre (CECAV), Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
5
Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
6
Centre for Interdisciplinary Research in Animal Health (CIISA), Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
7
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
8
Centre of Biological Sciences, Department of Biological Sciences and Pathobiology, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
*
Author to whom correspondence should be addressed.
†
Both authors are considered senior authors.
Animals 2026, 16(1), 5; https://doi.org/10.3390/ani16010005
Submission received: 29 October 2025
/
Revised: 10 December 2025
/
Accepted: 12 December 2025
/
Published: 19 December 2025
(This article belongs to the Special Issue Animal Breeds and Muscle Growth Potential: Opportunities for Sustainable Farming)
Simple Summary
Beef certified under the Protected Designation of Origin (PDO) label, such as Arouquesa beef, is valued for its unique taste and quality. This is due to the traditional farming methods that are based on slow growth rates and the use of local breeds. However, these native breeds produce less meat than commercial crossbred animals. This study compared meat from Arouquesa cattle with meat from crossbred animals to understand the differences and to add value to PDO products. We measured basic nutritional values, including protein and energy content, and analyzed the fatty acid profile and the proteome. Arouquesa beef contained more energy and a healthier fatty acid profile. The proteome analysis revealed specific molecules that influence flavor, tenderness, and color in Arouquesa beef. These findings describe the molecular background of the distinctive qualities of traditional-produced meat. The identified proteins can also serve as possible biomarkers to authenticate PDO products, ensuring the specifications of high-quality beef linked to its traditional system. This study contributes by adding value to local breeds and traditional livestock systems that assists with sustainable agriculture and rural development.
Abstract
Protected Designation of Origin (PDO) beef products are recognized for their higher quality, although the native breeds used often show lower productivity compared to commercial crosses. This study aimed to compare the proteome profiles of Arouquesa and crossbred beef using 2D-DIGE, and evaluating crude protein, energy, and fatty acid composition. Arouquesa beef had higher energy values (p < 0.05), whereas crossbred samples showed greater protein content (p < 0.05). Moreover, Arouquesa beef had higher proportions of microminerals, namely zinc, iron, and manganese (p < 0.05). The Arouquesa breed also presented higher proportions of most fatty acids, including saturated, monounsaturated, and polyunsaturated. Proteomic analysis identified 34 differentially abundant proteoforms from 23 proteins. In Arouquesa, proteins associated with muscle contraction (MYLPF, TNNT1), glycolysis/gluconeogenesis (TPI1, GPD1), oxygen transport (HBB, HBA), and heat shock response (CRYAB, HSPB1) were more abundant or had altered spot patterns, suggesting their roles in meat tenderness, color, and fat-related characteristics. Conversely, crossbred beef showed elevated levels of glycolytic enzymes (PGM1, ENO3, and some proteoforms of TPI1 and GPI) and structural proteins (MYL1), related with higher muscle growth and different fiber composition. The identified proteins provide possible molecular markers that distinguish Arouquesa from commercial breeds. These validated proteins in the future can support breed characterization and verification of PDO certification specifications.
Keywords:
Arouquesa beef; PDO products; commercial beef; 2D-DIGE; meat quality
