Table 3.

Summary of proteomics application in chicken authentication. Type of samples and performance (limit of detection and discriminating accuracy) are included where available.

Purpose of Analysis	Main Technique	Statistical Analysis	Main Markers	References	Highlight
Detection of porcine, bovine, ovine, equine, deer, chicken, and turkey based on immunological approach.	ELISA	-	Troponin I (TnI)	[98]	A class of monoclonal antibodies against the thermostable troponin I marker was found to be able to recognize all of the meats. The detectability of the assay was less than 1% for all the species analyzed.
Differentiation of meat products from chicken and other 14 species based on electrochemical profiles.	HPLC-EC	-	Chromatogram peaks of electroactive peptides and amino acids.	[96]	The method involves simple extraction steps and may be applicable to fresh or cooked meats. Treatment of the meats at different harsh temperatures changed the intensity but not the pattern of species-specific peaks.
Preliminary proteomic study in 3 chicken breeds.	2D-GE, MALDI-TOF-MS	SAM	Breed-specific sarcoplasmic proteins.	[99]	Two categories of breeds-specific proteins were identified—breed-specific proteins and up or down expressed proteins in specific breeds.
Detection of chicken meat within mixed meat preparations.	OFFGEL-IEF, MALDI-TOF-MS, LC-MS/MS	-	Peptides from trypsin digestion of myosin light chain 3.	[91]	Two peptides were selected as chicken specific biomarkers; LC-ESI-MS/MS allows high sensitivity detection up to 0.5% w/v chicken meat presented in pork meat.
Differentiation of cattle, pig, chicken, turkey, duck, and goose based on differential expression of myosin light chain (MLC) isoforms.	2D-GE, MALDI-TOF-MS		Myosin light chain (MLC) isoforms.	[92]	MLC3f was selected as the most versatile marker possible to differentiate between the given five species.
Differentiation of pork from beef, mutton, chevon, and chicken based on their primary amino acid contents.	HPLC	PCA	Amino acids content.	[97]	Serine and histidine were identified as the main amino acids for differentiating chicken from the other meats studied, while serine, alanine, and valine could differentiate pork and chicken.
Identification of chicken breed-specific differences in terms of meat flavour between Korean native chickens and commercial broilers.	2D-GE, MALDI-TOF-MS	-	Skeletal muscle proteins.	[100]	Three proteins spots were found to increase in expression in Korean native chickens, while four proteins showed an increase in commercial broilers.
Searching of stable proteins differentiating cattle, pig, chicken, turkey, duck, and goose.	2D-GE, MALDI-TOF	-	Skeletal muscle proteins.	[102]	Significant differences in serum albumin, apolipoprotein B, HSP27, H-FABP, ATP synthase, cytochrome bc-1 subunit 1, and alpha-ETF can be considered to be used as markers in the authentication of meat products.
Selection and identification of heat-stable and species-specific peptide markers from beef, pork, horse, chicken, and turkey.	LESA-MS	PCA-X, OPLS-DA	Peptides from skeletal muscle proteins.	[94]	Nine chicken-specific peptides were identified. The limit of detection for chicken was 5% (w/w), and another two chicken peptides (not species-specific) were determined at 1% (w/w).
Authentication of processed beef, pork, horse, chicken, and turkey meat based on heat-stable peptide markers.	LESA-MS	-	Peptides from myofibrillar and sarcoplasmic proteins.	[93]	This study had identified six heat-stable chicken-specific peptide markers derived from myofibrillar and sarcoplasmic proteins.
Searching of protein markers for discrimination of beef, pork, chicken, and duck.	1D-GE, LC-MS/MS	-	Sarcoplasmic and myofibrillar proteins.	[103]	Four proteins were identified and able to discriminate mammals from poultry by differences in electrophoretic mobility; each species can be further identified through LC-MS/MS analysis.
To search for heat-stable peptide biomarkers in cooked meats of pork, chicken, duck, beef, and sheep.	UPLC-MS, MRM	-	Peptides from myofibrillar and sarcoplasmic proteins	[104]	After confirmation by the MRM method, six heat-stable chicken-specific peptides were found; three from six were novel.
Proteomic determination of three breeds of chickens.	LC-MS/MS	-	Peptides from serum proteins.	[101]	Two peptides were specific to Kai-Tor; one for commercial layer hen and one for white tail yellow chicken. A total of 12 proteins are found expressed differently in the three breeds.
Differentiation of duck, goose, and chicken inprocessed meat products based on the species-specific peptide.	LC-MS/MS	-	Peptides from skeletal muscle.	[105]	Ten chicken-specific peptides were monitored with high confidence using the qualitative LC-QQQ multiple reaction monitoring (MRM) method.
Authentication of chicken, duck, goose, guinea fowl, ostrich, pheasant, pigeon, quail, and turkey in raw and heated meat based on peptides marker.	HPLC-QTOF-MS/MS, LC-HRMS	-	Peptides from skeletal muscle.	[106]	Three chicken-specific peptides and one common turkey/chicken peptide were identified.

ELISA, enzyme-linked immunosorbent assay; HPLC-EC, high-performance liquid chromatography with electrochemical detection; SAM, significance analysis of microarrays, MALDI-TOF MS, matrix-assisted laser desorption ionization-time of flight mass spectrometry; PCA, principal component analysis; 2D-GE, two dimensional gel electrophoresis; IEF, isoelectric focusing; LESA-MS, liquid extraction surface analysis mass spectrometry; PCA-X, unsupervised principal component analysis; OPLS-DA, orthogonal partial least-squares discriminant analysis; PCA, principal component analysis; 1D-GE, one-dimensional gel electrophoresis; HPLC-MS/MS, high performance liquid chromatography-tandem mass spectrometry; MRM–MS, multiple reaction monitoring mass spectrometry; UPLC-MS, ultra-performance liquid chromatography-mass spectrometry; MRM, multiple reaction monitoring; HPLC-QTOF-MS/MS, high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry; LC-HRMS, liquid chromatography–high-resolution mass spectrometry.