Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate

Abstract

Turkey hemolysate promoted lipid oxidation in washed muscle more effectively than pig hemolysate, which was partly attributed to the greater ability of H₂O₂ that formed during auto-oxidation to oxidize the avian hemoglobin (Hb). Turkey and pig hemolysate (2.5 μM Hb) exposed to 10 μM H₂O₂ oxidized to 48% and 4% metHb, respectively. Catalase activity, which converts H₂O₂ to water, was elevated in the pig hemolysate. The larger difference in Hb oxidation when comparing turkey and pig hemolysate in washed muscle (relative to their auto-oxidation rates) suggested that lipid oxidation products facilitated formation of metHb. Turkey metHb released hemin more readily than pig metHb, which coincided with turkey metHb promoting lipid oxidation more effectively than pig metHb. Ferryl Hb was not detected during storage of turkey or pig hemolysate in washed muscle, which suggested a minor role for hypervalent forms of Hb in the oxidation of the lipids.