Hemolysis, tocopherol, and lipid oxidation in erythrocytes and muscle tissue in chickens, ducks, and turkeys

Abstract

Muscle from turkeys is more sensitive to lipid oxidation during post mortem storage compared with that of chicken and duck which may involve increased lysis of turkey erythrocytes that releases hemoglobin oxidant. Three separate experiments were conducted to study characteristics of chicken, duck, and turkey erythrocytes in which dietary tocopherols were standardized. In Experiment I, tocopherol, fatty acid composition, and lipid oxidation capacity were measured in erythrocytes from chickens, ducks, and turkeys. Tocopherol content was greater in chicken erythrocytes compared with that of duck and turkey (P < 0.05). Oleic and linoleic acid content was higher in chicken erythrocytes compared with that of turkey (P < 0.05). Lipid oxidation capacity of erythrocytes in washed turkey muscle (WTM) at pH 5.8 ranked chicken > duck > turkey (P < 0.05). In Experiment II, hemolysis was measured in erythrocytes from turkeys and chickens. Detergent-induced hemolysis (pH 7.4) was on average 12-fold greater for turkey erythrocytes compared with that of chicken (P < 0.05). In Experiment III, the ability of lysed and non-lysed erythrocytes to promote lipid oxidation was examined. Lysed erythrocytes promoted lipid oxidation in WTM more effectively than intact erythrocytes (P < 0.05). Reasons that turkey erythrocytes were more labile to detergent-induced hemolysis whereas chicken erythrocytes more effectively promoted lipid oxidation in the WTM model system are discussed. These studies describe variation in chemical and physical properties of erythrocytes from chickens, ducks, and turkeys that can influence progression of lipid oxidation in poultry muscle.

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

“…They also found that the full lipid prooxidative capacity of whole blood was accounted for the soluble content of RBCs, with Hb playing a profound role. Similarly, Perez et al (2019) reported that lysed RBCs promoted faster lipid oxidation in washed turkey muscle compared with intact RBCs. Based on these findings, we hypothesize that several process parameters typical to the fishing and fish processing industry negatively affect the fish RBC stability and would therefore stimulate lipid oxidation development.…”

“…The increased diffusion area in the gills in turn causes osmotic problems, showing up as raised plasma osmolality (Sardella and Brauner 2006). Furthermore, the species variation in hemolysis could also reflect differences in the antioxidant systems of trout and herring blood, similar to the difference found in the antioxidant system between the muscle (R. Li et al 2005;Passi et al 2002;Undeland et al 2003) or the blood (Perez et al 2019;Rudneva 1997;Stagsted and Young 2002) from different animal species, including fish.…”

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

“…We have lately explored a potential novel strategy to prevent lipid oxidation via limiting lysis of red blood cells (RBCs) and thereby reducing Hb contamination of the fish muscle 7 , 8 . This strategy originates in earlier observations showing that as long as the Hb is contained within the RBCs, it does not possess the same oxidative capacity as free Hb 4 , 9 .…”

“…Beyond the mentioned studies of Richards and Hultin 4 and Perez, Tatiyaborworntham 9 , no papers have been published where lysis of RBCs in a muscle matrix is linked to the development of lipid oxidation. Such studies would be of high importance to confirm whether the prevention of RBC lysis can be a new route to delay lipid oxidation in fish.…”