title: Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat.
abstract: This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4℃. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSH-Px and free iron play significant roles in meat lipid oxidation during refrigerated storage.
authors: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors: Dicky Tri
authors: DT
authors: Utama
authors: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors: Seung Gyu
authors: SG
authors: Lee
authors: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors: Ki Ho
authors: KH
authors: Baek
authors: Department of Food and Biotechnology, Hanseo University, Seosan 31962, Korea.
authors: Hye-Kyung
authors: HK
authors: Kim
authors: Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon 55717, Korea.
authors: Chang-Yeon
authors: CY
authors: Cho
authors: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea.
authors: Cheol-Koo
authors: CK
authors: Lee
authors: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors: Sung Ki
authors: SK
authors: Lee
keywords: Korean native chicken; antioxidant enzyme; free iron; lipid oxidation