Oxygen radical-scavenging capacities of peptides from swine blood

Authors

  • Jun Fang
  • Rao Li-qun
  • Tian Yun
  • Xiangyang Lu
  • Hongmei Jiang

Keywords:

Peptides of swine blood, components, scavenging capacities, oxygen radicals

Abstract

In China, about five hundred million swine are slaughtered yearly, which represents about 45% of the world´s
production. Swine blood is generally discarded except for the small amount that is used in soybean curd and
other food products. This not only wastes resources, but also contaminates the environment. In this study, we
found that peptides from swine blood had molecular masses of less than 2,100 Da and most were about 1,000
Da. Furthermore, the contents of Glu, Val, Met, Ile, Leu, Phe and Lys were higher than those in dried swine
blood. Peptides from swine blood most strongly scavenged ·OH among different oxygen species. This is the
first reported study on the oxygen radical-scavenging capacities of peptides from swine blood, and the results
suggest that swine blood may be promising for use in food or feed.

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Published

2013-07-13

How to Cite

Jun Fang, Rao Li-qun, Tian Yun, Xiangyang Lu, & Hongmei Jiang. (2013). Oxygen radical-scavenging capacities of peptides from swine blood. African Journal of Pig Farming, 2(1), 1–9. Retrieved from https://elixirpublishers.in/index.php/ajpf/article/view/631

Issue

Vol. 2 No. 1 (2014): Volume 2 2014

Section

Articles