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Table 4 Comparison of Mb-HNE adductions and number of covalently modified histidine (HIS) residues in different meat animals and poultry

From: Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins

Meat animals and poultry Total No. HIS residues Mb-HNE incubation conditions Incubation time No. Mb-HNE adductions Modified HIS residues Position of adducted HIS residues Reference
Meat animals
Water buffalo (bovine) 13 pH 7.4, 37 °C 210 min 3 7 24,36,81,88,93,119,152 Present study
Goat (caprine) 12 pH 7.4, 37 °C 210 min 5 9 24,36,64,81,88,97,113, 116,119 Present study
Horse (equine) 11 pH 7.4, 37 °C 160 min 3 -------- -------- [9]
Cattle (bovine) 13 pH 7.4, 37 °C 160 min 3 7 24,36,81,88,93,119,152 [12]
3 6 24,64,93,116,119,152 [10]
Pig (porcine) 9 pH 7.4, 37 °C 240 min 1 3 24,36,119 [12]
Sheep (ovine) 12 pH 7.4, 37 °C 240 min 3 3 25,65,120 [18]
Poultry
Chicken 9 pH 5.8, 25 °C 240 min 2 2 64,93 [11]
Turkey 9 pH 5.8, 25 °C 240 min 2 -------- -------- [11]
Ostrich 8 pH 7.4, 37 °C 360 min 1 1 36 [17]
Emu 9 pH 7.4, 37 °C 360 min 1 2 34,36 [17]