Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed

Abstract

One-day-old chickens were fed mixtures containing different raw materials (fish by-products meal, porcine blood cells meal, blood meal, wheat gluten, fodder yeast), as a source of histidine and β-alanine - components of carnosine. Control birds were administered a feed mixture, in which soy bean meal was the main protein source. The bodyweight, feed consumption and conversion, antioxidant characteristics and histidine dipeptides content in blood and muscles, and also amino acid composition of chicken meat on day 34 post-hatch were recorded. The best (p < 0.05) performance and feed conversion were observed in chickens fed mixture containing porcine blood cells meal. In blood plasma of control chickens, a significantly (p < 0.01) higher ability to scavenge DPPH radicals was found. However, the highest catalase activity in erythrocytes was determined in chickens fed mixtures with blood by-products. Insignificant differences in both carnosine and anserine levels in plasma between treatments were noted. Breast muscles from control birds were characterized by lower activity of glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) (p < 0.05; p < 0.01), than those from chickens fed blood by-products. Improved ability to reduce ferric ions (FRAP) (p < 0.01) and carnosine content in meat from chickens fed blood cell meal were recorded. No direct relations between amino acids content in feed mixtures and in meat were observed.

Effects of dietary enzymolysis products of wheat gluten on the growth performance, serum biochemical, immune, and antioxidant status of broilers

“…However, it is clear that further experiments are needed to justify this hypothesis in birds. The findings of Kopec et al (2013) indicated that the inclusion of 2.9% wheat gluten did not decrease the BW with respect to control treatment. Also, a high concentration of proteins (70-85%) (Day, Augustin, Batey, & Wrigley, 2006) in the gluten are glutenins and gliadins, consisting mainly of isoleucine, phenylalanine, glutamic acid + glutamine, cysteine, and proline.…”

“…Using wheat in this context has been shown to increase the apparent digestibility of crude protein, lipid metabolism, and growth performance of both shrimp (Litopenaeus vannamei) and Nile tilapia (Lemos, Lawrence, & Siccardi, 2009). Kopec et al (2013) found that wheat bran contains a high concentration of lysine, glutamine, and proline and its use in broiler diets increases the glutathione peroxidase activity and the essential amino acids in the breast as lysine, threonine, alanine, valine, and isoleucine. However, current knowledge of the field reveals that few higher protein solubility investigations have been developed with wheat gluten and its enzymolysis products in non-ruminant diets.…”

Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens

“…They did not confirm the effects of the dressing percentage and portions of main parts in chicken carcasses (P＞0.05). Kopec et al (2013a) achieved higher broiler weights and a better feed conversion when feeding broilers mixtures that contained forages as sources of histidine and β-alanine, compared to those fed a diet based on soybean flour as a source of protein, although they did not establish the relationship between amino acids in feed and in meat. The research proved that feeding treatments affected the weight of the breasts, drumsticks with thighs, and backs (P＜0.05), which is in accordance with the results reported by Hu et al (2009), as well as with our previous results (Kralik et al, 2014(Kralik et al, , 2015.…”

“…The best results were achieved by supplementing with 0.3% histidine, compared to the control (Cobb 500 broilers: male breast muscles 831.23: 972.04 μg/g). Kopec et al (2013a) stated that the supplementation of different raw materials (fish byproducts meal, porcine blood cells, porcine blood meal, wheat gluten, and fodder yeast), as a source of histidine and β-alanine in broiler feed can moderately affect antioxidant status in the blood and muscles of chickens, mainly as an effect of increased histidine dipeptide concentration. Higher carnosine contents were recorded in the meat of chickens fed porcine blood cells and blood meal.…”

“…A higher content of carnosine is found in the breast muscles, and a lower content is found in the drumstick and thigh muscles of chicken (Plowman and Close, 1988;Intarapichet and Maikhunthod, 2005;Kralik et al, 2010aKralik et al, , 2010bKralik et al, , 2014Kralik et al, , 2015. Amend et al (1979), Haug et al (2008), Hu et al (2009), Auh et al (2010), Kopec et al (2013aKopec et al ( , 2013b, Kralik et al, (2014Kralik et al, ( , 2015 investigated the possibilities of enriching broiler meat with carnosine through the application of various feeding treatments.…”