Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine

Abstract

The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control diet (C) and control diet supplemented with 0.18% L-histidine (ExpH), 0.3% β-alanine (ExpA), a mix of L-histidine\β-alanine (ExpH+A), and 0.27% carnosine (ExpCar). After 28 days, chicken breast muscles and blood samples were analyzed for the antioxidant enzyme activity (catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD)), carnosine and anserine content, amino acid profile, and anti-radical activity (ABTS, DPPH, ferric reducing antioxidant power (FRAP)). The results of the study showed that carnosine supplementation effectively increased body weight and breast muscle share in chicken carcasses. Carnosine and L-histidine supplementation with or without β-alanine increased carnosine content in chicken breast muscles up to 20% (p = 0.003), but the boost seems to be too low to affect the potential antioxidant capacity and amino acid content. The β-alanine-enriched diet lowered dipeptide concentration in chicken blood serum (p = 0.002) and activated catalase in chicken breast muscles in relation to the control group (p = 0.003). It can be concluded that histidine or dipeptide supplementation of chicken diets differently affected the total antioxidant potential: in breast muscles, it increased dipeptide content, while in blood cell sediment (rich in erythrocytes), increased SOD and GPx activities were observed.

Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

“…Sophora koreensis has been known as a traditional herb to treat rheumatoid issues in Korea because of its antioxidant capacity [ 13 , 24 ]. The antioxidant enzymes including SOD, GPx, and catalase are the first factors against antioxidant reactions [ 11 , 12 ]. Antioxidant effects of scopoletin were shown earlier [ 16 , 17 ].…”

“…Normally, the natural antioxidant defense system is able to prevent cells from oxidative injuries by enzymatic control of free radicals [ 10 ]. Superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase are the major enzymes to counteract free radicals and diminish the lipid peroxidation rates [ 11 , 12 ]. In addition, the lower antioxidant defense in the body results in the excessive generation of ROS leading to oxidative injuries [ 6 ].…”

Beta alanine effects immediately pre- and post hatch on chick quality, carcass yield and meat quality in broilers

“…Because the blood TAS level at slaughter age in the T3 group was higher than that of the poultry in T1 group, this may have been caused by the increase in the concentration of carnosine, which has strong antioxidant ability (O'Neill et al, 1998;Cong et al, 2017;Kralik et al, 2018;Qi et al, 2018;Kopec et al, 2020;Shimamoto et al, 2020). These studies reported that the antioxidant capacity of the PM increased with the βA supplement (Qi et al, 2018).…”

Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima

“…Histidina yang juga berfungsi sebagai antioksidan hanya dijumpai pada S. aquifolium (50,21 mg/L). Suplementasi histidina dapat menghambat kerusakan oksidatif oleh paparan Cu di usus (Jiang et al2016;Kopec et al 2020).…”