Influence of Dietary Histidine, Hybrid Line and Gender on Chicken Meat Quality and Carnosine Concentration

Kralik, Gordana; Kralik, Zlata; Kušec, Ivona Djurkin; Škrtić, Zoran; Kralik, Igor

doi:10.2141/jpsa.0140201

Cited by 12 publications

(25 citation statements)

References 20 publications

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“…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. In this research, feeding treatments only had a significant effect on the relative portions of backs (P＜0.01).…”

Section: Discussionsupporting

confidence: 92%

“…By applying certain treatments, the positive effect of MgO on performances of chickens was reported by Namgung et al (2010). As opposed to Hu et al (2009), Kralik et al (2015) determined that feeding treatments (L-histidine at 0.1, 0.2, and 0.3%, P ＝0.040) had an effect on broiler live and carcass weights. They did not confirm the effects of the dressing percentage and portions of main parts in chicken carcasses (P＞0.05).…”

Section: Discussionmentioning

confidence: 87%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% β-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% β-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH 1 , and 24 h after cooling pH 2 ), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5 th , and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH 1 value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008).Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014).Key words: β-alanine, broiler, carnosine, L-histidine, meat quality, performance IntroductionFunctional food components have beneficial effects on certain functions in humans; they improve the body's condition and reduce the risk of some diseases. Carnosine plays an important role in human physiological functions; it regulates intracellular pH, prevents oxidation, and assures normal neurotransmission (Chan and Decker, 1994, Wu and Shiau, 2002). Boldyrev et al. (2013) reported that carnosine influenced skeletal muscle, brain, and cardiovascular system functions. It also slows down the aging process (anti-aging factor), and increases the capacity and intensity of an athlete's activities. Carnosine content can be affected by the type of muscle tissue (white or dark meat) and animal species (cattle, sheep, rabbits, and poultry), as well as by breed (autochthonous breeds or hybrids), sex, age, and breeding (Abe and Okuma, 1995; Boldyrev et al., 2013). For example, the muscles of some fish (salmon, trout) contain anserine only and human muscles contain carnosine only, but muscles of birds contain both dipeptides (Boldyrev, 2006). It is considered that ...

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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“…According to this reasoning, free L-histidine would be the rate-limiting precursor for HCD synthesis in broilers, in contrast to horses 21 and humans, [22][23][24] where -alanine has been clearly identified as the rate-limiting precursor. Attempts have been made in the past to increase broiler muscle carnosine wileyonlinelibrary.com/jsfa (A) (B) and anserine concentrations through either L-histidine [25][26][27][28] or -alanine supplementation in the diet. 26,[29][30][31][32][33] Feeding broilers a diet low in L-histidine (at 67% of the requirements) resulted in considerably lower anserine levels in muscle, and carnosine was no longer detected.…”

Section: Discussionmentioning

confidence: 99%

“…28 Supplementation with 1 g histidine per kg feed resulted in a 64% increase in carnosine and a 10% increase in anserine in broiler muscles. 25 Dietary supplementation with 3 g histidine per kg feed increased the carnosine content in broiler breast by 18%, 27 whereas supplementation with 5 g histidine per kg feed induced an increase in muscle carnosine content of 26%. 26 Divergent results are instead available in the literature on the effect of -alanine supplementation on the deposition of HCD in muscles.…”

Section: Discussionmentioning

confidence: 99%

Differences in muscle histidine‐containing dipeptides in broilers

Barbaresi

Maertens²,

Claeys

et al. 2019

J Sci Food Agric

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BACKGROUND Poultry meat has high levels of histidine‐containing dipeptides (HCD) and consumption of meat rich in HCD may elicit certain health benefits. The aim of this work was to compare the HCD content (anserine and carnosine) in the breast and thigh muscles of two broiler strains differing in growth rate, feeding regime, and age at slaughter. A 3 (production system) × 2 (sex) × 2 (age at slaughter) full factorial arrangement was applied with fast‐growing Ross 308 chicks fed ad libitum (ROSS‐AL), slow‐growing Sasso T451 chicks fed ad libitum (SASSO‐AL), and Ross 308 chicks given limited feeding (ROSS‐LIM). At the age of 40 and 62 days, eight birds per production system × sex combination were randomly selected for sampling of the breast and thigh muscle. Muscle HCD content was determined by high‐performance liquid chromatography (HPLC). RESULTS Across treatments, levels of anserine were 2.5‐ and 1.9‐fold higher than carnosine in breast and thigh muscle respectively (P < 0.001), and levels of anserine and carnosine were 2.2‐ and 2.8‐fold higher respectively in breast versus thigh muscle (P < 0.001). In breast muscle, SASSO‐AL had higher levels of HCD than ROSS‐AL and ROSS‐LIM (P < 0.001). Considering different market meat types, breast muscle of 62‐day‐old SASSO‐AL birds had more than threefold higher content of HCD compared to thigh muscle of 40‐day‐old ROSS‐AL birds (P < 0.001). CONCLUSION Large differences in muscle HCD content were found, varying according to type of muscle and broiler. © 2019 Society of Chemical Industry

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Effects of feeding different histidine to lysine ratios on performance, meat quality, and the occurrence of breast myopathies in broiler chickens

et al. 2022

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In modern fast-growing broiler chickens, meat quality becomes increasingly important due to the occurrence of novel breast myopathies such as white striping ( WS ), woody breast ( WB ), and spaghetti meat ( SM ), compromising the sustainability of the poultry industry. Therefore, strategies for reducing the incidence of those myopathies are needed. This study focuses on the impact of different standard ileal digestible ( SID ) His:Lys ratios on growth performance, meat quality variables like pH, drip loss and pale-soft-exudative ( PSE ) meat as well as the incidence and severity of breast myopathies (WS, WB, SM), including deep pectoral myopathies ( DPM ). Thus, 440 male Ross 308 chickens were divided into 5 treatment groups with SID His:Lys ratios of 0.41, 0.45, 0.49, 0.53, and 0.57 in the feed, respectively. Performance was assessed on d 1, 10, 20, 33, and 38 of life. From each treatment group, 22 representative birds were slaughtered on d 38, 39, 40, and 41, respectively. All right fillets were examined 24 h after slaughter by 6 trained testers to assess the outcome of breast myopathies (3-point scale) and PSE-meat (presence and absence). Fillet weight, pH, and drip loss were recorded for selected fillets at different time points. The results of this trial showed no influence of the SID His:Lys ratios on growth performance or drip loss, whereas pH was slightly affected. The study showed a correlation between the occurrence of WB and WS ( P < 0.001, normalized contingency coefficient = 0.576). A lower incidence of WB ( P = 0.008) was observed in the group fed an SID His:Lys ratio of 0.45 compared with the group fed the lowest ratio of 0.41. For WS, a higher incidence was observed in broilers fed an SID His:Lys ratio of 0.49 ( P = 0.002) and 0.53 ( P = 0.036) when compared to 0.41. The occurrence of PSE was increased by feeding SID His:Lys at 0.51 ( P = 0.008) compared to the lowest ratio. This study showed that the level of His in broiler feed had an impact on the occurrence of breast myopathies, but only WB could be decreased.

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Influence of Dietary Histidine, Hybrid Line and Gender on Chicken Meat Quality and Carnosine Concentration

Cited by 12 publications

References 20 publications

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

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

Differences in muscle histidine‐containing dipeptides in broilers

Effects of feeding different histidine to lysine ratios on performance, meat quality, and the occurrence of breast myopathies in broiler chickens

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