Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine

Kopeć, Wiesław; Wiliczkiewicz, A.; Jamroz, D.; Biazik, Ewa; Pudło, Anna; Hikawczuk, Tomasz; Skiba, T.; Korzeniowska, Małgorzata

doi:10.3382/ps/pev311

Cited by 19 publications

(15 citation statements)

References 28 publications

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“…The concentration of carnosine in the brain, muscles, and plasma depended on the supplemented amount of β-alanine, which was not the case with anserine. Kopec et al (2015) investigated the effect of histidine-rich SDBC and pure histidine supplementation on the concentration of carnosine in turkey breast muscle. Supplementation of histidine to feed resulted in an increased 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity in the muscles and blood, but increased histidine concentration was not found in the meat.…”

Section: Discussionmentioning

confidence: 99%

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: Discussionmentioning

confidence: 99%

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

et al. 2018

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“…Quality of Chicken Meat http://dx.doi.org/10.5772/intechopen.72865 determined that supplementation of histidine to turkey diet resulted in the increased diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in breast muscles and blood, but did not result in the increased histidine dipeptide concentration [102]. The enzymatic antioxidant system of turkey blood was affected by the diet-containing spray dried blood cells (SDBC).…”

Section: The Increase Of Carnosine In Chicken Meatmentioning

confidence: 99%

Quality of Chicken Meat

Kralik¹,

Kralik²,

Grčević³

et al. 2018

Animal Husbandry and Nutrition

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Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers' growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive fattening. Relatively low sales prices of chicken meat, in comparison to other types of meat, speak in favor of the increased chicken meat consumption. In addition, chicken meat is known by its nutritional quality, as it contains significant amount of high-quality and easily digestible protein and a low portion of saturated fat. Therefore, chicken meat is recommended for consumption by all age groups. The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Composition of chicken meat can be influenced through modification of chicken feed composition (addition of different types of oils, vitamins, microelements and amino acids), to produce meat enriched with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). By this way, chicken meat becomes a foodstuff with added value, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health.

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“…e technical parameters used for the analysis were 280 V of negative high voltage, 80 mA of the current of hollow cathode lamp, 7 mm of electrothermal atomizer height, pure argon as a carrier gas, 800 mL•min −1 of carrier flow, and 1.0 mL of the injecting sample. Protein content in the homogenates and supernatants was analyzed as previously described [31].…”

Section: Proximate Basic Physicochemical Properties and Seleniummentioning

confidence: 99%

Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage

Korzeniowska

Króliczewska

Kopeć

2018

Journal of Chemistry

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The objective of the study was to evaluate the effects of inorganic and organic selenium in the diet of broiler chickens on the oxidative changes in the functional groups of proteins and total lipids, as well as the antioxidative potential of typical culinary parts fresh and frozen. Materials used in the nutrition study comprises one-day-old Flex broiler chickens randomly allocated to three dietary treatments: Control and SeN-fed diet enriched with 0.50 mg/kg of inorganic selenium (sodium selenite), and SeO-fed with diet containing 0.50 mg/kg of selenized yeast Yarrowia lipolytica. After slaughter, chicken carcasses were divided into the most typical culinary parts i.e., wings, outer and deep breasts, drumstick, thigh and back and analyzed in the fresh state and during frozen storage at −18°C until 90 days. The analyses undertaken during the study measured selenium concentration, CO, SH, and NH2 groups in the proteins, TBARS-expressing changes in the lipids, and antioxidative potential by ABTS, DPPH, and FRAP methods. The results of the study showed that the dietary selenium supplementation effectively increased the selenium concentration in all analyzed culinary parts of the chicken carcass, especially high in leg muscles. Selenium supplementation of the chicken diet significantly reduced the oxidative changes in the most important chemical reactive groups of the muscle myofibrillar proteins in all analyzed culinary parts. Both forms of selenium, organic and inorganic, were able to slow down the oxidation processes during first 30 days of the frozen storage of the meat. Longer storage could be only recommended for breast fillets, definitely not for the back part. The effect was much stronger in case of an organic selenium supplementation comparing to inorganic form of diet enrichment.

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Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine

Cited by 19 publications

References 28 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

Quality of Chicken Meat

Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage

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