Effects of Dietary Supplementation of Histidine, β-Alanine, Magnesium Oxide, and Blood Meal on Carnosine and Anserine Concentrations of Broiler Breast Meat

Abstract

An experiment was conducted to evaluate the effect of dietary supplementation of histidine, β-alanine, blood meal (BM), magnesium oxide (MgO), and their combination on carnosine and anserine concentrations of broiler breast meat. A total of 210 1-d-old broiler chicks were randomly allotted to 3 replicates of 7 dietary treatments: (1) Control diet (C), (2) C＋histidine (His), (3) C＋β-alanine (β-Ala), (4) C＋histidine＋β-alanine (His＋β-Ala ); (5) C ＋histidine＋β-alanine＋MgO (His＋β-Ala＋MgO), (6) C＋5% BM (BM), and (7) C＋5% BM＋MgO (BM＋ MgO). Histidine, β-alanine, and MgO were supplemented to diets at 2.9, 3.7, and 4.0 g/kg diet, respectively. The broilers were fed experimental diets for 32 d and the concentrations of carnosine and anserine in breast meat were measured weekly and at 32 d of the age. Results indicated that the concentrations of carnosine, anserine, and their sum in breast meat were increased (linear, P＜0.01) with age in all treatments. There were significant differences in carnosine concentrations among treatments in all weeks. At 32 d, all 3 histidine-supplemented treatments (His, His＋ β-Ala, and His＋β-Ala＋MgO) and BM＋MgO treatment had greater (P＜0.05) carnosine concentrations than the control. The anserine concentrations differed (P＜0.01) among treatments at 7, 14, and 21 d. The sum of carnosine and anserine concentrations was the greatest for His＋β-Ala＋MgO treatment, but the least for β-Ala treatment at 21 d. In conclusion, dietary supplementation of histidine alone or with β-alanine may increase carnosine concentrations, but not anserine concentrations of broiler breast meat. Dietary supplementation of additional MgO in diets containing His, β-Ala, and/or BM has little effect on carnosine and anserine concentrations in broiler breast meat.

Effect of Dietary Supplementation of Blood Meal and Additional Magnesium on Carnosine and Anserine Concentrations of Pig Muscles

“… Auh et al . (2010) and Park et al . (2013) reported that feeding the diets containing 5.0% blood meal to broiler chickens increased the concentrations of carnosine in the breast meat.…”

“…Inclusion of additional Mg in the diets containing blood meal had no positive effects on carnosine and anserine depositions in the LD and VI. The Mg is a cofactor of carnosine synthetase ( Kalyankar and Meister, 1959 ), and therefore, it is likely expected that dietary supplementation of additional Mg may promote carnosine synthesis in animal products ( Park et al ., 2013 ). However, the current experiment and previous experiments using broiler chicken ( Park et al ., 2013 ) failed to find significant effects on the concentrations of carnosine in animal products.…”

“…There have been many efforts to produce animal products fortified with carnosine and anserine, particularly by a dietary means. It has been reported that dietary supplementation of blood meal high in L-histidine that is a direct source of carnosine synthesis increased carnosine and anserine concentrations in chicken breast ( Auh et al ., 2010 ; Park et al ., 2013 ). However, there has been limited information about the pork by feeding the diets containing blood meal to pigs.…”

“…In addition, Mg is an essential cofactor of carnosine synthetase, and therefore, inclusion of additional Mg in the diets containing blood meal may be effective to promote carnosine and anserine synthesis in animal products. This hypothesis has been tested in chickens previously ( Namgung et al ., 2010 ; Park et al ., 2013 ), but it has not been verified in pigs.…”

The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat

“…The largest variability in muscle CRC content is usually attributable to species/genotype (Harris et al, 1990), but the similarity between free range chickens and pheasants in the current study might suggest that differences observed in CRC breast muscle content might not necessarily be a consequence of species differences but rather nutrition or environment. Nutrition, or more specifically the supply of alanine and histidine, have been shown to have a profound effect upon muscle CRC content in both humans (Peiretti et al, 2011) and poultry (Park et al, 2013;Lukasiewicz et al, 2015). However, in the context of the current study it is unlikely that either the retail pheasants or their wild caught counterparts received additional -alanine supplements during their rearing period when compared with chickens.…”