Influence of different histidine sources and zinc supplementation of broiler diets on dipeptide content and antioxidant status of blood and meat

Abstract

1. The objective of this study was to investigate how a diet containing spray-dried blood cells (SDBC) (4%) with or without zinc (Zn) would affect the concentration of two histidine heterodipeptides and the antioxidant status of broiler blood and breast muscles. 2. The study was carried out on 920 male Flex chickens randomly assigned to 4 dietary treatments: I - control, II - diet I with SDBC, III - diet I with SDBC and supplemented with Zn and IV - diet I supplemented with L-histidine. Birds were raised on floor littered with wood shavings, given free access to water and fed ad libitum. Performance indices were measured on d 1, 21 and 42. 3. The activity of antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase was analysed in plasma, erythrocytes and muscle tissue. The total antioxidant capacity of plasma and breast muscles was measured by 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, as well as by ferric reducing antioxidant power (FRAP). Carnosine/anserine content of meat and plasma were determined using HPLC. Diets and breast muscles were analysed for amino acid profile and selected microelement content. 4. Histidine supplementation of the diet increased glutathione peroxidase activity in plasma and superoxide dismutase activity in erythrocytes. Moreover, the addition of SDBC or pure histidine in the diet increased histidine dipeptide content and activated enzymatic and non-enzymatic antioxidant systems in chicken blood and muscles. However, it led to lower growth performance indices. 5. The enrichment of broiler diets with Zn increased the antioxidant potential and the activity of superoxide dismutase in plasma, which was independent of the histidine dipeptide concentration. Zn supplementation combined with SDBC in a broiler diet led to the increase of superoxide dismutase and glutathione peroxidase activity, but it did not affect the radical-scavenging or ferric iron reduction abilities of muscles.

Differences in muscle histidine‐containing dipeptides in broilers

“…According to this reasoning, free l ‐histidine would be the rate‐limiting precursor for HCD synthesis in broilers, in contrast to horses and humans, where β ‐alanine has been clearly identified as the rate‐limiting precursor. Attempts have been made in the past to increase broiler muscle carnosine and anserine concentrations through either l ‐histidine or β ‐alanine supplementation in the diet . 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 .…”

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

“…The research results of Ogata (2002) and Kasaoka et al (2004) also confirmed that the supplementation of L-histidine, βalanine, or carnosine to diets significantly boosted broiler growth. Kopec et al (2013b) stated that the supplementation of 4% spray-dried blood cells (SDBC), with or without Zn, with 0.22% of histidine to broiler feed, influenced broilers' performance and the antioxidative status of meat. The research results of Hu et al (2009) showed that broiler performances and feed conversion were not influenced by supplementation of carnosine to feed.…”

“…Higher carnosine contents were recorded in the meat of chickens fed porcine blood cells and blood meal. Kopec et al (2013b) used four treatments: control, SDBC, SDBC + Zn, and supplemented L-histidine, and found the following concentrations of carnosine in breast muscles, respectively: 0.891, 1.060, 0.905, and 1.205 mg/g tissue. In comparison to other groups, the best results were obtained in the group with supplemented L-histidine.…”

“…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.…”

Safety and efficacy of l‐histidine monohydrochloride monohydrate produced by fermentation with Escherichia coli (NITE BP‐02526) for all animal species

“…In broilers, histidine levels in plasma and breast muscle were increased by dietary histidine. However, levels were low if compared to the increase of the dipeptides carnosine and anserine (Ishibashi et al., ; Haug et al., ; Kai et al., ) or not strongly increased (Kopeć et al., ). In turkeys, no increase of histidine level in breast muscle was observed after supplementation (Kopec et al.…”