Studies on the formation of carnosine and anserine in pectoral muscle of the developing chick

McManus, I. Rosabelle; Benson, Mary

doi:10.1016/0003-9861(67)90476-6

Cited by 13 publications

(5 citation statements)

References 30 publications

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“…The possibility of poultry muscle enrichment with antioxidant dipeptides by feeding is still under discussion. Such possibility was shown in a few reports (McManus and Benson, 1967;Intarapichet and Maikhunthod, 2005;Hu et al, 2009). However, Tomonaga et al (2006) showed no effects of diet on carnosine and/or anserine content in muscle.…”

Section: Antioxidants In Chickens Meatmentioning

confidence: 70%

“…The non‐enzymatic system characterized by high content of histidine dipeptides is important because of its capacity to chelate pro‐oxidative metal ions and inactivate further oxidation products. (McManus and Benson, 1967; O’Neill et al., 1999; Tomonaga et al., 2005; Kralik et al., 2010).…”

Section: Discussionmentioning

confidence: 99%

“…The level of carnosine and anserine can amount to about 200–500 mg/kg of meat. Especially high content of dipeptides was observed in poultry white muscles, in which anserine predominates carnosine (McManus and Benson, 1967; Christman, 1971; Tomonaga et al., 2005, 2006, 2009; Sato et al., 2008; Kralik et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed

Kopeć

Jamroz

Wiliczkiewicz

et al. 2012

Animal Physiology Nutrition

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One-day-old chickens were fed mixtures containing different raw materials (fish by-products meal, porcine blood cells meal, blood meal, wheat gluten, fodder yeast), as a source of histidine and β-alanine - components of carnosine. Control birds were administered a feed mixture, in which soy bean meal was the main protein source. The bodyweight, feed consumption and conversion, antioxidant characteristics and histidine dipeptides content in blood and muscles, and also amino acid composition of chicken meat on day 34 post-hatch were recorded. The best (p < 0.05) performance and feed conversion were observed in chickens fed mixture containing porcine blood cells meal. In blood plasma of control chickens, a significantly (p < 0.01) higher ability to scavenge DPPH radicals was found. However, the highest catalase activity in erythrocytes was determined in chickens fed mixtures with blood by-products. Insignificant differences in both carnosine and anserine levels in plasma between treatments were noted. Breast muscles from control birds were characterized by lower activity of glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) (p < 0.05; p < 0.01), than those from chickens fed blood by-products. Improved ability to reduce ferric ions (FRAP) (p < 0.01) and carnosine content in meat from chickens fed blood cell meal were recorded. No direct relations between amino acids content in feed mixtures and in meat were observed.

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Section: Antioxidants In Chickens Meatmentioning

confidence: 70%

Section: Discussionmentioning

confidence: 99%

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Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed

Kopeć

Jamroz

Wiliczkiewicz

et al. 2012

Animal Physiology Nutrition

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show abstract

“…The methylation mechanism probably involves S-adenosylmethionine (Asatoor and Armstrong, 1967). This mechanism is likely to differ from the imidazole A-methyltransferase from brain (Brown et al, 1959) or the 1-methylhistidine formation via carnosine A-methyltransferase (McManus and Benson, 1967). Indeed carnosine and anserine could barely be detected by the amino acid analyzer in the medium exposed to cells between 8 and 10 days of culture.…”

Section: Discussionmentioning

confidence: 93%

3-Methylhistidine metabolism in proteins from cultured mammalian muscle cells

Reporter¹

1969

Biochemistry

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“…The anserine and carnosine contents of chicken muscle were not detected one day after hatching, but began appearing on the 6th day after hatching (19). However, the direct effect of anserine and carnosine on muscle contraction has not yet been shown.…”

Section: Discussionmentioning

confidence: 96%