engleski

Influence of genotype and type of muscle tissue of chickens on the content of carnosine and anserine in meat

Carnosine (β-alanyl-L-histidine) and anserine (β- alanyl-1-methyl-L-histidine) are dipeptides that play a significant role in physiological functions in the human body. They are present in the skeletal muscles and brain tissue of many vertebrates, and from the literature it can be seen that white chicken meat has high concentrations of these peptides. By designing a feed mixture with an increased content of the amino acids L-histidine and β-alanine, their concentration in the meat can be increased. The aim of this study was to examine the influence of genotype and muscle tissue on meat colour and content of carnosine and anserine. The research was conducted on Cobb 500 and Ross 308 broilers during 42 fattening period during which broilers were fed with commercial fodder mixtures. After slaughtering and processing the carcass, the colour of the breast and shoulder meat was measured (CIE L*, CIE a*, CIE b*). Obtained results showed that muscle tissue has a statistically significant influence on meat colour (P˂0.05), while genotype has influenced only on CIE b* value (˂0.001). The content of carnosine and anserine in the meat samples of breast and shoulder indicate that genotype has no influence on the content of the mentioned dipeptides in the meat (P>0.05), while the muscle tissue has a significant influence (P˂0.001) on their deposition. A significantly higher content of carnosine and anserine was found in breast meat compared to shoulder meat in both genotypes.

chickens ; genotype ; muscle tissue ; color ; dipeptides

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