engleski

Effect of β-alanine, L-histidine and magnesium oxide supplementation on carnosine concentration and broiler meat quality

This paper presents the research into influences of supplementing β-alanine (0.20%), L-histidine (0.10%) and magnesium oxide (0.24%) to broiler feeding mixtures on the concentration of carnosine and on the quality of broiler carcass and meat. Broilers were divided into two groups: control (C) and experimental (E). During the first three weeks, both groups were fed starter mixtures of the same composition. From the 22nd day of fattening, the group E was given amino acids and MgO. The group E contained 117.3% more carnosine in breast muscles (P<0.001), and 32.2% more carnosine in thigh muscles than the group C (P=0.057). The quality of broiler carcass and meat of both groups was satisfactory.

carnosine ; β-alanine ; L-histidine ; MgO ; broiler meat quality

nije evidentirano