Pregledni rad

https://doi.org/10.18047/poljo.28.2.11

CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT

Gordana Kralik ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Zlata Kralik orcid.org/0000-0001-9056-9564 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Kristina Gvozdanović orcid.org/0000-0002-1989-2630 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska

Sažetak

In this paper, authors summarise studies refferering to enrichment of breast and thigh muscles with carnosine that has an important function in physiological processes. Research has shown that carnosine improves quality of chicken meat. By adding amino acids β-alanine and L-histidine in chickens’ feed, carnosine synthesizes in skeletal muscles, brain, heart muscle and olfactory receptor cells. It has been determined that the content of carnosine depends on the type of muscle (white or dark meat), broiler genotype as well as sex. Chicken meat is sensitive to oxidation processes, but lipid oxidation can be efficiently prevented by enriching meat with carnosine.

Ključne riječi

carnosine; β-alanine; L-histidine; muscles; broilers

Hrčak ID:

289121

URI

https://hrcak.srce.hr/289121

Datum izdavanja:

20.12.2022.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.316 *