Review article

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

CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT

Gordana Kralik ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Zlata Kralik orcid.org/0000-0001-9056-9564 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Kristina Gvozdanović orcid.org/0000-0002-1989-2630 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia

Abstract

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.

Keywords

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

Hrčak ID:

289121

URI

https://hrcak.srce.hr/289121

Publication date:

20.12.2022.

Article data in other languages: croatian

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