Izvorni znanstveni članak

https://doi.org/10.33128/k.64.2.1

Influence of chicken genotype and type of muscle tissue on the carnosine and anserine content

Zlata Kralik orcid.org/0000-0001-9056-9564 ; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik ; Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Nutricin j. d. o. o., Darda, Hrvatska
Olivera Galović orcid.org/0000-0001-8038-5745 ; Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Odjel za kemiju, Sveučilište J. J. Strossmayera u Osijek, Osijek, Hrvatska
Kristina Gvozdanović orcid.org/0000-0002-1989-2630 ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Žarko Radišić orcid.org/0009-0006-7510-7955 ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Manuela Košević orcid.org/0000-0002-5760-621X ; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska

Sažetak

Carnosine (β-alanyl-L-histidine) and anserine (β-alanyl-1-methyl-L-histidine) are dipeptides that play a significant role in physiological functions in humans. They are present in the skeletal muscles and brain tissue of many vertebrates. By designing feed mixtures with an increased content L-histidine the amino acids and β-alanine, their concentration in the meat of broilers can be increased. The aim of this study was to examine the influence of broiler genotype and type of muscle tissue on meat color and carnosine and anserine content. The research was conducted on chickens of the Cobb 500 and Ross 308 genotypes. A total of 400 chickens were fattened, divided into two experimental groups (200 pieces of Cobb 500 and 200 pieces of Ross 308). The fattening lasted 42 days. Three commercial fodder mixtures were used for fattening, starter (21.02% protein, until day 21), grover (19% protein, from days 22-35) and finisher (18.05% protein, from days 36 to 42 days of fattening). After slaughtering and processing the carcasses, the color of the breast and thigh meat was measured (CIE L*, CIE a*, CIE b*). The research results show that the type of muscle tissue has a statistically significant influence on the meat color (P<0.05), while the genotype has an influence only on the CIE b* value (P<0.001). The results of the analysis of the content of carnosine and anserine in the samples of breast and thigh meat indicate that the genotype has no influence on the mentioned dipeptides content in the meat (P>0.05), while the type of muscle tissue has a significant influence (P<0.001) on their deposition. A significantly higher carnosine (P<0.05) and anserine (P<0.001) content was found in breast meat compared to thigh meat in both genotypes of chickens.

Ključne riječi

chickens; genotype; muscle tissue; colour; dipeptides

Hrčak ID:

294620

URI

https://hrcak.srce.hr/294620

Datum izdavanja:

28.2.2023.

Podaci na drugim jezicima: hrvatski

Posjeta: 922 *