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Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens

The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, b...

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Autores principales: Kralik, Gordana, Sak-Bosnar, Milan, Grčević, Manuela, Kralik, Zlata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756408/
https://www.ncbi.nlm.nih.gov/pubmed/32055181
http://dx.doi.org/10.2141/jpsa.0170083
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author Kralik, Gordana
Sak-Bosnar, Milan
Grčević, Manuela
Kralik, Zlata
author_facet Kralik, Gordana
Sak-Bosnar, Milan
Grčević, Manuela
Kralik, Zlata
author_sort Kralik, Gordana
collection PubMed
description The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% β-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% β-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH(1), and 24 h after cooling pH(2)), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5th, and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH(1) value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008). Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014).
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spelling pubmed-67564082020-02-13 Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens Kralik, Gordana Sak-Bosnar, Milan Grčević, Manuela Kralik, Zlata J Poult Sci Original Papers The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% β-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% β-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH(1), and 24 h after cooling pH(2)), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5th, and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH(1) value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008). Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014). Japan Poultry Science Association 2018 2018-04-25 /pmc/articles/PMC6756408/ /pubmed/32055181 http://dx.doi.org/10.2141/jpsa.0170083 Text en 2018 by Japan Poultry Science Association https://creativecommons.org/licenses/by-nc-sa/4.0/ The Journal of Poultry Science is an Open Access journal distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. To view the details of this license, please visit (https://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Original Papers
Kralik, Gordana
Sak-Bosnar, Milan
Grčević, Manuela
Kralik, Zlata
Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title_full Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title_fullStr Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title_full_unstemmed Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title_short Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
title_sort effect of amino acids on growth performance, carcass characteristics, meat quality, and carnosine concentration in broiler chickens
topic Original Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756408/
https://www.ncbi.nlm.nih.gov/pubmed/32055181
http://dx.doi.org/10.2141/jpsa.0170083
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