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Scientific paper - Review paper
CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT
Poljoprivreda, 28 (2022), 2; 81-88. https://doi.org/10.18047/poljo.28.2.11
Kralik, Gordana; Kralik, Zlata; Gvozdanović, Kristina

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Kralik, G., Kralik, Z. & Gvozdanović, K. (2022). CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT. Poljoprivreda, 28. (2), 81-88. doi: 10.18047/poljo.28.2.11

Kralik, Gordana, et al. "CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT." Poljoprivreda, vol. 28, no. 2, 2022, pp. 81-88. https://doi.org/10.18047/poljo.28.2.11

Kralik, Gordana, Zlata Kralik and Kristina Gvozdanović. "CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT." Poljoprivreda 28, no. 2 (2022): 81-88. https://doi.org/10.18047/poljo.28.2.11

Kralik, G., Kralik, Z. and Gvozdanović, K. (2022) 'CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT', Poljoprivreda, 28(2), pp. 81-88. doi: 10.18047/poljo.28.2.11

Kralik G, Kralik Z, Gvozdanović K. CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT. Poljoprivreda [Internet]. 2022 December 20 [cited 2024 June 03];28(2):81-88. doi: 10.18047/poljo.28.2.11

G. Kralik, Z. Kralik and K. Gvozdanović, "CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT", Poljoprivreda, vol. 28, no. 2, pp. 81-88, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:517135. [Accessed: 03 June 2024]

Metadata
Title (english)CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT
AuthorGordana Kralik
AuthorZlata Kralik
AuthorKristina Gvozdanović
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract (english)
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 (english)
Languageenglish
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titlePoljoprivreda
Numberingvol. 28, no. 2, pp. 81-88
p-ISSN1330-7142
e-ISSN1848-8080
DOIhttps://doi.org/10.18047/poljo.28.2.11
URN:NBNurn:nbn:hr:151:517135
Publication2022-12-20
Document URLhttps://hrcak.srce.hr/289121
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-08 11:04:03