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Scientific paper - Original scientific paper
EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT
Poljoprivreda, 21 (2015), 1 SUPPLEMENT; 190-194. https://doi.org/10.18047/poljo.21.1.sup.45
Kralik, Gordana; Sak-Bosnar, Milan; Kralik, Zlata; Galović, Olivera; Grčević, Manuela; Kralik, Igor

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Kralik, G., Sak Bosnar, M., Kralik, Z., Galović, O., Grčević, M. & Kralik, I. (2015). EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT. Poljoprivreda, 21. (1 SUPPLEMENT), 190-194. doi: 10.18047/poljo.21.1.sup.45

Kralik, Gordana, et al. "EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT." Poljoprivreda, vol. 21, no. 1 SUPPLEMENT, 2015, pp. 190-194. https://doi.org/10.18047/poljo.21.1.sup.45

Kralik, Gordana, Milan Sak Bosnar, Zlata Kralik, Olivera Galović, Manuela Grčević and Igor Kralik. "EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT." Poljoprivreda 21, no. 1 SUPPLEMENT (2015): 190-194. https://doi.org/10.18047/poljo.21.1.sup.45

Kralik, G., et al. (2015) 'EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT', Poljoprivreda, 21(1 SUPPLEMENT), pp. 190-194. doi: 10.18047/poljo.21.1.sup.45

Kralik G, Sak Bosnar M, Kralik Z, Galović O, Grčević M, Kralik I. EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT. Poljoprivreda [Internet]. 2015 September 02 [cited 2024 December 18];21(1 SUPPLEMENT):190-194. doi: 10.18047/poljo.21.1.sup.45

G. Kralik, M. Sak Bosnar, Z. Kralik, O. Galović, M. Grčević and I. Kralik, "EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT", Poljoprivreda, vol. 21, no. 1 SUPPLEMENT, pp. 190-194, September 2015. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:111347. [Accessed: 18 December 2024]

Metadata
Title (english)EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT
AuthorGordana Kralik
AuthorMilan Sak-Bosnar
AuthorZlata Kralik
AuthorOlivera Galović
AuthorManuela Grčević
AuthorIgor Kralik
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
Production and Processing of Animal Products
Abstract (english)
This paper presents the results of two separate experiments, each involving 75 chickens of Cobb 500 provenience, divided into three experimental groups. During the last three weeks of fattening, chickens were fed finisher diets supplemented with amino acids β-alanine (0%, 0.5% and 1%) and L-histidine (0%, 0.3% and 0.5%) in different portions. After chickens have been slaughtered, 10 samples of breast tissue were taken from each group for carnosine content determination in muscle tissue and lipid oxidation expressed as TBARS. Analysis of THE results referring to carnosine concentration in breast muscle proved that supplementation of 0.5% L-histidine affected the carnosine concentration increase in breast muscles from 941.58 µg/g of tissue (H1) to 1186.06 µg/g of tissue (H3), while supplementation of 1% β-alanine influenced the increase in carnosine concentration from 756.15 µg/g of tissue (A1) to 911.01 µg/g of tissue (A3). Supplementation of amino acids did not have effects on TBARS values, but oxidation values decreased along with the supplementation of higher amounts of amino acids to diets, which was particularly expressed in samples stored for 60 days at -20°C. The experimental group H3 (0.5% L-histidine) exhibited 30.54% lower value of lipid oxidation than the control one H1 (0% L-histidine), while the group with 1% β-alanine (A3) had lipid oxidation value by 17.65% lower than the control group A1 (0% β-alanine).
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titlePoljoprivreda
Numberingvol. 21, no. 1 SUPPLEMENT, pp. 190-194
p-ISSN1330-7142
e-ISSN1848-8080
DOIhttps://doi.org/10.18047/poljo.21.1.sup.45
URN:NBNurn:nbn:hr:151:111347
Publication2015-09-02
Document URLhttps://hrcak.srce.hr/150918
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-16 09:59:09