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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

Institucijski repozitorij: Repozitorij Fakulteta agrobiotehničkih znanosti Osijek

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Kralik, G., Sak Bosnar, M., Kralik, Z., Galović, O., Grčević, M. i 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, br. 1 SUPPLEMENT, 2015, str. 190-194. https://doi.org/10.18047/poljo.21.1.sup.45

Kralik, Gordana, Milan Sak Bosnar, Zlata Kralik, Olivera Galović, Manuela Grčević i Igor Kralik. "EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT." Poljoprivreda 21, br. 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), str. 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]. 02.09.2015. [pristupljeno 25.11.2024.];21(1 SUPPLEMENT):190-194. doi: 10.18047/poljo.21.1.sup.45

G. Kralik, M. Sak Bosnar, Z. Kralik, O. Galović, M. Grčević i 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, br. 1 SUPPLEMENT, str. 190-194, Rujan 2015. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:111347. [Citirano: 25.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:151:111347
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Naslov (engleski)EFFECT OF Β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT
AutorGordana Kralik
AutorMilan Sak-Bosnar
AutorZlata Kralik
AutorOlivera Galović
AutorManuela Grčević
AutorIgor Kralik
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Proizvodnja i prerada animalnih proizvoda
Sažetak (engleski)
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).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaPoljoprivreda
Brojčani podacivol. 21, br. 1 SUPPLEMENT, str. 190-194
p-ISSN1330-7142
e-ISSN1848-8080
DOIhttps://doi.org/10.18047/poljo.21.1.sup.45
URN:NBNurn:nbn:hr:151:111347
Datum objave publikacije2015-09-02
URL dokumentahttps://hrcak.srce.hr/150918
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-16 09:59:09