EFFECT OF β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT
EFFECT OF β-ALANINE AND L-HISTIDINE ON CONCENTRATION OF CARNOSINE IN MUSCLE TISSUE AND OXIDATIVE STABILITY OF CHICKEN MEAT
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DOI：
10.18047/poljo.21.1.sup.45
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发表时间：
2015-01-01
期刊：
影响因子：
0.7
通讯作者：
Kralik, I
中科院分区：
文献类型：
--
作者：
Kralik, G.;Sak-Bosnar, M.;Kralik, I
本文介绍了两个单独的试验的结果，每个试验涉及Cobb 500种源的75只鸡，分为三个试验组。育肥后3周饲喂肥育鸡日粮，分别添加0%、0.5%、1%的β-丙氨酸和0%、0.3%、0.5%的L组氨酸。鸡屠宰后，每组取10个乳房组织样品，测定肌肉组织中肌肽含量和脂肪氧化，以TBARS表示。对胸肌肌肽浓度的分析结果表明，添加0.5%L组氨酸影响胸肌肌肽浓度从941.58 mU g/g组织(H1)增加到1186.06 mU g/g组织(H3)，而添加1%β-丙氨酸影响肌肽浓度从756.15 mU g/g组织(A1)增加到911.01 mU g/g组织(A3)。日粮中添加较高水平的氨基酸对蛋鸡的TBARS值没有影响，但随着日粮中添加更多的氨基酸，氧化值也随之降低，在-20℃下贮藏60天的样品中表现尤为明显。试验组H3(0.5%L-组氨酸)的脂肪氧化值比对照组H1(0%L-组氨酸)低30.54%，而添加1%β-天冬氨酸组(A3)的脂肪氧化值比对照组A1(0%β-丙氨酸组)低17.65%。
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 beta-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 mu g/g of tissue (H1) to 1186.06 mu g/g of tissue (H3), while supplementation of 1%, beta-alanine influenced the increase in carnosine concentration from 756.15 mu g/g of tissue (A1) to 911.01 mu g/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 degrees 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% beta-atanine (A3) had lipid oxidation value by 17.65% lower than the control group A1 (0% beta-alanine).