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Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens

1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens. 2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens eac... Full description

Journal Title: British Poultry Science 02 January 2017, Vol.58(1), pp.69-75
Main Author: Cong, J
Other Authors: Zhang, L , Li, J , Wang, S , Gao, F , Zhou, G
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 0007-1668 ; E-ISSN: 1466-1799 ; DOI: 10.1080/00071668.2016.1237767
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recordid: informaworld_s10_1080_00071668_2016_1237767
title: Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens
format: Article
creator:
  • Cong, J
  • Zhang, L
  • Li, J
  • Wang, S
  • Gao, F
  • Zhou, G
subjects:
  • Carnosine
  • Meat Quality
  • Antioxidant Capacity
  • Lipid Peroxidation Status
  • Broiler
  • Agriculture
ispartof: British Poultry Science, 02 January 2017, Vol.58(1), pp.69-75
description: 1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens. 2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens each. The birds were supplied with 4 different diets: a basal diet or a basal diet supplemented with 100, 200 or 400 mg/kg carnosine, respectively. The whole experiment lasted 42 d. 3. The results showed that dietary supplementation with carnosine linearly increased the values of pH 45   min and redness and reduced drip loss of breast meat. Dietary carnosine increased the activity of antioxidant enzymes in liver, serum and breast meat and decreased the contents of lipid peroxides at 21 and 42 d of age. 4. These findings indicated that dietary supplementation with carnosine was beneficial to enhance meat quality, antioxidant capacity and decrease lipid peroxidation status of breast meat.
language: eng
source:
identifier: ISSN: 0007-1668 ; E-ISSN: 1466-1799 ; DOI: 10.1080/00071668.2016.1237767
fulltext: fulltext
issn:
  • 0007-1668
  • 00071668
  • 1466-1799
  • 14661799
url: Link


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titleEffects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens
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subjectCarnosine ; Meat Quality ; Antioxidant Capacity ; Lipid Peroxidation Status ; Broiler ; Agriculture
description1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens. 2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens each. The birds were supplied with 4 different diets: a basal diet or a basal diet supplemented with 100, 200 or 400 mg/kg carnosine, respectively. The whole experiment lasted 42 d. 3. The results showed that dietary supplementation with carnosine linearly increased the values of pH 45   min and redness and reduced drip loss of breast meat. Dietary carnosine increased the activity of antioxidant enzymes in liver, serum and breast meat and decreased the contents of lipid peroxides at 21 and 42 d of age. 4. These findings indicated that dietary supplementation with carnosine was beneficial to enhance meat quality, antioxidant capacity and decrease lipid peroxidation status of breast meat.
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