Differences in muscle histidine‐containing dipeptides in broilers. (11th July 2019)

• Record Type: Journal Article
• Authors: Barbaresi, Silvia; Maertens, Luc; Claeys, Erik; Derave, Wim; De Smet, Stefaan
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 13(2019)
• Page Start: 5680
• Page End: 5686
• Publication Date: 2019-07-11
• Subjects: chicken -- muscle -- age -- carnosine -- anserine; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9829
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Poultry meat has high levels of histidine‐containing dipeptides (HCD) and consumption of meat rich in HCD may elicit certain health benefits. The aim of this work was to compare the HCD content (anserine and carnosine) in the breast and thigh muscles of two broiler strains differing in growth rate, feeding regime, and age at slaughter. A 3 (production system) × 2 (sex) × 2 (age at slaughter) full factorial arrangement was applied with fast‐growing Ross 308 chicks fed ad libitum (ROSS‐AL), slow‐growing Sasso T451 chicks fed ad libitum (SASSO‐AL), and Ross 308 chicks given limited feeding (ROSS‐LIM). At the age of 40 and 62 days, eight birds per production system × sex combination were randomly selected for sampling of the breast and thigh muscle. Muscle HCD content was determined by high‐performance liquid chromatography (HPLC). RESULTS: Across treatments, levels of anserine were 2.5‐ and 1.9‐fold higher than carnosine in breast and thigh muscle respectively ( P < 0.001), and levels of anserine and carnosine were 2.2‐ and 2.8‐fold higher respectively in breast versus thigh muscle ( P < 0.001). In breast muscle, SASSO‐AL had higher levels of HCD than ROSS‐AL and ROSS‐LIM ( P < 0.001). Considering different market meat types, breast muscle of 62‐day‐old SASSO‐AL birds had more than threefold higher content of HCD compared to thigh muscle of 40‐day‐old ROSS‐AL birds ( P < 0.001). CONCLUSION: Large differences in muscle HCD content were found, varying according to type of muscle and broiler. © 2019 Society of Chemical Industry