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Differences in muscle histidine-containing dipeptides in broilers.

Silvia Barbaresi1, Luc Maertens2, Erik Claeys3

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|June 1, 2019
PubMed
Summary
This summary is machine-generated.

Poultry meat histidine-containing dipeptides (HCD) vary significantly by muscle type and broiler strain. Anserine and carnosine levels are higher in breast meat and differ between fast and slow-growing strains.

Keywords:
ageanserinecarnosinechickenmuscle

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Area of Science:

  • Poultry Science
  • Meat Science
  • Nutritional Biochemistry

Background:

  • Poultry meat is a rich source of histidine-containing dipeptides (HCD), including anserine and carnosine.
  • HCD consumption may offer health benefits.
  • Broiler strain, feeding, and age influence meat composition.

Purpose of the Study:

  • To compare anserine and carnosine content in breast and thigh muscles.
  • To evaluate HCD variations across two broiler strains (Ross 308 and Sasso T451) under different production systems.
  • To assess the impact of feeding regimes and slaughter age on HCD levels.

Main Methods:

  • Utilized a full factorial design (3 production systems × 2 sexes × 2 ages at slaughter).
  • Compared fast-growing (Ross 308 ad libitum), slow-growing (Sasso T451 ad libitum), and restricted-fed Ross 308 broilers.
  • Quantified muscle HCD content using high-performance liquid chromatography (HPLC) at 40 and 62 days of age.

Main Results:

  • Anserine levels were significantly higher than carnosine in both breast and thigh muscles.
  • Breast muscle exhibited substantially higher HCD concentrations than thigh muscle.
  • The Sasso T451 (SASSO-AL) strain showed greater HCD levels in breast meat compared to Ross strains (ROSS-AL, ROSS-LIM).
  • Breast muscle from 62-day-old SASSO-AL birds had over threefold higher HCD than thigh muscle from 40-day-old ROSS-AL birds.

Conclusions:

  • Significant variations in muscle HCD content exist based on muscle type and broiler genetics.
  • Production system and slaughter age are critical factors influencing HCD levels in poultry meat.
  • These findings highlight the potential for optimizing HCD content through selective breeding and management practices.