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The aim of the investigation was to determine influence of L-histidine dietary supplementation (P1 0.0%, P2 0.1%, P3 0.2% and P4 0.3%), hybrid line (Cobb 500 and Hubbard Classic) and gender on meat quality and carnosine concentration in chicken breast and thigh muscles. The research was carried out on 184 one day old broiler chickens as 4x2x2 factorial design. Chicken live weight, carcass weight, dressing percentage, absolute and relative shares of main body parts in the carcass, pHi, pHu, colour, drip loss, cooking loss and share force of breast muscle, and carnosine concentration in breast and thigh muscles were determined. L-histidine dietary supplementation significantly affected live weight, carcass weight, weight of drumsticks and thighs, backs and wings, share of back and the CIE a* value (P<0.05), as well as the content of carnosine in breast muscle (P=0.003). Hybrid line influenced relative shares of main body parts in the carcasses, except for wings, and the CIE a* value of breast muscle (P < 0.001). Chicken gender affected live weight of chickens, carcass weight, as well as weight of main parts (P<0.001), except for breast. The results of the investigation showed that dietary L- histidine significantly increased carnosine content in broiler breast muscle. Cobb 500 female chickens of the P4 group had higher carnosine concentrations in breast muscle by 156.61 and male chickens by 150.49 µg/g of tissue than the control group. Cobb 500 broiler chickens deposited more carnosine in meat than Hubbard Classic broilers.

Influence of Dietary Histidine, Hybrid Line and Gender on Chicken Meat Quality and Carnosine Concentration