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Differences in muscle histidine‐containing dipeptides in broilers
Author(s) -
Barbaresi Silvia,
Maertens Luc,
Claeys Erik,
Derave Wim,
De Smet Stefaan
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9829
Subject(s) - anserine , carnosine , broiler , leg muscle , pectoral muscle , thigh , zoology , biology , chemistry , medicine , endocrinology , histidine , biochemistry , anatomy , amino acid , physical medicine and rehabilitation
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