Premium
Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed
Author(s) -
Kopeć W.,
Jamroz D.,
Wiliczkiewicz A.,
Biazik E.,
Hikawczuk T.,
Skiba T.,
Pudło A.,
Orda J.
Publication year - 2013
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/j.1439-0396.2012.01303.x
Subject(s) - food science , anserine , broiler , carnosine , corn gluten meal , chemistry , blood meal , catalase , meal , fish meal , histidine , soybean meal , glutathione peroxidase , feed conversion ratio , antioxidant , amino acid , biochemistry , biology , raw material , endocrinology , body weight , organic chemistry , fishery , fish <actinopterygii>
Summary One‐day‐old chickens were fed mixtures containing different raw materials (fish by‐products meal, porcine blood cells meal, blood meal, wheat gluten, fodder yeast), as a source of histidine and β‐alanine – components of carnosine. Control birds were administered a feed mixture, in which soy bean meal was the main protein source. The bodyweight, feed consumption and conversion, antioxidant characteristics and histidine dipeptides content in blood and muscles, and also amino acid composition of chicken meat on day 34 post‐hatch were recorded. The best (p < 0.05) performance and feed conversion were observed in chickens fed mixture containing porcine blood cells meal. In blood plasma of control chickens, a significantly (p < 0.01) higher ability to scavenge DPPH radicals was found. However, the highest catalase activity in erythrocytes was determined in chickens fed mixtures with blood by‐products. Insignificant differences in both carnosine and anserine levels in plasma between treatments were noted. Breast muscles from control birds were characterized by lower activity of glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) (p < 0.05; p < 0.01), than those from chickens fed blood by‐products. Improved ability to reduce ferric ions (FRAP) (p < 0.01) and carnosine content in meat from chickens fed blood cell meal were recorded. No direct relations between amino acids content in feed mixtures and in meat were observed.