title: Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens.
abstract: 1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens. 2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens each. The birds were supplied with 4 different diets: a basal diet or a basal diet supplemented with 100, 200 or 400 mg/kg carnosine, respectively. The whole experiment lasted 42 d. 3. The results showed that dietary supplementation with carnosine linearly increased the values of pH45minand redness and reduced drip loss of breast meat. Dietary carnosine increased the activity of antioxidant enzymes in liver, serum and breast meat and decreased the contents of lipid peroxides at 21 and 42 d of age. 4. These findings indicated that dietary supplementation with carnosine was beneficial to enhance meat quality, antioxidant capacity and decrease lipid peroxidation status of breast meat.
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: J
authors.initials: J
authors.lastname: Cong
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: L
authors.initials: L
authors.lastname: Zhang
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: J
authors.initials: J
authors.lastname: Li
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: S
authors.initials: S
authors.lastname: Wang
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: F
authors.initials: F
authors.lastname: Gao
authors.affiliation: a College of Animal Science and Technology , Nanjing Agricultural University , Nanjing , People's Republic of China.|b Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province , Nanjing Agricultural University , Nanjing , People's Republic of China.|c Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control , Nanjing Agricultural University , Nanjing , People's Republic of China.
authors.forename: G
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D002336:Carnosine / Q000008:administration & dosage*; D002645:Chickens; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements; D063427:Food Quality; D015227:Lipid Peroxidation / Q000187:drug effects; D008099:Liver / Q000201:enzymology; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects
chemical_list: D000975:Antioxidants; D002336:Carnosine
keywords: Carnosine; antioxidant capacity; broiler; lipid peroxidation status; meat quality