文献类型： 外文期刊

第一作者： Qi, Bo

作者： Qi, Bo;Wang, Jing;Hu, Meng;Ma, Youbiao;Wu, Shugeng;Qi, Guanghai;Qiu, Kai;Zhang, Haijun;Qi, Bo

作者机构：

关键词： beta-alanine; broiler; dipeptide; l-histidine; mRNA expression

期刊名称：ANIMALS （ 影响因子：2.752； 五年影响因子：2.942 ）

ISSN： 2076-2615

年卷期： 2021 年 11 卷 8 期

页码：

收录情况： SCI

摘要： Simple Summary In recent years, much attention has been paid to developing functional meat, which contains more functional peptides to impart health benefits. Poultry meat is a good source of imidazole dipeptides (carnosine and its derivative anserine), which are active endogenous constituents and may convey versatile physiological functions to promote health conditions. Carnosine is synthesized from l-histidine and beta-alanine. Dietary addition of histidine and/or beta-alanine may elevate the carnosine content in broiler meat. The current study further investigated the interaction of l-histidine and beta-alanine supplementation on carnosine content, meat quality, and gene expression of carnosine-related enzymes in broilers, which can facilitate a better understanding of the relationship between l-histidine and beta-alanine in carnosine synthesis. The current study investigated the effect of dietary l-histidine and beta-alanine supplementation on growth performance, meat quality, carnosine content, and gene expression of carnosine-related enzymes in broilers. A two-factor design was adopted in this study. A total of 640 1-day-old male broilers were assigned to eight treatments with factorial arrangement containing four levels of l-histidine (0, 650, 1300, or 1950 mg/kg) and two levels of beta-alanine (0 or 1200 mg/kg) supplementation; 0 mg/kg histidine and/or 0 mg/kg were treated as control groups. Each treatment including eight replicates with 10 birds each and the feeding trial lasted for 42 days. Dietary supplementation with l-histidine and beta-alanine did not affect average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) of broilers during the grower (22-42 days) and the entire phase (1-42 days), compared with the control group (p > 0.05). The only exception was a significantly reduced ADG in the 1950 mg/kg l-histidine group in the starter period (1-21 days, p < 0.05). l-Histidine at 1950 mg/kg significantly decreased redness (a*) and yellowness (b*) values of the meat at 45 min postmortem (p < 0.05), whereas it increased b* value and pH in breast muscle at 24 h postmortem. Moreover, dietary supplementation with beta-alanine alone or combination with l-histidine significantly increased Delta pH in breast muscle (p < 0.01). Dietary l-histidine markedly increased total superoxide dismutase activity and total antioxidant capacity (T-AOC) both in breast muscle (p < 0.01) and in plasma (p < 0.01), and it decreased malondialdehyde (MDA) concentration in breast muscle (p < 0.01). Dietary addition of beta-alanine, alone or combination, significantly increased T-AOC in breast muscle (p < 0.01) and markedly decreased MDA content both in breast muscle and in plasma (p < 0.01). Addition of l-histidine and beta-alanine significantly increased muscle peptide (carnosine and anserine) content (p < 0.05) and upregulated the expression of carnosine synthase, transporter of carnosine/ l-histidine, and l-histidine decarboxylase genes (p < 0.05), with greater change occurring in the combination group of 1300 mg/kg l-histidine and 1200 mg/kg beta-alanine. Overall, dietary l-histidine and beta-alanine could improve meat quality and antioxidant capacity, enhance the carnosine and anserine content, and upregulate the gene expression of carnosine synthesis-related enzymes in broilers.

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