Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens

References

• Aldini, G., Carini, M., Beretta, G., Bradamante, S. & Facino, R.M. (2002) Carnosine is a quencher of 4-hydroxy-nonenal: through what mechanism of reaction? Biochemical and Biophysical Research Communications, 298: 699–706. doi:10.1016/S0006-291X(02)02545-7
   PubMed Web of Science ®Google Scholar
• Alhamdani, M., Al-Kassir, A., Abbas, F.K., Jaleel, N.A. & Al-Taee, M.F. (2007) Antiglycation and antioxidant effect of carnosine against glucose degradation products in peritoneal mesothelial cells. Nephron Clinical Practice, 107: c26–c34. doi:10.1159/000106509
   PubMedGoogle Scholar
• Aydin, A.F., Çoban, J., Doğan-Ekici, I., Betül-Kalaz, E., Doğru-Abbasoğlu, S. & Uysal, M. (2016) Carnosine and taurine treatments diminished brain oxidative stress and apoptosis in D-galactose aging model. Metabolic Brain Disease, 31: 1–9.
   PubMed Web of Science ®Google Scholar
• Baran, E.J. (2000) Metal complexes of carnosine. Biochemistry C/C of Biokhimiia, 65: 789–797.
   PubMed Web of Science ®Google Scholar
• Baron, C.P. & Andersen, H.J. (2002) Myoglobin-induced lipid oxidation. A review. Journal of Agricultural and Food Chemistry, 50: 3887–3897. doi:10.1021/jf011394w
   PubMed Web of Science ®Google Scholar
• Barski, O.A., Xie, Z., Baba, S.P., Sithu, S.D., Agarwal, A., Cai, J., Bhatnagar, A. & Srivastava, S. (2013) Dietary carnosine prevents early atherosclerotic lesion formation in apolipoprotein E–null mice. Arteriosclerosis, Thrombosis, and Vascular Biology, 33: 1162–1170. doi:10.1161/ATVBAHA.112.300572
   PubMed Web of Science ®Google Scholar
• Bauchart, C., Savary-Auzeloux, I., Mirand, P.P., Thomas, E., Morzel, M. & Rémond, D. (2007) Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs. The Journal of Nutrition, 137: 589–593.
   PubMed Web of Science ®Google Scholar
• Boldyrev, A.A. (2000) Problems and perspectives in studying the biological role of carnosine. Biochemistry (Mosc), 65: 751–756.
   PubMed Web of Science ®Google Scholar
• Boldyrev, A.A., Aldini, G. & Derave, W. (2013) Physiology and pathophysiology of carnosine. Physiological Reviews, 93: 1803–1845. doi:10.1152/physrev.00039.2012
   PubMed Web of Science ®Google Scholar
• Brownson, C. & Hipkiss, A.R. (2000) Carnosine reacts with a glycated protein. Free Radical Biology and Medicine, 28: 1564–1570. doi:10.1016/S0891-5849(00)00270-7
   PubMed Web of Science ®Google Scholar
• Burcham, P.C. (1998) Genotoxic lipid peroxidation products: their DNA damaging properties and role in formation of endogenous DNA adducts. Mutagenesis, 13: 287–305. doi:10.1093/mutage/13.3.287
   PubMed Web of Science ®Google Scholar
• Carini, M., Aldini, G., Beretta, G., Arlandini, E. & Facino, R.M. (2003) Acrolein-sequestering ability of endogenous dipeptides: characterization of carnosine and homocarnosine/acrolein adducts by electrospray ionization tandem mass spectrometry. Journal of Mass Spectrometry, 38: 996–1006. doi:10.1002/(ISSN)1096-9888
   PubMed Web of Science ®Google Scholar
• Chan, W.K., Decker, E.A., Chow, C.K. & Boissonneault, G.A. (1994) Effect of dietary carnosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscle. Lipids, 29: 461–466. doi:10.1007/BF02578242
   PubMed Web of Science ®Google Scholar
• Cheng, J., Wang, F., Yu, D., Wu, P. & Chen, J. (2011) The cytotoxic mechanism of malondialdehyde and protective effect of carnosine via protein cross-linking/mitochondrial dysfunction/reactive oxygen species/MAPK pathway in neurons. European Journal of Pharmacology, 650: 184–194. doi:10.1016/j.ejphar.2010.09.033
   PubMed Web of Science ®Google Scholar
• Davinelli, S., Di Marco, R., Bracale, R., Quattrone, A., Zella, D. & Scapagnini, G. (2013) Synergistic effect of L-Carnosine and EGCG in the prevention of physiological brain aging. Current Pharmaceutical Design, 19: 2722–2727. doi:10.2174/1381612811319150007
   PubMed Web of Science ®Google Scholar
• Decker, E.A. & Crum, A.D. (1991) Inhibition of oxidative rancidity in salted ground pork by carnosine. Journal of Food Science, 56: 1179–1181. doi:10.1111/jfds.1991.56.issue-5
   Web of Science ®Google Scholar
• Estévez, M. (2011) Protein carbonyls in meat systems: a review. Meat Science, 89: 259–279. doi:10.1016/j.meatsci.2011.04.025
   PubMed Web of Science ®Google Scholar
• Estévez, M., Ventanas, S. & Heinonen, M. (2011) Formation of Strecker aldehydes between protein carbonyls-α-aminoadipic and γ-glutamic semialdehydes–and leucine and isoleucine. Food Chemistry, 128: 1051–1057. doi:10.1016/j.foodchem.2011.04.012
   Web of Science ®Google Scholar
• Faustman, C., Sun, Q., Mancini, R. & Suman, S.P. (2010) Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Science, 86: 86–94. doi:10.1016/j.meatsci.2010.04.025
   PubMed Web of Science ®Google Scholar
• Galli, F. (2012) Amino acid and protein modification by oxygen and nitrogen species. Amino Acids, 42: 1–4. doi:10.1007/s00726-010-0670-8
   PubMed Web of Science ®Google Scholar
• Gao, T., Li, J., Zhang, L., Jiang, Y., Ma, R., Song, L., Gao, F. & Zhou, G. (2015) Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops. Asian Australasian Journal of Animal Sciences, 28: 260–267. doi:10.5713/ajas.14.0511
   PubMed Web of Science ®Google Scholar
• Gariballa, S.E. & Sinclair, A.J. (2000) Carnosine: physiological properties and therapeutic potential. Age Ageing, 29: 207–210. doi:10.1093/ageing/29.3.207
   PubMed Web of Science ®Google Scholar
• Guo, Z.Y., Li, J.L., Zhang, L., Jiang, Y., Gao, F. & Zhou, G.H. (2014) Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens. British Poultry Science, 55: 635–643. doi:10.1080/00071668.2014.958057
   PubMed Web of Science ®Google Scholar
• Gurikar, A.M., Lakshmanan, V., Gadekar, Y.P., Sharma, B.D. & Anjaneyulu, A. (2014) Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks. Journal of Food Science and Technology, 51: 1363–1369. doi:10.1007/s13197-012-0644-9
   PubMed Web of Science ®Google Scholar
• Hipkiss, A.R. (2009) Carnosine and its possible roles in nutrition and health. Advances in Food and Nutrition Research, 57: 87–154.
   PubMedGoogle Scholar
• Hipkiss, A.R., Brownson, C. & Carrier, M.J. (2001) Carnosine, the anti-ageing, anti-oxidant dipeptide, may react with protein carbonyl groups. Mechanisms of Ageing and Development, 122: 1431–1445. doi:10.1016/S0047-6374(01)00272-X
   PubMed Web of Science ®Google Scholar
• Hu, X., Hongtrakul, K., Ji, C., Ma, Q., Guan, S., Song, C., Zhang, Y. & Zhao, L. (2009) Effect of carnosine on growth performance, carcass characteristics, meat quality and oxidative stability in broiler chickens. The Journal of Poultry Science, 46: 296–302. doi:10.2141/jpsa.46.296
   Web of Science ®Google Scholar
• Kalaz, E.B., Aydin, A.F., Doğan-Ekici, I., Çoban, J., Doğru-Abbasoğlu, S. & Uysal, M. (2016) Protective effects of carnosine alone and together with alpha-tocopherol on lipopolysaccharide (LPS) plus ethanol-induced liver injury. Environmental Toxicology and Pharmacology, 42: 23–29. doi:10.1016/j.etap.2015.12.018
   PubMed Web of Science ®Google Scholar
• Kalaz, E.B., Çoban, J., Aydin, A.F., Doğan-Ekici, I., Doğru-Abbasoğlu, S., Öztezcan, S. & Uysal, M. (2014) Carnosine and taurine treatments decreased oxidative stress and tissue damage induced by d-galactose in rat liver. Journal of Physiology and Biochemistry, 70: 15–25. doi:10.1007/s13105-013-0275-2
   PubMed Web of Science ®Google Scholar
• Kalaz, E.B., Evran, B., Develi-Is, S., Vural, P., Dogru-Abbasoglu, S. & Uysal, M. (2012) Effect of carnosine on prooxidant-antioxidant balance in several tissues of rats exposed to chronic cold plus immobilization stress. Journal of Pharmacological Sciences, 120: 98–104. doi:10.1254/jphs.12107FP
   PubMed Web of Science ®Google Scholar
• Kim, J.E., Clark, R.M., Park, Y., Lee, J. & Fernandez, M.L. (2012) Lutein decreases oxidative stress and inflammation in liver and eyes of guinea pigs fed a hypercholesterolemic diet. Nutrition Research and Practice, 6: 113–119. doi:10.4162/nrp.2012.6.2.113
   PubMed Web of Science ®Google Scholar
• Liu, Y., Xu, G. & Sayre, L.M. (2003) Carnosine inhibits (E)-4-hydroxy-2-nonenal-induced protein cross-linking: structural characterization of carnosine-HNE adducts1. Chemical Research in Toxicology, 16: 1589–1597. doi:10.1021/tx034160a
   PubMed Web of Science ®Google Scholar
• Ma, X.Y., Jiang, Z.Y., Lin, Y.C., Zheng, C.T. & Zhou, G.L. (2010) Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs. Journal of Animal Physiology And Nutririon, 94: e286–e295. doi:10.1111/j.1439-0396.2010.01009.x
   PubMed Web of Science ®Google Scholar
• Manhiani, P.S., Northcutt, J.K., Han, I., Bridges, W.C. & Dawson, P.L. (2013) Antioxidant activity of carnosine extracted from various poultry tissues. Poultry Science, 92: 444–453. doi:10.3382/ps.2012-02480
   PubMed Web of Science ®Google Scholar
• Maynard, L.M., Boissonneault, G.A., Chow, C.K. & Bruckner, G.G. (2001) High levels of dietary carnosine are associated with increased concentrations of carnosine and histidine in rat soleus muscle. The Journal of Nutrition, 131: 287–290.
   PubMed Web of Science ®Google Scholar
• Mehmetçik, G., Özdemirler, G., Koçak-Toker, N., Çevikbaş, U. & Uysal, M. (2008) Role of carnosine in preventing thioacetamide-induced liver injury in the rat. Peptides, 29: 425–429. doi:10.1016/j.peptides.2007.11.008
   PubMed Web of Science ®Google Scholar
• O’neill, L.M., Galvin, K., Morrissey, P.A. & Buckley, D.J. (1998) Inhibition of lipid oxidation in chicken by carnosine and dietary α-tocopherol supplementation and its determination by derivative spectrophotometry. Meat Science, 50: 479–488. doi:10.1016/S0309-1740(98)00061-8
   PubMed Web of Science ®Google Scholar
• O’neill, L.M., Galvin, K., Morrissey, P.A. & Buckley, D.J. (1999) Effect of carnosine,salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Science, 52: 89–94. doi:10.1016/S0309-1740(98)00152-1
   PubMed Web of Science ®Google Scholar
• Owens, C.M. & Sams, A.R. (2000) The influence of transportation on turkey meat quality. Poultry Science, 79: 1204–1207. doi:10.1093/ps/79.8.1204
   PubMed Web of Science ®Google Scholar
• Pavlov, A.R., Revina, A.A., Dupin, A.M., Boldyrev, A.A. & Yaropolov, A.I. (1993) The mechanism of interaction of carnosine with superoxide radicals in water solutions. Biochimica Et Biophysica Acta (Bba)-General Subjects, 1157: 304–312. doi:10.1016/0304-4165(93)90114-N
   PubMed Web of Science ®Google Scholar
• Reddy, V.P., Garrett, M.R., Perry, G. & Smith, M.A. (2005) Carnosine: a versatile antioxidant and antiglycating agent. Science’s SAGE KE, 2005: e12.
   Google Scholar
• Sayre, L.M., Smith, M.A. & Perry, G. (2001) Chemistry and biochemistry of oxidative stress in neurodegenerative disease. Current Medicinal Chemistry, 8: 721–738. doi:10.2174/0929867013372922
   PubMed Web of Science ®Google Scholar
• Schilling, M.W., Radhakrishnan, V., Thaxton, Y.V., Christensen, K., Thaxton, J.P. & Jackson, V. (2008) The effects of broiler catching method on breast meat quality. Meat Science, 79: 163–171. doi:10.1016/j.meatsci.2007.08.010
   PubMed Web of Science ®Google Scholar
• Trostchansky, A. & Rubbo, H. (2007) Lipid nitration and formation of lipid-protein adducts: biological insights. Amino Acids, 32: 517–522. doi:10.1007/s00726-006-0426-7
   PubMed Web of Science ®Google Scholar
• Vaughan-Jones, R.D., Spitzer, K.W. & Swietach, P. (2006) Spatial aspects of intracellular pH regulation in heart muscle. Progress in Biophysics and Molecular Biology, 90: 207–224. doi:10.1016/j.pbiomolbio.2005.06.004
   PubMed Web of Science ®Google Scholar
• Yang, P., Hao, Y., Feng, J., Lin, H., Feng, Y., Wu, X., Yang, X. & Gu, X. (2014) The expression of carnosine and its effect on the antioxidant capacity of Longissimus dorsi muscle in finishing pigs exposed to constant heat stress. Asian Australasian Journal of Animal Sciences, 27: 1763–1772. doi:10.5713/ajas.2014.14063
   PubMed Web of Science ®Google Scholar
• Zhang, L., Yue, H.Y., Zhang, H.J., Xu, L., Wu, S.G., Yan, H.J., Gong, Y.S. & Qi, G.H. (2009) Transport stress in broilers: I. Blood metabolism, glycolytic potential, and meat quality. Poultry Science, 88: 2033–2041. doi:10.3382/ps.2009-00128
   PubMed Web of Science ®Google Scholar
• Zhang, W., Xiao, S. & Ahn, D.U. (2013) Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and nutrition, 53: 1191–1201. doi:10.1080/10408398.2011.577540
   PubMed Web of Science ®Google Scholar
• Zhang, W., Xiao, S., Lee, E.J. & Ahn, D.U. (2010) Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. Journal of Agricultural and Food Chemistry, 59: 969–974. doi:10.1021/jf102918z
   PubMed Web of Science ®Google Scholar
• Zhang, W.H., Gao, F., Zhu, Q.F., Li, C., Jiang, Y., Dai, S.F. & Zhou, G.H. (2011) Dietary sodium butyrate alleviates the oxidative stress induced by corticosterone exposure and improves meat quality in broiler chickens. Poultry Science, 90: 2592–2599. doi:10.3382/ps.2011-01446
   PubMed Web of Science ®Google Scholar
• Zhou, S. & Decker, E.A. (1999) Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products. Journal of Agricultural and Food Chemistry, 47: 51–55. doi:10.1021/jf980780j
   PubMed Web of Science ®Google Scholar