CARNOSINE – POLYFUNCTIONAL BIOLOGICALLY ACTIVE INGREDIENT

نویسندگان

چکیده

In this paper, authors summarise studies refferering to enrichment of breast and thigh muscles with carnosine that has an important function in physiological processes. Research shown improves quality chicken meat. By adding amino acids β-alanine L-histidine chickens’ feed, synthesizes skeletal muscles, brain, heart muscle olfactory receptor cells. It been determined the content depends on type (white or dark meat), broiler genotype as well sex. Chicken meat is sensitive oxidation processes, but lipid can be efficiently prevented by enriching carnosine.

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ژورنال

عنوان ژورنال: Poljoprivreda

سال: 2022

ISSN: ['1848-8080', '1330-7142']

DOI: https://doi.org/10.18047/poljo.28.2.11