Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat

Carnosine enrichment of slow-growing Korat chicken (KRC) meat helps differentiate KRC from mainstream chicken. We aimed to investigate the effects of beta-alanine and L-histidine supplementation on the carnosine synthesis in and quality and secondary structure of proteins in slow-growing KRC meat. Four hundred 21-day-old female KRC were used, and a completely randomized design was applied. The chickens were divided into 4 experimental groups: basal diet (A), basal diet supplemented with 1.0% beta-alanine (B), 0.5% L-histidine (C), and 1.0% beta-alanine combined with 0.5% L-histidine (D). Each group consisted of 5 replicates (20 chickens per replicate). On d 70, 2 chickens per replicate were slaughtered, and the levels of carnosine, anserine, and thiobarbituric acid reactive substances were analyzed. Biochemical changes were monitored using synchrotron radiation-based Fourier transform infrared microspectroscopy; 5 chickens per replicate were slaughtered, and the meat quality was analyzed. Statistical analysis was performed using ANOVA and principal component analysis (PCA). Group D chickens exhibited the highest carnosine meat content, followed by those in groups B and C. However, amino acid supplementation did not affect anserine content and growth performance. Higher carnosine levels correlated with increasing pH(45 min) and decreasing drip loss, cooking loss, shear force, and lipid oxidation. PCA revealed that supplementation with only beta-alanine or L-histidine was related to increased content of beta-sheets, beta-turns, and aliphatic bending groups and decreased content of alpha-helix groups. This study is the first to report such findings in slow-growing chicken. Our findings suggest that KRC can synthesize the highest carnosine levels after both b-alanine and L-histidine supplementation. Higher carnosine contents do not adversely affect meat quality, improve meat texture, and alter the secondary structures of proteins. The molecular mechanism underlying carnosine synthesis in chickens needs further study to better understand and reveal markers that facilitate the development of nutrient selection programs.

Automated summary

This study investigated the effects of beta-alanine and L-histidine supplementation on carnosine synthesis, quality, and secondary structure of proteins in slow-growing Korat chicken meat. The results showed that supplementation with both beta-alanine and L-histidine promoted the highest carnosine levels in the meat, without adversely affecting meat quality. These findings contribute to a better understanding of carnosine synthesis in chickens and provide insights for the development of nutrient selection programs.