Advanced SearchSearch Tips
Effect of Dietary Supplementation of Blood Meal and Additional Magnesium on Carnosine and Anserine Concentrations of Pig Muscles
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Dietary Supplementation of Blood Meal and Additional Magnesium on Carnosine and Anserine Concentrations of Pig Muscles
Park, Se Won; Kim, Chan Ho; Kim, Jong Woong; Shin, Hye Seong; Paik, In Kee; Kil, Dong Yong;
  PDF(new window)
The objective of this study was to investigate the effect of dietary supplementation of blood meal as a source of L-histidine, and the addition of magnesium (Mg) as a catalyst of carnosine synthetase for the carnosine and anserine concentrations of pig muscles (longissimus dorsi, LD and vastus intermedius, VI). A total of twenty-four pigs with an average body weight of kg were randomly allotted to one of three dietary treatments (eight replicates), during 56 d of the feeding trial. Dietary treatments included: (1) Basal: basal diet; (2) BM: 95% basal diet + 5% blood meal; and (3) BM+Mg: 94.8% basal diet + 5% blood meal + 0.2% MgO (60% Mg). Results indicated that drip loss in the LD was less (p<0.05) for meat with BM+Mg treatment than that with Basal treatment, but the values for BM treatment did not differ from those of the other two treatment groups. The concentrations of carnosine in the LD were increased by 10.0% in both BM and BM+Mg treatment groups over the Basal treatment group (significance not verified). The concentrations of carnosine and anserine in the VI were not affected by the dietary treatments. Inclusion of additional Mg in diets had no effect on carnosine and anserine concentrations in the LD and VI. In conclusion, dietary supplementation of blood meal could be a potential method of fortifying the pork with carnosine. Inclusion of additional Mg in the diets containing blood meal had no benefit on carnosine and anserine depositions in pig muscles.
anserine;carnosine;Longissimus dorsi;pigs;Vastus intermedius;
 Cited by
Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens, Journal of the Science of Food and Agriculture, 2017, 97, 11, 3733  crossref(new windwow)
Association of Official Analytical Chemists (AOAC). (1990) Official method of analysis. 14th ed., AOAC, Washington, DC.

Aristoy, M. C. and Toldra, F. (2004) Histidine on tissue concentrations of histidine-containing dipeptides in adult cockerels. Meat Sci. 67, 211-217. crossref(new window)

Auh, J. H., Namkung, N., Shin, K. S., Park, S. W., and Paik, I. K. (2010) Effect of supplementary blood meal on the content of carnosine and anserine in broiler meat. J. Poult. Sci. 47, 302-309. crossref(new window)

Baker, K. M., Utterbrack, P. L., Parsons, C. M., and Stein, H. H. (2011) Nutritional value of soybean meal produced from conventional, high protein, or low-oligosaccharide varieties of soybeans and fed to broiler chicks. Poultry Sci. 90, 390-395. crossref(new window)

Beecher, G. R., Cassens, R. G., Hoekstra, W. G., and Briskey, E. J. (1965) Red and white fiber content and associated post mortem properties of seven porcine muscles. J. Food. Sci. 30, 969-976. crossref(new window)

Bogardus, S. L., and Boissonneault, G. A. (2000) Carnosine inhibits in vitro low-density lipoprotein oxidation. Nutr. Res. 20, 967-976. crossref(new window)

Boldyrev, A. A. and Severin, S. E. (1990) The histidine-containing dipeptides, carnosine and anserine: distribution, properties and biological significance. Adv. Enzyme Regul. 30, 175-194. crossref(new window)

D'Souza, D. N., Warner, R. D., Leury, B. J., and Dunshea, F. R. (1998) The effect of dietary magnesium asparate supplementation on pork quality. J. Anim. Sci. 76, 104-109. crossref(new window)

Guiotto, A., Calderan, A., Ruzza, P., and Borin, G. (2005). Carnosine and carnosine-related antioxidants: a review. Curr. Med. Chem. 12, 2293-2315. crossref(new window)

Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. crossref(new window)

Kalyanker, G. D. and Meister, A. (1959). Enzymatic synthesis of carnosine and related beta-alanyl and gamma-aminobutyryl peptides. J. Biolol. Chem. 234, 3210-3218.

Kietzmann, M., and Jablonski, H. (1985). Blocking of stress in swine with magnesium aspartate hydrochloride. Parkt. Tierz. 661, 331-335.

Kil, D. Y., Kim, B. G., and Stein, H. H. (2013). Feed energy evaluation for growing pigs. Asian Australas. J. Anim. Sci. 26, 1205-1217. crossref(new window)

Ma, X. Y., Jiang, Z. Y., Lin, Y. C., Zheng, C. T., and Zhou, G. L. (2010) Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs. Anim. Physiol. Anim. Nutr. 94, 286-295. crossref(new window)

Nagasawa, T., Yonekura, T., Nishizawa, N., and Kitts, D. D. (2001) In vitro and in vivo inhibition of muscle lipid and protein oxidation by carnosine. Mol. Cell. Biochem. 255, 29-34.

Namgung, N., Shin, D. H., Park. S. W., and Paik, I. K. (2010) Effects of supplementary blood meal on carnosine content in the breast meat and laying performance of old hens. Asian Australas. J. Anim. Sci. 23, 946-951. crossref(new window)

National Research Council (NRC) (1998) Nutrient Requirements of Swine. 9th ed. National Academic Press, Washington, DC.

Park, S. W., Kim, C. H., Namgung, N., Jung, B. Y., Paik, I. K., and Kil, D. Y. (2013). Effects of dietary supplementation of histidine, $\beta$-alanine, magnesium oxide, and blood meal on carnosine and anserine concentrations of broiler breast meat. J. Poult. Sci. 50, 251-256. crossref(new window)

Plowman, J. E., and Close, E. A. (1988) An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine, and carnosine in skeletal muscle. J. Sci. Food Agric. 45: 69-73. crossref(new window)