Effects of L-Histidine on Growth Performance, Meat Quality, Plasma Antioxidant Capacity and Meat Imidazole Dipeptide Content of Broilers

HU Meng, ZHANG Haijun, WANG Jing, QI Guanghai, WU Shugeng

doi:10.3969/j.issn.1006-267x.2017.08.012

2017 , Vol. 29 >Issue 8: 2697 - 2706

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.012

Molecular Nutrition

Effects of L-Histidine on Growth Performance, Meat Quality, Plasma Antioxidant Capacity and Meat Imidazole Dipeptide Content of Broilers

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Key Laboratory of Feed Biotechnology of Ministry of Agriculture, National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2017-02-01

Online published: 2017-08-02

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Abstract

This experiment was conducted to study the effects of dietary supplementation of L-histidine on growth performance, meat quality, plasma antioxidant capacity and meat imidazole dipeptide content of broilers. A total of 300 one-day-old male Arbor Acres (AA) broilers were randomly allotted into 5 groups with 6 replicates per group and 10 broilers per replicate. The control group was fed a basal diet, and the experimental groups were fed the basal diet supplemented with 250, 500, 1 000, 2 000 mg/kg L-histidine, respectively. The trial lasted for 42 days. The results showed as follows: 1) feed to gain ratio was decreased by L-histidine of boilers at late growing phase (22 to 42 days of age), and 250 and 2 000 mg/kg groups were significantly lower than the control group (P<0.05). 2) Dietary L-histidine supplementation had no significant effects on dressing percentage, breast muscle rate, leg muscle rate, abdominal fat rate, drip loss, shear force and pH of muscle (P>0.05). 3) At 42 days of age, total antioxidant capacity, the activities of the glutathione peroxidase and total superoxide dismutase in plasma were increased linearly with the supplemental level of L-histidine in diets (P<0.05). 4) At 42 days of age, the contents of carnosine and anserine of muscle were increased by L-histidine supplementation, the content of carnosine was increased by 40.58%, 42.75% and 33.70% in 500, 1 000 and 2 000 mg/kg groups (P<0.05), respectively, and the content of anserine was increased by 37.80% in 1 000 mg/kg group (P<0.05); imidazole dipeptide contents reached the highest when the supplemental level of L-histidine was 1 276 mg/kg according to quadratic formulas between them. In conclusion, dietary L-histidine supplementation can increase feed conversion rate, improve plasma antioxidant capacity and increase contents of imidazole dipeptides of muscle in broilers, and the proper supplemental level in diet of L-histidine in diet is 1 000 to 2 000 mg/kg under the conditions in the current study. Considering imidazole dipeptide content in muscle, the optimal supplemental level in diet is 1 276 mg/kg.

Key words： L-histidine; meat quality; antioxidant capacity; imidazole dipeptide

Cite this article

HU Meng, ZHANG Haijun, WANG Jing, QI Guanghai, WU Shugeng . Effects of L-Histidine on Growth Performance, Meat Quality, Plasma Antioxidant Capacity and Meat Imidazole Dipeptide Content of Broilers[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 2697 -2706 . DOI: 10.3969/j.issn.1006-267x.2017.08.012

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