Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine

• Main Authors: Wieslaw Kopec (Author), Dorota Jamroz (Author), Andrzej Wiliczkiewicz (Author), Ewa Biazik (Author), Anna Pudlo (Author), Malgorzata Korzeniowska (Author), Tomasz Hikawczuk (Author), Teresa Skiba (Author)
• Format: Book
• Published: MDPI AG, 2020-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control die...