KARNOZIN – POLIFUNKCIONALAN BIOLOŠKI AKTIVAN SASTOJAK

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 has shown that carnosine improves quality of chicken meat. By adding amino acids β-alanine and L-histidine in chickens’ feed, carnosine synthesizes in skeletal muscles, brain, heart muscle and olfactory receptor cells. It has been determined that the content of carnosine depends on the type of muscle (white or dark meat), broiler genotype as well as sex. Chicken meat is sensitive to oxidation processes, but lipid oxidation can be efficiently prevented by enriching meat with carnosine.
U radu se istražuje obogaćivanje mišića prsa i zabataka karnozinom, koji ima važnu funkciju u fiziološkim procesima. Istraživanja su pokazala da karnozin poboljšava kvalitetu pilećega mesa. Dodavanjem aminokiselina β-alanina i L-histidina u hranu pilića sintetizira se karnozin u skeletnim mišićima, mozgu, srčanome mišiću i stanicama čula mirisa. Ustanovljeno je da sadržaj karnozina ovisi o tipu mišića (bijelo ili tamno meso) te genotipu brojlera, kao i o spolu. Meso pilića osjetljivo je na oksidacijske procese, ali se lipidna oksidacija može efikasno prevenirati obogaćivanjem mesa karnozinom.