RESUMEN
Imidazole dipeptides possess important bioregulatory properties in animals. This study aimed to evaluate the effect of high ambient temperature on muscle imidazole dipeptides (carnosine, anserine, and balenine) in broiler chickens. Sixteen 14-day-old male broiler chickens were divided into two groups, which were reared under thermoneutral (25 ± 1 °C) or cyclic high ambient temperature (35 ± 1 °C for 8 h/day) for 4 weeks. Chickens exposed to cyclic high ambient temperatures displayed lower skeletal muscle anserine and carnosine content than control chickens. Balenine could not be detected in the pectoral muscle of either group. The pectoral muscles of broiler chickens kept under cyclic high-temperature exhibited significantly lower mRNA expression of carnosine synthase 1, which synthesizes carnosine and anserine; but a significantly higher mRNA expression of carnosinase 2, which degrades carnosine and anserine. Our results suggest that heat exposure decreases pectoral imidazole dipeptide content in broiler chickens. This may be attributed to a lower expression of imidazole dipeptide-synthesizing genes, but higher levels of genes involved in their degradation.
RESUMEN
This study investigated the effects of pre-slaughter fasting time on the relationship between skeletal muscle protein degradation levels at slaughter and chicken meat quality after 48 h of postmortem aging. Twenty-four broiler chicks at 0 d of age were used in this study until 28 d of age. At 27 d of age, the chickens were assigned to 4 treatment groups: 0 h of fasting (0H), 8 h of fasting (8H), 16 h of fasting (16H), or 24 h of fasting (24H). They were slaughtered at 28 d of age. Blood samples were collected before fasting and immediately before slaughter. Plasma Nτ-methylhistidine concentration, an index of skeletal muscle protein degradation level, and muscle free amino acid concentration were analyzed. Antemortem changes in individual plasma Nτ-methylhistidine concentrations were significantly increased in 8H, 16H, and 24H compared to that in 0H (P < 0.05). After 48 h of postmortem storage, the glutamic acid content in the pectoralis major muscles increased with fasting time (P < 0.05), and the umami taste of chicken soup in the fasting groups (8H, 16H, 24H) was higher than that in the 0H group (P < 0.05). The antemortem changes in plasma Nτ-methylhistidine concentrations were correlated with glutamic acid content in the pectoralis major muscles (r = 0.57, P < 0.05) and umami taste (r = 0.66, P < 0.05). These results suggest that skeletal muscle protein degradation levels at slaughter are related to postmortem chicken meat quality, especially glutamic acid content and umami taste.