Document Detail

Antioxidant activity of carnosine extracted from various poultry tissues.
MedLine Citation:
PMID:  23300312     Owner:  NLM     Status:  In-Data-Review    
The aim of the present research was 1) to extract carnosine from different low economic value poultry tissues and 2) to measure their antioxidant activities using different analytical methods. Low economic value poultry tissues such as the head, liver, lungs, tail, gizzard, brain, and heart were used in this study. Results have indicated that carnosine was present in all the tissue samples investigated. The liver had the highest (102.29 mg/g) and brain the lowest carnosine content (0.95 mg/g; P ≤ 0.05). Except for the brain, all tissue ultrafiltrates and reconstituted dry powders showed TBA reactive species inhibition ranging from 20.87 to 39.57% and 5.66 -14.47%, respectively. Free radical scavenging activity of ultrafiltrate from all tissues samples ranged from 25.11 to 79.38%, whereas this activity was higher (29.76 to 84.05%) in the reconstituted dry powder of all tissue samples. Conclusions include that extraction of bioactive dipeptide carnosine can be exploited from low economic value poultry tissues to increase the economy of the poultry industry.
P S Manhiani; J K Northcutt; I Han; W C Bridges; P L Dawson
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  92     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-01-09     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  444-53     Citation Subset:  IM    
Department of Food Science and Human Nutrition, and.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Effects of outdoor access on growth performance, carcass composition, and meat characteristics of br...
Next Document:  Effect of increasing levels of bioflavonoids in broiler feed on plasma anti-oxidative potential, lip...