The short‐term feeding of low‐ and high‐histidine diets prior to market affects the muscle carnosine and anserine contents and meat quality of broilers

Abstract Functional dipeptides carnosine and anserine are abundant in muscle. We determined the effect of short‐term dietary histidine (His) content on muscle carnosine and anserine contents and meat quality of broilers. Three groups of 28‐day‐old female broilers were fed diets with His contents of 67%, 100%, or 150% of requirement for 10 days before market (His contents 0.21%, 0.32%, and 0.48%, respectively). The carnosine and anserine contents of 0‐h aged muscle significantly increased with dietary His content; in particular, the carnosine content was 162% higher in the His 0.48% group than in the His 0.32% group. The contents of both peptides also increased with dietary His content in 48‐h aged muscle, but carnosine was not detected in 0‐ and 48‐h aged muscle of the His 0.21% group. The drip loss, cooking loss, shear force, and pH of meat were not affected by the dietary His content. The 2‐thiobarbituric acid‐reactive substances contents of 24‐ and 48‐h aged muscles were lower in the His 0.48% group than in the other groups, and the a* and b* values were lower in the His 0.21% group. These results suggest that short‐term dietary His content affects imidazole dipeptide contents, antioxidative capacity, and color of broiler meat.