Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Histidine-Containing Dipeptide Concentration and Antioxidant Effects of Meat Extracts from Silky Fowl: Comparison with Meat-Type Chicken Breast and Thigh Meats
Sadao Kojima Hiroyasu SaegusaMasafumi Sakata
Author information

2014 Volume 20 Issue 3 Pages 621-628


This study investigated functional dipeptide (anserine and carnosine) concentrations and antioxidant activities of Silky Fowl. Fresh meat from Silky Fowl contained 1.6- to 2.3-fold higher carnosine content compared with other chickens (p < 0.05). The carnosine content of fresh meat from Silky Fowl was higher than the anserine content, in contrast to that of common chicken. Our study showed that the meat extract of Silky Fowl is a good scavenger of the hydroxyl radical. Significant correlations between the total dipeptide content of meat extracts and hydroxyl radical scavenging (IC50 values) activity were additionally revealed by multiple regression analysis (breast: R = 0.684, p < 0.001; thigh: R = 0.729, p < 0.001). Since Silky Fowl is especially rich in carnosine, these findings make this breed potentially useful as a rich dietary source of antioxidant dipeptides.

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© 2014 by Japanese Society for Food Science and Technology
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