Karnozin (β-alanil-L-histidin) i anserin (β-alanil-1-metil-L-histidin) su dipeptidi koji imaju značajnu ulogu u fiziološkim funkcijama kod ljudi. Prisutni su u skeletnim mišićima i moždanom tkivu mnogih kralježnjaka. Dizajniranjem krmnih smjesa s povećanim sadržajem aminokiselina L-histidina i β-alanina njihova se koncentracija u mesu tovnih pilića može povećati. Cilj ovog rada bio je ispitati utjecaj genotipa brojlera i vrste mišićnog tkiva na boju mesa i sadržaj karnozina i anserina. Istraživanje je obavljeno na pilićima genotipova Cobb 500 i Ross 308. Ukupno je utovljeno 400 pilića, podijeljenih u dvije pokusne skupine (200 komada Cobb 500 i 200 komada Ross 308). Tov je trajao 42 dana. U tovu su korištene tri komercijalne krmne smjese, starter (21,02 % proteina, do 21. dana), grover (19 % proteina, od 22.-35. dana) i finišer (18,05 % proteina od 36. do 42. dana tova). Nakon klanja i obrade trupova izmjerena je boja mesa prsa i zabataka (CIE L *, CIE a *, CIE b *). Rezultati istraživanja pokazali su da vrsta mišićnog tkiva ima statistički značajan utjecaj na boju mesa (P<0,05), dok genotip ima utjecaja samo na CIE b* vrijednost (P<0,001). Rezultati analize sadržaja karnozina i anserina u uzorcima mesa prsa i zabataka pokazuju da genotip nema utjecaj na sadržaj navedenih dipeptida u mesu (P>0,05), dok vrsta mišićnog tkiva ima značajan utjecaj (P<0,001) na njihovo deponiranje. Ustanovljen je značajno veći sadržaj karnozina (P<0,05) i anserina (P<0,001) u mesu prsa u odnosu na meso zabataka kod oba genotipa pilića. Carnosine (β-alanyl-L-histidine) and anserine (β-alanyl-1-methyl-L-histidine) are dipeptides that play a significant role in physiological functions in humans. They are present in the skeletal muscles and brain tissue of many vertebrates. By designing feed mixtures with an increased content L-histidine the amino acids and β-alanine, their concentration in the meat of broilers can be increased. The aim of this study was to examine the influence of broiler genotype and type of muscle tissue on meat color and carnosine and anserine content. The research was conducted on chickens of the Cobb 500 and Ross 308 genotypes. A total of 400 chickens were fattened, divided into two experimental groups (200 pieces of Cobb 500 and 200 pieces of Ross 308). The fattening lasted 42 days. Three commercial fodder mixtures were used for fattening, starter (21.02% protein, until day 21), grover (19% protein, from days 22-35) and finisher (18.05% protein, from days 36 to 42 days of fattening). After slaughtering and processing the carcasses, the color of the breast and thigh meat was measured (CIE L*, CIE a*, CIE b*). The research results show that the type of muscle tissue has a statistically significant influence on the meat color (P<0.05), while the genotype has an influence only on the CIE b* value (P<0.001). The results of the analysis of the content of carnosine and anserine in the samples of breast and thigh meat indicate that the genotype has no influence on the mentioned dipeptides content in the meat (P>0.05), while the type of muscle tissue has a significant influence (P<0.001) on their deposition. A significantly higher carnosine (P<0.05) and anserine (P<0.001) content was found in breast meat compared to thigh meat in both genotypes of chickens.