| Project/Area Number |
18580266
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Niigata University |
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Principal Investigator |
FUJIMURA Shinobu Niigata University, Institute of Science and Thchnology, Associate Professor (20282999)
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| Co-Investigator(Kenkyū-buntansha) |
KADOWAKI Motoni Niigata University, Institute of Science and Technology, Associate Professor (90126029)
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| Project Period (FY) |
2006 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥2,830,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥330,000)
Fiscal Year 2007: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2006: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Keywords | Feed / Meat / Taste / Amino acid metabolism / Protein / Glutamic acid / Gene expression / Regulation mechanism / 高品質化 / 呈味物質 / 代謝 / アミノ酸 / 栄養学 / 遺伝子 / 飼料 |
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| Research Abstract |
Regulation of meat taste is one effective method for improvement of meat quality. In this study, effects of dietary protein or leucine (Leu) content on taste-active components, especially free glutamate (Glu), in meat were investigated.
Broiler chickens (28 d old) were fed on diets with graded dietary protein (100 or 175% of control diet) or Leu content (100, 130 or 150% of Leu requirement in NRC, 1994) for 10 d before marketing. Taste-active components of meat (free amino acids and ATP metabolites) and sensory score of meat soup were estimated. Free Glu content, the main taste-active component of meat, was significantly increased by dietary high protein or Leu. Compared with the Leu 130% group, free Glu was increased by 17% in the Leu 100% group. Free Glu of meat tended to decrease in the Leu 150% group. In contrast, inosine monophosphate content in meat did not change among all groups. Sensory evaluation of meat soup from the Leu 100 and 150% groups showed that they had different meat tastes. Sensory scores of overall preference, umami taste and chicken-like taste were significantly higher in the Leu 100% group. Glutamate dehydrogenase activity was increased with dietary Leu levels. Glutaminase activity and expression in muscle were decreased in high protein diet. These results suggest that dietary protein and Leu contents are a regulating factor of free Glu in meat. Decreasing dietary Leu induces an increase in the free Glu content of meat and improves meat taste.
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