| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2009: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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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 leucine (Leu), lysine (Lys), leucine (Leu), valine (Val), protein or energy level on taste-active components, especially free glutamate (Glu), and Glu relate enzyme activities and mRNA expressions were investigated. Broiler chickens (14 d old) were fed on diets with graded dietary components (protein, Lys, Leu : 100 or 150% of requirement, Val, Ile : 100 or 200% of requirement in NRC, 1994) for 10 days. Free Glu content, the main taste-active component of meat, was significantly increased by dietary high Lys, Val, Ile or protein. However, Leu decreased by dietary high Leu. The mRNA expression of glutaminase, glutamate dehydrogenase and glutamine synthetase were not changed by dietary amino acids, but glutaminase was reduced by high protein diet. Saccharopine dehydrogenase and lysine alfa-ketoglutarate were increased by high Lys diet. These results showed lysine degradation was conducted in muscle. While, regulate point of dietary BCAA might be BCAT or BCKDH in muscle. These results suggest that dietary Lys, BCAA and protein contents are a regulating factor of free Glu in muscle.
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