Regulation of meat taste by diet: Studies of gene expression and metabolome analysis of muscle
Project/Area Number |
23580366
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Zootechnical science/Grassland science
|
Research Institution | Niigata University |
Principal Investigator |
|
Co-Investigator(Kenkyū-buntansha) |
KADOWAKI Motoni 新潟大学, 自然科学系, 教授 (90126029)
|
Project Period (FY) |
2011 – 2013
|
Project Status |
Completed (Fiscal Year 2013)
|
Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
|
Keywords | 食肉 / 呈味成分 / アミノ酸代謝 / リジン / 筋肉 / 飼料 / メタボローム / グルタミン酸 / アミノ酸 / 代謝 / 呈味 / 遺伝子発現 / サッカロピン / 品質向上 |
Research Abstract |
We investigated the relationships between feeds and meat qualities including taste active components. We have previously shown that free glutamate (Glu) content in meat was significantly increased by dietary Lysine and BCAA contents. However, the mechanism of free Glu synthesis by dietary amino acids in meat is unclear. In mRNA gene expression and metabolome analysis, lysine degradation pathway of muscle contributed to free Glu in meat. And some amino acids also related to the meat quality. These results suggest that dietary amino acids were important for meat quality.
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Report
(4 results)
Research Products
(54 results)