| 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)
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| 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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