Regulation of Meat taste by dietary amino acids
| Project/Area Number |
26450375
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Animal production science
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| Research Institution | Niigata University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
門脇 基二 新潟大学, 自然科学系, 教授 (90126029)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2016: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | アミノ酸代謝 / 飼料 / 食肉 / グルタミン酸 / 呈味 / 肉質 / メタボローム解析 / 遺伝子発現解析 / 呈味成分 / 呈味向上 / 遺伝子発現 / メタボロミクス / 筋肉 / タンパク質分解 / 品質向上 / メタボローム / リジン |
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| Outline of Final Research Achievements |
Regulation of taste is one of the effective methods to improve the meat quality. The main taste active component in meat is free glutamate (Glu). In the past, it has difficult that this component has changed by feeding. Our studies have been demonstrated that Glu could be increased in chicken meat by short term feeding of some other dietary amino acids. However, the regulation mechanism was not clear. This study was aimed to clarify the regulation mechanism of Glu content by dietary amino acids using genomic and metabolome analysis. As a result, dietary high Lys induced Lys catabolism in muscle, it synthesis the free Glu in muscle. Low Lys diet induced protein degradation of muscle, and free amino acids of muscle were increased. Furthermore, dietary histidine or Lys affected the imidazole dipeptide contents of muscle. In conclusion, some dietary amino acid levels metabolically affect the taste-active and functional components of meat.
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Report
(4 results)
Research Products
(34 results)
