Functional analysis of fat taste system in chickens

2019 Fiscal Year Final Research Report

• Project/Area Number: 17K08047
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Animal production science
• Research Institution: Hirosaki University (2018-2019); Kyushu University (2017)
• Principal Investigator: Kawabata Fuminori 弘前大学, 農学生命科学部, 准教授 (40633342)
• Project Period (FY): 2017-04-01 – 2020-03-31
• Keywords: ニワトリ / 味覚 / 油脂 / GPR120 / CD36 / リパーゼ

Outline of Final Research Achievements

Fat is essential nutrition for animals and the preference is very high. In the case of chickens, although fat nutrition is thought to be recognized by taste system, there are many unknown mechanisms. In the present study, we focused on the elucidation of fat taste systems in chickens because the information is useful to make new feedstuffs for chickens.
In the present study, we found that GPR120 responds to some kind of fatty acids. These results suggest that chicken oral tissues have the chemical receptor for fatty acids contained in chicken feeds.

Free Research Field

家畜生理学、栄養化学

Academic Significance and Societal Importance of the Research Achievements

本研究によりニワトリ脂肪酸受容体が感知できる脂肪酸をいくつか同定することができた。また、ニワトリは口の中のリパーゼを使って油脂を脂肪酸に一部分解し、脂肪酸受容体で脂肪酸を受容していると推察された。これらの知見は味覚生理学や飼料学に貢献するのみならず、ニワトリの嗜好性を制御できる新たな飼料作りにも貢献できる可能性があるので、家禽産業に対しても大きな意義があると考えている。