Relationships between exercise for livestock and their meat palatability

2015 Fiscal Year Final Research Report

• Project/Area Number: 26850083
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Fukuoka Women's Junior College (2015); Kyushu University (2014)
• Principal Investigator: Sawano Shoko 福岡女子短期大学, その他部局等, 講師 (60403979)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: 骨格筋 / 運動 / 食肉 / 呈味性 / メタボローム

Outline of Final Research Achievements

Recent studies found that the types of skeletal muscles should be altered by exercise or their feed. Meat can be more delicious if the livestock gets adequate exercise. Thus, there must be some relationships between exercise and meat palatability.
For the first step to confirm the hypothesis, I developed one-step multiple immunofluorescence imaging for mammal muscle sections to detect which muscle types is distributed in certain muscle region. Moreover, I obtained 116 targeted metabolites data from fast- and slow-type muscles, which showed that each muscle type contains different types of metabolites including taste substances.

Free Research Field

栄養生理学