おいしさや機能性による鶏肉の高品質化の可能性

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  • The possibility of improving the chicken meat quality of taste and function: regulation of taste and functional components of meat by dietary amino acids

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<p>　Meat quality is a crucial quality attribute for consumers. The quality of meat in the world was mainly improved through breeding techniques, dietary antioxidants, and colors. However, there are few reports about improving the taste active components of meat by diet. Previously, we suggested that main taste-component, free glutamate (Glu), content of meat was regulated by dietary crude protein levels. In this study, we investigated the effect of dietary amino acids on the Glu contents and sensory scores of meats. As a result, free Glu content in meat was significantly increased by high lysine (Lys) diet. In addition, for the investigation of the mechanism of Glu regulation, metabolome analysis in muscle were conducted. In the feeding of a high Lys diet, the Lys degradation pathway contributed to the increase in the free Glu concentration of muscle. The feeding of a low Lys diet also increased the free Glu in muscle. Sensory evaluation of meat soups from different Lys diets showed that they had different meat tastes. While, functional dipeptides carnosine and anserine are abundant in muscle. From our studies, short-term dietary histidine content affects imidazole dipeptide contents, antioxidative capacity, and color of broiler meat. These results suggest that some dietary amino acids are regulating factor of free Glu content or functional peptides in broiler meat and improves meat quality.</p>

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