WEKO3
アイテム
Improvement of Meat Taste by Dietary Components
http://hdl.handle.net/10191/664
http://hdl.handle.net/10191/664c677249c-4995-43c7-bd8b-e409e384692f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
17_0045.pdf (226.0 kB)
|
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2007-04-18 | |||||
| タイトル | ||||||
| タイトル | Improvement of Meat Taste by Dietary Components | |||||
| タイトル | ||||||
| タイトル | Improvement of Meat Taste by Dietary Components | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Diet | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | protein | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | leucine | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | meat | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | taste | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
Fujimura, Shinobu
× Fujimura, Shinobu× Kadowaki, Motoni |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Dietary nutrients play a significant part in determining growth rate and meat yield. It is known that the compositions of protein and total amino acids of meat are invariable by feeding treatments, hence the meat taste is considered to be invariable. However, the relationship of taste components of meat with nutrients is not fully elucidated, and there have been few reports on the effect of feeding treatments on taste-active components of chicken meat. Previously, restricted feeding and dietary low metabolizable energy levels decreased the free Glu contents of meat, and the meat taste was deteriorated (Fujimura et al., 1997, 2001). In the present study, the effect of dietary CP and amino acid levels before marketing on broiler meat composition, i.e., free amino acids and ATP metabolites were studied using Cobb strain female broilers. As a result of this study, free Glu and sensory score in meat were increased in high CP diet, and free Glu contents increased by dietary CP levels for 3 to 10 days. Because the variation of the taste component improves the meat taste, the feeding condition is one of the important factors affecting the meat taste of chickens. For investigate the mechanism, Glu relate enzymes were analyzed. As a result, muscular Kidney type glutaminase (KGA) and glutamate dehydrogenase activities were changed by the dietary protein levels. Functional feedback regulation of KGA affected the Glu in muscle after 5 day, therefore, the short-time feeding of high CP diet, especially 3 to 5days, is more appropriate to improve the meat taste. These results suggest that meat taste can be improved by dietary components. | |||||
| 書誌情報 |
新潟大学農学部研究報告 en : 新潟大学農学部研究報告 巻 58, 号 2, p. 151-153, 発行日 2006-03 |
|||||
| 出版者 | ||||||
| 出版者 | 新潟大学農学部 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 03858634 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00183393 | |||||
| 著者版フラグ | ||||||
| 値 | publisher | |||||
