title: Regulation of taste-active components of meat by dietary leucine.
abstract: 1. Regulation of meat taste is one effective method for improvement of meat quality. In this study, effects of dietary leucine (Leu) content on taste-active components, especially free glutamate (Glu), in meat were investigated. 2. Broiler chickens (28 d old) were fed on diets with graded dietary Leu content (100, 130 or 150% of Leu requirement in NRC, 1994) for 10 d before marketing. Taste-active components of meat (free amino acids and ATP metabolites) and sensory score of meat soup were estimated. 3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary Leu. Compared with the Leu 130% group, free Glu was increased by 17% in the Leu 100% group. Free Glu of meat tended to decrease in the Leu 150% group. In contrast, inosine monophosphate content in meat did not change among all groups. 4. Sensory evaluation of meat soup from the Leu 100 and 150% groups showed that they had different meat tastes. Sensory scores of overall preference, umami taste and chicken-like taste were significantly higher in the Leu 100% group. 5. These results suggest that dietary Leu content is a regulating factor of free Glu in meat. Decreasing dietary Leu induces an increase in the free Glu content of meat and improves meat taste.
authors: Graduate School of Science and Technology, Niigata University, Niigata, Japan.
authors: M
authors: M
authors: Imanari
authors: M
authors: M
authors: Kadowaki
authors: S
authors: S
authors: Fujimura
mesh_terms: D000255:Adenosine Triphosphate / Q000378:metabolism; D000596:Amino Acids / Q000378:metabolism; D000821:Animal Feed; D000818:Animals; D002645:Chickens / Q000254:growth & development / Q000378:metabolism; D018698:Glutamic Acid / Q000378:metabolism; D006801:Humans; D007930:Leucine / Q000378:metabolism*; D008460:Meat; D009132:Muscles / Q000201:enzymology; D013649:Taste
chemical_list: D000596:Amino Acids; D018698:Glutamic Acid; D000255:Adenosine Triphosphate; D007930:Leucine