title: Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste.
abstract: Taste is a crucial factor of meat quality, and amino acids are important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free glutamate (Glu), were investigated. Twenty-eight-day-old broilers (Gallus gallus) were fed diets with graded Lys content of 90% or 100% of the recommended Lys requirement, (according to the National Research Council, ) for 10 days. Free amino acid content in meat and sensory scores of meat soup were estimated. Free Glu content, the main taste-active component of meat, was significantly increased by a reduction of dietary Lys. Compared with the Lys 100% group (control), free Glu concentrations of meat were increased by 35.7% in the Lys 90% group (P < 0.05). In addition, free glycine, valine, isoleucine, leucine, histidine and threonine concentrations of meat were significantly increased in the Lys 90% group (P < 0.05). Sensory evaluation of meat soup made from the Lys 100% and 90% groups indicated different meat tastes. Sensory scores of taste intensity, umami and kokumi tastes were significantly higher in the Lys 90% group. These results suggest that a reduction of dietary lysine increased free glutamate content in meat and improved its taste.
authors.affiliation: Graduate School of Science and Technology, Niigata University, Niigata, Japan.
authors.forename: Genya
authors.initials: G
authors.lastname: Watanabe
authors.affiliation: Graduate School of Science and Technology, Niigata University, Niigata, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Kobayashi
authors.affiliation: National Agriculture Research Center for Western Region, Ohda, Shimane, Japan.
authors.forename: Masahiro
authors.initials: M
authors.lastname: Shibata
authors.affiliation: Center for Transdisciplinary Research, Niigata University, Niigata, Japan.
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Kubota
authors.affiliation: Graduate School of Science and Technology, Niigata University, Niigata, Japan.|Center for Transdisciplinary Research, Niigata University, Niigata, Japan.
authors.forename: Motoni
authors.initials: M
authors.lastname: Kadowaki
authors.affiliation: Graduate School of Science and Technology, Niigata University, Niigata, Japan.|Center for Transdisciplinary Research, Niigata University, Niigata, Japan.
authors.forename: Shinobu
authors.initials: S
authors.lastname: Fujimura
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena / Q000502:physiology; D000818:Animals; D002645:Chickens / Q000378:metabolism* / Q000502:physiology*; D004032:Diet / Q000662:veterinary*; D063427:Food Quality; D005971:Glutamates / Q000032:analysis*; D006801:Humans; D008239:Lysine / Q000008:administration & dosage*; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000378:metabolism; D013649:Taste
chemical_list: D000596:Amino Acids; D005971:Glutamates; D008239:Lysine
keywords: amino acid; dietary lysine; glutamic acid; metabolism; muscle