Regulation of free glutamate content in meat by dietary lysine in broilers
Regulation of free glutamate content in meat by dietary lysine in broilers
复制标题
DOI：
10.1111/asj.12321
复制
发表时间：
2015-04-01
影响因子：
2
通讯作者：
Fujimura, Shinobu
中科院分区：
文献类型：
--
作者：
Watanabe, Genya;Kobayashi, Hiroyuki;Fujimura, Shinobu
味觉调节对改善肉品品质具有重要意义，谷氨酸（Glu）是肉品中重要的呈味活性成分。本文研究了日粮赖氨酸（Lys）含量对肉中呈味活性成分，特别是游离谷氨酸的影响。14日龄的肉鸡（Gallus gallus）饲喂含100%或150%推荐赖氨酸含量的日粮10天。测定血浆、肌肉和肝脏中游离氨基酸的浓度。在肌肉和肝脏中测定与Glu代谢相关的酶的信使RNA（mRNA）水平。还测定了肌肉代谢物的浓度。赖氨酸150%组肌肉中游离谷氨酸含量比赖氨酸100%组提高44.0%（P
Regulation of taste is important for improving meat quality and glutamate (Glu) is one of the important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free Glu, were investigated. Fourteen-day-old broiler chicks (Gallus gallus) were fed on diets containing 100% or 150% of the recommended Lys content for 10 days. Concentrations of free amino acids in plasma, muscle and liver were measured. The levels of messenger RNAs (mRNAs) for enzymes related to Glu metabolism were determined in muscle and liver. The concentration of muscle metabolites was also determined. The free Glu content in muscle of chicks fed the Lys150% diet was increased by 44.0% compared with that in chicks fed the Lys100% diet (P