Elucidation of characteristics of foodstuffs based on differences in cattle and poultry breeds

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The effects of differences in cattle and poultry breeds on taste and physiological activity of meat, chicken and eggs were investigated with the aim of elucidating the characteristics of foodstuffs based on differences in cattle and poultry breeds. With a focus on umami for taste, the effects of differences in breed on amino acid levels were investigated. It was found that in comparison with Japanese Black Cattle, Hida Cattle had higher levels of glutamic acid, asparagine, arginine, and alanine, and that the meat had stronger umami. Among chicken, Silky Fowl contained more glutamic acid and other amino acids than did White Leghorn. No differences were seen in the amount of amino acids in eggs depending on the breed of chicken. The umami of chicken meat was shown to be affected by difference in breed, but the effect on the umami of eggs was small. Looking at the effects of differences in breed on physiological activity, the characteristics seen were that, compared with White Leghorn, Silky Fowl had a stronger antioxidant action due to higher carnosine content in the meat, and higher sialic acid content in the eggs. The findings suggested that allergic intensity also differed with difference in breed, with the Okuminokojidori breed of chicken having low allergic intensity.