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

研究了牛和家禽品种差异对肉、鸡和蛋的味道和生理活性的影响，目的是阐明基于牛和家禽品种差异的食品特性。以鲜味为重点，研究了品种差异对氨基酸水平的影响。结果发现，与日本黑牛相比，希达牛具有更高水平的谷氨酸、天冬酰胺、精氨酸和丙氨酸，并且肉具有更强的鲜味。在鸡肉中，乌骨鸡比白色来航鸡含有更多的谷氨酸和其他氨基酸。根据鸡的品种，鸡蛋中的氨基酸含量没有差异。鸡肉的鲜味受品种差异的影响，但对鸡蛋的鲜味影响不大。从品种差异对生理活性的影响来看，与白色来航鸡相比，乌骨鸡具有更强的抗氧化作用，这是由于肉中肌肽含量较高，蛋中唾液酸含量较高。结果表明，过敏强度也因品种而异，Okuminokojidori品种的鸡过敏强度较低。

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.