Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste

• DOI: 10.1111/asj.12577
• Publication Date: 2016-05-21T21:17:59Z
• Authors: Genya Watanabe; Hiroyuki Kobayashi; Masahiro Shibata; Masatoshi Kubota; Motoni Kadowaki; Shinobu Fujimura
• Keywords: Umami; Isoleucine

Abstract Taste is a crucial factor of meat quality, and amino acids are important taste‐active components in meat. Here, the effects dietary lysine (Lys) content on meat, especially free glutamate (Glu), were investigated. Twenty‐eight‐day‐old broilers ( Gallus gallus ) fed diets with graded Lys 90% or 100% recommended requirement, (according to National Research Council, for 10 days. Free acid sensory scores soup estimated. Glu content, main component was significantly increased by reduction Lys. Compared group (control), concentrations 35.7% P < 0.05). In addition, glycine, valine, isoleucine, leucine, histidine threonine Sensory evaluation made from groups indicated different tastes. taste intensity, umami kokumi tastes higher group. These results suggest that improved its taste.