論文

査読有り
2013年

Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens

ANIMAL SCIENCE JOURNAL
  • Hiroyuki Kobayashi
  • ,
  • Kazuki Nakashima
  • ,
  • Aiko Ishida
  • ,
  • Akane Ashihara
  • ,
  • Masaya Katsumata

84
6
開始ページ
489
終了ページ
495
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1111/asj.12021
出版者・発行元
WILEY-BLACKWELL

We investigated the effects of a low crude protein (CP) diet and a low CP diet supplemented with synthetic essential amino acids (EAA) on the meat quality of broiler chickens. Twenty-one-day-old chickens were assigned to one of three diets: control, low CP (LCP), or low CP supplemented with EAA (ELCP). The chickens received these diets for 10 days. The shear force value (SFV) and free glutamate content of the Pectoralis major muscle were measured as indicators of the meat toughness and taste. The collagen and crude fat content of the muscle and the cross-sectional area of myofibers were measured to evaluate the effects of the LCP and ELCP diets on meat toughness. The SFV of the ELCP group was 47% lower than that of the control group (P<0.01). However, the LCP diet did not affect the SFV. The collagen and crude fat content were not affected by the dietary treatment. The cross-sectional area was lower in the LCP and ELCP groups (P<0.05) than the control group. The free glutamate content of muscle was not affected by the dietary treatment. Thus, a low CP diet supplemented with EAA is an effective means of producing tender meat.

Web of Science ® 被引用回数 : 11

リンク情報
DOI
https://doi.org/10.1111/asj.12021
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/23607660
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000319825100006&DestApp=WOS_CPL
ID情報
  • DOI : 10.1111/asj.12021
  • ISSN : 1344-3941
  • PubMed ID : 23607660
  • Web of Science ID : WOS:000319825100006

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