Regulation of Taste Active Components in Meat by Dietary Valine-Metabolome Analysis related on Val a

来源 :The 4th International Symposium on "Modern Agriculture and | 被引量 : 0次 | 上传用户:h872889544
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  In recent years,functionality and palatability are needed for foods.Improvement of meat quality has been studied in the world.Regulation of taste active components is one of the effective methods to improve meat quality.Glutamate (Glu),main taste active components of meat,is contributing to the umami and brothy taste.It is believed that taste components are not affected by feed ingredients.However,we demonstrated that free Glu of meat could be increased by short term feeding of high protein diet or some dietary amino acids on broiler chickens.Glu content of meat was significantly changed by dietary Branched-chain amino acids (BCAA).
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