In order to identify factors affecting taste of chicken meat, the effect of exercise and restricting feed intake on broiler meat compositions, water, protein, lipid, ash, free amino acids, minerals, IMP and fatty acids were studied using female Cobb strain broilers. In the control group, chicks were fed ad libitum in individual wire cages with 0.14 m2 floor area, in the restricted feeding group, chicks were fed a half of diet in control group in 0.14 m2 floor, and in the wide area group, chicks were fed ad libitum in individual wire cages with 0.34 m2 floor area. Seven chicks per each group were fed the diets formulated for 0 to 5 weeks of age for 5 weeks, and then the diets were switched to those for 6 to 8 weeks for 3 weeks. There were no differences in water, lipid, ash, mineral and fatty acid contents of broiler meat among treated groups. Protein content of the restricted feeding and wide area groups was higher than that of the control group. However, no differences were found in the amino acid contents in meat among groups. In the meat extract, free glutamic acid, arginine and lysine in the restricted feeding group were less than other groups. IMP content in the meat extract tended to decrease in the restricted feeding and wide area groups. These results suggested that feeding conditions were one of the factors affecting the taste-active components of broilers.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.