Effects of exogenous inosine monophosphate on growth performance, flavor compounds, enzyme activity, and gene expression of muscle tissues in chicken

Abstract

The goal of this experiment was to examine effects of diets supplemented with exogenous inosine monophosphate (IMP) on the growth performance, flavor compounds, enzyme activity and gene expression of chicken. A total of 1,500 healthy, 1-day-old male 3-yellow chickens were used for a 52-d experimental period. Individuals were randomly divided into 5 groups (group I, II, III, IV, V) with 6 replicates per group, and fed a basal diet supplemented with 0.0, 0.05, 0.1, 0.2, and 0.3% IMP, respectively. There was no significant response to the increasing dietary IMP level in average daily feed intake (ADFI), average daily gain (ADG), and feed:gain ratio (F/G) (P ≥ 0.05). IMP content of the breast and thigh muscle showed an exponential and linear response to the increasing dietary IMP level (P < 0.05), the highest IMP content was obtained when the diet with 0.3% and 0.2% exogenous IMP was fed. There were significant effects of IMP level in diet on free amino acids (FAA) (exponential, linear and quadratic effect, P < 0.05) and delicious amino acids (DAA) (quadratic effect, P < 0.01) content in breast muscle. FAA and DAA content in thigh muscle showed an exponential and linear response (P < 0.05), and quadratic response (P < 0.01) to the increasing dietary IMP level, the highest FAA and DAA content was obtained when the diet with 0.2% exogenous IMP was fed. Dietary IMP supplementation had a quadratic effect on 5΄-NT and the alkaline phosphatase (ALP) enzyme activity in the breast muscle (P < 0.05), and the adenosine triphosphate (ATP) enzyme activity in the thigh muscles increased exponentially and linearly with increasing IMP level in diet (exponential effect, P = 0.061; linear effect, P = 0.059). Cyclohydrolase (ATIC) gene expression in thigh muscle had a quadratic response to the increasing dietary IMP level (P < 0.05), 0.2% exogenous IMP group had the highest (AMPD1) gene expression of the breast muscle and ATIC gene expression of the thigh muscle. These results indicate that dietary IMP did not affect the growth performance of chicken, the diet with 0.2 to 0.3% exogenous IMP is optimal to improve the meat flavor quality in chicken.

Growth performance, carcass characteristics, meat and egg quality, and intestinal microbiota in Beijing-you chicken on diets with inclusion of fresh chicory forage

“…Flavour is another important factor that determines meat quality, and the active flavour components in chicken meat are mainly composed of free glutamic acid, 5 0 -inosinic acid and potassium ion. In this study, delicious amino acids (Yan et al 2018) contents in breast and thigh muscles increased significantly because of dietary supplementation of chicory forage compared to the control. Therefore, dietary supplementation of chicory forage could improve the taste of meat by increasing some of the delicate flavours produced by amino acids.…”

“…The inosine monophosphate (IMP) concentration in breast and thigh muscles was determined by high-performance liquid chromatography (LC-10A, Shimadzu Corporation, Tokyo, Japan) according to the method of Jung et al (2013). Free amino acids were determined by automatic amino acid analyser (L-8800, Hitachi Ltd., Tokyo, Japan) as described by Yan et al (2018).…”

Dietary Supplementation With Chlorogenic Acid Derived From Lonicera macranthoides Hand-Mazz Improves Meat Quality and Muscle Fiber Characteristics of Finishing Pigs via Enhancement of Antioxidant Capacity

“…Inosinic acid (also called inosine monophosphate, IMP), succinic acid, glutamic acid, and some umami peptides are the main components responsible for meat taste and flavor (Zhang et al, 2008). Previous studies have demonstrated that IMP is an effective flavor enhancer, approximately 50-fold more effective than monosodium glutamate (Yan et al, 2018). Hence, IMP is a useful indicator of meat flavor worldwide (Suzuki et al, 1994;Lee et al, 2011).…”

Specific expression pattern of IMP metabolism related-genes in chicken muscle between cage and free range conditions

“…It is well known that inosinic acid is a key factor that influences the fleshy flavor of meat, and an important indicator of meat flavor [ 22 ]. Therefore, many scientists pay close attention to inosinic acid synthesis and degradation in different livestock and poultry.…”