Association of Chicken Fatty Acid Desaturase 1 and 2 Gene Single- Nucleotide Polymorphisms with the Fatty Acid Composition of Thigh Meat in Japanese Hinai-dori Crossbred Chickens

Rikimaru, Kazuhiro; Egawa, Yoshinobu; Yamaguchi, S.; Takahashi, Hideaki

doi:10.4172/2332-2608.1000202

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…We genotyped the polymorphisms of FADS1 and FADS2 and investigated their association with the fatty acid profile in the Hinai-jidori meat [31]. We found 71 and 46 SNPs in FADS1 and FADS2, respectively.…”

Section: Application Of Genetics and Genomics In Poultry Sciencementioning

confidence: 96%

Flavor of Poultry Meat: A New Look at an Old Issue

Takahashi¹

2018

Application of Genetics and Genomics in Poultry Science

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In Japan, fast-growing broiler occupies over 90% of poultry meat production. Meanwhile, many of Japanese native breeds of chickens are on the verge of annihilation, because most of them have low meat yield and egg production. Recently, meat flavor produced from native chickens has been reevaluated in the Japanese market. Most high-quality chickens, "Jidori" in Japanese, were initially bred by crossing native Japanese breeds with highly selected lines with rapid growth rate or relatively high egg production. Japanese consumers recognize that the meat from Jidori chickens is more palatable than that from broiler chickens; however, the reason behind this rich flavor of Jidori meat has not been elucidated. We found that (1) the high arachidonic acid (ARA, C20:4n-6) content is a characteristic feature of Hinai-jidori meat, (2) chicken meat containing higher levels of ARA is more palatable than that containing low ARA content, and (3) single-nucleotide polymorphisms in the fatty acid desaturase 1 and 2 gene cluster are associated with ARA content in meat. Our findings predict the beginning of a new era that the flavor of commercial chicken meat can be designed according to a commercial breeding program.

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Section: Application Of Genetics and Genomics In Poultry Sciencementioning

confidence: 96%

Flavor of Poultry Meat: A New Look at an Old Issue

Takahashi¹

2018

Application of Genetics and Genomics in Poultry Science

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Is egg flavour changeable by chicken breeding? Association of chicken fatty acid desaturase 1 gene single-nucleotide polymorphisms with egg fatty acid profiles and flavour in a Japanese hybrid chicken

Matsui

Takahashi

2017

Cogent Food & Agriculture

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Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation

Takahashi

2018

Jpn. Poult. Sci.

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In Japan, the majority of chicken meat is obtained from fast-growing broiler chickens.Because most Japanese chicken breeds have a low meat yield and egg production, many of these breeds are endangered. Recently, the palatability of meat and eggs of native chickens has been reevaluated in the Japanese market. Jidori, which means chicken from the local, is an indigenous local chicken that is more delicious, firmer in texture, and more expensive than the broiler chickens. Most Japanese consumers recognize that the meat of Jidori chicken is richer in flavor than that of the broiler chicken. However, the reason for this rich flavor of the meat of Jidori chicken has not been elucidated. Recently, we found that arachidonic acid (AA) (C20:4n-6), a polyunsaturated fatty acid, is associated with the rich flavor of the meat and eggs of Jidori chicken. The present paper summarizes the discovery of the involvement of AA in the flavor characteristic of the meat and eggs of chicken, and also the genetic regulation of the AA content in the meat and eggs of Jidori chicken.

show abstract

Association of Chicken Fatty Acid Desaturase 1 and 2 Gene Single- Nucleotide Polymorphisms with the Fatty Acid Composition of Thigh Meat in Japanese Hinai-dori Crossbred Chickens

Cited by 4 publications

References 27 publications

Flavor of Poultry Meat: A New Look at an Old Issue

Flavor of Poultry Meat: A New Look at an Old Issue

Is egg flavour changeable by chicken breeding? Association of chicken fatty acid desaturase 1 gene single-nucleotide polymorphisms with egg fatty acid profiles and flavour in a Japanese hybrid chicken

Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation

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