Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens

Abstract

In order to examine the usefulness of restricted feeding often employed in chicken productions, effects of short-term restricted feeding on taste components of broiler meat, i. e., free amino acids and ATP metabolites, were studied using 49-day-old female Cobb strain broilers. In experiment 1, chickens were fed an experimental diet ad libitum (control), or the 50% or 25% amount of the control group (restricted feeding) for 10 days. Free amino acids and ATP metabolites of the breast meat extract were determined.In experiment 2, the time course of changes in free glutamic acid (Glu) and ATP metabolites by restricted feeding (50% of control) period was studied for 14 days. In experiment 3, in order to see the correlation between the chemical composition and the meat taste, the sensory evaluation of meat extract and meat were conducted.As a result, of all free amino acids in the meat extract, only Glu and arginine were significantly lower in the restricted groups than in the control group.Glu decreased gradually with time by restricted feeding down to 64.0% significantly on day 10. 5'-inosinic acid (IMP) in the meat extract was increased 12.8% on day 2, and remained constant thereafter.Sensory evaluation indicated that the taste of meat extract as well as of meat in the restricted group was inferior to that in the control group.All the results suggest that restricted feeding may deteriorate the meat taste of broilers rather than improve it, contrary to a general expectation. Therefore, we should be cautious to use restricted feeding to improve the meat quality of chicken.

Regulation of taste-active components of meat by dietary leucine

“…Fujimura et al (2001) reported that restricted feeding deteriorated chicken meat taste, and it was caused by a decrease in free Glu content in the meat. These studies supported the hypothesis that improvement of meat taste can be achieved by increasing free Glu.…”

“…Using sensory evaluation of meat from chickens given ad libitum feed and that from chickens on restricted feeding, we also showed that there were significantly different meat tastes between these two groups (Fujimura et al, 2001). Therefore, it became clear that feed was one important factor of meat taste.…”

Regulation of free glutamate content in meat by dietary lysine in broilers

“…However, dietary Glu is not directly absorbed by many tissues because it is predominantly used as an energy source by intestinal cells (Reeds et al 1996). However, we have previously shown that a 50% restricted feeding significantly decreased the free Glu content in chicken muscle (Fujimura et al 2001). Furthermore, a review of the literature by Farmer (1999) argued that dietary treatment did not change the taste of meat, although genotype and age might have significant effects on altering its taste.…”

Isolasi Bakteri Asam Laktat (BAL) Penghasil Asam Glutamat dari Ikan Budu sebagai Feed Suplemen Ayam Broiler

“…Tesktur daging yang lunak pada ayam broiler menyebabkan memar merah pada karkas yang dijual dipasaran, sehingga mempengaruhi permintaan konsumen. Selain itu, karkas ayam broiler mengalami penurunan cita rasa akibat adanya rekayasa genetika (Fujimura et al, 2001). Penurunan kualitas karkas ayam broiler menyebabkan banyak konsumen yang beralih pada ayam buras.…”

“…Asam glutamat merupakan asam amino non esensial, yang berfungsi sebagai Building Blocks asam amino, substrat dalam sintesis protein, sebagai prekursor glutamin (Gln) dan sebagai neurotransmiter (Young and Ajami 2000;Pierre-Andre and Yves, 2004). Selanjutnya, menurut Fujimura et al (2001) fungsi lain dari asam glutamat adalah neostransmit untuk cita rasa dimana asam glutamat sebagai satu dari lima selera dasar: umami, yang mencakup selera lezat, umami dan gurih (Lawrie and Ledward, 2006). Ditambahkan Kato dan Nishimura (1987); Fujimura et al (1996) (Imanari et al, 2004).…”