Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism

References

• Arola , L , Palou , A , Remesar , X and Alemany , M . 1981 . Changes in glutamine synthetase activity in the different organs of developing rats . Archives Internationales de Physiologie et de Biochimie , 89 : 189 – 194 .
   PubMed Web of Science ®Google Scholar
• Bernt , E and Bergmeyer , HU . 1974 . “ L-Glutamate, UV-assay with glutamate dehydrogenase and NAD ” . In Methods of Enzymatic Analysis , 2nd , Edited by: Bergmeyer , HU . Vol. 4 , 1704 – 1708 . New York : Academic Press .
   Google Scholar
• Board , M , Humm , S and Newsholme , EA . 1990 . Maximum activities of key enzymes of glycolysis, glutaminolysis, pentose phosphate pathway and tricarboxylic acid cycle in normal, neoplastic and suppressed cells . Biochemical Journal , 265 : 503 – 509 .
   PubMed Web of Science ®Google Scholar
• Bou , R , Guardiola , F , Grau , A , Grimpa , S , Manich , A , Barroeta , R and Codony , R . 2001 . Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation of sensory quality of dark chicken meat . Poultry Science , 80 : 800 – 807 .
   PubMed Web of Science ®Google Scholar
• Du , M , Cherian , G , Stitt , PA and Ahn , DU . 2002 . Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat . Poultry Science , 81 : 1385 – 1391 .
   PubMed Web of Science ®Google Scholar
• Farmer , LJ . 1999 . “ Poultry meat flavour ” . In Poultry Meat Science , Edited by: Richardson , RI and Mead , GC . 127 – 158 . Wallingford : CABI .
   Google Scholar
• Fujimura , S , Kawano , S , Koga , H , Takeda , H , Kadowaki , M and Ishibashi , T . 1995 . Identification of taste-active components in the chicken meat extract by omission test–involvement of glutamic acid, IMP and potassium ion . Animal Science and Technology , 66 : 43 – 51 .
   Google Scholar
• Fujimura , S , Koga , H , Takeda , H , Tone , N , Kadowaki , M and Ishibashi , T . 1996 . Role of taste-active components, glutamic acid, 5′-inosinic acid and potassium ion in taste of chicken meat extract . Animal Science and Technology , 67 : 423 – 429 .
   Google Scholar
• Fujimura , S , Sakai , F and Kadowaki , M . 2001 . Effect of restricted feeding before marketing on taste active components of broiler chickens . Journal of Animal Science , 72 : 223 – 229 .
   Google Scholar
• Hara , H , Akatsuka , N and Aoyama , Y . 2001 . Essential amino acids play an important role in adaptation of the rat exocrine pancreas to high nitrogen feeding . Journal of Nutritional Biochemistry , 12 : 450 – 457 .
   PubMed Web of Science ®Google Scholar
• Hudson , RC and Daniel , RM . 1993 . L-Glutamate dehydrogenases: distribution, properties and mechanism . Comparative Biochemistry and Physiology B , 106 : 767 – 792 .
   PubMed Web of Science ®Google Scholar
• Imanari , M , Kadowaki , M and Fujimura , S . 2007 . Regulation of taste-active components of meat by dietary leucine . British Poultry Science , 48 : 167 – 176 .
   PubMed Web of Science ®Google Scholar
• Iqbal , K and Ottaway , JH . 1970 . Glutamine synthetase in muscle and kidney . Biochemical Journal , 199 : 145 – 156 .
   Web of Science ®Google Scholar
• Ishida , Y , Fujita , T and Asai , K . 1981 . New detection and separation method for amino acids by high-performance liquid chromatography . Journal of Chromatography , 204 : 143 – 148 .
   PubMed Web of Science ®Google Scholar
• Karges , K , Brooks , JC , Gill , DR , Breazile , JE , Owens , FN and Morgan , JB . 2001 . Effect of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers . Journal of Animal Science , 79 : 2844 – 2850 .
   PubMed Web of Science ®Google Scholar
• Kato , H and Nishimura , T . 1987 . “ Taste components and conditioning of beef, pork, and chicken ” . In Umami: A Basic Taste , Edited by: Kawamura , Y and Kare , RM . 289 – 306 . New York : Marcel Dekker .
   Google Scholar
• Kato , H , Rhue , MR and Nishimura , T . 1989 . “ Role of amino acids and peptides in food taste ” . In Flavor Chemistry. Trends and Developments , Edited by: Teranishi , R , Buttery , R and Shahidi , F . 157 – 174 . Washington , DC : American Chemical Society .
   Google Scholar
• Lauridsen , C , Nielsen , JH , Henckel , P and Sørensen , MT . 1999 . Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper . Journal of Animal Science , 77 : 105 – 115 .
   PubMed Web of Science ®Google Scholar
• Madej , M , Lundh , T and Lindberg , JE . 1999 . Effect of exposure to dietary nivaelenol on activity of enzymes involved in glutamine catabolism in the epithelium along the gastrointestinal tract of growing pigs . Archiv für Tierernahrung , 52 : 275 – 284 .
   PubMedGoogle Scholar
• Maga , JA . 1987 . “ Organoleptic properties of umami substances ” . In Umami: A Basic Taste , Edited by: Kawamura , Y and Kare , RM . 255 – 269 . New York : Marcel Dekker .
   Google Scholar
• Maruyama , K , Harper , AE and Sunde , ML . 1975 . Effects of D-, DL- and L-glutamic acid on chicks . Journal of Nutrition , 105 : 1012 – 1019 .
   PubMed Web of Science ®Google Scholar
• Melton , SL . 1990 . Effect of feed on flavor of red meat: a review . Journal of Animal Science , 68 : 4421 – 4435 .
   PubMed Web of Science ®Google Scholar
• Nishimura , T , Rhue , MR and Okitani , A . 1988 . Components contributing to the improvement of meat taste during storage . Agricultural and Biological Chemistry , 52 : 2323 – 2330 .
   Web of Science ®Google Scholar
• NRC (National Research Council) . 1994 . Nutrient Requirements of Poultry, , 9th edn , Washington , DC : National Academy Press .
   Google Scholar
• Okiyama , A and Beauchamp , GK . 1998 . Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects . Physiology & Behavior , 65 : 177 – 181 .
   PubMed Web of Science ®Google Scholar
• Pons , A , Garcia , FJ , Palou , A and Alemany , M . 1986 . Effect of starvation and a protein diet on the amino acid metabolism enzyme activities of the organs of domestic fowl hatchlings . Comparative Biochemistry and Physiology B , 85 : 275 – 278 .
   PubMed Web of Science ®Google Scholar
• Reeds , PJ , Burrin , DG , Jahoor , F , Wykes , L , Henry , J and Frazer , EM . 1996 . Enteral glutamate is almost completely metabolized in first pass by the gastrointestinal tract of infant pigs . American Journal of Physiology , 270 : E413 – E418 .
   PubMed Web of Science ®Google Scholar
• Sárraga , C , Carreras , I , García Regueiro , JA and Castellari , M . 2006 . The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat . British Poultry Science , 47 : 708 – 713 .
   PubMed Web of Science ®Google Scholar
• SAS Institute . 1985 . SAS User's Guide Version , 5 edn , Cary , NC : SAS Institute .
   Google Scholar
• Smith , TK and Austic , RE . 1978 . The branched-chain amino acid antagonism in chicks . Journal of Nutrition , 108 : 1180 – 1191 .
   PubMed Web of Science ®Google Scholar
• Stone , H and Sidel , JL . 2004 . “ Discrimination testing ” . In Sensory Evaluation Practices , 3rd , Edited by: Taylor , SL . 145 – 200 . San Diego, California : Elsevier Academic Press .
   Google Scholar
• Yamaguchi , S . 1967 . The synergistic taste effect of monosodium glutamate and disodium 5′-inosinate . Journal of Food Science , 32 : 473 – 478 .
   Web of Science ®Google Scholar
• Yamaguchi , S . 1998 . Basic properties of umami and its effects on food flavor . Food Reviews International , 14 : 139 – 176 .
   Web of Science ®Google Scholar
• Zhou , X and Thompson , JR . 1996 . Regulation of glutamate dehydrogenase by branched-chain amino acids in skeletal muscle from rats and chicks . International Journal of Biochemistry & Cell Biology , 28 : 787 – 793 .
   PubMed Web of Science ®Google Scholar