Journal Article
Taste responses of cows to umami (monosodium glutamate and disodium 5'-inosinate) [1996]
Nakanishi, Y. (Kagoshima Univ. (Japan). Faculty of Agriculture); Iwasaki, M.; Manda, M.;
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The present study was conducted to examine the taste responses of cows to monosodium glutamate (MSG), disodium 5'-inosinate (5'-IMP) and their mixtures using 5 crossbreeds of Japanese Black Cattle and Holstein in two-choice preference tests. The umami substances were dissolved in tap water to produce test solutions with 7 (MSG or 5'-IMP only) and 5 (mixture of MSG and 5'-IMP, in which the concentration of 5'-IMP was constant) levels of concentration (w/w) according to ascending order. The percentage of test solution to total fluid consumed at each concentration was defined as preference index. The preference index above 60.3% was defined as preference zone, and the one below 39.7% as rejection zone by square X test (p0.05). Cows generally showed a moderate preference for MSG solution at 0.08%, and the preference was enhanced with increasing concentration. Each cow revealed a strong preference for MSG solution above 0.33%. The preference for 5'-IMP solution tended to enhance with increasing concentration, through it varied among cows. The cows showed a moderate preference for 5'-IMP solution at 0.04%. And the preference got stronger above 0.16%. Thus, the cows preferred 5'-IMP solution to MSG at lower concentration, indicating they wee more sensitive to 5'-IMP than MSG. Cows favored the mixture of MSG and 5'-IMP above 0.02%, however there were individual variations. It seems that there was the synergistic effect of umami taste between MSG and 5'-IMP in cows
, because the animals revealed a stronger preference for the mixture of MSG and 5'-IMP than MSG or 5'-IMP only at 0.02%
