Addition of amino acids to feed and water increases the imidazole dipeptide content in meat of the 'Choshu kurokashiwa' chicken
2018
Okazaki, A. | Ito, N.
In this study, a method for enhancing the imidazole dipeptide content in the meat of the 'Choshu kurokashiwa' chicken was developed and verified. The amino acids beta-alanine and L-histidine were added to the feed or water, which effectively increased the imidazole dipeptide content in the meat. The amount of beta-alanine required for this increase was to feed one week before slaughter at 0.3% concentration in water or feed, and that of L-histidine content was equivalent in terms of the number of moles. The feeding method of dissolving the amino acids in water was easier than mixing into the feed. Moreover, the imidazole dipeptide content increased after feeding with fish meat processing residue and beta-alanine. Overall, the imidazole dipeptide content in the meat of the 'Choshu kurokashiwa' chicken was estimated to increase to about 1,268-1,371 mg/100 g in the breast meat and to 560-581 mg/100 g in the thigh meat.
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