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Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens
Author(s) -
Kobayashi Hiroyuki,
Nakashima Kazuki,
Ishida Aiko,
Ashihara Akane,
Katsumata Masaya
Publication year - 2013
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12021
Subject(s) - broiler , food science , low protein diet , biology , taste , chemistry , biochemistry
We investigated the effects of a low crude protein ( CP ) diet and a low CP diet supplemented with synthetic essential amino acids ( EAA ) on the meat quality of broiler chickens. Twenty‐one‐day‐old chickens were assigned to one of three diets: control, low CP ( LCP ), or low CP supplemented with EAA ( ELCP ). The chickens received these diets for 10 days. The shear force value ( SFV ) and free glutamate content of the Pectoralis major muscle were measured as indicators of the meat toughness and taste. The collagen and crude fat content of the muscle and the cross‐sectional area of myofibers were measured to evaluate the effects of the LCP and ELCP diets on meat toughness. The SFV of the ELCP group was 47% lower than that of the control group ( P < 0.01). However, the LCP diet did not affect the SFV . The collagen and crude fat content were not affected by the dietary treatment. The cross‐sectional area was lower in the LCP and ELCP groups ( P < 0.05) than the control group. The free glutamate content of muscle was not affected by the dietary treatment. Thus, a low CP diet supplemented with EAA is an effective means of producing tender meat.