Reduction in dietary lysine increases muscle free amino acids through changes in protein metabolism in chickens

Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle and improves its taste. Here, we investigated the...

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Detalles Bibliográficos
Autores principales: Watanabe, Genya, Kobayashi, Hiroyuki, Shibata, Masahiro, Kubota, Masatoshi, Kadowaki, Motoni, Fujimura, Shinobu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Metabolism and Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597547/
https://www.ncbi.nlm.nih.gov/pubmed/32475447
http://dx.doi.org/10.1016/j.psj.2019.11.025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597547/
https://www.ncbi.nlm.nih.gov/pubmed/32475447
http://dx.doi.org/10.1016/j.psj.2019.11.025

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