Japanese Journal of Food Chemistry and Safety
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
Regular articles
Supplementary effects of silicate on the level of functional ingredients and taste in broiler chickens
Junpei YamamotoChika KitaokaKazutoshi SugitaFumitoshi AsaiYuko Kato-Yoshinaga
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2018 Volume 25 Issue 1 Pages 1-6

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Abstract

We investigated the effect of continuous supplementation of drinking water with silicate for 7 weeks to broilers on the level of functional ingredients and taste in chickens. The functional ingredients and taste components were measured using HPLC, and the taste was evaluated by sensory evaluation of the breast, thigh, and tenderloin, respectively. Analysis of functional ingredients revealed that the level of anserine in the breast and tenderloin as well as the level of carnosine in the tenderloin in the high-dose silicate solution-supplemented group were higher than those of the control group. Analysis of ATP-related compounds revealed that the inosinic acid level decreased in the breast and thigh but did not decrease in the tenderloin. In addition, analysis of free amino acids indicated that the level of glutamic acid exhibiting umami taste increased in the tenderloin. Furthermore, sensory evaluation revealed that the umami taste of tenderloin in the high-dose silicate solution-supplemented group was significantly higher than that of the control group. In conclusion, our findings suggested that the supply of drinking water containing silicate increased the level of functional ingredients in the breast and tenderloin in broilers and improved the umami taste of chicken tenderloin. Therefore, supplementation with silicate may be beneficial as a feed additive for better rearing of broilers.

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© 2018 Japanese Society of Food Chemistry
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