抄録
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.
