JP5260101B2 - Method for suppressing increase of free glutamic acid in meat and acidity of meat - Google Patents
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Description
本発明は、家禽又は家畜の食肉中の遊離グルタミン酸の増加方法に関する。 The present invention relates to a method for increasing free glutamic acid in poultry or livestock meat.
従来の家禽又は家畜飼料は、体重増加や飼料効率など食肉生産性を主要な指標として、低コストで十分な成績を得ることを目的に設計されている。その基準として栄養要求量があり、通常、各栄養素の量は、栄養要求量を十分量以上に充足させて設計される。必須アミノ酸であるバリンの要求量は、アメリカのＮＲＣの飼養標準（Nutrient Requirement of Poultry, 1994年版）において３〜６週齢では０．８２％、６〜８週齢は０．６０％と設定され、世界的にこの量がバリン要求量の基準となっている。また日本飼養標準（2004年版）では３週齢以後のバリン要求量は０．７９％と設定されている。そして、体重増加や飼料効率等の生産性の高さを主たる指標としている現在の飼料では、要求量と同等の量または多少超えた量で設定するという考え方が使われている。また、現在、日本やアメリカ等で一般的に使われているトウモロコシと大豆粕を主原料とする配合飼料では、ＮＲＣ要求量の１．０〜１．１倍程度のバリンが含まれている。 Conventional poultry or livestock feed is designed for the purpose of obtaining sufficient results at low cost with meat productivity such as weight gain and feed efficiency as the main index. There is a nutrient requirement as the standard, and the amount of each nutrient is usually designed by satisfying the nutrient requirement more than a sufficient amount. The required amount of valine, an essential amino acid, is set at 0.82% for 3-6 weeks and 0.60% for 6-8 weeks of age in the American NRC breeding standard (Nutrient Requirement of Poultry, 1994). This amount is the standard for valine requirements worldwide. The Japanese breeding standard (2004 edition) sets the required amount of valine after 3 weeks of age to 0.79%. In the current feed, which mainly uses high productivity such as weight gain and feed efficiency, the concept of setting the amount equal to or slightly exceeding the required amount is used. In addition, currently blended feeds mainly made of corn and soybean meal, which are commonly used in Japan, the United States, etc., contain valine that is about 1.0 to 1.1 times the NRC requirement.
食肉の高品質化を図る上で、呈味成分のひとつである食肉中の遊離グルタミン酸の濃度を調節することは非常に有効である。例えば、本発明者らは、ロイシン量をＮＲＣ要求量よりも少なくすることで、筋肉中の遊離グルタミン酸を増加させる方法を開示している（特許文献１）。しかし、通常の飼料にはロイシンはＮＲＣ要求量の１．３〜１．５倍程度が含まれており、実際には、現在の主要な飼料原料の使用ではロイシンを低下させるのには難しい面があった。 In order to improve the quality of meat, it is very effective to adjust the concentration of free glutamic acid in meat, which is one of the taste components. For example, the present inventors have disclosed a method for increasing free glutamic acid in muscle by reducing the amount of leucine below the NRC requirement (Patent Document 1). However, leucine is included in the normal feed in the range of 1.3 to 1.5 times the NRC requirement, and in fact, it is difficult to reduce leucine with the current main feed ingredients. was there.
また、本発明者らは、イソロイシン量とバリン量を要求量よりも多くすることで、筋肉中の遊離グルタミン酸を増加させる方法を開示している（特許文献２）。しかし、イソロイシンとバリンの添加が必要であるため、飼料のコストが高くなるという問題があった。また、イソロイシンは飼料添加物として認可されていないという問題があった。
そこで、本発明は、簡単に低コストで食肉の遊離グルタミン酸を増加させることのできる、新規の食肉中の遊離グルタミン酸の増加方法を提供することを目的とする。 Accordingly, an object of the present invention is to provide a novel method for increasing free glutamic acid in meat, which can easily increase free glutamic acid in meat at low cost.
本発明の食肉中の遊離グルタミン酸の増加方法は、家畜又は家禽に、バリンの含有量が１．２質量％以上であってイソロイシンの含有量が０．８質量％以下である飼料を、屠殺前１０日以内から屠殺時まで継続的に給与することを特徴とする。 In the method for increasing free glutamic acid in meat of the present invention, a feed having a valine content of 1.2% by mass or more and an isoleucine content of 0.8% by mass or less is given to livestock or poultry before slaughtering. It is characterized by continuous feeding from 10 days to the time of slaughter.
また、前記飼料を屠殺前３日以内から給与することを特徴とする。 The feed is fed from within 3 days before slaughter.
さらに、前記家畜又は家禽がニワトリであることを特徴とする。 Furthermore, the livestock or poultry is a chicken .
本発明のニワトリの食肉中の遊離グルタミン酸の増加方法によれば、屠殺前に、通常の飼料よりもバリン含有量の多い飼料を短期間給与することによって、簡単に低コストで食肉の遊離グルタミン酸を増加させることができる。 According to the method for increasing free glutamic acid in chicken meat of the present invention, by supplying a feed having a higher valine content than normal feed for a short period of time before slaughtering, the free glutamic acid in the meat can be easily reduced at low cost. Can be increased.
本発明の食肉中の遊離グルタミン酸の増加方法は、家畜又は家禽に、バリンの含有量が１．２質量％以上であってイソロイシンの含有量が０．８質量％以下である飼料を、屠殺前１０日以内から屠殺時まで継続的に給与するものである。すなわち、屠殺前１０日以内に給与される飼料において、イソロイシン量を通常の飼料の範囲に収めつつ、バリン量を通常の飼料よりも多くするものである。本発明の食肉中の遊離グルタミン酸の増加方法によれば、簡単に低コストで食肉の遊離グルタミン酸を増加させることができる。 In the method for increasing free glutamic acid in meat of the present invention, a feed having a valine content of 1.2% by mass or more and an isoleucine content of 0.8% by mass or less is given to livestock or poultry before slaughtering. The salary is paid continuously from 10 days to the time of slaughter. That is, in a feed fed within 10 days before slaughtering, the amount of valine is made larger than that of a normal feed while keeping the amount of isoleucine within the range of the normal feed. According to the method for increasing free glutamic acid in meat of the present invention, free glutamic acid in meat can be easily increased at low cost.
ここで、飼料は、屠殺前１０日以内から屠殺時まで継続的に給与するものであるが、屠殺前３日以内から給与するのがより好ましい。飼料を屠殺前３日以内から屠殺時まで継続的に給与することにより、食肉中の遊離グルタミン酸濃度がより増加する。なお、最も食肉中の遊離グルタミン酸濃度が増加するのは、屠殺前２日以内から給与した場合である。これと反対に、飼料の給与開始が屠殺前１０日を超えると、適応により食肉のグルタミン酸が通常の状態に戻ることから望ましくない。 Here, the feed is continuously fed from within 10 days before slaughter to the time of slaughter, but is more preferably fed from within 3 days before slaughter. By continuously feeding the feed from 3 days before slaughter to the time of slaughter, the free glutamate concentration in the meat is further increased. It should be noted that the concentration of free glutamic acid in meat increases most when it is fed within 2 days before slaughter. On the other hand, if the start of feeding feed exceeds 10 days before slaughter, it is not desirable because the glutamic acid of the meat returns to the normal state due to adaptation.
本発明の食肉中の遊離グルタミン酸の増加方法によれば、飼料中のバリン量を調節するとともに、その給与期間を調節することにより、食肉の遊離グルタミン酸濃度を増加させることができる。 According to the method for increasing free glutamic acid in meat of the present invention, the concentration of free glutamic acid in meat can be increased by adjusting the amount of valine in feed and adjusting the feeding period.
この方法により生産される肉の風味は、うま味が強く、酸味が弱く、コクが強い。食肉のグルタミン酸が多くうま味が強くなることによって、調理時の化学調味料の使用量を減少させることができ、又は、化学調味料を不要にすることもできる。すなわち、本発明の方法により生産した食肉は、天然の食材を重視し化学調味料の使用量を減少させようとする最近の消費動向にも合致するものである。 The flavor of meat produced by this method is strong in umami, weak in sourness, and strong. By increasing the amount of glutamic acid in the meat and increasing the umami taste, the amount of chemical seasoning used during cooking can be reduced, or the chemical seasoning can be dispensed with. In other words, the meat produced by the method of the present invention is consistent with recent consumption trends that focus on natural ingredients and try to reduce the use of chemical seasonings.
本発明の飼料は、バリンの含有量が１．２質量％以上であってイソロイシンの含有量が０．８質量％以下である。本発明の飲水は、バリンの含有量が０．５質量％以上であってイソロイシンの含有量が０．８質量％以下である。これらの飼料、飲水は、本発明の食肉中の遊離グルタミン酸の増加方法に好適に用いられる。 The feed of the present invention has a valine content of 1.2% by mass or more and an isoleucine content of 0.8% by mass or less. The drinking water of the present invention has a valine content of 0.5% by mass or more and an isoleucine content of 0.8% by mass or less. These feed and drinking water are suitably used in the method for increasing free glutamic acid in meat of the present invention.
以下の実施例において、本発明のニワトリの食肉中の遊離グルタミン酸の増加方法について、より具体例に説明する。なお、本発明は、下記の実施例に限定されるものではなく、種々の変形実施が可能である。 In the following examples, the method for increasing free glutamic acid in chicken meat of the present invention will be described in more specific examples. In addition, this invention is not limited to the following Example, Various deformation | transformation implementation is possible.
各群１２羽のニワトリに対し、２８日齢〜屠殺直前までの１０日間に、本発明の方法に従って飼料２〜４のいずれか継続的に給与し（順にそれぞれ給与例１〜３）、その比較例として飼料１を継続的に給与した（比較例１）。給与した各飼料のバリン含量及び各飼料の組成を表１〜表３に示す。なお、各飼料において、イソロイシンの含有量は０．７３０質量％、ロイシンの含有量は１．４１７質量％とした。また、飼育中の測定結果は表４，５に示すとおりであった。 For each group of 12 chickens, for 10 days from 28 days of age to just before slaughter, any one of feeds 2 to 4 was continuously fed in accordance with the method of the present invention (in turn, each of Salary Examples 1 to 3 in order). As an example, feed 1 was continuously fed (Comparative Example 1). Tables 1 to 3 show the valine content of each feed and the composition of each feed. In each feed, the content of isoleucine was 0.730% by mass, and the content of leucine was 1.417% by mass. The measurement results during breeding were as shown in Tables 4 and 5.
屠殺後、筋肉１ｇ当たりに含まれる遊離アミノ酸量を常法（（１）Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens, Shinobu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKI, Animal Science Journal, 72(3), P223-229, 2001；（２）鶏肉・鶏卵の科学的・物理的及び官能的手法による解析並びに解析結果の品質改善への活用に関する研究、藤村 忍，西藤克己，森 尚之，鈴木ひろみ，山内章江，原田直人，橋口尚子，今井士郎，石橋裕美子，清川真千子，堀口恵子『農畜産業振興事業団平成１１年度畜産物需要開発調査研究事業報告書』、P56-79, 2000等に記載）により測定した。 After slaughter, the amount of free amino acids contained in 1 g of muscle is determined by the usual method ((1) Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens, Shinobu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKI, Animal Science Journal, 72 (3) , P223-229, 2001; (2) Studies on the analysis of chicken and eggs by scientific, physical and sensory methods and the use of the analysis results for quality improvement, Shinobu Fujimura, Katsumi Nishifuji, Naoyuki Mori, Hiromi Suzuki, Yamauchi According to Akie, Naoto Harada, Naoko Hashiguchi, Shiro Imai, Yumiko Ishibashi, Machiko Kiyokawa, Keiko Horiguchi “Agricultural and Livestock Industry Promotion Corporation 1999 Livestock Product Development Research Project Report”, P56-79, 2000, etc.) It was measured.
結果を図１に示す。なお、図１中、横軸は、飼料中のバリン含量を示す。縦軸は筋肉中の遊離グルタミン酸濃度を示している。図１に示されるように、本発明の方法を適用した場合には、他の場合に比べて筋肉中の遊離グルタミン酸濃度が増加している。 The results are shown in FIG. In FIG. 1, the horizontal axis represents the valine content in the feed. The vertical axis represents the concentration of free glutamate in the muscle. As shown in FIG. 1, when the method of the present invention is applied, the concentration of free glutamic acid in the muscle is increased as compared with other cases.
ここで、動物体内におけるグルタミン酸の代謝機構を図２に示す。筋肉のグルタミン酸の合成、分解にはαケトグルタル酸を基質とするグルタミン酸デヒドロゲナーゼ（Glutamate dehydrogenase, ＧＤＨ）、グルタミンを基質とするグルタミナーゼ（Glutaminase, ＧＡ）、グルタミン酸を基質とするグルタミンシンテターゼ（Glutamine synthetase, ＧＳ）が影響する。したがって、これらの活性を測定することで、グルタミン酸合成能やグルタミン酸の増加効果を評価することができる。そこで、ＧＤＨ活性についても測定を行った。 Here, the metabolism mechanism of glutamic acid in the animal body is shown in FIG. Glutamate dehydrogenase (Glutamate dehydrogenase, GDH) using glutamate as a substrate, glutamine synthetase (Glutamine synthetase, GS) using glutamate as a substrate for the synthesis and degradation of muscle glutamate Affects. Therefore, by measuring these activities, the ability to synthesize glutamate and the effect of increasing glutamate can be evaluated. Therefore, the GDH activity was also measured.
図３に、給与１０日目の筋肉のＧＤＨ活性の測定結果を示す。ＧＤＨ活性は、バリン含量が増加するに従って増加した。つまり、本発明の方法を適用して飼料中のバリン含量を増加させることによりＧＤＨ活性が増加し、筋肉中グルタミン酸合成能が高まることが確認された。 FIG. 3 shows the measurement results of GDH activity in muscle on the 10th day of feeding. GDH activity increased with increasing valine content. That is, it was confirmed that by applying the method of the present invention to increase the valine content in the feed, the GDH activity increases and the muscle glutamate synthesis ability increases.
上記実施例１の給与例２及び比較例１で得られた食肉の食味について官能試験を行った。 A sensory test was performed on the taste of the meat obtained in Salary Example 2 and Comparative Example 1 of Example 1 above.
パネラーの数は１８名であり、（１）両者の肉の食味に差があるか否かを二点比較法により調査し、また、（２）肉の味の特徴をシェッフェの一対比較法（文献：（１）新版官能検査ハンドブック、日科技連官能検査委員会、日科技連出版社、1973年、（２）Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens, Shinobu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKI, Animal Science Journal, 72(3), P223-229, 2001年、（３）食肉の官能評価ガイドライン、家畜改良センター編、日本食肉消費総合センター、2005年）により比較した。併せて、味覚センサーによる評価も行なった。 There are 18 panelists, (1) whether there is a difference in the taste of the meat of the two by the two-point comparison method, and (2) the characteristics of the taste of the meat Scheffe's paired comparison method ( References: (1) New edition sensory test handbook, Nikka Giren sensory test committee, Nikka Giren publisher, 1973, (2) Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens, Shinobu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKI, Animal Science Journal, 72 (3), P223-229, 2001, (3) Guidelines for sensory evaluation of meat, edited by the Livestock Improvement Center, Japan Meat Consumption Center, 2005). At the same time, evaluation with a taste sensor was also performed.
その結果を図４〜６に示す。図４に示すように、パネラー１８人中１７人が、味に差があることを認めた。また、図５，６に示すように、本発明の方法を適用した給与例２により得られた食肉（図中◆又は■）は、うま味が強く、コクが強く、酸味が弱く、総合評価が有意に優れると評価された。 The results are shown in FIGS. As shown in FIG. 4, 17 out of 18 panelists recognized that there was a difference in taste. In addition, as shown in FIGS. 5 and 6, the meat (◆ or ■ in the figure) obtained by Salary Example 2 to which the method of the present invention was applied has a strong umami, a strong body, a weak sourness, and a comprehensive evaluation. It was evaluated as significantly superior.
各群１２羽のニワトリに対し、２週齢〜屠殺直前までの０日、２日、３日、５日ないし１０日間、本発明の方法に従って飼料６を継続的に給与し（給与例４）、その比較例として飼料５を継続的に給与した（比較例２）。給与した各飼料中のバリン含量及び各飼料の組成を表６〜８に示す。また、飼育中の測定結果は表９に示すとおりであった。 Feed 6 was continuously fed in accordance with the method of the present invention from 2 weeks of age to just before slaughter for 0 days, 2 days, 3 days, 5 days to 10 days for 12 chickens in each group (Salary Example 4) As a comparative example, feed 5 was continuously fed (Comparative Example 2). Tables 6 to 8 show the valine content in each fed feed and the composition of each feed. The measurement results during breeding were as shown in Table 9.
上記の通りに給与例４、比較例２の飼料を給与して飼育したニワトリの肉中遊離グルタミン酸量を測定した。０，２，３，５，１０日目の測定法は実施例１と同じである。０から２日間についてはさらにグルタミン酸バイオセンサー（アメリカ、ピナクル社製）を用いて、リアルタイムに筋肉の遊離グルタミン酸濃度の測定も行った。 The amount of free glutamic acid in the meat of chickens fed with the feeds of Salary Example 4 and Comparative Example 2 as described above was measured. The measurement method on days 0, 2, 3, 5, and 10 is the same as that in Example 1. For 0 to 2 days, the free glutamate concentration of the muscle was also measured in real time using a glutamate biosensor (Pinnacle, USA).
図７に示すように、本発明の方法を適用した場合には、比較例２に比べて筋肉中の遊離グルタミン酸濃度は増加した。また、飼料給与２日目は、１０日目よりも筋肉遊離グルタミン酸量が高かった。 As shown in FIG. 7, when the method of the present invention was applied, the free glutamic acid concentration in the muscle increased compared to Comparative Example 2. In addition, the amount of free muscle glutamate was higher on the second day of feeding than on the tenth day.
図８に、給与例４と比較例２の飼料を給与した鶏の筋肉について、給与期間が２日間と１０日間のときのＧＡ活性を示す。ＧＡ活性は２日目では差がなかったものの、１０日目では給与例４で低下した。このことから、飼料中バリン含量を増加させることにより筋肉中グルタミン酸は増加するが、給与期間が長くなるとＧＡ活性が低下し、遊離グルタミン酸の増加効果の程度はやや低下することを示している。つまり、飼料へのバリン増加によるグルタミン酸の増加は短期間の給与ほど有効であることが確認された。 FIG. 8 shows the GA activity when the feeding period is 2 days and 10 days for the muscles of chickens fed the feeds of Feeding Example 4 and Comparative Example 2. The GA activity was not different on the second day, but decreased in the salary example 4 on the tenth day. From this, it is shown that the glutamic acid in the muscle increases by increasing the valine content in the feed, but the GA activity decreases as the feeding period becomes longer, and the degree of the increase effect of free glutamic acid is somewhat decreased. That is, it was confirmed that the increase in glutamic acid due to the increase in valine in the feed is more effective for a short-term feeding.
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