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Abstract
Free glutamate content in meat increased by 30% when broiler chickens were fed a high level of isoleucine and valine.
- Dietary branched-chain amino acids (BCAAs) were varied to assess their impact on taste-active components in meat.
- Free glutamate, a key component contributing to meat flavor, was significantly increased by higher dietary levels of isoleucine and valine.
- No change in inosine monophosphate (IMP) content was observed among the different dietary groups.
- Sensory evaluation indicated that meat soups from chickens fed high isoleucine and valine had a significantly higher overall taste intensity compared to the control group.
- Increasing dietary isoleucine and valine may enhance the flavor of meat more effectively than reducing leucine levels.
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