Abstract
AbstractIn Japan, hybrid crosses between Japanese native and exotic breeds, known as “Jidori” chickens, are sold at high prices to a limited market. Most Japanese recognize that eggs produced from Jidori chickens have a rich flavour, named kokumi, whereas the reason that Jidori eggs are kokumi-rich has not yet been elucidated. The main objective in this study was to elucidate why Jidori eggs have a rich flavour. We investigated whether polymorphisms in fatty acid desaturase 1 and 2 (FADS1 and FADS2) affected the fatty acid profiles of Suruga-shamo eggs, a chicken breed in Japan. A single-nucleotide polymorphism (SNP) in FADS1 was significantly associated with arachidonic acid (ARA) content. The n − 6/n − 3 polyunsaturated fatty acid ratio of the yolk showed that the SNP allele that exhibited high ARA had a low n − 6/n − 3 ratio. We found that adding trace amounts of ARA, that correspond to the difference of the SNP genotypes, enhanced egg flavour intensity and continuity. We concluded that the SNP of FADS...
Highlights
In Japan, most chicken meat is produced from fast-growing broiler chickens
In a Jidori breed, Hinai-jidori chickens, we reported a significant difference in arachidonic acid (ARA, C20:4n − 6) content between Hinai-jidori and broiler meat, suggesting that the high ARA content is a characteristic feature of Hinai-jidori meat (Rikimaru & Takahashi, 2010)
Effects of arachidonic acid on egg flavour Because we previously found that chicken meat that contained higher levels of ARA tasted better than meat containing lower ARA content (Kiyohara et al, 2011; Takahashi et al, 2012), we assumed that the difference in ARA composition of the yolk affected the flavour
Summary
In Japan, most chicken meat is produced from fast-growing broiler chickens. consumers in Japan recognize the taste of chicken native to Japan. To elucidate the relationship between the ARA content and chicken taste, the effects of ARA-enriched oil supplements on the fatty acid content and sensory perceptions of meat were evaluated in Hinai-jidori (Kiyohara, Yamaguchi, Rikimaru, & Takahashi, 2011) and broiler (Takahashi, Rikimaru, Kiyohara, & Yamaguchi, 2012) chickens. Because of these experiments, direct evidence for significant positive associations among ARA and total taste intensity, umami (L-glutamate taste), kokumi, and aftertaste from chicken meat were shown. That (1) ARA is a candidate substance related to the taste of Jidori eggs, and (2) FADS1 and FADS2 are the key genes that control ARA content of eggs
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