Individual pre-slaughter muscle proteolysis levels correlated with postmortem taste-related amino acid concentrations in broiler chickens.

Sachi Katsumata, Minori Egawa, Koki Yoshino, Ayumi Katafuchi, Saki Shimamoto, Akira Ohtsuka, Daichi Ijiri

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Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Sachi KatsumataGraduate School of Environmental, Life, Natural Science and Technology, Okayama University, Tsushima-naka, Okayama 700-8530, Japan. Electronic address: s.katsumata@okayama-u.ac.jp.

Minori EgawaGraduate School of Environmental, Life, Natural Science and Technology, Okayama University, Tsushima-naka, Okayama 700-8530, Japan.

Koki YoshinoGraduate School of Environmental, Life, Natural Science and Technology, Okayama University, Tsushima-naka, Okayama 700-8530, Japan.

Ayumi KatafuchiGraduate School of Agriculture, Forestry and Fisheries, Kagoshima University, 1-21-24 Kagoshima 890-0065, Japan.

Saki ShimamotoGraduate School of Agriculture, Forestry and Fisheries, Kagoshima University, 1-21-24 Kagoshima 890-0065, Japan.

Akira OhtsukaGraduate School of Agriculture, Forestry and Fisheries, Kagoshima University, 1-21-24 Kagoshima 890-0065, Japan.

Daichi IjiriGraduate School of Agriculture, Forestry and Fisheries, Kagoshima University, 1-21-24 Kagoshima 890-0065, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pre-slaughter fasting is an important practice in the poultry industry that reduces microbial contamination. However, fasting-induced skeletal muscle proteolysis can occur, which may influence meat quality because it increases the concentration of free amino acids that contribute to the umami taste during postmortem aging. In a previous study, we found that antemortem proteolysis levels induced by pre-slaughter fasting (0, 8, 16, and 24 h) were positively correlated with the free glutamic acid (Glu) content in the pectoralis major muscle after 48 h of aging. In this study, we investigated the relationship between individual differences in antemortem proteolysis levels and meat quality, especially free amino acids content and taste sensor value, in the pectoralis major muscle subjected to the same duration of 16-h pre-slaughter fasting, and the mechanisms of muscle free Glu accumulation during postmortem aging in broiler chickens. Antemortem skeletal muscle proteolysis levels, evaluated as changes in plasma N

Indexed as

Amino AcidsChickensFood DeprivationMeatPectoralis MusclesProteolysisTasteAnimalsMaleMuscle, SkeletalAmino AcidsFree glutamic acidMeat qualityPre-slaughter fastingProteaseSkeletal muscle proteolysis

Identifiers

PMID41678892

DOI10.1016/j.psj.2026.106553

PMCPMC12917532

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