Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat
H. Takahashi (Takahashi H), K. Rikimaru (Rikimaru K), R. Kiyohara (Kiyohara R), S. Yamaguchi (Yamaguchi S)
Asian-Australas J Anim Sci. 2012;25(6):845-851.   Published online 2012 Apr 23     DOI: https://doi.org/10.5713/ajas.2011.11517
Citations to this article as recorded by Crossref logo
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics
Yanke Wang, Li Liu, Xiaojing Liu, Yidong Wang, Weifang Yang, Wenjuan Zhao, Guiping Zhao, Huanxian Cui, Jie Wen
Food Research International.2024; 175: 113782.     CrossRef
Omega-6: Its Pharmacology, Effect on the Broiler Production, and Health
Mohamad Yusril Nur Mahendra, Juriah Kamaludeen, Herinda Pertiwi, Alessandro Di Cerbo
Veterinary Medicine International.2023; 2023: 1.     CrossRef
Effects of Hot Arid Environments on the Production Performance, Carcass Traits, and Fatty Acids Composition of Breast Meat in Broiler Chickens
Abdulaziz Al-Abdullatif, Mahmoud Mostafa Azzam
Life.2023; 13(6): 1239.     CrossRef
Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sun-Sik Jang, Soo-Hyun Cho
Animal Bioscience.2022; 35(8): 1258.     CrossRef
The g.4290 C>G Polymorphism in the FADS2 Gene Modifies the Fatty Acid Profile of the Pectoralis Superficialis Muscle of Ross 308 Broiler Chickens
Urszula Kaczor, Sebastian Sawicki, Joanna Nowak, Julia Gabryś, Jakub Jurczyk, Dorota Wojtysiak, Katarzyna Połtowicz
Animals.2022; 12(15): 1882.     CrossRef
Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor)
Amir Reza Shaviklo, Amir Hossein Alizadeh-Ghamsari, Seyed Abdullah Hosseini
Journal of Food Science and Technology.2021; 58(12): 4587.     CrossRef
Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
Fuminori Kawabata, Yuta Yoshida, Seiga Kuba, Yuko Kawabata, Shotaro Nishimura, Shoji Tabata
The Journal of Poultry Science.2021; 59(3): 282.     CrossRef
Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs
Jia Feng, Shuo Long, Hai-jun Zhang, Shu-geng Wu, Guang-hai Qi, Jing Wang
Poultry Science.2020; 99(3): 1734.     CrossRef
Growth performance, economic benefits and sensory characteristics of meat from broilers finished on Acacia anguistissima leaf meal-based diets
James Madzimure, Rumbidzai Motsi, Archibold G. Bakare, Milton Zimondi
Tropical Animal Health and Production.2018; 50(7): 1485.     CrossRef
Dietary arachidonic acid: a Janus face actor in brain and Alzheimer’s disease?
Katleen Pinchaud, Katy Maguin-Gaté, Jean-Luc Olivier
OCL.2018; 25(4): D406.     CrossRef
Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
Hideaki Takahashi
The Journal of Poultry Science.2018; 55(3): 163.     CrossRef
Effects of caponization and ovariectomy on objective indices related to meat quality in chickens
X. Cui, R. Liu, H. Cui, G. Zhao, M. Zheng, Q. Li, J. Liu, Z. Liu, J. Wen
Poultry Science.2017; 96(3): 770.     CrossRef
Is egg flavour changeable by chicken breeding? Association of chicken fatty acid desaturase 1 gene single-nucleotide polymorphisms with egg fatty acid profiles and flavour in a Japanese hybrid chicken
Shigeyuki Matsui, Hideaki Takahashi, Pedro González-Redondo
Cogent Food & Agriculture.2017; 3(1): 1287812.     CrossRef
Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste
Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura
Animal Science Journal.2017; 88(2): 300.     CrossRef
Association of Bovine Fatty Acid Desaturase 2 Gene Single-Nucleotide Polymorphisms with Intramuscular Fatty Acid Composition in Japanese Black Steers
Hideaki Takahashi, Masayuki Hayashi, Koichi Ushizawa, Kagetomo Nishino, Yasutoshi Haga, Takao Saito, Yuki Fujimori, Nagako Iwama, Hisato Takeda, Masanori Komatsu, Aduli E. O. Malau-Aduli
Open Journal of Animal Sciences.2016; 06(02): 105.     CrossRef
Dietary arachidonic acid as a risk factor for age-associated neurodegenerative diseases: Potential mechanisms
Mélanie H. Thomas, Sandra Pelleieux, Nicolas Vitale, Jean Luc Olivier
Biochimie.2016; 130: 168.     CrossRef
The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles
Shil Jin, Hee Bok Park, Samooel Jung, Cheorun Jo, Dong Won Seo, Nu Ri Choi, Kang Nyeong Heo, Jun Heon Lee
Korean Journal of Poultry Science.2014; 41(3): 151.     CrossRef
Quality Assessment of the Breast Meat from WoorimatdagTMand Broilers
Samooel Jung, Kyung Haeng Lee, Ki Chang Nam, Hee Jun Jeon, Jun Ho Choe, Cheorun Jo
Korean Journal for Food Science of Animal Resources.2014; 34(5): 709.     CrossRef
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines
Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Young Sik Bae, Hae In Yong, Jun Heon Lee, Jong Geun Kim, Cheorun Jo
Asian-Australasian Journal of Animal Sciences.2013; 26(7): 1038.     CrossRef
Factors affecting cooked chicken meat flavour: a review
D.D. Jayasena, D.U. Ahn, K.C. Nam, C. Jo
World's Poultry Science Journal.2013; 69(3): 515.     CrossRef
Flavour Chemistry of Chicken Meat: A Review
Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam, Cheorun Jo
Asian-Australasian Journal of Animal Sciences.2013; 26(5): 732.     CrossRef