1 |
Yamaguchi, S., I. Tashima and N. Matsuzaki. 2005. Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same. Japanese Patent No. 3729272.
|
2 |
Yamaguchi, S., I. Tashima and N. Matsuzaki. 2007. Vegetable fat composition containing long-chain highly unsaturated fatty acid and/or ester thereof. Japanese Patent No. 3962068.
|
3 |
Yamamoto, T., U. Watanabe, M. Fujimoto and N. Sako. 2009. Taste preference and nerve response to 5'-inosine monophosphate are enhanced by glutathione in mice. Chem. Senses 34:809-818.
DOI
ScienceOn
|
4 |
Hatakeyama, G., A. Akamatsu, N. Hongou and M. Yatsuki. 1983. Improvement of growth and food utilization in Hinai-dori single-cross hybrids (in Japanese). Bull. Akita. Pref. Exp. St. Anim. Indust. FY1981:67-79.
|
5 |
Iverson, S. J., S. L. C. Lang and M. H. Cooper. 2001. Comparison of the Bligh and Dyer and Folch methods for total lipid determination in a broad range of marine tissue. Lipids 36:1283-1287.
DOI
ScienceOn
|
6 |
Japan Oil Chemists' Society. 2009. The JOCS standard methods for the analysis of fats, oils and related materials, 1st English ed. Japan Oil Chemists' Society, Tokyo, Japan.
|
7 |
Karasawa, Y., K. Aoki and A. Hirakata. 1989. Free amino acids and purine compounds in leg and breast muscles from broiler, Satsuma, Satsuma cross and Kukin cross. Japanese Poult. Sci. 26:29-34.
DOI
|
8 |
Kawai, T. and T. Fushiki. 2003. Importance of lipolysis in oral cavity for orosensory detection of fat. Am. J. Physiol. Regul. Integr. Comp. Physiol. 285:R447-R454.
|
9 |
Kiyohara, R., S. Yamaguchi, H. Ushio, M. Shimomura and T. Ichikawa. 2009. Effect of adding arachidonic acid to cooked foods (in Japanese). J. Cookery Sci. Jpn. 42:294-299.
|
10 |
Kiyohara, R., S. Yamaguchi, K. Rikimaru and H. Takahashi. 2011. Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens. Poult. Sci. 90:1817-1822.
DOI
ScienceOn
|
11 |
Laugerette, F., P. Passilly-Degrace, B. Patris, I. Niot, M. Febbraio, J.-P. Montmayeur and P. Besnard. 2005. CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. J. Clin. Invest. 115:3177-3184.
DOI
ScienceOn
|
12 |
Matsuishi, M., A. Kato, N. Ishige, T. Hori, Y. Ishida, S. Kaneko, M. Takenonaka, Y. Miyamura, T. Iwata and A. Okitani. 2005. Comparison of meat palatability factors of Nagoya Cochin with broiler and Aigamo (in Japanese). Nihon Chikusan Gakkaiho 76:423-430.
DOI
ScienceOn
|
13 |
Nishimura, T., M. R. Rhue, A. Okitani and H. Kato. 1988. Components contributing to the improvement of meat taste during storage. Agric. Biol. Chem. 52:2323-2330.
DOI
|
14 |
Association of Official Analytical Chemists. 1990. Fat "crude" or ether extract in meat. Pages 931-932 in Official Methods of Analysis of the Association of Official Analytical Chemists (#960.39). AOAC, Washington, DC, USA.
|
15 |
Brash, A. R. 2001. Arachidonic acid as a bioactive molecule. J. Clin. Invest. 107:1339-1345.
DOI
ScienceOn
|
16 |
Cartoni, C., K. Yasumatsu, T. Ohkuri, N. Shigemura, R. Yoshida, N. Godinot, J. le Coutre, Y. Ninomiya and S. Damak. 2010. Taste preference for fatty acids is mediated by GPR40 and GPR120. J. Neurosci. 30:8376-8382.
DOI
ScienceOn
|
17 |
Fujimura, S., H. Koga, H. Takeda, N. Tone, M. Kadowaki and T. Ishibashi. 1996. Chemical compositions of pectoral meat of Japanese native chicken, Hinai-jidori, and broiler of the same and marketing age. Anim. Sci. Technol. 67:541-548.
|
18 |
Chaudhari, N. and S. D. Roper. 2010. The cell biology of taste. J. Cell Biol. 190:285-296.
DOI
ScienceOn
|
19 |
Damak, S., M. Rong, K. Yasumatsu, Z. Kokrashvili, C. A. Perez, N. Shigemura, R. Yoshida, B. Mosinger Jr., J. I. Glendinning, Y. Ninomiya and R. F. Margolskee. 2006. Trpm5 null mice respond to bitter, sweet, and umami compounds. Chem. Senses 31:253-264.
|
20 |
Fujimura, S., T. Muramoto, M. Katsukawa, T. Hatano and T. Ishibashi. 1994. Chemical analysis and sensory evaluation of free amino acids and 5′-inosinic acid in meat of Hinai-dori, Japanese native chicken: Comparison with broilers and layer pullets. Anim. Sci. Technol. 65:610-618.
|
21 |
Fukunaga, T., K. Koga, Y. Maita and S. Matsuoka. 1989. Free amino acid, carnosine and 5′-inosinic acid contents in the breast and leg meats from the cross and triple-cross chickens of Satsuma native fowl (in Japanese). Bull. Facult. Agric. Kagoshima Univ. 39:223-232.
|
22 |
Gilbertson, T. A., D. T. Fontenot, L. Liu, H. Zhang and W. T. Monroe. 1997. Fatty acid modulation of K+ channels in taste receptor cells: gustatory cues for dietary fat. Am. J. Pysiol. Cell Physiol. 272:C1203-C1210.
|
23 |
Science Council of Japan. 2006. Guidelines for Proper Conduct of Animal Experiments. Tokyo, Japan.
|
24 |
Oike, H., M. Wakamori, Y. Mori, H. Nakanishi, R. Taguchi, T. Misaka, I. Matsumoto and K. Abe. 2006. Arachidonic acid can function as signaling modulator by activating the TRPM5 cation channel in taste receptor cell. Biochem. Biophys. Acta. 1761:1078-1084.
DOI
ScienceOn
|
25 |
Rikimaru, K. and H. Takahashi. 2007. A method for discriminating a Japanese brand of chicken, the Hinai-jidori, using microsatellite markers. Poult. Sci. 86:1881-1886.
DOI
|
26 |
Rikimaru, K. and H. Takahashi. 2010. Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5'-monophosphate, and fatty acids. J. Appl. Poult. Res. 19:327-333.
DOI
ScienceOn
|
27 |
Yamaguchi, S. and K. Ninomiya. 2000. Umami and food palatability. J. Nutr. 130:921S-926S.
|