WO2006100838A1

WO2006100838A1 - Method for increasing amount of tastant and/or flavor in meat and feedstuff and drinking water for the same

Info

Publication number: WO2006100838A1
Application number: PCT/JP2006/301828
Authority: WO
Inventors: Shinobu Fujimura; Yuya Watanabe; Motoni Kadowaki
Original assignee: Niigata University
Priority date: 2005-03-18
Filing date: 2006-02-03
Publication date: 2006-09-28
Also published as: JPWO2006100838A1; JP4945762B2; TW200700017A

Abstract

Provided is a method for increasing the amount of tastant and/or flavor in a meat of a poultry or domestic animal by controlling the ingredients in a feedstuff or drinking water for the poultry or domestic animal. Also provided are a feedstuff and a drinking water which are useful for the production of a meat of a poultry or domestic animal containing a large amount of a tastant and having good flavor and taste and which can be prepared readily. A feedstuff having a high content of a basic amino acid (e.g., lysine and/or arginine) or a drinking water containing a basic amino acid may be fed to a poultry or domestic animal. The feedstuff is characterized in that it can increase the amount of a tastant and/or flavor in the poultry or domestic animal and that it contains 120 to 200% of lysine relative to the nutritional requirement of lysine and 100 to 130% of arginine relative to the nutritional requirement of arginine. The drinking water for a poultry or domestic animal is useful for increasing the amount of a tastant and/or flavor of a meet of the poultry or domestic animal and can be prepared by mixing a basic amino acid with water.

Description

Specification

Method of increasing the amount of flavor components and Z or flavor of meat, and feed and drinking water therefor

Technical field

[oooi] The present invention relates to a method for increasing the amount of flavor components and Z or flavor of meat, and feed and drinking water therefor, and more particularly, a method for increasing the amount of free glutamic acid and Z or flavor in poultry or livestock meat. And feed and drinking water for it.

Background art

[0002] Conventional poultry or livestock feed is designed for the purpose of obtaining sufficient results at low cost, with meat productivity such as weight gain and feed efficiency as the main indicators. Nutritional requirements are the standard, and the amount of each nutrient is usually designed by satisfying the nutrient requirements more than sufficient. The nutritional requirement of lysine, an essential amino acid, is 1.00% in the diet at the age of 3-6 weeks according to the American National Research Council, Nutrient Requirement of Poultry (1994) breeding standard (1994 version), 6-8 It is set at 0.85% at the age of weeks, and this amount is the standard for lysine nutrition requirements worldwide. The Japanese breeding standard (2004 version) sets the required amount of lysine as 0.97% after 3 weeks of age.

[0003] On the other hand, the required amount of arginine is set to 1.10% for 3-6 weeks old and 1.00% for 6-8 weeks old in the American NRC breeding standard (1994 version). This amount is the basis for the arginine requirement. In addition, the Japanese breeding standard (2004 version) sets the arginine requirement to 1.17% after 3 weeks of age. Currently, the mixed feed generally used in Japan, the United States, etc. is mainly composed of corn, which is an energy source, and soybean meal, which is a plant protein source, and lysine and arginine in the mixed feed using this. The content of is about 1.0 times the NRC requirement.

[0004] As described above, in the current feed with high productivity (weight gain rate, feed efficiency, etc.) as the main indicator, the ratio of amino acids such as lysine and arginine in the feed is set with priority on the production efficiency. Therefore, it was set to satisfy the nutritional requirements sufficiently, and the cost was also increased with no added amino acids exceeding the standard nutritional requirements. [0005] By the way, in order to improve the quality of meat, it is very effective to adjust the free dartamic acid concentration in the meat, which is one of the taste ingredients, but the meat after slaughtering has been aged so far. Although it is known to increase or fluctuate the amount of free glutamic acid and inosinic acid, which are the main flavor components of meat, it has not been known to increase the amount of free glutamic acid in meat by feeding or drinking water. . Therefore, no consideration has been given to adjusting the amount of various amino acids in the design of feed or drinking water.

[0006] Under such circumstances, the present inventors pay attention to the fact that there is a proportional relationship between the amount of protein fed to poultry and the amount of free glutamic acid, and feed poultry or livestock with a low leucine content feed. A method for increasing the amount of free glutamic acid in meat and a feed for the same have been proposed (Patent Document 1).

Patent Document 1: International Publication No. WO2005Z018315 Pamphlet

Disclosure of the invention

Problems to be solved by the invention

[0007] However, normal feed contains about 1.3 to 1.5 times the amount of NRC required for NRC. In fact, it is not easy to reduce the content of leucine alone in the feed. The content of raw materials is very limited, and there is a problem that the manufacturing process is complicated and the cost is high. Among the amino acids for feed addition, lysine is inexpensive, but it is expensive. Isoleucine is not approved as a feed additive in Japan.

[0008] Therefore, an object of the present invention is to provide a method for increasing the amount of flavor components and the Z or flavor of meat by adjusting the components of feed or drinking water for poultry or livestock. It is another object of the present invention to provide feed and drinking water that can produce meat that has many flavor components and is excellent in flavor and taste and that can be easily manufactured.

Means for solving the problem

[0009] As a result of intensive studies in view of the above problems, it was found that free glutamic acid, which is a main taste component of meat, increases by adding lysine originally contained in the feed itself to the feed. I thought.

[ooio] The method of increasing the taste component amount and Z or flavor of the meat of the present invention comprises the basic amino acid content. It is characterized by feeding high-powder feed to poultry or livestock.

[ooii] Further, the basic amino acid strength is lysine and Z or arginine.

[0012] In addition, the lysine content is 120 to 200% with respect to the lysine nutrient requirement.

[0013] The arginine content is 100 to 130% with respect to the arginine nutrient requirement.

[0014] Further, water containing basic amino acids is supplied to poultry or livestock.

[0015] The feed of the present invention is a poultry or livestock feed for increasing the amount of taste components and Z or flavor of meat, and contains 120 to 200% of lysine with respect to lysine nutrient requirements. It is characterized by that.

[0016] Further, it is characterized by further containing 100 to 130% of arginine with respect to the arginine nutrient requirement.

[0017] The drinking water of the present invention is a poultry or livestock drinking water for increasing the amount of flavor components and Z or flavor of meat, characterized in that a basic amino acid is mixed in water.

[0018] The poultry or livestock of the present invention is characterized by being fed with a feed containing 120 to 200% of lysine with respect to lysine nutrient requirement.

[0019] Further, the present invention is characterized by being fed with a feed containing 120 to 200% lysine with respect to lysine nutrient requirement and 100 to 130% arginine with respect to arginine nutrient requirement. .

[0020] The meat of the present invention is obtained from the above-mentioned poultry or livestock.

The invention's effect

[0021] According to the method for increasing the taste component amount and Z or flavor of meat according to the present invention, the amount of free glutamic acid in the meat can be increased. This increase in the amount of free glutamic acid can be identified as an improvement in the taste, and can improve the added value of the meat.

[0022] The feed of the present invention can be easily produced by adding lysine and Z or arginine in excess of the standard nutritional requirements. By supplying this feed to poultry or livestock, meat is consumed. The amount of free glutamic acid can be increased.

[0023] The drinking water of the present invention can be easily produced by mixing a basic amino acid in water. By supplying this water to poultry or livestock, the amount of free glutamic acid in the meat can be increased.

[0024] The poultry or livestock of the present invention is bred with a feed containing lysine and Z or algin exceeding the standard nutritional requirement, and is rich in free glutamic acid.

[0025] The meat of the present invention is obtained from the above-mentioned poultry or livestock power and contains abundant free glutamic acid.

Brief Description of Drawings

FIG. 1 is a graph showing the relationship between lysine content in feed and free glutamate concentration in meat in Example 1 of the present invention.

FIG. 2 is a graph showing the relationship between lysine content in feed and free glutamate concentration in meat in Example 2 of the present invention.

FIG. 3 is a drape showing the result of sensory evaluation by a two-point comparison method for meat in Example 3 of the present invention.

FIG. 4 is a graph showing sensory evaluation results by a paired comparison method of meat Schiffe in Example 3 of the present invention.

FIG. 5 is an explanatory diagram showing the mechanism of glutamate metabolism in vivo according to the present invention.

FIG. 6 is a graph showing the relationship between the lysine content in the feed and the glutamate dehydrogenase activity in Example 4 of the present invention.

FIG. 7 is a graph showing the relationship between lysine content in feed and glutamine synthetase activity in Example 4 of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

[0027] Hereinafter, the method of increasing the taste component amount and Z or flavor of meat of the present invention, and the feed and drinking water therefor will be described in detail.

[0028] The method for increasing the taste component amount and Z or flavor of meat according to the present invention is to feed a poultry or livestock with a feed having a high basic amino acid content. Here, examples of poultry to which the present invention can be applied include chickens, duck, turkeys, pigeons, and sharks, and examples of livestock include cattle, pigs, sheep, goats, and horses. The present invention is not limited to this and can be widely applied. [0029] In addition, it is preferable that the feed used in the present invention is contained in a high cocoon content! / The basic amino acids are lysine and arginine. Lysine and arginine are taken orally and are rewarded by the liver. If at least one of these basic amino acids is contained in the feed in a high content compared to conventional feed, and if this feed is fed to poultry or livestock, it is a flavor component in meat obtained from poultry or livestock Glutamic acid and meat flavor increase. Specifically, lysine and arginine may be added to the feed and fed to poultry or livestock. As lysine and arginine for addition, those generally sold at low cost for addition to feed can be used.

[0030] The lysine content in the feed is preferably 120 to 200%, more preferably 140 to 170% of the standard lysine nutrient requirement. In addition, when the content of lysine is less than 120%, an increase in the amount of meat taste components is not observed, which is not preferable. In addition, when the content of lysine is more than 200%, although the amount of meat-flavoring components is increased, the cost required for the addition of lysine is not preferable. The standard lysine nutrient requirements are based on the breeding standards (1994 version) of the American National Research Council (NRC), Nutrient Requirement of Poultry.

[0031] The content of arginine in the feed is preferably 100 to 130% of the standard arginine nutrient requirement. When the content of arginine is less than 100%, an increase in the amount of meat taste components is not observed, which is not preferable. In addition, when the content of arginine is more than 130%, although the amount of meat-tasting components is increased, the cost required for adding arginine is not preferable. The standard arginine nutrient requirements are based on the NRC breeding standard (1994 edition).

[0032] As a feed method of the feed of the present invention, it is preferable to feed the feed of the present invention from at least 2 days before shipment to immediately before shipment, and even after 10 days before shipment, until immediately before shipment. It is preferable to pay. In this way, by feeding from several days before shipment to just before shipment, the cost of working on feeds with high lysine and Z or arginine content can be reduced, and the flavor component of meat can be increased just before shipment. Can do.

[0033] Further, the method for increasing the taste component amount and Z or flavor of meat according to the present invention supplies water containing basic amino acids to poultry or livestock. In this case, it is preferable to contain lysine as a basic amino acid in drinking water of poultry or livestock. The lysine content in drinking water is 0 It is preferable to be in the range of 1 to 2.0% by mass, and it is more preferable to be in the range of 0.2 to 0.7% by mass. Within this range, it is possible to sufficiently exert glutamic acid, which is a meat taste component, and meat flavor. Water containing basic amino acids may be supplied to poultry or livestock from a poultry or livestock water dispenser.

[0034] According to the method for increasing the taste component amount and Z or flavor of meat according to the present invention, the amount of free glutamic acid in the meat can be increased. This increase in the amount of free glutamic acid can be discriminated as an improvement in the taste, which can improve the added value of the meat and increase the consumption of high quality meat. Moreover, since the umami of meat is enhanced by increasing the amount of glutamic acid, the amount of chemical seasoning used during cooking can be reduced. Therefore, the meat produced by the method of the present invention is consistent with the recent consumption trend to reduce the amount of chemical seasonings used with emphasis on natural ingredients. Furthermore, the method of the present invention can easily increase the taste component and Z or flavor of meat as compared with the method of increasing the taste component by aging and processing of meat after slaughter. Even after aging after slaughter, the amount of glutamic acid is higher than that of the normal rearing group.

[0035] The feed of the present invention is a poultry or livestock feed for increasing the amount of flavor components and Z or flavor of meat, and contains 120 to 200% of lysine with respect to lysine nutrient requirements. Is. It may also contain 100-130% arginine relative to the arginine nutrient requirements.

[0036] The feed of the present invention can be easily produced by adding lysine and Z or arginine in excess of the standard nutritional requirements, and by supplying this feed to poultry or livestock, It is possible to increase the amount of free glutamic acid and the flavor of meat, which are the taste components in it.

[0037] The drinking water of the present invention is poultry or livestock drinking water for increasing the amount of flavor components and Z or flavor of meat, and is obtained by mixing basic amino acids with water.

[0038] The basic amino acid preferably contains lysine. The content of lysine in drinking water is preferably an amount that allows intake of 0.1 to 2.0% lysine per day in terms of the weight of poultry or livestock that receive drinking water. It is preferable to take 2 to 0.7% lysine. Within this range, glutamine, a taste component of meat The effect of increasing acid and meat flavor can be sufficiently exerted.

[0039] The drinking water of the present invention can be easily produced by mixing a basic amino acid in water. By supplying this water to poultry or livestock, free dull which is a taste component in meat is obtained. The amount of tamic acid and meat flavor can be increased.

[0040] The poultry or livestock of the present invention is fed with a feed containing 120 to 200% lysine with respect to the lysine nutrient requirement. Alternatively, the poultry or livestock of the present invention is fed with a feed containing 120 to 200% lysine with respect to lysine nutrient requirement and 100 to 130% arginine with respect to arginine nutrient requirement. It is.

[0041] The poultry or livestock of the present invention is bred with a feed containing lysine and Z or algin that exceed the standard nutritional requirements, and is rich in free glutamic acid.

[0042] The meat of the present invention is obtained from poultry or livestock fed with feed containing lysine and Z or arginine in excess of the above-mentioned standard nutrient requirements, and is rich in free glutamic acid. contains.

[0043] The present invention will be described in more detail based on the following examples and comparative examples, but the present invention is not limited to these examples and comparative examples.

Example 1

[0044] For each group of 12-rooster birds (Cobb female broilers), continue either feed 1 (Example 1) or feed 2 (Comparative Example 1) for 10 days before killing at 4 weeks of age. Paid. The composition of each feed fed is shown below. The measurement results during breeding were as shown in Table 1.

[0045] Feed 1 (Example 1): Corn 46.0 wt ^_0/0, soybean meal 19.1 wt ^_0/0, bran 6.0 by weight%, fish meal 2.0% by weight, corn gluten meal 5. 0 wt%, soybean oil 6.0 wt%, corn starch 2.7 wt%, calcium carbonate 1.0% by weight, dicalcium phosphate 1.3 by weight ^_0/0, saline 0.3 wt ^_0/0, vitamin 'mineral mix Chiya one 0.5 wt ^_0/0, the amino acid mixture 8.186 wt% (L-lysine hydrochloride 1.142 wt%, L-arginine 0.067 wt%, L Mechionin 0.095 wt ^_0/0, L Bok Leo - down 0.082 wt ^_0/0, L Aranin 0.373 wt%, L-Asuno Ragin acid 0.339 wt ^_0/0, L Asuno Ragin 0.438 wt ^_0/0, L Shisuchi Down 0.035 weight ^_0/0, L-glutamic acid 1.172 weight ^_0/0, L- glutamine 1.353 weight ^_0/0, L - glycine 0.216 weight ^_0/0, L-proline 1.537 weight ^_0/0 , L- serine 0.619 wt ^_0/0, L Chiroshin 0.717 wt%), agar 1.9 wt% (metabolizable energy 3. 2KcalZg, crude protein 25.35%). Incidentally, the content of lysine and arginine in feed 1 each 2.0 00 wt ^_0/0, was 1.100 wt ^_0/0.

[0046] Feed 2 (Comparative Example 1): Corn 43.6% by weight, soybean meal 22.5% by weight, bran 6.0% by weight, fish meal 2.0% by weight, corn gluten meal 6.6% by weight, soybean oil 6.0 wt%, corn starch 3.4 wt%, calcium carbonate 1.0% by weight, dicalcium phosphate 1.2 by weight ^_0/0, saline 0.3 wt ^_0/0, vitamin 'mineral mix Chiya one 0.5 wt ^_0/0, the amino acid mixture 6.048 wt% (L-lysine hydrochloride 0.032 wt%, L Mechionin 0.016 wt%, L Aranin 0.329 wt ^_0/0, L Asuno Ragin acid 0 . 299 weight ^_0/0, L Asuno Ragin 0.38 6 wt ^_0/0, L-cystine 0.031 wt ^_0/0, L Gunoretamin acid 1.034 wt ^_0/0, L Gunoretami down 1.194 wt ⁰ / _0, L-glycine 0.190 wt ^_0/0, L-proline 1.357 wt ^_0/0, L serine 0.546 wt%, L Chiroshin 0.632 wt ^_0/0), agar 0.9 wt ⁰ / ₀ (metabolism d Energy 3. 2 kcal / g, crude protein 25.35%). The contents of lysine and arginine in feed 2 were 1.000% by weight and 1.164% by weight, respectively.

[0047] [Table 1]

Rearing results

[0048] After slaughter, the amount of free glutamate per lg of muscle was determined by the conventional method ((1) Effect of Restricted reeding before Marketing on Taste Active Components of Broiler Cnickens, ¾hin obu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKl, Animal Science Journal , 72 (3), P223-229, 2001; (2) Analysis of chicken 'chemical eggs' using chemical and physical and sensory techniques Research on the use of analysis results for quality improvement, Shinobu Fujimura, Katsumi Nishito, Naoyuki Mori, Hiromi Suzuki, Akemi Yamauchi, Naoto Harada, Naoko Hashiguchi, Shiro Imai, Yumiko Ishibashi, Makiko Kiyokawa

, Described in Keiko Horiguchi, “Agricultural and Livestock Industry Promotion Corporation, 1999 Livestock Product Demand Development Research Project Report”, P56-79, 2000, etc.).

[0049] The results are shown in FIG. The horizontal axis in Fig. 1 shows the lysine content in the feed (1,000 000% by weight (Comparative Example 1) and 2. 000% by weight (Example 1)), and the vertical axis shows the free glutamate concentration in the muscle. ing. As shown in FIG. 1, when the method of the present invention was applied, the glutamic acid concentration in the muscle increased compared to the lysine content of 1.000% by weight (Comparative Example 1) in the conventional feed. I was able to confirm that.

Example 2

[0050] For each group of 12 chicks (Cobb female broilers), continue either feed 3 (Example 2) or feed 4 (Comparative Example 2) for 10 days until just before slaughter. Paid. The composition of each feed fed is shown below. Table 2 shows the measurement results during breeding.

[0051] Feed 3 (Example 2): Corn 20.0 wt%, soybean meal 16.6 wt%, wheat bran 1.0 by weight ^_0/0, fish meal 3.0 wt ^_0/0, Grain Sorghum 48.0 weight ^_0/0, soybean oil 4.7 wt ^_0/0, corn starch 1.6 wt%, calcium carbonate 0.9% by weight, dicalcium phosphate 1.2 wt ^_0/0, saline 0.3 wt ^_0/0 , vitamin 'mineral mix Chiya one 0.5 wt ^_0/0, the amino acid mixture 1.29 5 wt% (L-lysine hydrochloride 0.722 wt%, L-arginine 0.203 wt%, L Mechi Onin 0.121 wt ⁰ / _0, L Toreonin 0.174 wt ^_0/0, L-heparin 0.051 wt ^_0/0, L-isoleucine 0.024 wt ^_0/0), agar 0.9 wt ^_0/0 (metabolic energy 3. 2KcalZg , Crude protein 16.9%). The contents of lysine and arginine in feed 3 were 1.500% by weight and 1.100% by weight, respectively.

[0052] Feed 4 (Comparative Example 2): Corn 20.0 wt%, soybean meal 18.6 wt%, wheat bran 1.0 by weight ^_0/0, fish meal 3.0 wt ^_0/0, Grain Sorghum 48.0 weight ^_0/0, soybean oil 4.8 wt ^_0/0, corn starch 1.0 wt%, calcium carbonate 0.9% by weight, dicalcium phosphate 1.2 wt ^_0/0, saline 0.3 wt ^_0/0 , vitamin 'mineral mix Chiya one 0.5 wt ^_0/0, the amino acid mixture 0.55 2 wt ^_0/0 (L-lysine hydrochloride 0.163 wt ^_0/0, L-arginine 0.138 wt ^_0/0, L-Mech Old Nin 0.108 wt ^_0/0, L Bokuresai Nin 0.138 wt ^_0/0, L over ryanodine 0.005 wt ^_0/0), Agar 0.1 wt ^_0/0 (metabolizable energy 3. 2kcalZg, crude protein 16.9%). The contents of lysine and arginine in feed 4 were 1.000% by weight and 1.100% by weight, respectively.

[0053] [Table 2]

Rearing results

[0054] After sacrifice, the amount of free glutamic acid contained in 1 g of muscle was measured in the same manner as in Example 1.

[0055] The results are shown in FIG. The horizontal axis in Fig. 2 shows the lysine content in the feed (1,000% by weight (Comparative Example 2) and 1.500% by weight (Example 2)), and the vertical axis shows the free glutamate concentration in the muscle. ing. As shown in FIG. 2, when the method of the present invention was applied, the glutamic acid concentration in the muscle increased as compared to the conventional lysine content of 1.000% by weight (Comparative Example 2). I was able to confirm that.

Example 3

[0056] A sensory test was performed on the taste of the meat obtained in Example 2 and Comparative Example 2 above. Prepared meat was fed feed 3 (lysine content 1.500% by weight, arginine content 1.100% by weight) -meat chicken meat (Example 3) and feed 4 (lysine content 1.000% by weight) And chicken meat (Comparative Example 3) fed arginine content 1.100% by weight).

[0057] The number of panelists was 16, and (1) investigated whether or not there was a difference in the taste of the meat between the two by a two-point comparison method, and (2) paired comparison of the taste of meat Act ((1) New Edition Sensory Inspection Handbook, Nikka Giren Sensory Testing Committee, Nikka Giren Publisher, 1973; (2) Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens Shinobu FUJIMURA, Fumiaki SAKAI, Motoni KADOWAKl, Animal Science Journal, 72 (3), P223-229, 2001).

[0058] The results of the two-point comparison method are shown in FIG. 3, and the results of the Sietzue paired comparison method are shown in FIG. As shown in FIG. 3, it was recognized that there was a difference in taste between the meat of Example 3 and Comparative Example 3 in 16 panelists. Further, as shown in FIG. 4, the meat obtained by applying the present invention (Example 3) was evaluated to be significantly superior to umami, taste intensity, and comprehensive evaluation.

Example 4

[0059] The glutamate dehydrogenase (GDH) activity and glutamine synthetase (GS) activity in the muscle muscle of each of Example 3 and Comparative Example 3 were measured.

[0060] First, the mechanism of glutamate metabolism in the animal body (muscle) of the method according to the present invention is shown in FIG. As shown in Fig. 5, glutamate dehydrogenase (Glutaminase, GDH) using α-ketoglutarate as a substrate, glutaminase (Glutaminase, GA) using glutamine as a substrate, Glutamine synthetase (GS) using glutamic acid as a substrate is affected.

FIG. 6 shows the GDH activity in the living body (muscle), and FIG. 7 shows the GS activity in the living body (muscle).

As shown in FIG. 6, GDH activity showed high GDH activity when the lysine content in the feed was more than 1.000% by weight. On the other hand, as shown in FIG. 7, GS activity showed almost the same activity even when the lysine content was 1.000 wt% or 1.500 wt%. From these results, it was found that increasing the lysine content in the feed increased the GDH activity and increased the ability to synthesize glutamate in the muscle. In addition, increasing the lysine content in the feed did not change the GS activity, but did not change the intramuscular glutamate resolution.

Claims

The scope of the claims

[I] A method for increasing the amount of flavor components and Z or flavor of meat, characterized by feeding a poultry or livestock feed with a high basic amino acid content.

[2] The method according to claim 1, wherein the basic amino acid strength is lysine and Z or arginine.

[3] The method according to claim 2, wherein the lysine content is 120 to 200% of the lysine nutrient requirement.

[4] The content of the arginine, which is 100 to 130% with respect to the arginine nutrient requirement, The method of increasing the amount of flavor components and Z or flavor of the meat according to claim 2.

[5] A method for increasing the flavor content and the Z or flavor of meat, characterized in that water containing basic amino acids is fed to poultry or livestock.

[6] Poultry or livestock feed for increasing the amount of flavor components and Z or flavor of meat, characterized by containing 120 to 200% lysine with respect to lysine nutrient requirements .

[7] The feed according to claim 6, further comprising 100 to 130% of arginine relative to the arginine nutrient requirement.

[8] Drinking water for poultry or livestock to increase the amount of flavor components and Z or flavor of meat, characterized by mixing basic amino acids with water.

[9] Poultry or livestock fed with feed containing 120 to 200% lysine with respect to lysine nutrient requirements.

[10] 120-200% lysine relative to lysine nutrient requirements and arginine nutrient requirements

Poultry or livestock raised with feed containing 100 to 130% arginine.

[II] Meat characterized in that the poultry or livestock power described in claim 9 or 10 is also obtained.