Inosinic acid (IMP) is the major flavor substances in meat after degradation of ATP, ADP and AMP in meat. IMP is not stable therefore it decomposes easily under the action of the enzymes. During the chilling process, IMP break down into two products such as inosine and hypoxanthine, which cause the meat flavor to decrease and the bitter taste to increase. Nowadays, IMP is one of an important index to measure the flavor of meat used by many countries.

Dr. HuiyiCai of Feed Research Institute (FRI) of CAAS and his research team used Arbor Acres broilers as an experimental animal to investigate on how to maintain inosinic acid. Two experiments were conducted to test the effects of six different feed additives on chicken IMP levels. The study aimed at detection of IMP synthesis metabolism on enzyme activity and explores the mechanisms of using different feed additive to improve chicken IMP content.

The results on experiment one showed supplementing feed additives of nucleotide, betaine, glutamine, tea polyphenols and soybean isoflavoneon broiler feed will dramatically improve deposition of IMP in chicken meat in any circumstances hence improve growth performance and carcass characteristics of broilers. However, nucleotide, betaine and soybean isoflavone were screened out by considering the price of feed additives added in the feed that increase rate of IMP deposition.

For the results of experiment two showed that, supplementing feed additives of nucleotide, betaine, soybean isoflavone and their combinations will dramatically improve deposition of IMP of broilers carcass in the circumstances of adverse condition that has effect on growth performance as well as on carcass characteristics of broilers as it is increasing activity of synthase and inhibiting activity of degrading enzymes.

The study came out successfully with the results that selected feed additive added in the feed to increase the IMP content proved to maintain the characteristics of related enzymes in the chicken muscles, and provides theoretical guidance for further study in improving flavor of broilers. This is to say the flavor of the broiler carcass will be maintained in any condition when the suggested feed additive are added in broilers feed.

For further details please read more in journal of Poultry Science:
http://ps.oxfordjournals.org/content/early/2014/08/29/ps.2013-03815.full.pdf+html?sid=29639b7a-15e9-4d0e-b514-559c7551677a