Mini Review Bitter Taste in Chicken and its Implication on Nutrition

Full text

Copyright@ Fangxiong Shi | Biomed J Sci & Tech Res | BJSTR. MS.ID.003787. 16848
Mini Review
ISSN: 2574 -1241
Bitter Taste in Chicken and its Implication on Nutrition
Enayatullah Hamdard1, Ahmadullah Zahir1,2, Babrak Karwand3, Zhicheng Shi1 and Fangxiong Shi1*
1College of Animal Science and Technology, Nanjing Agricultural University, China
2College of Food Science and Technology, Nanjing Agricultural University, China
3Faculty of Veterinary Science, Kunduz University, Afghanistan
*Corresponding author: Fangxiong Shi, College of Animal Science and Technology, Nanjing Agricultural University, China
DOI: 10.26717/BJSTR.2019.22.003787
Introduction
In the animal kingdom taste perception is critical biological
mechanism for disrupting food and water intake selection prior to
its consumption. It empowers chickens to distinguish productive

       
such as toxic, poisonous and harmful compounds. For elucidating
the evolution of taste sense from birds to mammals, its crucial
        
feeding practices and clarify the sense of 5 basic tastes in chicken
respectively [1]. In chicken bitter is the most crucial biological
taste disruptor, it provokes chickens against consuming hazard and
destructive foods prior to ingestion and therefore considered as a
cautionary indicator. which tells chicken which prospective foods
are nutritious, poisonous/toxic, harmful and these taste indications

avoidance [1, 2].
The T2R is sub family of bitter taste, consisting of approximately
        
taste perception is mediated by super family of guanine nucleotide
binding regulatory protein (G-Protein) and G-Protein coupled
receptor (GPCR) family - the taste 2 receptors (T2R) and their
effectors downstream relevant proteins, although umami and sweet
tastes receptors are mediated by GPCR family taste 1 receptors
(T1R) and its respective proteins. Despite the gustatory organs,
the taste receptors and their downstream proteins have been
investigated in extra gustatory tissues in chickens and mammals,
the recently investigated organs are lungs, spleen, heart, kidneys
 
the chicken genome owing only three (3) bitter taste receptors
termed ggTas2R1, ggTas2R2 and ggTas2R7, whereas the umami
and sweet receptors are ggTas1R1 and ggTas1R3 hetrodiamter but
absence of sweet receptor ggTas1R2.
Considering the previous studies, in chicken taste buds’
development begins prenatally in variation of shape, size and
number of buds at particular area present in chicken and
completed by embryonic day 19 [5]. Despite to humans, excessive
number (69%) of chicken taste buds are positioned mainly in the
upper palate and decisive number (29%) are located in lower
palate, whereas a minor percentage (2%) are originate in the
posteroventrolateral region of the anterior tongue correspondingly
[5,6]. In comparisons to humans’ beings and other mammals, birds

Received: September 22, 2019
Published: November 08, 2019
Citation: Enayatullah Hamdard, Ahmadul-
lah Zahir, Babrak Karwand, Zhicheng
Shi, Fangxiong Shi. Bitter Taste in Chick-
en and its Implication on Nutrition. Bi-
omed J Sci & Tech Res 22(4)-2019. BJSTR.
MS.ID.003787.
Keywords: Bitter taste; Chicken; Nutrition
ARTICLE INFO Abstract
Bitter taste has evolved largely as a mechanism to identify nutritious foods and is
important for detecting nutritionally relevant food and considered as a warning signal
prior to ingestion against toxic/poisonous, harmful and toxic compounds. It has been
argued that birds have a lower taste perception compared to mammals due to their
low taste bud numbers present in their body. In chicken predicted taste genes for bitter,
sweet, umami, salt, calcium and lipids are present and preliminary data indicate that
bitter taste receptor repertoire is small in chickens, but in some bird species it’s as large
 
to the practice of poultry nutrition such as optimize the use of amino acids and fats,
phosphorus excretion and use of alternative feedstuffs manipulation of feed intake. In
conclusion, avian taste is intimately associated to nutrient sensing and consequently


Copyright@ Fangxiong Shi | Biomed J Sci & Tech Res | BJSTR. MS.ID.003787.
Volume 22- Issue 4 DOI: 10.26717/BJSTR.2019.22.003787
16849
  
        
only 3775 respectively [7]. Further, in Avian Species aforementioned
number of taste buds mostly found around salivary glands in the
soft epithelium of the palate, the base of tongue and the pharynx [8].

bitter taste in chicken and it has been addressed that chicken have
a well-developed sense of taste but only three bitter taste receptors

bitter taste receptors and their corresponding detection thresholds
is crucial for addressing the potential effects on chicken feeding
performance/behavior and desired improvement on growth
performance.
Remarkably, as mentioned earlier, the chicken genome owing
only three (3) bitter taste receptors. The presence of minimum
number of bitter taste receptors, enables the chicken a symbolic
and minimalistic model for understanding of vertebrate teste

the cost of animal feed and higher standards of livestock products,
        
       
been made to extract incredible numbers of potential additives
from natural plants, and they often display bitter taste. After the
        
it found the lowest compare to the Rhode Island Red strain with
highest number of taste buds in the broiler chickens accordingly.
         
cavity were well correlated with bitter taste sensitivity. Therefore,
its suggested that the number of taste buds is a crucial vital

maybe valuable in selecting appropriate feed stuffs for chickens
feeding [11] Table 1 and Figure 1.
Table 1: Number of Taste Buds, Family 1 (T1R) and 2 (T2R) Taste Gene Repertoire in Birds Compared to Humans and Pigs.
Scientific Name Number of Taste Buds T1R Genes Number of T2R Genes
Human (Homo sapiens) 7902 T1R1/2/3 25
Pig (Sus scrofa) 19,904 T1R1/2/3 10a
Blue Tit (Cyanistes caeruleus) 24 – –
Chicken (Gallus Gallus) T1R1/3 3
Broiler 312 – –
White Leghorn 192 – –
Rhode Island 253 – –
Duck (Anatidae spp.) 375 – –
Parrot (Psittacidae spp.) 350 – –
Pigeon (Columba livia domestica) 56 – –
Quail (Coturnix japonica) 62 – –
Sparrow (Zonotrichia albicollis) – – 18
European starling (Sturnus vulgaris) 200 – –
Turkey (Meleagris gallopavo) – T1R1/3a2a
 (Taeniopygia guttata) – T1R1/3a7
Figure 1: The chemical structure of GPCR and distribution anatomical origins of taste in tongue

Copyright@ Fangxiong Shi | Biomed J Sci & Tech Res | BJSTR. MS.ID.003787.
Volume 22- Issue 4 DOI: 10.26717/BJSTR.2019.22.003787
16850
Bitter Compounds Database
       
aversion is thought to protect the organism against ingestion,
which are commonly bitter. Interestingly, bitter taste receptors
expressions are not limited to the gastrointestinal tract, but it’s
also expressed in extra oral tissues, such as lungs, heart, spleen,
kidney and bursa fabricus of Chinese Fast Yellow Chicken. These
expressions demonstrating that they may expose a critical role
in digestive and metabolic processes [12-15]. Bitter DB database
includes over 550 compounds, that were reported to taste bitter
to humans, available at http://bitterdb.agri.huji.ac.il/dbbitter.
php. The intention of Bitter DB is to enable studying the chemical
features of various compounds associated with bitterness [16].
Conclusion and Future Perspectives
The avian taste system consists of a group of nutrients
sensors evolved to evaluate the nutritional quality and content of
foods. Chicken seem to be highly sensitive against bitterness and
bitterness sensitivity decreased subsequently. Therefore, a sense
of tasting play potential role in nutrient sensing and accepting
  
         
window for demonstration of new feedstuffs and would contribute
toward improvement of chicken innovative and alternative feeds in
poultry industries.
References
1. Yoshida Y, Kawabata Y, Kawabata F, Nishimura S, Tabata S (2015)
Expressions of multiple umami taste receptors in oral and gastrointestinal
tissues, and umami taste synergism in chickens. Biochemical and
biophysical research communications 466(3): 346-349.
2. Hamdard E, Shi Z, Lv Z, Zahir A, Wei Q, et al. (2019) Denatonium
Benzoate-Induces Oxidative Stress in the Heart and Kidney of Chinese
Fast Yellow Chickens by Regulating Apoptosis, Autophagy, Antioxidative
Activities and Bitter Taste Receptor Gene Expressions. Animals 9(9):
E701.
3. Shi P, J Zhang (2005) Contrasting modes of evolution between vertebrate
sweet/umami receptor genes and bitter receptor genes. Molecular
biology and evolution 23(2): 292-300.
4. Cheled-Shoval SL, Reicher N, Niv MY, Uni Z (2017) Detecting thresholds
for bitter, umami, and sweet tastants in broiler chicken using a 2-choice
test method. Poultry science 96(7): 2206-2218.
5. Ganchrow JR, D Ganchrow (1987) Taste bud development in chickens
(Gallus gallus domesticus). The Anatomical Record 218(1): 88-93.
6. Cheled-Shoval SL, S Druyan, Z Uni (2015) Bitter, sweet and umami taste
receptors and downstream signaling effectors: Expression in embryonic
and growing chicken gastrointestinal tract. Poultry science 94(8): 1928-
1941.
7. Cheled-Shoval S, Behrens M, Korb A, Di Pizio A, Meyerhof W, et al. (2017)
From cell to beak: In-vitro and in-vivo characterization of chicken bitter
taste thresholds. Molecules 22(5): 821.
8. Kurosawa T, Sueo Niimura, Seiji Kusuhara, Kazuo Ishida (1983)
Morphological studies of taste buds in chickens. Japanese Journal of
Zootechnical Science (Japan) 54(9): 502-510.
9. Clark L, J Hagelin, S Werner (2015) The chemical senses in birds, in
Sturkie’s avian physiology. Elsevier: 89-111.
10. Suresh G, Das RK, Kaur Brar S, Rouissi T, Avalos Ramirez A, et al. (2018)
Alternatives to antibiotics in poultry feed: molecular perspectives.
Critical reviews in microbiology 44(3): 318-335.
11. Kudo Ki, Shiraishi J, Nishimura S, Bungo T, Tabata S (2010) The number
of taste buds is related to bitter taste sensitivity in layer and broiler
chickens. Animal science journal 81(2): 240-244.
12. Meyer D, M Kare (1986) Sense organs, in Avian Physiology. Springer: 29-
52.
13.        
of zirconium diboride with boron carbide additions. Journal of the
American Ceramic Society 89(5): 1544-1550.
14. Roura E, MW Baldwin, K Klasing (2013) The avian taste system: Potential
implications in poultry nutrition. Animal Feed Science and Technology
180(1-4): 1-9.
15. Hamdard E, Lv Z, Jiang J, Wei Q, Shi Z, et al. (2009) Responsiveness
Expressions of Bitter Taste Receptors Against Denatonium Benzoate
and Genistein in the Heart, Spleen, Lung, Kidney, and Bursa Fabricius of
Chinese Fast Yellow Chicken. Animals 9(8): E532.
16. Wiener A, Marina Shudler, Anat Levit, Masha Y Niv (2011) Bitter
DB: a database of bitter compounds. Nucleic acids research 40(D1):
D413-D419.
Submission Link: https://biomedres.us/submit-manuscript.php
Assets of Publishing with us
• Global archiving of articles
• Immediate, unrestricted online access
• Rigorous Peer Review Process
• Authors Retain Copyrights
• Unique DOI for all articles
https://biomedres.us/
This work is licensed under Creative
Commons Attribution 4.0 License
ISSN: 2574-1241
DOI: 10.26717/BJSTR.2019.22.003787
Fangxiong Shi. Biomed J Sci & Tech Res