Abstract: The objective of the present invention is to provide a high-purity rice-protein composition with improved tongue feel and a melt-in-the-mouth quality, and a method for manufacturing the composition. The rice-protein composition comprises glutelin and prolamine, the protein content with respect to the solid content being at least 90%. Rice protein extracted by an alkaline solution from rice or rice flour is neutralized and coagulated at a temperature no lower than 40 80 DEG C., or is coagulated by adding a divalent metal ion and then neutralized, or glucono-delta-lactone is added and the solution is heated to gel the protein; by therein keeping the pH of the rice-protein composition no lower than 7.0 or no higher than 4.0, a rice-protein composition with extremely good dispersibility and tongue feel can be obtained. Further, by heating to at least 80 DEG C. after adjusting pH, a composition with high water absorbency is achieved.

Abstract: The present invention aims to provide a poultry diet that can soften the flesh quality of poultry meat and improve the texture, a method of producing a large amount of meat with improved texture by using the diet, and a breeding method of poultry having flesh quality with good texture, and a flesh quality softening agent for poultry to be used by addition to feed. Astaxanthin is contained in a diet to give a poultry diet for improving texture. The present invention can improve texture by decreasing the shear force of poultry meat by breeding the poultry on the diet.

Abstract: A method for increasing free glutamic acid content in meat of poultry or livestock, thereby improving the taste of the meat, and the feed used therefor are disclosed. In the method of the present invention, a feed having a low leucine content is given to the poultry or livestock.