Nutritional characteristics and functions of D-amino acids in the chicken

Shozo Tomonaga, Mitsuhiro Furuse

Research output: Contribution to journalReview article

Abstract

D-Amino acids occur in modest amounts in bacterial proteins and the bacterial cell wall, as well as in peptide antibiotics. Therefore, D-amino acids present in terrestrial vertebrates were believed to be derived from bacteria present in the gastrointestinal tract or fermented food. However, both exogenous and endogenous origins of D-amino acids have been confirmed. Terrestrial vertebrates possess an enzyme for converting certain L-isomers to D-isomers. D-Amino acids have nutritional aspects and functions, some are similar to, and others are different from those of L-isomers. Here, we describe the nutritional characteristics and functions of D-amino acids and also discuss the future perspectives of D-amino acid nutrition in the chicken.

Original languageEnglish
Pages (from-to)18-27
Number of pages10
JournalJournal of Poultry Science
Volume57
Issue number1
DOIs
Publication statusPublished - Jan 1 2020

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All Science Journal Classification (ASJC) codes

  • Animal Science and Zoology

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