Breed differences in the histochemical properties of the<i>M. pubo‐ischi‐ofemoralis pars medialis</i>myofibre of domestic cocks

Iwamoto, Hisao; Hara, Yasuhiro; Ono, Yoshitaka; Takahara, Hikaru

doi:10.1080/00071669308417587

Cited by 21 publications

(21 citation statements)

References 9 publications

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“…Because the PT muscle occupying the surface region over the supracoracoideus has only type IIB myofibres (Suzuki, 1978), the PT muscle does not show any breed differences in myofibre type composition. The caudal part of PIF muscles in the present broilers contained only type I myofibres because of their future large body size (Iwamoto et al, 1993b). In our previous study of Silkie cocks (Nakamura et al, 2003b), the total amount of perimysial and endomysial collagen was 2 .…”

Section: Discussionmentioning

confidence: 96%

“…The iliotibialis lateralis (post-acetabular part) (ITL) muscle having a lateral surface location in the thigh shows marked breed differences in type IIA and IIB myofibre composition (Iwamoto et al, 1992(Iwamoto et al, , 1998. As the puboischiofemoralis (medial part) (PIF) muscle on the inner surface of the thigh plays a major role in maintaining posture against gravity, it also contains type I myofibres at a higher frequency in breeds with a larger body size (Iwamoto et al, 1993b). In the chicken the PIF muscle matures earlier because of its having larger myofibres compared with the ITL during the early post-hatching period (Iwamoto et al, 1993a).…”

Section: Introductionmentioning

confidence: 99%

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Developmental states of the collagen content, distribution and architecture in thepectoralis,iliotibialis lateralisandpuboischiofemoralismuscles of male Red Cornish × New Hampshire and normal broilers

Nakamura

Iwamoto

Shiba

et al. 2004

British Poultry Science

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1. Developmental states of the collagen content, distribution and architecture in the pectoralis (PT), iliotibialis lateralis (ITL) and puboischiofemoralis (PIF) muscles of male Red Cornish x New Hampshire (RN, 80 d, body weight 2.9 kg) and normal (3.1 kg) broilers were evaluated. 2. In PT muscle the total amount of collagen was significantly greater in RN broilers (3.33 mg/g) than in normal ones (1.71 mg/g). This higher collagen content in RN broilers was based mainly on the closer mesh sizes of endomysial honeycomb. The collagen structures in the perimysia also differed between broiler types, when more collagen fibres were observed in RN broilers. 3. ITL muscle contained total collagen of 4.10 to 5.00 mg/g. Types I and III collagens were distributed on the perimysia at higher percentages in RN broilers (31.6%, 37.2%) than normal (15.6%, 30.8%), respectively. The thick bands of tough collagen fibres characteristic of ITL muscle perimysium in cockerels had not yet developed in these broilers. 4. Total collagen was 4.63 to 6.29 mg/g in PIF material with fascia. In PIF muscle the perimysial collagen fibres had not yet attained their full growth but consisted of densely packed fibrils. PIF muscle was characterised by the earlier maturing collagen structure. 5. These results show that a perimysial collagen structure in broilers is still in an undeveloped state. It is supposed that tenderness of broiler meat is attributed mainly to characteristics of the collagen distribution, in which the majority of types I and III collagens is distributed on the closer mesh of endomysial honeycomb.

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Section: Discussionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Developmental states of the collagen content, distribution and architecture in thepectoralis,iliotibialis lateralisandpuboischiofemoralismuscles of male Red Cornish × New Hampshire and normal broilers

Nakamura

Iwamoto

Shiba

et al. 2004

British Poultry Science

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“…1992, 1998). As the puboischiofemoralis muscle on the inner surface of the thigh plays a major role in supporting the body weight, it also contains type I myofibers at a higher frequency in breeds with a larger body size (Iwamoto et al . 1993a).…”

Section: Introductionmentioning

confidence: 99%

Comparison of collagen content, distribution and architecture among the pectoralis, iliotibialis lateralis and puboischiofemoralis muscles with different myofiber composition in Silky cocks

Nakamura¹,

Iwamoto

Shoji

et al. 2003

Animal Science Journal

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The total amount of collagen, the relative distributions of types I and III collagens in perimysium and endomysium, and the collagen fiber architecture were compared among the pectoralis (PT), iliotibialis lateralis (ITL) and puboischiofemoralis (PIF) muscles in Silky cocks. All of the myofibers in the PT muscle were type IIB, the myofibers in the ITL muscle were divided into type IIA, 41.7% and IIB, 58.3%, and the PIF muscle was composed of type I, 24.6%; IIA, 64.6%; and transitional, 10.8%. The total amount of collagen differed significantly among the PT (2.92 mg/g), PIF (4.20 mg/g) and ITL (8.06 mg/g) material, where only the PIF was a whole muscle with epimysium. On the image analysis of the immunohistochemical preparations, the percentage area of perimysial collagen to the total area in each type differed significantly among the PIF, PT and ITL muscles, where it was 26.8, 50.0 and 74.4% for the type I collagen and 27.4, 32.9 and 61.7% for the type III collagen, respectively. In the scanning electron micrography of the perimysium in macerated preparations, thick bundles of collagen fibers were observed in the ITL muscle, thinner but broad platelets in the PT muscle, and a coarse tissue of thinner collagen fibers in the PIF muscle. However, the endomysial fabric of collagen fibrils was similar among the muscles. Small, transverse collagen fibers, which branched off from the thicker perimysia, occupied narrow interendomysial spaces and separated the primary myofiber fasciculi. The results indicate that the ITL muscle, localized in the distorted and overextended part of the leg and subject to strong external forces, had highly developed perimysial collagen fiber bundles, but the ITL endomysial collagen architecture was similar to that of the PT and PIF muscles.

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“…(Owen and Lawire, 1975;Ledward, 1986) (Ogata and Mori, 1964), 근섬유의 특성 및 구성비율은 축종에 따른 고기의 특성(특히, 육색)에 영향 을 미친다 (May et al, 1977;White et al, 1978;Iwamoto et al, 1992Iwamoto et al, , 1993 (Wangen and Skala, 1968;Varadarajulu and Cunningham, 1971) Means with different superscripts in the same column differ significantly (P<0.05).…”

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confidence: 99%

Effect of Crossbred Korean Native Ducks on the Retail Cut Yield, Meat Quality, and Sensory Evaluation of Duck Meats

Kim¹,

Hong²,

Kang³

et al. 2010

Korean Journal of Poultry Science

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This work was carried out to investigate on the retail cut yield and the meat quality of crossbred ducks. A total of 360 pullets that were produced from 4 mating methods used in this work. Four mating method were A) native ducks (♀) × native ducks (♂), B) meat-type ducks (♀) × native ducks (♂), C) native ducks (♀) × meat-type ducks (♂), and D) meat-type ducks (♀) × meat-type ducks (♂). Ducks were bred at the flat house, and selected nine ducks with similar weights from each treatment at the certain weeks (A, B, C 8 weeks; D 6 weeks). Selected ducks were slaughtered, calculated the retail cut yield(wing, back, neck, breast, leg), analyzed the physico-chemical compositions, and tested the sensory evaluation. Wing and neck meat ratios of D treatment were lowest (P<0.05), and breast meat ratio of B treatment was high (P<0.05) compared to other treatments. pH of duck meat was no difference among treatments, fat and protein contents of B treatment was highest, and collagen contents of D treatment was highest among all treatments. Meat color and physical compositions was no difference among treatments. Juiciness of D treatment meats was highest, and there was no difference between B and D treatments. Finally, mating method of native duck and meat-type duck affected on the retail cut yield, but did not improve on the physico-chemical compositions and sensory evaluation.

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Breed differences in the histochemical properties of theM. pubo‐ischi‐ofemoralis pars medialismyofibre of domestic cocks

Cited by 21 publications

References 9 publications

Developmental states of the collagen content, distribution and architecture in thepectoralis,iliotibialis lateralisandpuboischiofemoralismuscles of male Red Cornish × New Hampshire and normal broilers

Developmental states of the collagen content, distribution and architecture in thepectoralis,iliotibialis lateralisandpuboischiofemoralismuscles of male Red Cornish × New Hampshire and normal broilers

Comparison of collagen content, distribution and architecture among the pectoralis, iliotibialis lateralis and puboischiofemoralis muscles with different myofiber composition in Silky cocks

Effect of Crossbred Korean Native Ducks on the Retail Cut Yield, Meat Quality, and Sensory Evaluation of Duck Meats

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