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

Abstract

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.

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

“…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 . 92 mg/ g in PT muscle, 8 .…”

“…In the ITL muscle of Silkie cocks (Nakamura et al, 2003b), the total amount of collagen (8 . 06 mg/g) divides into 5 .…”

“…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). In Silkie cocks, the perimysium develops markedly, containing many tough collagen fibres in the ITL muscle; it contains the tough plateletlike perimysial collagen fibres in the PT muscle, and consists of a loose tissue of thin collagen fibres in the PIF muscle (Nakamura et al, 2003b).…”

“…The collagen content, distribution and architecture in the PT, ITL and PIF muscles of broilers have been compared in the muscles of Silkie and White Leghorn cocks (Iwamoto et al, 2001;Nakamura et al, 2003b).…”

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

“…Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al, 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al, 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).…”