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

Abstract

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.

Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

“…From the studies by Nakamura et al 9, 24, 25 and Sakakibara et al 26 it could be seen that collagen content of breast muscles in chickens and laying hens of different ages can vary from 1.7 mg g −1 (commercial chickens) to 6.5 mg g −1 (laying hens, 1–2 years old). In comparison to these collagen contents, the collagen content of breast muscles in chickens in the present study was in the range given by the literature.…”

Effect of Sources and Levels of Zinc on the Tissue Mineral Concentration and Carcass Quality of Broilers

“…Although many workers have attempted to clarify the relationship between collagen content and toughness of meat using taste panels and mechanical tests, no clear relationship has been established. Nakamura et al (2004) compared the total amount of collagen in breast muscles of male Red Cornish6New Hampshire and normal broilers, and found collagen content in breast muscles were 3.33 + 0.47 and 1.71 + 0.19 mgyg, respectively. In the present experiment, the collagen content in breast muscles were 1.10 + 0.05 and 1.17 + 0.07 mgyg, when birds fed organic zinc 40 and 80 ppm, respectively.…”

Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

“…As muscle fiber thickness decreased, the particles of amorphous proteins are small, and which is related to hard and strong gel structure (Kang, Park, Joo, Lee, & Lee, 2010). Chicken breast muscle is composed of 100% white muscle fiber (fiber type IIB) (Nakamura et al, 2004). For this reason, chicken breast meat is considered a well-suited source of surimi compared to other meat sources, and the processing of surimi from chicken meat has generated interest among the manufacturers (Nowsad, Kanoh, & Niwa, 2000;Smyth & O'Niel, 1997).…”