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Horna F, Leandro GDS, Bícego KC, Macari M, Reis MP, Cerrate S, Sakomura NK. Energy cost of physical activities in growing broilers. Br Poult Sci 2023:1-8. [PMID: 36947419 DOI: 10.1080/00071668.2023.2191309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
The time-energy budget method estimates the energy used for physical activity (PA) based on recorded daily patterns and indirect calorimetry. Nevertheless, information about individual energy cost by type of PA are not available and so this study estimated the energy cost of PA for growing broilers.An indirect calorimetry system for single birds was constructed to measure the variation in the rate of O2 consumption (V˙O2, L/min) and rate of CO2 production (V˙CO2, L/min) produced by these PAs.A total of five birds were used in a replicated trialwhere their body weight (BW) ranged from 1.5 to 2.5 kg to measure the increase in heat production (HP) above resting levels as a result of PA. The procedure in the chamber was divided into five steps: (1) initial baselining, (2) resting metabolic rate, (3) PA such as feeding, drinking and other standing activities, (4) removal of gas exchange produced in step 3 and (5) final baselining. The PA was recorded using a video camera fixed at the chamber's top (and outside).The area under V˙CO2 and V˙O2 curves was used to calculate the CO2 production (vCO2, L) and O2 consumption (vO2, L). Then, the HP (cal/kg-0.75) was calculated according to the Brouwer equation. Two observers analysed the video records to estimate the time spent for each PA (seconds and frequency).To calculate the energetic coefficients, the HP was regressed with the function of time spent to perform each PA allowing to estimate the energy cost for eating, drinking and stand activities, which were 0.607, 0.352 and 0.938 cal/kg-0.75/s, respectively.
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Affiliation(s)
- Freddy Horna
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Gabriela Da Silva Leandro
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Kênia Carsdoso Bícego
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Marcos Macari
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Matheus Paula Reis
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | | | - Nilva Kazue Sakomura
- São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
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Florek M, Domaradzki P, Skałecki P, Ryszkowska-Siwko M, Ziomek M, Tajchman K, Gondek M, Pyz-Łukasik R. Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver ( Castor fiber). Foods 2022; 11:foods11091288. [PMID: 35564011 PMCID: PMC9101397 DOI: 10.3390/foods11091288] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen. The percentage of collagen fractions in cooked meat was comparable in all cuts (p > 0.05). The toughest meat was from the shoulder, followed by the hind leg, and the tenderest meat was from the loin (p < 0.01). Shear force of cooked meat was correlated positively with the amount of total collagen, insoluble collagen and its percentage in muscle tissue (0.597, 0.594 and 0.499, p < 0.01), as well as negatively with percentage of soluble collagen (−0.594, p < 0.001). No correlations between the shear force and the content of total collagen and its fractions in cooked meat were found. In conclusion, our results indicate that the amount of total collagen and its fractions in raw muscle tissue of beaver is a better tenderness predictor for cooked meat than their values in heat-treated meat.
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Affiliation(s)
- Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
- Correspondence: (P.D.); (M.Z.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Małgorzata Ryszkowska-Siwko
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
- Correspondence: (P.D.); (M.Z.)
| | - Katarzyna Tajchman
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Michał Gondek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
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Hosotani M, Kametani K, Ohno N, Hiramatsu K, Kawasaki T, Hasegawa Y, Iwasaki T, Watanabe T. The unique physiological features of the broiler pectoralis major muscle as suggested by the three-dimensional ultrastructural study of mitochondria in type IIb muscle fibers. J Vet Med Sci 2021; 83:1764-1771. [PMID: 34526422 PMCID: PMC8636870 DOI: 10.1292/jvms.21-0408] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Typical skeletal muscles are composed of mixed muscle fiber types, which are classified as slow-twitch (type I) and fast-twitch (type II) fibers, whereas pectoralis major muscles (PMs) in broiler chickens are 100% composed of type IIb fast-twitch fibers. Since metabolic properties differ among muscle fiber types, the combination of muscle fiber types is involved in physiological functions and pathological conditions in skeletal muscles. In this study, using serial block-face scanning electron microscopy, we compared three-dimensional (3D) mitochondrial properties in type IIb fibers in broiler PMs and those in type I fibers of broiler gastrocnemius muscles (GMs) heterogeneously composed of slow- and fast-twitch muscle fibers. In type I fibers in the GMs, elongated mitochondria with numerous interconnections to form a substantial network among myofibrils were observed. Along with lipid droplets sandwiched by mitochondria, these features are an adaptation to effective oxidative respiration and constant oxidative damage in slow-twitch muscle fibers. In contrast, type IIb fibers in the PMs showed small and ellipsoid-shaped mitochondria with few interconnections and no lipid droplets, forming a sparse network. The mitochondrial spatial network comprises of active mitochondrial dynamics to reduce mitochondrial damage; therefore, type IIb fibers possess physiologically low capacity to maintain mitochondrial wellness due to static mitochondrial dynamics. Based on 3D mitochondrial properties, we discussed the contrasting physiological functions between type I and IIb fibers and proposed a high contractile power and low stress resistance as unique physiological properties of broiler PMs.
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Affiliation(s)
- Marina Hosotani
- Department of Veterinary Anatomy, School of Veterinary Medicine, Rakuno Gakuen University
| | - Kiyokazu Kametani
- Department of Veterinary Anatomy, School of Veterinary Medicine, Rakuno Gakuen University
| | - Nobuhiko Ohno
- Division of Ultrastructural Research, National Institute for Physiological Science.,Division of Histology and Cell Biology, Department of Anatomy, Jichi Medical University
| | - Kohzy Hiramatsu
- Laboratory of Animal Functional Anatomy (LAFA), Faculty of Agriculture, Shinshu University
| | | | - Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, College of Agriculture, Food and Environment Science, Rakuno Gakuen University
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, College of Agriculture, Food and Environment Science, Rakuno Gakuen University
| | - Takafumi Watanabe
- Department of Veterinary Anatomy, School of Veterinary Medicine, Rakuno Gakuen University
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Failla S, Buttazzoni L, Zilio DM, Contò M, Renzi G, Castellini C, Amato MG. An index to measure the activity attitude of broilers in extensive system. Poult Sci 2021; 100:101279. [PMID: 34242942 PMCID: PMC8271174 DOI: 10.1016/j.psj.2021.101279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/07/2021] [Accepted: 05/19/2021] [Indexed: 11/01/2022] Open
Abstract
In organic poultry production it is important to rear animals with a dynamic attitude to take advantage of outdoor areas. Farmers are reluctant to use such strains due to their lower productivity and older slaughtering age. However, fast growing lines grown in organic system often suffer poor health and welfare conditions. The kinetic metabolism of chickens is correlated with different types of muscle fiber: type I (in red muscles or oxidative) for prolonged and moderate movement and type II (in white muscles or glycogenic) for fast movements. Red muscle metabolism produces energy mainly by β-oxidation of Highly Unsaturated n-3 Fatty Acids (HUFA). Accordingly, kinetic activity causes higher consume of HUFA in red muscles than in white muscles, so the ratio between n-3 HUFA and their precursor C18:3 n-3 (ALA) is likely to be smaller in red than in white muscles. However, these ratios are highly affected by the environment. To reduce the effect of environmental variables, we propose an "Activity index" as the difference between n-3 HUFA/ALA in white and red muscle within the same bird. This index, measured after slaughtering, should represent the activity performed by the chicken during its life. Given that birds in good health had the possibility of moving, the "Activity index" would measure the activity actually performed by the animals. Should birds of a given strain show a higher activity level, this would be an indication of the suitability of that strain to outdoor systems. This work verified the application of this "Activity index" on 90 birds from 6 genetic strains with known kinetic behavior reared in an experimental farm. The "Activity index" was also tested on chicken strains collected form commercial organic farms. The results confirmed that strains recognized for higher kinetic attitude actually walked more and their behavior was clearly detected by the "Activity index" estimated from their muscles.
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Affiliation(s)
- Sebastiana Failla
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy
| | - Luca Buttazzoni
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy
| | - David Meo Zilio
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy
| | - Michela Contò
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy
| | - Gianluca Renzi
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy
| | - Cesare Castellini
- Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124, Perugia, Italy
| | - Monica Guarino Amato
- Council for Agricultural Research and Economics (CREA) - Research Centre for Animal Production and Aquaculture, Via Salaria 31, 00015 Monterotondo, Italy.
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Devatkal SK, Naveena BM, Kotaiah T. Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers. Poult Sci 2020; 98:6177-6186. [PMID: 31222363 DOI: 10.3382/ps/pez344] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 05/30/2019] [Indexed: 11/20/2022] Open
Abstract
During the last few years, slow-growing broiler market share is steadily increasing. Hence, new strains of slow-growing broilers are being introduced to meet the demand. Indbro broiler is such one strain developed to cater the demand for slow-growing broiler meat. Therefore, it is necessary to understand the meat quality of this new variety of slow-growing broiler meat. In this context, the present study was undertaken to compare the meat quality, composition, and consumer preference of slow-growing and commercial white broiler chicken meats. Commercial white broilers (vencobb strain) used in this study weighed approximately 2.0 kg and are 36 days old. The slow-growing birds were from Indbro strain which is multicolored and costing about 30 to 50% higher price in local markets. The dressing percentage, breast meat yield, meat bone ratio, and muscle fiber diameter were higher (P < 0.05) in commercial broilers. However, the cooking yield of drumstick and breast meat did not differ significantly between 2 genotypes. Shear force value and protein content of thigh meat were higher (P < 0.05) in slow-growing broiler as compared to the commercial broiler. Slow-growing boiler breast meat contains significantly (P < 0.05) lower total fatty acid and saturated fatty acid content. A significant (P < 0.05) percentage (67%) of consumers preferred the meat and meat products prepared from slow-growing broiler meat. During "paired comparison" test the semi-trained panelists could able to differentiate between slow-growing and fast-growing broiler meat. All the sensory attributes of meat and meat products from slow-growing broilers were similar to commercial broiler. Therefore, slow-growing broiler chicken has the potential to provide the tasty and alternate poultry meat to consumers.
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Affiliation(s)
- S K Devatkal
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500076, India
| | - B M Naveena
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500076, India
| | - T Kotaiah
- Indbro Research and Breeding Farms Pvt. Ltd., Nagole, Hyderabad, Telangana 500035, India
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Silveira T, Souza S, Medeiros L, Freitas H, Gracci R, Miglino M, Carvalho Y. Concentration of collagen fibers in the musculature of broiler chickens fed with cupuacu seed by-product. ARQ BRAS MED VET ZOO 2019. [DOI: 10.1590/1678-4162-10465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
ABSTRACT In this essay, we quantify the concentration of collagen fibers in broiler chickens exposed to increasing concentrations of cupuacu seed by-product. Collection of material was carried out in five chickens per treatment at 70 days old in the groups: control, 5% and 10% inclusion of cupuacu seed by-product. Fragments of Thoracic Pectoralis (PT) and Iliotibial lateralis (ITL) muscles were prepared for light and electronic microscopy. The amount of collagen fibers in the muscle groups was 1.08±0.61% in the PTC group; 6.24±2.58% in PT5% and 7.30±2.75% in PT10%. In the Iliotibial Lateralis groups, the results were 6.96±3.14% in the ITLC; 7.43±4.22% in the ITL5% and 8.66±2.35% in ITL10%. The amount of collagen fibers in the ITL5% and ITL10% groups showed no significant statistical difference. However, when compared to the ILTC group, there was a significant statistical difference. The PT muscle responds to standard nutritional changes, unlike the ILT muscle, which requires a high-nutrient formulation. The use of 5% cupuacu seed by-product has proven to be a viable alternative source of animal feed, as it promotes an increase in the concentrations of collagen fibers in the musculature of broiler chickens and is possibly the determining factor in meat texture.
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7
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Chang HJ, Wang Q, Tang CH, Zhou GH. Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12141] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Hai-Jun Chang
- Chongqing Key Laboratory of Catalysis and Functional Organic Molecules; College of Environmental and Biological Engineering; Chongqing Technology and Business University; Chongqing 400067 China
| | - Qiang Wang
- Institute of Food Safety and Nutrition; Department of Biological and Chemical Engineering; Chongqing University of Education; Chongqing China
| | - Chun-Hong Tang
- Chongqing Key Laboratory of Catalysis and Functional Organic Molecules; College of Environmental and Biological Engineering; Chongqing Technology and Business University; Chongqing 400067 China
| | - Guang-Hong Zhou
- National Center of Meat Quality and Safety Control; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
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8
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KANG ZL, ZOU YF, XU XL, ZHU CZ, WANG P, ZHOU GH. Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.963] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Jin SK, Choi YJ, Jeong JY, Kim GD. Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Janisch S, Krischek C, Wicke M. Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages. Poult Sci 2011; 90:1774-81. [DOI: 10.3382/ps.2010-01073] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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11
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Mitochondrial respiratory and antioxidative enzyme activities in broiler meat in relation to age and gender of the animals. Animal 2011; 5:813-20. [DOI: 10.1017/s175173111000248x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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CHANG H, XU X, LI C, HUANG M, LIU D, ZHOU G. A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2009.00568.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Nakamura YN, Tsuneishi E, Kamiya M, Yamada A. Histological contribution of collagen architecture to beef toughness. J Food Sci 2010; 75:E73-7. [PMID: 20492169 DOI: 10.1111/j.1750-3841.2009.01446.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The relationship between shear-force value and collagen architecture of connective tissue of the longissimus thoracis (LT) muscle of Japanese Black (n = 10) and Brown (Kumamoto) (n = 5) steers (body weight: 688.4 +/- 8.6 kg as average and standard error) was investigated. There were negative correlations between the shear-force value and lipid content (n = 15, R(2)= 0.3709, P < 0.01) and protein content and lipid content (n = 15, R(2)= 0.6748, P < 0.01). Shear-force value and collagen content (n = 15, R(2)= 0.4344, P < 0.01) were positively correlated. In scanning electron microscopic photographs of the macerated preparation, the perimysium of the high-lipid LT muscle was broken down compared with the low-lipid LT muscle. The endomysium in all LT muscle fibers showed similar architecture. The fine surface cover of reticular collagen fibers around an adipocyte was observed in the high-lipid LT muscle perimysium. These results suggested that the shear-force value of the LT muscle was related to change in collagen architecture and of the perimysium in particular.
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Affiliation(s)
- Y-N Nakamura
- Natl. Agricultural Research Center for Kyushu Okinawa Region (KONARC), NARO, Kumamoto, Nippon, Japan.
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Horsted K, Allesen-Holm B, Hermansen J. The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system. Br Poult Sci 2010; 51:515-24. [DOI: 10.1080/00071668.2010.506907] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Das C, Roy BC, Oshima I, Miyachi H, Nishimura S, Iwamoto H, Tabata S. Collagen content and architecture of the puboischiofemoralis muscle in male chicks and broilers with different growth rates on various nutritional planes. Br Poult Sci 2009; 50:424-35. [PMID: 19735011 DOI: 10.1080/00071660903108061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. Various growth rates of chickens were induced with different nutritional regimes, and the collagen content and architecture of the medial part of the puboischiofemoralis muscle were compared among 21-d-old chicks and 80- or 95-d-old broilers. 2. The percentage muscle weight relative to live weight increased from chicks to 80-d-old broilers and the 95-d-old broilers attained the largest percentage. An inter-relationship of the percentage muscle weight and the growth rates of birds could not be determined. 3. Collagen concentration was related to the growth rates for the first 21 d post hatching and maintained the same level during the later stages up to 80 d. The 95-d-old broilers, that were subjected to early rapid growth followed by restricted later growth, had the highest collagen content. 4. On SEM (Scanning Electron Microscopy) photographs, endomysial honeycombs were small and encircled by perimysia of a collagen network with small mesh size. Thin and thick perimysia were distinguished and the expanded portion of thick perimysia was also observed. Generally, the perimysia were made up of rough collagen tissue where fatty tissue developed, especially in the broilers. 5. Perimysial collagen fibres with mainly transverse striation were divided into two fundamental types, wide collagen platelets and narrow cords. With growth from the chick to broiler stage, features of the collagen fibres did not change regardless of expansion of the thick perimysia. Endomysia increased slightly from thin to thick meshwork as growth progressed. However, the collagen architecture of the muscle in broilers did not change under different nutritional regimes. 6. In conclusion, the puboischiofemoralis muscle of chickens develops relative to live weight when later growth is limited in broilers, but the collagen architecture is not affected by the different growth rates.
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Affiliation(s)
- C Das
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka-shi 812-8581, Japan
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Das C, Roy BC, Oshima I, Miyachi H, Nishimura S, Iwamoto H, Tabata S. Collagen content and architecture of the Iliotibialis lateralis muscle in male chicks and broilers with different growth rates fed on different nutritional planes. Br Poult Sci 2009; 50:47-56. [PMID: 19234929 DOI: 10.1080/00071660802613294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
1. Varying growth rates in chickens were induced by different nutritional regimes. The collagen content and architecture of iliotibialis lateralis (ITL) muscle were compared among 21-d-old chick types and broiler types at 80 or 95 d of age. 2. Relative size of ITL muscle was greater in the rapid growing (1.16% of live weight) than the slow growing chicks (1.02% of live weight). The 80-d-old broilers with a compensatory growth phase after an earlier slow growth period produced ITL muscle at 1.65-1.69% of live weight. The ITL muscle in 80- and 95-d-old broilers with restricted later growth after an earlier rapid growth period was 1.29 and 1.49% of live weight, respectively. 3. Collagen content of ITL muscle did not differ between chick types and also among the broiler types. However, collagen concentration decreased from 6.00-6.51 mg/g in the chicks to 3.33-4.00 mg/g in the broilers. 4. Thick and thin perimysia and honeycomb endomysia were viewed by scanning electron microscope (SEM) photography. In the perimysia, a central wide layer of longitudinal collagen fibres and peripheral narrow band of transverse fibres were distinguished. Collagen baskets of adipocytes were observed in the perimysia. 5. Perimysial collagen fibres markedly increased in number and formed a larger fibre cluster during growth from chicks to broilers. Endomysia changed from thin to thicker meshwork with growth. However, the collagen architecture of the muscle in broilers did not change under different nutritional regimes. 6. In conclusion, ITL muscle of chicken develops optimally when body growth is enhanced, but the collagen content and architecture in broilers are not affected by different growth processes.
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Affiliation(s)
- C Das
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka-shi 812-8581, Japan
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Comparative study of the histochemical properties, collagen content and architecture of the skeletal muscles of wild boar crossbred pigs and commercial hybrid pigs. Meat Sci 2009; 81:382-90. [DOI: 10.1016/j.meatsci.2008.08.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2008] [Revised: 07/28/2008] [Accepted: 08/31/2008] [Indexed: 11/21/2022]
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18
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OSHIMA I, IWAMOTO H, TABATA S, ONO Y, ISHIBASHI A, SHIBA N, MIYACHI H, NISHIMURA S. Comparative observation on the growth changes of the histochemical properties and collagen architecture of the Musculus puboischiofemoralis pars medialis from Silky, layer-type and meat-type cockerels. Anim Sci J 2008. [DOI: 10.1111/j.1740-0929.2008.00525.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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OSHIMA I, IWAMOTO H, TABATA S, ONO Y, ISHIBASHI A, SHIBA N, MIYACHI H, GOTOH T, NISHIMURA S. Comparative observations on the growth changes of the histochemical property and collagen architecture of the Musculus pectoralis from Silky, layer-type and meat-type cockerels. Anim Sci J 2007. [DOI: 10.1111/j.1740-0929.2007.00483.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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OSHIMA I, IWAMOTO H, TABATA S, ONO Y, ISHIBASHI A, SHIBA N, MIYACHI H, GOTOH T, NISHIMURA S. Comparative observations of the growth changes of the histochemical properties and collagen architecture of the iliotibialis lateralis muscle from Silky, layer and meat type cockerels. Anim Sci J 2007. [DOI: 10.1111/j.1740-0929.2007.00475.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Roy BC, Oshima I, Miyachi H, Shiba N, Nishimura S, Tabata S, Iwamoto H. Histochemical properties and collagen architecture of M. iliotibialis lateralis and M. puboischiofemoralis in male broilers with different growth rates induced by feeding at different planes of nutrition. Br Poult Sci 2007; 48:312-22. [PMID: 17578694 DOI: 10.1080/00071660701370491] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. The histochemical properties and the collagen content and architecture of the iliotibialis lateralis (ITL) and puboischiofemoralis (PIF) muscles were assessed in Red Cornish x New Hampshire cockerels reared on a high nutrient plane for 80 d (H80d), or a low nutrient plane for 80 d (L80d) or 95 d (L95d). 2. Final live weights were 3410 g in H80d, 2810 g in L80d and 3467 g in L95d. Both ITL and PIF muscle weights were lowest in L80d and did not differ between H80d and L95d. 3. ITL muscle was composed of fast-twitch myofibres such as IIA (high reduced nicotinamide adenine dinucleotide dehydrogenase, NADH-DH activity), IIB (low NADH-DH activity) and IIC (intermediate NADH-DH activity). The high percentage of type IIB myofibres in H80d (76.6%) and L95d (76.2%) birds were reflected in low percentages of type IIC myofibres (12.2%) in H80d birds and type IIA myofibres (8.2%) in L95d birds. Percentages of IIA, IIB and IIC myofibres in L80d cockerels were 12.4, 69.8 and 17.6%, respectively. 4. The myofibres in PIF muscle were divided into two basic types, I and IIA, and a transitional form (I-tr) from IIA to I. In the caudal region, all myofibres in H80d and L95d cockerels were type I but in L80d cockerels 15% of myofibres were categorised as type I-tr. In the cranial region, the great majority (52 to 63%) of myofibres were type IIA. Type I myofibres occurred at a higher percentage in H80d (30.5%) than L95d (21.8%) and type I-tr in L95d (15.7%) than H80d (7.3%) and L80d (11.5%). 5. The total amount of collagen was higher in ITL than PIF muscle in every bird group. In both muscles the highest collagen content was in L95d cockerels but the content did not differ between H80d and L80d birds. The thickness of thick and thin perimysia increased with muscle size. The circular collagen fibre in the thick perimysium was larger in ITL (6.1 to 7.0 microm) than PIF (3.7 to 3.8 microm) muscle but did not differ among the bird groups. 6. From these results, it was concluded that feeding on a high nutritional plane promotes growth of the thigh muscles, with accompanying enlargement of the perimysial thickness, no increase in collagen content and various changes of histochemical properties.
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Affiliation(s)
- B C Roy
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka-shi, Japan
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Nakamura YN, Iwamoto H, Etoh T, Shiotsuka Y, Yamaguchi T, Ono Y, Tabata S, Nishimura S, Gotoh T. Three-Dimensional Observation of Connective Tissue of Bovine Masseter Muscle under Concentrate- and Roughage-Fed Conditions by using Immunohistochemical/Confocal Laser-Scanning Microscopic Methods. J Food Sci 2007; 72:E375-81. [DOI: 10.1111/j.1750-3841.2007.00413.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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NAKAMURA YN, IWAMOTO H, YAMAGUCHI T, ONO Y, NAKANISHI Y, TABATA S, NISHIMURA S, GOTOH T. Three-dimensional reconstruction of intramuscular collagen networks of bovine muscle: A demonstration by an immunohistochemical/confocal laser-scanning microscopic method. Anim Sci J 2007. [DOI: 10.1111/j.1740-0929.2007.00460.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Roy BC, Oshima I, Miyachi H, Shiba N, Nishimura S, Tabata S, Iwamoto H. Effects of nutritional level on muscle development, histochemical properties of myofibre and collagen architecture in the pectoralis muscle of male broilers. Br Poult Sci 2006; 47:433-42. [PMID: 16905469 DOI: 10.1080/00071660600828334] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. The effects of nutritional level on muscle development, histochemical properties of myofibre and collagen architecture in the pectoralis muscle were evaluated using male broilers of Red Cornish x New Hampshire stock, reared on diets of high nutritional value for up to 80 d (H80d) and low nutritional value for up to 80 d (L80d, same age as H80d) or 95 d (L95d, same body weight as H80d). 2. The total live weight and the weight of pectoralis muscle were lower in L80d than in both H80d and L95d. The muscle weight as a percentage of live weight was 8.7% in L80d, 10.7% in H80d and 11.5% in L95d. 3. Pectoralis muscle was composed only of type IIB myofibres and showed no differences in myofibre type composition among the chicken groups. The largest diameter of type IIB myofibres was observed in L95d, followed by H80d and the smallest in L80d. 4. The total amount of intramuscular collagen did not differ among the chicken groups (1.92 to 1.99 mg/g). Types I and III collagens were immunohistochemically detected in both the perimysia and endomysia. The thin perimysia around the primary myofibre fascicles showed larger width in H80d than L80d and L95d, and also the thick perimysia around the secondary fascicles in H80d than L80d. 5. The collagen structure of the perimysium was most developed in H80d, followed by L95d and on the least in L80d. The development of perimysial collagen fibres could be enhanced by a rapid growth rate of the muscle induced by high nutritional level and depressed by a slow growth rate with low nutritional foods. 6. The endomysial collagen architecture was observed as a felt-like tissue of the fibril bundles with many slits. The thinnest endomysial wall was observed in L80d, followed by H80d and the thickest in L95d. 7. From these results, it was indicated that foods of high nutritional value could enhance growth of the pectoralis muscle of broilers, and this is accompanied by hypertrophy of the type IIB myofibres and development of the perimysial collagen architecture.
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Affiliation(s)
- B C Roy
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka-shi, Japan
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