Global Animal Science Journal
Published January 1, 2015 | Version v1
Journal article Open

Histological properties of intramuscular connective tissues in native chickens and their relationship with meat tenderness

Creators

  • 1. Department of Basic Sciences, College of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord – Iran

Description

The most common connective tissue research in meat science has been conducted on the properties of intramuscular connective tissue of meat. The purpose of this study was to investigate histological properties of intramuscular connective tissues of left and right Quadriceps femoris muscle (as red meat) and Pectoralis superficialis muscles (as white meat) in the native chickens and the influence of sex on these properties. A total of 40 adult healthy native chickens (56 days) of both sexes (20 female and 20 male) were used. After fixation in 10% buffered formalin solution, sections were prepared, using routine histological techniques. Tissue samples were stained by hematoxylin eosin and a variety of special techniques for determination of types of connective tissue fibers. The conventional histological study revealed that except the endomysium which was similar in both muscles, the other intramuscular connective tissues layers varied between leg and breast muscles and affected by sex. All the connective tissue fibers observed in the all intramuscular connective tissues of both red and white meats. Tenderness in the leg muscle was higher than the breast muscle in native chickens, as well as in males than females. Elastic fibers showed no histological difference not only among intramuscular connective tissues in both red and white muscles meats but also between males and females.

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