Comparative studies on the histochemical properties of M. iliotibialis lateralis from Kumamoto Cochin crossbred roaster and broiler chickens.
Comparative studies on the histochemical properties of M. iliotibialis lateralis from Kumamoto Cochin crossbred roaster and broiler chickens.
复制标题
熊本交趾杂交烤鸡和肉鸡髂胫束组织化学特性的比较研究。
DOI：
10.1080/00071669708417983
复制
发表时间：
1997
影响因子：
2
通讯作者：
H. Takahara
中科院分区：
文献类型：
--
作者：
H. Iwamoto;Y. Fukumitsu;M. Matsuzaki;Y. Takemoto;S. Morita;H. Takahara
1.比较了日本地方品种熊本科钦杂交烤鸡(KC烤鸡，112日龄)和正常肉鸡(56日龄)的髂侧支原体的组织化学特性。2.肌纤维分为II-R、II-I和II-W型，分别表现为高、中、低还原烟酰胺腺嘌呤二核苷酸脱氢酶(NADH-DH)活性。3.肌膜下Formazan颗粒显示II-R型纤维中有很强的NADH-DH活性，仅在KC烘焙机中观察到。在两性中，KC烘焙者中存在的II-R类型纤维的百分比都高于肉鸡。4.这些结果表明KC烤肉鸡与肉鸡在组织化学特性和肉质上存在显著差异。
1. Histochemical properties of M. iliotibialis lateralis were compared between Kumamoto Cochin (a Japanese native breed) crossbred roasters (KC roasters, 112 d of age) and normal broilers (56 d of age). 2. Myofibres were divided into Types II-R, II-I and II-W showing high, moderate and low reduced nicotinamide adenine dinucleotide dehydrogenase (NADH-DH) activities, respectively. 3. Subsarcolemmal formazan granules indicating very strong NADH-DH activity in Type II-R fibres were observed only in KC roasters. In both sexes the percentage of Type II-R fibres present was greater in KC roasters than in broilers. 4. These results indicated marked differences in histochemical properties and meat quality between KC roasters and broilers.