Myofibrils and Meat Texture of Broilers Fed on a Diet of Tochu Leaf Powder.
Feeding of Tochu leaf to broiler was done to discover the role of myofibrilar protein and the effects of Tochu on meat toughness. The quality and quantity of myofibrillar protein was the same between Tochu-fed muscle and the controls. The improvement of meat quality should be concluded to be due to collagen as reported before and not due to the myofibrillar proteins.
a College of Agriculture and Veterinary Medicine , Nihon University , Fujisawa-shi, Kanagawa , 252 , Japan.
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Shioya
a College of Agriculture and Veterinary Medicine , Nihon University , Fujisawa-shi, Kanagawa , 252 , Japan.|b Department of Biology, Faculty of Science , Chiba University , Chiba , 263 , Japan.
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Maruyama
a College of Agriculture and Veterinary Medicine , Nihon University , Fujisawa-shi, Kanagawa , 252 , Japan.|c College of Pharmacy , Nihon University , Funabashi-shi, Chiba , 274 , Japan.
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Takahashi
a College of Agriculture and Veterinary Medicine , Nihon University , Fujisawa-shi, Kanagawa , 252 , Japan.|d Department of Home Economics , Aoyama Gakuin Women's Junior College , Shibuya-ku, Tokyo , 150 , Japan.
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Tanimoto
Tochu; collagen; connectin; meat texture; myofibril