Abstract: | Skeletal muscle is mainly composed of myofibers and intramuscular connective
tissue. Bundles composed of many myofibers, with each myofiber sheathed in connective
tissue called the endomysium, are packed in the perimysium, which occupies the vast bulk
of the intramuscular connective tissue. The perimysium is a major determination factor for
muscle texture. Some studies have reported that collagen peptide (Col-Pep) ingestion
improves the connective tissue architecture, such as the tendon and dermis. The present
study evaluated the effects of Col-Pep ingestion on the chicken iliotibialis lateralis
(ITL) muscle. Chicks were allocated to three groups: the 0.15% or 0.3% Col-Pep groups and
a control group. Col-Pep was administered by mixing in with commercial food. On day 49,
the ITL muscles were analyzed by morphological observation and the textural property test.
The width of the perimysium in the 0.3% Col-Pep group was significantly larger than other
two groups. Although scanning electron microscopic observations did not reveal any
differences in the architecture of the endomysium, elastic improvement of the ITL muscle
was observed as suggested by an increase of the width of perimysium and improved
rheological properties. Our results indicate that ingestion of Col-Pep improves the
textural property of ITL muscle of chickens by changing structure of the perimysium. |