Comparative study of the histochemical properties, collagen content and architecture of the skeletal muscles of wild boar crossbred pigs and commercial hybrid pigs

Ichiro Oshima, Hisao Iwamoto, Yoshi Nori Nakamura, Kazuto Takayama, Yoshitaka Ono, Tetsuya Murakami, Nobuya Shiba, Shoji Tabata, Shotaro Nishimura

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

The histochemical properties, collagen content and architecture of Musculus longissimus thoracis (LT), Musculus pectoralis profundus (PP) and Musculus biceps femoris (BF) were compared in F1 (half blood) and F2 (quarter blood) wild boar crossbred pigs and commercial hybrid pigs, and Japanese wild pigs. F1 pigs showed the lowest growth rate, followed by F2 pigs. The most rapid growth was shown by the commercial pigs. The percentage weights of LT and PP muscle to body weight were larger in the wild boar crossbred pigs than commercial pigs. The muscles of the crossbred pigs contained type I and IIA myofibers at higher frequency and type IIB at lower frequency than the commercial pigs, except for LT muscle of F2 pigs. The myofiber diameter in each type of muscle did not differ between pigs except for the smaller type IIA in BF muscle in commercial pigs. The total amount of intramuscular collagen was less in LT muscles than the others. More intramuscular collagen was found in the wild boar crossbred pigs than the commercial pigs in LT and PP muscles. With an increase of collagen content, the perimysial collagen architecture developed but not the endomysial architecture. Traits characteristic of the crossbred pigs seem to be inherited from the wild boar. Our results clarify that cross breeding with wild boar results in pigs with distinctive muscle characteristics in terms of histochemical properties, collagen content and architecture.

Original languageEnglish
Pages (from-to)382-390
Number of pages9
JournalMeat Science
Volume81
Issue number2
DOIs
Publication statusPublished - Feb 1 2009

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this