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

• Published in: Meat science Vol. 81; no. 2; pp. 382 - 390
• Main Authors: Oshima, Ichiro, Iwamoto, Hisao, Nakamura, Yoshi-Nori, Takayama, Kazuto, Ono, Yoshitaka, Murakami, Tetsuya, Shiba, Nobuya, Tabata, Shoji, Nishimura, Shotaro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.02.2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: animal growth; Animal productions; Architecture; Biological and medical sciences; boars; body weight; Collagen; Crossbred; crossbreds; Food industries; Fundamental and applied biological sciences. Psychology; histochemistry; hybrids; longissimus dorsi; Meat and meat product industries; Myofiber; scanning electron microscopy; Terrestrial animal productions; Vertebrates; Wild boar; wild foods; wild relatives; Architecture; Myofiber; Crossbred; Collagen; Wild boar; Farming animal; Hybrid; Meat product; Pig; Vertebrata; Meat animals; Mammalia; Muscle; Artiodactyla; Ungulata
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.08.014

The histochemical properties, collagen content and architecture of Musculus longissimus thoracis (LT), Musculus pectoralis profundus (PP) and Musculus biceps femoris (BF) were compared in F 1 (half blood) and F 2 (quarter blood) wild boar crossbred pigs and commercial hybrid pigs, and Japanese wild pigs. F 1 pigs showed the lowest growth rate, followed by F 2 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 F 2 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.