Myofibrils and Meat Texture of Broilers Fed on a Diet of Tochu Leaf Powder

Abstract

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.