chicken; why is the leg meat darker than the breast meat?

Question

need a couple short paragraphs on why the leg meat on chickens is darker than the breast meat? thanks :)

Answer 1

"The chicken has dark and red muscles related to the different types of fibres. The chicken breast muscle has mainly white fibres which contain relatively little myoglobin while some leg muscles contain more red fibres with myoglobin. Certain birds such as the hummingbird have only red fibres and studies indicate that these fibres have high mitochondrial density and stored fat. It is hypothesized that they are designed for sustained flight in migration while white fibres are used for short rapid flight. There are intermediate fibres between red and white which are extremes of a continuous gradation. Many muscles contain a mixture of different types of fibres. Red fibres receive a more copious blood supply than white fibres and are capable of greater aerobic metabolism."



Since the chickens run more often than they fly, natural and artificial selection have apparently resulted in leg muscles that have more red fibres, allowing the chicken to run all day without tiring. Since domestic chickens only fly for short distances, they don't need red muscles (and their supply of myoglobin and stored fat) in their breasts. Myoglobin is the protein that gives meat its red color. The breast muscles are flight muscles.

Answer 2

1

Answer 3

also the difference in the color of the fibers relates to if they are fast-twitch or slow-twitch fibers.Slow -twitch fibers contract slowly, have more endurance and mostly use aerobic respiration. Fast - twitch fibers contract quickly, have less endurance and mostly use aerobic respiration. so since the slow -twitch fibers require more blood flow they have more blood vessels which makes them the dark meat but the fast -twitch fibers have less blood vessels and therefore look white.