The breast muscle of turkeys and chickens is usually referred to as light meat,whereas that of wild ducks and geese is described as dark meat.Muscle with more mitochondria and myoglobin are darker compared to muscle with less mitochondria and myoglobin.What can you conclude about these groups of birds?

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Slow-oxidative fibers have low rates of myosin ATPase activity but have the ability to make large amounts of ATP.These fibers are used for prolonged,regular types of movement,such as steady,long flight;long-distance swimming;or the maintenance of posture.These muscles,for example,are what give the red color to the dark meat of ducks,which use the muscles for flight.In contrast,the breast meat of chickens appears white because chickens do not fly except for very short distances and therefore do not require oxidative pectoral muscles.The fast-glycolytic muscles of chickens,however,are ideal for short flights in the air that help them quickly escape predators,and disrupt scent trails on the ground that would otherwise help predators locate the chickens.

The Breast Muscle of Turkeys and Chickens Is Usually Referred