In my group’s research project, our goal was to compare the protein profiles of three different types of poultry--chicken, turkey, and duck. We took samples of the breast and leg meat for both. We hypothesized that the light (fast twitch muscle) breast meat in the chicken and turkey would be different than the dark (slow twist muscle) breast meat in a duck. Our rationale was that chicken and turkey are primarily terrestrial, while a duck utilizes its breast muscle for flight regularly. However, the protein profiles in each well did not show marked differences from each other, refuting our prediction that we could measure a noticeable difference between the dark and white meat.
My question for other groups that may have developed a similar hypothesis, is what other factors do you think play into the differentiation between light and dark meat? If they can be measured, how would you measure them?
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