Our group chose to compare cardiac and skeletal muscle tissues from duck, chicken, turkey and beef to determine differences and similarities in relationships of these organisms through muscle protein bands. In choosing two different types of muscle tissues from the same four organisms there is an expectation to see some distinctions in presence and thickness of bands within an organism when comparing skeletal muscle bands to cardiac muscle bands. Results of a previous study found that the ratio of proteins such as troponin, myosin and tropomyosin were very similar in skeletal, smooth, and cardiac muscles. The exception was in the amount of myosin in cardiac muscle in comparison to skeletal and smooth muscle. (Murakami and Uchida 1985) Although this study was done by comparing molecular weight ratios of each protein, which our group does not plan to do, it should still be noticed by comparing thickness of bands of myosin between tissues and organisms.
Murakami U, Uchida K. 1985. Contents of myofibrillar proteins in cardiac, skeletal, and smooth muscles. J Biochem. Jul;98(1):187-97.
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