Poultry Judging Practice Test

The breast muscles of chickens and turkeys are very light in color because of a low level of ___________ pigment.

1. Carotenoid

2. Melanin

3. Myoglobin

4. Chlorophyll

The correct answer is: Myoglobin

The breast muscles of chickens and turkeys are light in color primarily due to a low level of myoglobin pigment. Myoglobin is a protein that binds oxygen in muscle cells and is responsible for the color of muscle tissue. It generally appears darker in muscles that are used more frequently, typically in species that engage in sustained activity, as these muscles require more oxygen and thus higher concentrations of myoglobin. In chickens and turkeys, the breast muscles are used less than other parts of the body, such as the legs, leading to a lower concentration of myoglobin and resulting in their lighter color. This is particularly noticeable in poultry species that are bred for meat, where the breast meat is prominently featured in consumer products. The other pigments mentioned do not play a significant role in the color of poultry muscle. Carotenoids are found in the skin and fatty tissues of birds and can influence color, but they do not affect the light color of the breast muscles. Melanin is a pigment associated with darker coloring in skin and feathers, but has no notable impact on the breast meat's color. Chlorophyll, primarily associated with plant life, does not contribute to poultry muscle coloration at all. Thus, myoglobin is the correct answer, as it directly