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Meat Sci. 2015 Apr;102:15-21. doi: 10.1016/j.meatsci.2014.11.014. Epub 2014 Dec 11.

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status.

Author information

1
Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
2
Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China. Electronic address: dwchen@sicau.edu.cn.

Abstract

This study investigated the effects of resveratrol (0, 300, 600 mg/kg) on meat quality, muscle fiber characteristics and antioxidative capacity of finishing pigs. The results showed that resveratrol not only increased m. longissimus dorsi (LM) pH(24 h), a*, crude protein and myoglobin content but also decreased L*(24 h), shear force, drip loss, glycolytic potential, as well as backfat depth, LM lactate dehydrogenase activity and mRNA level. Meanwhile, LM total antioxidative capacity, glutathione peroxidase activity and its mRNA level were increased by resveratrol, while malonaldehyde content was decreased. In addition, resveratrol increased myosin heavy chain (MyHC)IIa mRNA level and decreased MyHCIIb mRNA level, along with decreased myofiber cross-sectional area. In conclusion, these results suggest that resveratrol is an effective feed additive to improve pork quality, and the underlying mechanism may be partly due to the changed muscle fiber characteristics and antioxidative capacity induced by resveratrol.

KEYWORDS:

Antioxidative status; Meat quality; Myosin heavy chain; Pig; Resveratrol

PMID:
25524822
DOI:
10.1016/j.meatsci.2014.11.014
[Indexed for MEDLINE]

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