title: Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status.
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.
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Cheng
authors.initials: C
authors.lastname: Zhang
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Junqiu
authors.initials: J
authors.lastname: Luo
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Yu
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Ping
authors.initials: P
authors.lastname: Zheng
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Zhiqing
authors.initials: Z
authors.lastname: Huang
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Xiangbing
authors.initials: X
authors.lastname: Mao
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Jun
authors.initials: J
authors.lastname: He
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yu
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
authors.forename: Jiali
authors.initials: J
authors.lastname: Chen
authors.affiliation: Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, Sichuan, China. Electronic address: dwchen@sicau.edu.cn.
authors.forename: Daiwen
authors.initials: D
authors.lastname: Chen
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage*; D055598:Chemical Phenomena; D002681:China; D003433:Crosses, Genetic; D004032:Diet / Q000662:veterinary*; D063427:Food Quality; D018507:Gene Expression Regulation, Developmental; D006019:Glycolysis; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat; D055595:Mechanical Phenomena; D018485:Muscle Fibers, Skeletal / Q000737:chemistry / Q000378:metabolism*; D018995:Myosin Heavy Chains / Q000235:genetics / Q000378:metabolism; D009919:Orchiectomy / Q000662:veterinary; D000077185:Resveratrol; D033081:Shear Strength; D024744:Skeletal Muscle Myosins / Q000235:genetics / Q000378:metabolism; D013267:Stilbenes / Q000008:administration & dosage*; D034421:Sus scrofa
chemical_list: D000975:Antioxidants; D013267:Stilbenes; D024744:Skeletal Muscle Myosins; D018995:Myosin Heavy Chains; D000077185:Resveratrol
keywords: Antioxidative status; Meat quality; Myosin heavy chain; Pig; Resveratrol