SWINE NUTRITION AND FEED

Effects of Resveratrol on Meat Quality of Growing and Fattening Ningxiang Pigs

  • DUAN Pingnan ,
  • YANG Ting ,
  • CHEN Jiayi ,
  • QIN Kunpeng ,
  • ZHAO Yurong
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  • College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received date: 2020-11-13

  Online published: 2021-08-11

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Abstract

The purpose of this experiment was to study the effects of dietary resveratrol on meat quality of growing and fattening Ningxiang pigs. Twenty-four Ningxiang pigs with body weight (43±1) kg were randomly divided into 2 groups with 6 replicates per group and 2 pigs per replicate (males and females in half). Pigs were fed a basal diet in control (CON) group, and the others in resveratrol (RES) group were fed the basal diets supplemented with 300 mg/kg resveratrol. The trial lasted for 80 days. After the end of experiment, 1 head of Ningxiang pig which body weight was similar with average body weight was selected for slaughter determination, and samples of longissimus dorsi, Biceps femoris and Psoas major were collected for meat quality analysis. The results showed as follows:1) dietary resveratrol had no significant effects on growth performance and the contents of muscles main nutrients of Ningxiang pigs (P>0.05). 2) Compared with CON group, the redness (a*) of longissimus dorsi at 24 h after slaughter of Ningxiang pigs in RES group was significantly increased (P<0.05), while the yellowness (b*) of Longissimus dorsi and Biceps femoris at 24 h after slaughter had a decreasing tendency (0.05 ≤ P<0.10). 3) Compared with CON group, the activity of phosphofructokinase (PFK) of Longissimus dorsi of Ningxiang pigs in RES group was significantly decreased (P<0.01), the activity of pyruvate kinase (PK) and the content of lactic acid (LA) of Biceps femoris in RES group were significantly decreased (P<0.05). While the pH of muscle among groups had no significant difference (P>0.05). 4) Compared with CON group, the activity of glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) of longissimus dorsi and the activity of GSH-Px of Biceps femoris of Ningxiang pigs in RES group were significantly increased (P<0.01), and the content of malondialdehyde (MDA) of Biceps femoris was significantly decreased (P<0.01). Consequently, dietary resveratrol can improve muscle antioxidant capacity, and reduce postmortem muscle glycolysis rate, thus improve meat quality of Ningxiang pigs.

Cite this article

DUAN Pingnan , YANG Ting , CHEN Jiayi , QIN Kunpeng , ZHAO Yurong . Effects of Resveratrol on Meat Quality of Growing and Fattening Ningxiang Pigs[J]. Chinese Journal of Animal Nutrition, 2021 , 33(8) : 4364 -4372 . DOI: 10.3969/j.issn.1006-267x.2021.08.017

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