Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs. (December 2020)

• Record Type: Journal Article
• Authors: Cheng, Kang; Yu, Caiyun; Li, Zhihua; Li, Simian; Yan, Enfa; Song, Zhihua; Zhang, Hao; Zhang, Lili; Wang, Tian
• Is Part Of: Meat science. Volume 170(2020)
• Publication Date: 2020-12
• Subjects: Resveratrol -- Meat quality -- Oxidative stress -- Lipid metabolism -- Muscle fiber type -- IUGR; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108237
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study investigated whether resveratrol could improve meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs. Thirty-six pairs of male normal birth weight and intrauterine growth retardation (IUGR) piglets were orally fed with 80 mg resveratrol/kg body weight/d or vehicle during the sucking period (7–21 d). Then the offspring were fed with a basal diet containing 300 mg resveratrol/kg or a basal diet from weaning to slaughter (150 d). The IUGR-impaired meat quality (luminance and yellowness) was associated with muscular oxidative stress via increased Keap1 protein level, fat accumulation, and higher MyHC IIb gene expression. Expectedly, resveratrol increased glutathione peroxidase activity and MyHC I gene expression, reduced protein carbonyl and malondialdehyde contents, enhanced fatty acid oxidation via upregulated PPARα and targeted genes expression, and thereby improving drip loss and yellowness. Results indicate that resveratrol improved meat quality of IUGR pigs through enhancing antioxidant capacity, increasing oxidative fiber composition, and suppressing lipid accumulation.