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

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

“…Previous studies in poultry and pigs reported that dietary resveratrol supplementation enhanced antioxidant status of animal body and/or product. Interestingly, Zhang et al . found that dietary resveratrol supplementation improved pork quality through enhancing muscle antioxidant status.…”

“…Muscle antioxidative capacity is related to meat quality, and dietary supplementation with some nutrients that have antioxidant function can enhance the quality of poultry and pork meat . Resveratrol is a natural polyphenol that can be found in various plants and has been proposed as a powerful antioxidant compound.…”

Protective effects of resveratrol against high ambient temperature‐induced spleen dysplasia in broilers through modulating splenic redox status and apoptosis

“…With the prospect of increasing global warming it is becoming more important to investigate the preventive measures that can alleviate the adverse effect of HT. Resveratrol, a natural bioactive polyphenol found in many plants, is gaining more attention from researchers because of its multiple benefits . Previous studies found that resveratrol could prevent HT‐impaired antioxidant capacity in the serum and muscle of broilers and could therefore alleviate HT‐induced oxidative stress.…”

Association between ADSL, GARS-AIRS-GART, DGAT1, and DECR1 expression levels and pork meat quality traits

“…Meat pH values were measured at 1 and 24 h post mortem, using an HI-9025 pHmeter (Hanna Instruments, Beijing, China). Mean shear force was determined using a C-LM3 Tenderness Analyzer (Tenovo International, Beijing, China) from 10 random measurements (Zhang et al, 2014a). Inosine monophosphate content was determined using the method reported by Shu et al (2007); IMF content was measured using AOAC (Association of Official Analytical Chemists) methods (Feldsine et al, 2002).…”