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Dietary resveratrol supplement improves carcass traits and meat quality of Pekin ducks.
Yu, Qifang; Fang, Chengkun; Ma, Yujing; He, Shaoping; Ajuwon, Kolapo Matthew; He, Jianhua.
Afiliación
  • Yu Q; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • Fang C; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • Ma Y; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • He S; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • Ajuwon KM; Department of Animal Sciences, Purdue University, West Lafayette, IN 47907-2054, USA.
  • He J; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: jianhuahy@hunau.net.
Poult Sci ; 100(3): 100802, 2021 Mar.
Article en En | MEDLINE | ID: mdl-33518308
With the increase of consumer demand for high-quality animal protein, it becomes imperative to improve meat quality through nutritional strategy. Resveratrol is a plant polyphenol that exists in grapes and grape products, and it has been considered as a potential functional feed additive. Here, we aimed to explore the optimal dose of resveratrol in Pekin ducks' diet and its effect on improving meat quality. A total of 432 male Pekin ducks (1-day-old) were selected and randomly allotted to 4 treatment groups, with each group containing 6 replicates. Four different levels of resveratrol were evaluated (0, 150, 300, and 450 mg/kg) for 42 d. The carcass traits, meat quality, and muscle fiber characteristics of Pekin ducks were investigated. Results showed that a∗24h, b∗24h, intramuscular fat, crude protein, total flavor amino acid content of duck breast muscle, and a∗45min of duck leg muscle were increased (P < 0.05) by resveratrol. Resveratrol also reduced abdominal fat deposition, shear force, L∗45min of breast muscle and drip loss, shear force, and L∗45min of leg muscle. In addition, the breast muscle fibers of resveratrol-fed ducks had lower diameter and cross-sectional area and higher density (P < 0.05). Overall, we conclude that dietary resveratrol supplement can effectively improve Pekin duck meat quality, the optimal additional range in diet being 300 to 450 mg/kg. Its underlying mechanism might be partly through stimulation of intramuscular fat and flavor amino deposition and alteration of muscle fiber characteristics.
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Suplementos Dietéticos / Patos / Resveratrol / Carne Idioma: En Revista: Poult Sci Año: 2021 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Suplementos Dietéticos / Patos / Resveratrol / Carne Idioma: En Revista: Poult Sci Año: 2021 Tipo del documento: Article