Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs.

Meng Xu, Xiaoling Chen, Zhiqing Huang, Daiwen Chen, Mingzhou Li, Jun He, Hong Chen, Ping Zheng, Jie Yu, Yuheng Luo, Bing Yu

Food chemistry 2022 Jan 15

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The aim of this study was to investigate effects of dietary grape seed proanthocyanidin extract (GSPE) supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs. The data showed GSPE increased pH24 h, redness, crude protein content and decreased shear force, drip loss48 h, lactate content and glycolytic potential in longissimus dorsi (LD) muscle, accompanied by increased contents of total polyunsaturated fatty acid (PUFA), n-3 PUFA, and the ratio of PUFA to saturated fatty acid. GSPE promoted MyHC I mRNA and slow MyHC protein expression, and increased slow-twitch fiber percentage. The activities of total antioxidant capacity, total superoxide dismutase, catalase and glutathione peroxidase in LD muscle were increased by GSPE while malondialdehyde content was decreased. Together, this study demonstrated that dietary GSPE supplementation can effectively improve the color, water-holding capacity, tenderness and nutritional value of pork, and increase slow-twitch fiber percentage and antioxidant capacity of finishing pigs. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Meng Xu, Xiaoling Chen, Zhiqing Huang, Daiwen Chen, Mingzhou Li, Jun He, Hong Chen, Ping Zheng, Jie Yu, Yuheng Luo, Bing Yu. Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs. Food chemistry. 2022 Jan 15;367:130781