Elsevier

Meat Science

Volume 167, September 2020, 108176
Meat Science

Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

https://doi.org/10.1016/j.meatsci.2020.108176Get rights and content

Abstract

This study investigated the influence of dietary resveratrol (300 mg/kg) supplementation in sows on the antioxidative status, myofiber characteristic and meat quality of their progeny. Results showed that maternal dietary resveratrol supplementation increased (P < 0.05) the backfat thickness and tended (P = 0.055) to increase the intramuscular fat of finishing pigs. The drip loss and lactic acid level were reduced, and the pH24 h of longissimus thoracis was increased by maternal dietary resveratrol supplementation (P < 0.05). Maternal dietary resveratrol supplementation increased the mRNA and protein expression of MyHC I and decreased the mRNA and protein expression of MyHC IIb in the longissimus thoracis (P < 0.05). The malonaldehyde (MDA) level in longissimus thoracis was reduced and the superoxide dismutase (SOD) activity and SOD2 mRNA expression were increased by maternal dietary resveratrol supplementation (P < 0.05). In conclusion, dietary resveratrol supplementation in sows improves the meat quality of offspring by altering the myofiber characteristic and antioxidative status.

Introduction

Maternal dietary protein (Maresca et al., 2019; Wang et al., 2011), dietary energy (Mohrhauser et al., 2015), dietary conjugated linoleic acid (Qi et al., 2015), dietary arginine (Garbossa et al., 2015; Oksbjerg et al., 2019) and dietary daidzein (Rehfeldt, Adamovic, & Kuhn, 2007) during gestation and/or lactation period have been linked to the carcass traits, muscle fiber characteristics, and meat quality of offspring. Resveratrol is a polyphenol found in grapes, berries and herbal medicines and has generated intense scientific interest in recent years, mainly because of its widely reported ability to delay aging and exert significant beneficial effects in the treatment of oxidative stress, obesity, and type 2 diabetes (Baur & Sinclair, 2006; Novelle, Wahl, Diéguez, Bernier, & de Cabo, 2015). Previous studies have demonstrated that dietary resveratrol increases the antioxidant capacity and alleviates the meat quality decline induced by heat stress and transport stress in chicken (Zhang, Wang, et al., 2017; Zhang, Zhao, et al., 2017). Additionally, C. Zhang et al. (2015) reported dietary resveratrol supplementation in pigs improves the pH24 h, redness and crude protein and reduces the lightness, shear force and drip loss of muscle through changing muscle fiber characteristics and antioxidative status. A recent study demonstrated that dietary resveratrol supplementation in pigs for a long time decreases the serum lipids levels, improves intramuscular fat content and alters several lipid metabolism-related miRNAs and genes expression in the muscle (Zhang et al., 2019). However, to the best of our knowledge, there are no available data regarding the impact of dietary resveratrol supplementation in sows on the carcass traits and meat quality offspring. In medical field, resveratrol has been demonstrated to alleviate pregnancy complications and exert significant beneficial effects on the offspring in rodent models of preeclampsia, fetal growth restriction and gestational diabetes (Bourque, Dolinsky, Dyck, & Davidge, 2012; Singh et al., 2011; Vega et al., 2016). Furthermore, our previous study has found that supplementing sows with resveratrol during gestation and lactation increases the antioxidant capacity in the placenta, milk and offspring (Meng et al., 2018). Thus, we tested the hypothesis that dietary resveratrol supplementation in sows during gestation and lactation may regulate the antioxidative status and myofiber characteristic and then improve the meat quality of their offspring.

Section snippets

Materials and methods

All animal experimental procedures were approved by the Ethical and Animal Welfare Committee of Heilongjiang Province, China. The protocols used in this experiment were approved by the Northeast Agricultural University Institutional Animal Care and Use Committee (NEAU-[2011]-9).

Growth performance

The growth performance of progeny throughout the nursery and finishing phases is recorded in Table 3. Inclusion of resveratrol in sows' diet increased (P = 0.033) the ADG of offspring, but failed to influence the ADFI and G/F of offspring (P > 0.05). The post-weaning growth performance were significantly influenced by the age of offspring (P < 0.001). However, there were no significant interaction effects between dietary resveratrol supplementation and age on the growth performance of progeny (P

Discussion

In the present study, the ADG during the nursery and finishing phases and the final BW of finishing pigs were increased by inclusion of resveratrol in sows' diet. The post-weaning period is characterized by an immediate, transient drop in feed intake, resulting in severe under nutrition and growth inhibition, which in turn affects the digestive function, inflammation status and oxidative stress status of pigs (Pluske, 2016; Yin et al., 2014). In our previous study, we found that the antioxidant

Conclusions

The present study showed that the post-weaning ADG and the final BW of finishing pigs were increased by inclusion of resveratrol in sows' diet. Maternal dietary resveratrol supplementation increased the backfat thickness and tended to increase the intramuscular fat in finishing offspring. The meat quality in the longissimus thoracis was improved, including pH24 h and drip loss, which may be due to increased type I myofiber and decreased type IIb myofiber and oxidative stress status.

Declaration of Competing Interest

None of the authors had any personal or financial conflict of interest.

Acknowledgments

This work was supported by the National Key R & D Program of China (2018YFD0501204), the China Agriculture Research System (CARS-35), the Natural Science Foundation of Heilongjiang Province (TD2019C001) and “Young Talents” Project of Northeast Agricultural University (18QC37).

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