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无为之人
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lysxh: 金币+10, ★★★★★最佳答案 2015-05-20 17:03:49
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Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status 作者:Zhang, C (Zhang, Cheng)[ 1 ] ; Luo, JQ (Luo, Junqiu)[ 1 ] ; Yu, B (Yu, Bing)[ 1 ] ; Zheng, P (Zheng, Ping)[ 1 ] ; Huang, ZQ (Huang, Zhiqing)[ 1 ] ; Mao, XB (Mao, Xiangbing)[ 1 ] ; He, J (He, Jun)[ 1 ] ; Yu, J (Yu, Jie)[ 1 ] ; Chen, JL (Chen, Jiali)[ 1 ] ; Chen, DW (Chen, Daiwen)[ 1 ] MEAT SCIENCE 卷: 102 页: 15-21 DOI: 10.1016/j.meatsci.2014.11.014 出版年: APR 2015 查看期刊信息 摘要 This study investigated the effects of resveratrol (0, 300, 600 mg/kg) on meat quality, muscle fiber characteristics and antioxidative capacity of finishing pigs. The results showed that resveratrol not only increased m. longissimus dorsi (LM) pH(24 h), a*, crude protein and myoglobin content but also decreased L*(24 h), shear force, drip loss, glycolytic potential, as well as backfat depth, LM lactate dehydrogenase activity and mRNA level. Meanwhile, LM total antioxidative capacity, glutathione peroxidase activity and its mRNA level were increased by resveratrol, while malonaldehyde content was decreased. In addition, resveratrol increased myosin heavy chain (MyHC)IIa mRNA level and decreased MyHCIIb mRNA level, along with decreased myofiber cross-sectional area. In conclusion, these results suggest that resveratrol is an effective feed additive to improve pork quality, and the underlying mechanism may be partly due to the changed muscle fiber characteristics and antioxidative capacity induced by resveratrol. (C) 2014 Elsevier Ltd. All rights reserved. 关键词 作者关键词:Resveratrol; Antioxidative status; Myosin heavy chain; Meat quality; Pig KeyWords Plus:BODY-FAT; MITOCHONDRIAL-FUNCTION; GROWTH-PERFORMANCE; OXIDATIVE STRESS; CARCASS TRAITS; RATS; METABOLISM; RESTRICTION; SIRT1; MODEL 作者信息 通讯作者地址: Chen, DW (通讯作者) 显示增强组织信息的名称 Sichuan Agr Univ, Inst Anim Nutr, Yaan 625014, Sichuan, Peoples R China. 地址: 显示增强组织信息的名称 [ 1 ] Sichuan Agr Univ, Inst Anim Nutr, Yaan 625014, Sichuan, Peoples R China 电子邮件地址:dwchen@sicau.edu.cn 基金资助致谢 基金资助机构 授权号 National Basic Research Program of China 2012CB124701 查看基金资助信息 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND 类别 / 分类 研究方向:Food Science & Technology Web of Science 类别:Food Science & Technology 文献信息 文献类型:Article 语种:English 入藏号: WOS:000349428500003 PubMed ID: 25524822 ISSN: 0309-1740 eISSN: 1873-4138 期刊信息 目录： Current Contents Connect® Impact Factor (影响因子): Journal Citation Reports® 其他信息 IDS 号: CB2AG Web of Science 核心合集中的 "引用的参考文献": 46 Web of Science 核心合集中的 "被引频次": 0 |
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无为之人
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