301. Dietary resveratrol supplement improves carcass traits and meat quality of Pekin ducks.
- Author
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Yu, Qifang, Fang, Chengkun, Ma, Yujing, He, Shaoping, Ajuwon, Kolapo Matthew, and He, Jianhua
- Subjects
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MEAT quality , *DUCKS as food , *ERECTOR spinae muscles , *GRAPE products , *LEG muscles , *ABDOMINAL adipose tissue , *DIETARY supplements - Abstract
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. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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