Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging

The effects of dietary resveratrol supplementation on beef quality and antioxidant capacity under high‑oxygen packaging were studied. Twelve cattle were selected and fed a total mixed ration (Control, CON) or supplemented with resveratrol (5 g/cattle/day, RES) for 120 days. The antioxidant capacity...

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Veröffentlicht in:	Meat science 2023-10, Vol.204, p.109238-109238, Article 109238
Hauptverfasser:	Cui, Ying, Qi, Jiajing, Li, Jiqiang, Zhang, Yimin, Yang, Xiaoyin, Xin, Luo, Niu, Lebao, Xu, Baochen, Qian, Zhanyu, Zhu, Lixian, Liang, Rongrong
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antioxidant activity Antioxidant capacity antioxidant enzymes Antioxidants Beef beef quality blood serum Cattle Dietary Supplements enzyme activity Food Packaging - methods HiOx-MAP lipids Meat - analysis Meat quality Muscle, Skeletal - physiology muscles oxidation Oxygen Resveratrol shear stress total mixed rations water holding capacity
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Zusammenfassung:	The effects of dietary resveratrol supplementation on beef quality and antioxidant capacity under high‑oxygen packaging were studied. Twelve cattle were selected and fed a total mixed ration (Control, CON) or supplemented with resveratrol (5 g/cattle/day, RES) for 120 days. The antioxidant capacity and meat quality of beef under high‑oxygen modified atmosphere packaging (HiOx-MAP, 80%O2/20%CO2) and overwrap packaging (OW) were evaluated during storage. Compared to the CON, RES enhanced antioxidant enzyme activity in serum and muscle, and increased the expression of Nrf2 and its downstream target genes (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2023.109238