Effects of dietary resveratrol on antioxidant properties of beef from different muscles

  • CUI Ying ,
  • LI Jiqiang ,
  • LUO Xin ,
  • ZHU Lixian ,
  • YANG Xiaoyin ,
  • HAO Jiangang ,
  • ZHANG Yimin ,
  • LIANG Rongrong
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China)
    2(Wulagai Station of China Agriculture Research System (Beef), Wulagai 026321, China)

Received date: 2023-04-12

  Revised date: 2023-05-15

  Online published: 2024-09-19

Abstract

To investigate the effects of dietary resveratrol supplementation on serum antioxidant properties and antioxidant capacity under high-oxygen modified atmosphere packaging, twelve cattle (Simmental×Luxi) were randomly selected and fed with a total mixed ration (control) or supplemented with resveratrol [5 g/(animal·day), resveratrol] for 120 days.Differences in serum antioxidant capacity at 45 min after slaughter and antioxidant enzyme activity, mRNA and protein expression in different muscles at 60 and 120 days of feeding, and changes in the degree of lipid and protein oxidation during storage under high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) of beef from different parts were analyzed.It was found that the dietary resveratrol significantly enhanced antioxidant enzyme activities in serum and muscle (P<0.05), increased the expression of Nrf2 and its downstream target genes (P<0.05), and decreased lipid and protein oxidation during storage under HiOx-MAP of beef compared with the control group (P<0.05).So, dietary resveratrol improved the antioxidant capacity of different muscles of beef under HiOx-MAP and could be an effective method to mitigate oxidative defects in beef during storage and circulation.

Cite this article

CUI Ying , LI Jiqiang , LUO Xin , ZHU Lixian , YANG Xiaoyin , HAO Jiangang , ZHANG Yimin , LIANG Rongrong . Effects of dietary resveratrol on antioxidant properties of beef from different muscles[J]. Food and Fermentation Industries, 2024 , 50(16) : 68 -76 . DOI: 10.13995/j.cnki.11-1802/ts.035804

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