Effects Of Grape Seed Proanthocyanidins In Diets On Pork Quality And Pork Antioxidant Performance

The trial was conducted to investigate the effects of dietary supplementation with grape seed procyanidins(GSPs)on meat quality and antioxidant property of growing and finishing pigs.Forty-eight Duroc × Landrace × Yorkshine pigs(average weight,20.85kg)were randomly assigned to one of four treatment groups with 3 replicate pens per group and 4 pigs per pen.The treatments included control group(fed a basal corn-soybean meal diet,BD)and three different GSP level groups(BD + 150,200,250 mg/kg GSP respectively).The pre-trial period lasted for 7 days and the trial lasted 28 days.The main results are as follows:(1)In terms of slaughtering performance,compared with the control group,the backfat thickness of pigs in 200 mg/kg GSPs group was significantly decreased(P<0.05)and the heart organ index in 150 mg/kg GSPs group was significantly increased(P<0.05).(2)In terms of meat quality,compared with the control group,dietary supplementation with GSPs significantly increased p H45 min,L*24 h,a*24 h and water holding capacity of porcine semitendinosus(P<0.01),significantly reduced the cooking loss of porcine longissimus dorsi and semitendinosus,and b*24h of porcine semitendinosus(P<0.05);GSPs supplementation at a concentration of 250 mg/kg significantly increased the p H24 h of porcine longissimus dorsi and semitendinosus(P<0.05);GSPs supplementation at concentrations of 200 or 250 mg/kg led to a remarkable decrease in the shear force of semitendinosus(P<0.01).(3)In terms of conventional nutrients,in general,dietary supplementation with GSPs reduced the crude ash content of longissimus dorsi and semitendinosus,and increased the moisture and crude protein content.For the effect of GSPs on ether extract in meat,there were opposite conclusions in the longissimus dorsi and semitendinosus.GSPs supplementation increased the ether extract content of semitendinosus,but GSPs supplementation at a concentration of 250 mg/kg significantly decreased the ether extract content of longissimus dorsi(P<0.01).(4)In terms of antioxidation,compared with the control group,dietary supplementation with GSPs improved in varying degrees total antioxidant capacity(T-AOC),superoxide dismutase(SOD)and glutathione peroxidase(GSH-Px)activity,reduced the malondialdehyde(MDA)content of porcine serum,longissimus dorsi and semitendinosus.GSPs supplementation at concentrations of 200 or 250 mg/kg significantly improved the activity of catalase(CAT)of porcine semitendinosus(P<0.01),but had no significant effect on the CAT activity of porcine serum and longissimus dorsi(P>0.05).(5)In terms of lipid metabolism,compared with the control group,dietary supplementation with GSPs significantly decreased serum total cholesterol(TC)and triglycerides(TG)content.GSPs supplementation at concentrations of 200 or 250 mg/kg significantly decreased TC content in longissimus dorsi,and 150 or200 mg/kg GSPs supplementation significantly decreased TC content in semitendinosus(P<0.01);GSPs supplementation significantly increased the content of high density lipoprotein cholesterol(HDL-C)in serum and semitendinosus;GSPs supplementation significantly decreased Low density lipoprotein cholesterol(LDL-C)content in longissimus dorsi,150 or 200 mg/kg GSPs supplementation significantly decreased LDL-C content in serum,and 200 or 250 mg/kg GSPS supplementation significantly decreased LDL-C content in semitendinosus(P<0.01).(6)In terms of fatty acid composition,compared with the control group,dietary supplementation with GSPs significantly decreased the contents of myristic acid(C14:0),palmitic acid(C16:0),heptadecanoic acid(C17:0),stearic acid(C18:0)and arachidonic acid(C20:0)in longissimus dorsi(P<0.01),and increased the content of monounsaturated fatty acid(MUFA)(P<0.01);200 and 250 mg/kg GSPS groups significantly increased the content of polyunsaturated fatty acid(PUFA)in longissimus dorsi(P<0.01);The supplementation of 150 or 200 mg/kg GSPs significantly increased the contents of MUFA and PUFA in semitendinosus(P<0.01);The content of saturated fatty acids(SFA)and the ratio of polyunsaturated fatty acids(n-6/n-3)in longissimus dorsi and semitendinosus in groups supplemented with GSPs were significantly lower than those in control group(P<0.01).In conclusion,dietary supplementation with GSPs contributed to improve pork quality,increase antioxidant capacity,and reduce total cholesterol,especially the content of low density lipoprotein cholesterol of pork.