Dietary supplementation of grape seed proanthocyanidins improves growth performance, carcass traits, and meat quality in growing-finishing pigs

作者：Yuyang Zheng, Yan Li, Bing Yu, Yuheng Luo, Zhiqing Huang, Ping Zheng, Xiangbing Mao, Zhaolai Dai, Jie Yu, Hui Yan, Junqiu Luo, Jun He · 发表于：Animal nutrition · 年份：2024 · DOI：10.1016/j.aninu.2024.10.006 · 被引用次数：4 · 研究领域：Animal Nutrition and Physiology、Meat and Animal Product Quality、Phytochemicals and Antioxidant Activities

Grape seed proanthocyanidin (GSP) is a type of plant polyphenol with a wide variety of biological activities, such as antioxidant properties. This study investigated the effects of GSP supplementation on growth performance and meat quality in growing-finishing pigs. A total of 180 pigs (with an initial average body weight of 30.37 ± 0.66 kg) were randomly assigned to five treatments: a control diet or a control diet supplemented with GSP at 15, 30, 60, and 120 mg/kg. Each treatment group comprised six replicate pens (6 pigs per pen). Results showed that GSP supplementation linearly increased the average daily gain ( P = 0.048) and quadratically decreased the feed intake to gain ratio ( P = 0.049) with the lowest values at 30 and 60 mg/kg GSP. Serum concentrations of immunoglobulins (Ig) (IgA, IgG, IgM), total antioxidative capacity, catalase, and total superoxide dismutase were elevated with the peak levels at 30 mg/kg GSP ( P < 0.05). Serum glutathione peroxidase increased and malondialdehyde decreased quadratically ( P < 0.05), with peak and trough levels at 120 and 60 mg/kg GSP, respectively. The GSP also improved dressing percentage and muscle redness (a∗ 45 min ) with optimal levels at 30 and 60 mg/kg ( P < 0.05). Additionally, GSP supplementation quadratically reduced the muscle yellowness (b∗ 24 h ) and shear force ( P < 0.05), with the lowest values at 120 mg/kg. The expression level of myosin heavy chain I in muscle was quadratically increased with maximum expression...