Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

This study investigated the influence of dietary resveratrol (300 mg/kg) supplementation in sows on the antioxidative status, myofiber characteristic and meat quality of their progeny. Results showed that maternal dietary resveratrol supplementation increased (P < 0.05) the backfat thickness and tended (P = 0.055) to increase the intramuscular fat of finishing pigs. The drip loss and lactic acid level were reduced, and the pH(24) (h) of longissimus thoracis was increased by maternal dietary resveratrol supplementation (P < 0.05). Maternal dietary resveratrol supplementation increased the mRNA and protein expression of MyHC I and decreased the mRNA and protein expression of MyHC IIb in the longissimus thoracis (P < 0.05). The malonaldehyde (MDA) level in longissimus thoracis was reduced and the superoxide dismutase (SOD) activity and SOD2 mRNA expression were increased by maternal dietary resveratrol supplementation (P < 0.05). In conclusion, dietary resveratrol supplementation in sows improves the meat quality of offspring by altering the myofiber characteristic and antioxidative status.