Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)

The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition, antioxidative ca-pacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chemical composition. Dietary resveratrol supplemen-tation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH(15 min), pH(24 h) and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T-2b, T-21, T-22), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxi-dant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study.

Automated summary

The study found that dietary supplementation of resveratrol can enhance the antioxidant capacity, improve the color and texture of duck meat, and reduce lipid and protein oxidation reactions.