The effect of dietary garcinol supplementation on oxidative stability, muscle postmortem glycolysis and meat quality in pigs

The objective of this study was to evaluate the effects of dietary garcinol (0, 200, 400 and 600 mg/kg) on the growth performance, meat quality, postmortem glycolysis and antioxidative capacity of finishing pigs. Dietary garcinol increased pigs' average daily gain, pH 24h, a* and myoglobin cont...

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Bibliographic Details
Published in:Meat science 2020-03, Vol.161, p.107998-107998, Article 107998
Main Authors: Wang, Tongxin, Li, Juan, Shao, Yafei, Yao, Weilei, Xia, Jun, He, Qiongyu, Huang, Feiruo
Format: Article
Language:English
Subjects:
Finishing pigs
Garcinol
Meat quality
Muscle postmortem glycolysis
Oxidative stability
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Summary:The objective of this study was to evaluate the effects of dietary garcinol (0, 200, 400 and 600 mg/kg) on the growth performance, meat quality, postmortem glycolysis and antioxidative capacity of finishing pigs. Dietary garcinol increased pigs' average daily gain, pH 24h, a* and myoglobin content of longissimus dorsi (LM) (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107998