Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigs

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-05-21 DOI:10.1016/j.meatsci.2025.109865

Haibo Yu , Xiaoling Chen , Jun He, Ping Zheng, Yuheng Luo, Bing Yu, Daiwen Chen, Zhiqing Huang

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Abstract

Water-holding capacity (WHC) is essential for both pork quality and industrial economics. Preliminary studies have shown that grape seed proanthocyanidin extract (GSPE) helps reduce drip loss in the longissimus thoracis (LT) muscle of finishing pigs. However, the mechanism by which GSPE affects the WHC of pork remains unclear. This study investigated the improvement in WHC of pork following dietary supplementation with GSPE. The research findings showed that adding GSPE to the diet significantly reduced drip loss, increased the proportion of bound water in the muscle, and improved muscle fiber rupture and separation. GSPE also significantly increased muscle pH value, reduced glycolytic potential, enhanced the expression of calpain-1 and integrin β1, and altered muscle fiber characteristics. In summary, the impact of GSPE on the WHC of LT muscle may be closely linked to the expression of cytoskeletal proteins, calpains, muscle fiber characteristics, and enzymes involved in the glycolysis pathway.

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饲粮中添加葡萄籽原花青素提取物对育肥猪肌肉持水能力的影响

持水能力（WHC）对猪肉品质和工业经济都至关重要。初步研究表明，葡萄籽原花青素提取物（GSPE）有助于减少育肥猪胸最长肌（LT）的滴漏损失。然而，GSPE影响猪肉WHC的机制尚不清楚。本研究旨在探讨饲粮中添加GSPE对猪肉WHC的改善作用。研究结果表明，饲粮中添加GSPE可显著降低滴漏损失，提高肌肉中结合水的比例，改善肌纤维断裂和分离。GSPE还显著提高肌肉pH值，降低糖酵解电位，增强calpain-1和整合素β1的表达，改变肌纤维特性。综上所述，GSPE对LT肌肉WHC的影响可能与细胞骨架蛋白、钙蛋白酶、肌纤维特性以及参与糖酵解途径的酶的表达密切相关。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.