PMID- 31707156
OWN - NLM
STAT- MEDLINE
DCOM- 20201123
LR  - 20201123
IS  - 1873-4138 (Electronic)
IS  - 0309-1740 (Linking)
VI  - 161
DP  - 2020 Mar
TI  - The effect of dietary garcinol supplementation on oxidative stability, muscle 
      postmortem glycolysis and meat quality in pigs.
PG  - 107998
LID - S0309-1740(19)30527-3 [pii]
LID - 10.1016/j.meatsci.2019.107998 [doi]
AB  - 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 < 0.05), and decreased feed/gain ratio, the L*(24h), 
      glycolytic potential, drip loss, shear force, and backfat depth (P < 0.05). The 
      glutathione peroxidase (GPx), catalase (CAT) and total antioxidative capacity 
      (T-AOC) were significantly increased by garcinol (P < 0.05), while the activity 
      of lactate dehydrogenase (LDH) and malonaldehyde (MDA) content were decreased 
      (P < 0.05). Moreover, garcinol decreased the p300/CBP-associated factor (PCAF) 
      activity, the acetylation level and activities of glycolysis enzymes 
      phosphoglycerate kinase 1 (PGK1), glyceraldehyde-3-phosphate dehydrogenase 
      (GAPDH) and 6-phosphofructo-2-kinase/fructose-2, 6-bisphosphatase-3 (PFKFB3) 
      (P < 0.05). The results of this study showed that garcinol decreased postmortem 
      glycolysis, and this may be due to the mechanism of decreasing glycolytic enzyme 
      acetylation induced by PCAF. The present study indicates that garcinol can 
      facilitate the growth performance of pigs and improve pork quality by changing 
      postmortem glycolysis and antioxidative capacity.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Wang, Tongxin
AU  - Wang T
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - Li, Juan
AU  - Li J
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - Shao, Yafei
AU  - Shao Y
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - Yao, Weilei
AU  - Yao W
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - Xia, Jun
AU  - Xia J
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - He, Qiongyu
AU  - He Q
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China.
FAU - Huang, Feiruo
AU  - Huang F
AD  - Department of Animal Nutrition and Feed Science, College of Animal Science and 
      Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic 
      address: huangfeiruo@mail.hzau.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20191102
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
RN  - 0 (Antioxidants)
RN  - 0 (Plant Extracts)
RN  - 0 (Terpenes)
RN  - TR1VR1V71B (garcinol)
SB  - IM
MH  - Animal Feed/*analysis
MH  - Animals
MH  - Antioxidants/pharmacology
MH  - Dietary Supplements
MH  - *Food Quality
MH  - Glycolysis/*drug effects
MH  - Muscle, Skeletal/*drug effects
MH  - Oxidation-Reduction
MH  - Oxidative Stress/drug effects
MH  - Plant Extracts
MH  - Pork Meat/*analysis
MH  - Swine/growth & development
MH  - Terpenes/*pharmacology
OTO - NOTNLM
OT  - Finishing pigs
OT  - Garcinol
OT  - Meat quality
OT  - Muscle postmortem glycolysis
OT  - Oxidative stability
EDAT- 2019/11/11 06:00
MHDA- 2020/11/24 06:00
CRDT- 2019/11/11 06:00
PHST- 2019/06/11 00:00 [received]
PHST- 2019/10/29 00:00 [revised]
PHST- 2019/10/30 00:00 [accepted]
PHST- 2019/11/11 06:00 [pubmed]
PHST- 2020/11/24 06:00 [medline]
PHST- 2019/11/11 06:00 [entrez]
AID - S0309-1740(19)30527-3 [pii]
AID - 10.1016/j.meatsci.2019.107998 [doi]
PST - ppublish
SO  - Meat Sci. 2020 Mar;161:107998. doi: 10.1016/j.meatsci.2019.107998. Epub 2019 Nov 
      2.