Abstract
Chlorogenic acid (CGA), one of the most abundant polyphenol compounds in nature, is regarded as a potential feed additive to promote animal health and enhance the meat products’ quality via its various biological properties. The current study aims: (1) to determine whether dietary CGA supplementation improves meat quality and muscle fiber characteristics, and (2) to ascertain whether the corresponding improvement is associated with enhancing the antioxidant capacity of the finishing pigs. Thirty-two (Large × White × Landrace) finishing pigs with an average initial body weight of 71.89 ± 0.92 kg were allotted to 4 groups, and each was fed diets supplemented with 0, 0.02, 0.04, or 0.08% (weight/weight) of CGA. The meat quality traits, muscle fiber characteristics, and the serum and muscle antioxidant capacity were assessed. Results suggested that, compared with the control group, dietary CGA supplementation at a level of 0.04% significantly decreased the b∗ value and distinctly increased the inosinic acid content of longissimus dorsi (LD) and biceps femoris (BF) muscles (P < 0.01). Moreover, dietary supplementation with 0.04% of CGA markedly improved the amino acid composition of LD and BF muscles, as well as augmented the mRNA abundance of Nrf-2, GPX-1, MyoD, MyoG, and oxidative muscle fiber (I and IIa) in LD muscle (P < 0.05). This result indicates that a diet supplemented with 0.04% of CGA promotes myogenesis and induces a transformation toward more oxidative muscle fibers in LD muscle, subsequently improving meat quality. Besides, dietary supplementation with 0.02% and 0.04% of CGA notably enhanced the serum GSH-PX level (P < 0.01). Considering all these effects are closely related to the alteration of antioxidant activities of the finishing pigs, the underlying metabolism is likely connected to the boosting of their antioxidant capacity induced by dietary CGA.
Highlights
With the improvement of living standards, there is an increasing demand for high-quality food products (Adebo, 2020)
A diet supplemented with 0.04% of Chlorogenic acid (CGA) resulted in a significantly decreased b∗ value (P < 0.01), but there was no statistical difference in the b∗ values between 0.02 and 0.04% CGA groups (P > 0.05)
These results indicate that a diet supplemented with CGA at a level of 0.04% might improve meat quality by decreasing its yellowness
Summary
With the improvement of living standards, there is an increasing demand for high-quality food products (Adebo, 2020). Natural plant products are widely used as feed additives to ameliorate stress during the production process (Liu et al, 2019), ensuring good animal welfare, production efficiency, and animal products quality. The Longhui and Zhangjiajie districts in Hunan province are the main producing regions of Lonicera macranthoides (one species of F. lonicerae; L. macranthoides) and E. ulmoides, respectively They have been commonly used in the fields of medicine, tea, and food. A mass of low-quality products and CGA-rich extract residuals are abandoned and contribute to serious social problems, such as the waste of natural resources and environmental pollution. Using these underutilized parts of the natural resources as animal feed supplements can be a constructive solution
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
