Abstract
Naringin is a major flavanone derivate that has many important biological functions in animals. However, its effect on pigs is unknown. The aim of this study was to investigate the effect of naringin supplementation on performance, carcass traits, meat quality and oxidative stability in finishing pigs. Ninety-six pigs, with an average initial body weight of 66.2 ± 0.63 kg, were randomly divided into four groups. One group was fed a basal diet without supplementation (control), and the three others were fed diets supplemented with 0.5, 1.0 or 1.5 g naringin /kg DM of feed for 50 days. Each treatment was replicated six times with four pigs per replicate. Feed and water were available ad libitum. The 0.5 g/kg naringin treatment group had an improved loin eye muscle area, reduced serum triglycerides and were leaner compared with the other groups. Pigs in the 1.5 g/kg naringin treatment had higher pH45min values and inosine monophosphate concentrations, and lower MyHC IIb mRNA expression in muscle than the other groups. MyHC IIa mRNA expression was significantly up-regulated in all naringin-supplemented diet groups. Naringin significantly increased superoxide dismutase (SOD) activity and total anti-oxidative capacity in meat, as well as SOD and glutathione peroxidase activity in the liver. These results indicate that the dietary addition of naringin at 0.5 g/kg improved carcass characteristics, while 1.5 g/kg improved the oxidative stability and pork quality in finishing pigs.
 Keywords: antioxidant capacity; carcass characteristics; naringin-supplemented diets; pork quality
Highlights
Flavonoids are natural compounds with various biogenic functions
Naringin supplementation had no significant effect on these measures of growth (P >0.05)
The current study examined the effects of naringin on growth performance parameters, serum biochemical indices, carcass traits, meat quality, oxidative stability, and mRNA expression of MYHC genes in pigs
Summary
Flavonoids are natural compounds with various biogenic functions. The most important flavanone derivates, including naringin, hesperidin, catechin, quercetin, apigenin and kaempferol, have been shown to have anti-oxidative, anti-inflammatory, anti-hypolipidemic and anti-carcinogenic effects (Ahmad et al, 2015; Alam et al, 2014; Boots et al, 2008; Burkina et al, 2016; Kamboh & Zhu, 2013; Zaidun et al, 2018). There has been broad interest in the use of flavonoids in livestock, since they can retard lipid oxidation and improve meat quality parameters without leaving residue in the product (Jiang & Xiong, 2016; Salami et al, 2016). Naringin is a major flavanone glycoside obtained from citrus fruits. It was first isolated in 1928 by Asahina and Inubuse (Asahina & Inubuse, 1928; Bharti et al, 2014). Recent studies in broiler chickens, lambs and rabbits demonstrated that naringin supplementation greatly improved the oxidative stability of meat, but did not affect growth or meat quality characteristics (Bodas et al, 2012; Goliomytis et al, 2015; Jeon et al, 2004)
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