Abstract
This study investigated the effects of resveratrol (RES) supplementation on the growth performance, carcass and meat quality, blood lipid levels and ruminal bacterial microbiota of fattening goats. A total of forty castrated Nubian goats (28.25 ± 0.26 kg body weight) were randomly divided into four groups and provided with diets containing different levels of RES (0, 150, 300 and 600 mg/kg) for 120 d. The results showed that RES increased redness and intramuscular fat content, whilst reducing shear force in the longissimus dorsi muscle of goats (p < 0.05). In addition, the final weight, average daily gain, hot carcass weight, net meat weight, carcass lean percentage and eye muscle area of goats were significantly increased in the 150 mg/kg RES group compared with the other three groups, while those in the 600 mg/kg RES group significantly decreased (p < 0.05). RES significantly decreased serum triacylglycerol and LDL-C contents (p < 0.05), and increased HDL-C content and the HDL-C/TC ratio (p < 0.05). Supplementation with 150 mg/kg RES also increased the proportion of Acetitomaculum and Moryella, genera comprising short-chain fatty acid-producing bacteria. The present study indicated that an appropriate supplemental level of RES could improve the growth performance, neat percentage, meat quality, ruminal microbiota and serum lipid levels of fattening goats.
Highlights
Resveratrol (RES) is a variety of non-flavonoid polyphenol with a stilbene structure, which mainly occurs in grape, peanut, mulberry and polygonum cuspidatum [1]
Dietary 300mg/kg RES supplementation had no significant effect on the growth performance of goats
Consistent with this, our study found that supplementation with 300 mg/kg RES had no significant effect on these carcass traits in fattening goats
Summary
Resveratrol (RES) is a variety of non-flavonoid polyphenol with a stilbene structure, which mainly occurs in grape, peanut, mulberry and polygonum cuspidatum [1]. It is reported that RES has a wide range of biological activities, including antioxidant activity [2], antiinflammatory activity [3] and a regulatory role in energy metabolism [4]. More and more scholars have performed numerous studies on the effects of RES supplementation in livestock and poultry production. Dietary RES supplementation has been shown to improve the quality of pork by changing the muscle fiber characteristics and antioxidant capacity [5,6]. RES has been shown to act as an antioxidant to reduce the degradation in meat quality observed in broilers subjected to transport and heat stresses [7,8]. The effects of dietary RES supplementation on the growth performance and meat quality of fattening goats have not been reported
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