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[geo12the]

New paper showing alterations in muscle characteristics in pigs fed resveratrol. Not sure what many of the results ("The results showed that resveratrol not only increased m. longissimus dorsi (LM) pH24h, a*, crude protein and myoglobin content but also decreased L*24h, shear force, drip loss....") mean exactly and how it relates to humans.

 

 

 

Meat Sci. 2014 Dec 11;102C:15-21. doi: 10.1016/j.meatsci.2014.11.014. [Epub ahead of print]

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status.

Zhang C1, Luo J1, Yu B1, Zheng P1, Huang Z1, Mao X1, He J1, Yu J1, Chen J1, Chen D2.

Author information

 

Abstract

This study investigated the effects of resveratrol (0, 300, 600mg/kg) on meat quality, muscle fiber characteristics and antioxidative capacity of finishing pigs. The results showed that resveratrol not only increased m. longissimus dorsi (LM) pH24h, a*, crude protein and myoglobin content but also decreased L*24h, shear force, drip loss, glycolytic potential, as well as backfat depth, LM lactate dehydrogenase activity and mRNA level. Meanwhile, LM total antioxidative capacity, glutathione peroxidase activity and its mRNA level were increased by resveratrol, while malonaldehyde content was decreased. In addition, resveratrol increased myosin heavy chain (MyHC)IIa mRNA level and decreased MyHCIIb mRNA level, along with decreased myofiber cross-sectional area. In conclusion, these results suggest that resveratrol is an effective feed additive to improve pork quality, and the underlying mechanism may be partly due to the changed muscle fiber characteristics and antioxidative capacity induced by resveratrol.

[niner]

3-600mg/kg is a crazy high dose.  The rise in antioxidative capacity and the decrease in MDA are good things, but because of the huge doses, it may not mean much.