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The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition, antioxidative capacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chemical composition. Dietary resveratrol supplementation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH 15 min , pH 24 h and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T 2b , T 21 , T 22 ), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxidant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study., (Copyright © 2021. Published by Elsevier Ltd.)

Gram‐negative bacteria contamination of feed can occur at all the stage of feed production, storage, transportation and utilization. Lipopolysaccharide (LPS) is a major toxic metabolite of Gram‐negative bacteria. The aim of this study was to explore the effect of dietary resveratrol on the duck ileitis caused by LPS and its optimum addition level in diet. The results showed that LPS‐induced duck ileitis with the destruction of intestinal structure, oxidative stress, mitochondrial dysfunction, inflammatory response and permeability alteration. Dietary resveratrol alleviated LPS‐induced intestinal dysfunction and the increase of intestinal permeability by linearly increasing mRNA levels of tight junction protein genes (Claudin‐1, Occludin‐1, ZO‐1) (p < 0.05) and protein expression of Claudin‐1 (p < 0.01). In addition, dietary resveratrol improved the antioxidant capacity of duck ileum by reducing the production of MDA and increasing the activity of T‐SOD (p < 0.01) and CAT. Lipopolysaccharide increased Keap1 at mRNA and protein level (p < 0.01) and decreased the protein level of Nrf2 (p < 0.05). Dietary resveratrol significantly downregulated expression of Keap1 and upregulated expression of Nrf2 in duck (p < 0.05). Dietary resveratrol suppressed the TLR4/NF‐κB signalling pathway and the expression of its downstream genes including IKK, TXNIP, NLRP3, Caspase‐1, IL‐6 and IL‐18. Meanwhile, the levels of inflammatory cytokines (IL‐6, IL‐18 and TNF‐α) showed a linearly decrease (p < 0.01) with increasing dietary resveratrol level. These results demonstrated that resveratrol alleviated the LPS‐induced acute ileitis of duck through Nrf2 and NF‐κB signalling pathways, and the dietary resveratrol of 500 mg/kg is more efficiently. [ABSTRACT FROM AUTHOR]

The aim of this study was to explore the mechanism underlying the protective effects of resveratrol against Aflatoxin B1-induced ileum injury in ducks. A corn–soybean meal-basal diet and two test diets (500 mg/kg resveratrol +0.2 mg Aflatoxin B1/kg, 0.2 mg AFB1/kg) were used in a 10-wk design trial (n = 15 ducks/group). These results showed that the toxicity of Aflatoxin B1 significantly reduced the antioxidant capacity of duck ileum and induced inflammation, oxidative stress, mitochondrial dysfunction and DNA damage in ducks. The expression of genes, including CYP1A2, CYP2A6, and CYP3A4, at the mRNA level was significantly upregulated (p < 0.05) by AFB1. The level of Nrf2 was suppressed (p < 0.05) and the mRNA and protein level of NF-κB was activated (p < 0.05) in the AFB1 group. However, supplementation with 500 mg/kg dietary resveratrol in Aflatoxin B1-induced ducks significantly ameliorated these alterations and decreased the mRNA expression of CYP1A1 and CYP1A2 (p < 0.05) and the production of AFB1-DNA adducts (p < 0.05). The results proved that resveratrol alleviated ileum injury induced by AFB1, decreased the production of AFB1-DNA adducts by downregulating the expression of CYP1A1 and CYP1A2, and reduced DNA damage and oxidative stress via the Nrf2/ Keap1 and NF-κB/NLRP3 signaling pathways. [ABSTRACT FROM AUTHOR]

Simple Summary: This study clarified for the first time that the Nrf2 and NF-κB signaling pathways in ducks are related to the antioxidant and anti-inflammatory effects. For the first time, we found that dietary resveratrol (RES) effectively alleviated the inflammatory response caused by lipopolysaccharide (LPS) by reducing oxidative stress and endoplasmic reticulum stress, alternating the blood biochemical index, and restoring the destruction of hepatocyte morphology. The results of this study provide strong evidence that dietary RES improved the anti-inflammatory ability and the growth performance of ducks. The aim of this study was to explore the effect of dietary resveratrol on the growth performance and anti-inflammatory mechanism in ducks. A total of 280 one-day-old specific pathogen-free male ducklings (Anas platyrhynchos) with an average body weight of 35 ± 1 g were randomly divided into two dietary treatment groups with different supplementation levels of resveratrol for growth performance experiments: R0 and R400 (0 and, 400 mg kg−1 resveratrol, respectively). At the age of 28 days, 16 ducks were selected from each treatment group and divided into four subgroups for a 2 × 2 factorial pathological experiment: R0; R400; R0 + LPS; R400 + LPS, (0 mg kg−1 resveratrol, 400 mg kg−1 resveratrol, 0 mg kg−1 resveratrol, 400 mg kg−1 resveratrol + 5 mg lipopolysaccharide/kg body weight). The results showed that resveratrol significantly improved final body weight and average daily gain (p < 0.01) and alleviated the lipopolysaccharide-induced inflammatory response with a reduction in IL-1β and IL-6 in the plasma and the liver (p < 0.05). Resveratrol improved mRNA levels of Nrf2 and HO-1 and decreased the mRNA levels of TLR4 and NF-κB in duck liver (p < 0.05). Dietary resveratrol can improve growth performance and reduce inflammation through the Nrf2/HO-1 and TLR4/NF-κB signaling pathways in duck. [ABSTRACT FROM AUTHOR]

Effects of resveratrol-supplemented on the protein oxidation and changes of the protein structural properties of the duck breast muscle (stored in a refrigerator for 7-day at - 18 °C then 12 h at 4 °C) were investigated. A total of 600 1-day-old male ducks were randomly assigned into four groups: the control group (R0, 0 mg/kg dietary resveratrol) and resveratrol groups (R300, 300; R400, 400 and R500, 500 mg/kg dietary resveratrol). On the day 70 of age, ten ducks were selected and slaughtered and ducks breast muscle were stored at −18 °C then 12 h at 4 °C in each group. Resveratrol-supplemented inhibited the formation of carbonyl and dityrosine, and reduced the loss of sulfhydryl and Ca2+-ATPase activity, thus alleviating the modification, cross-linking and denaturation of proteins, whereas enhanced the solubility and the structure (free amino group, secondary structure) and decreased the fluorescence spectroscopy of the duck breast muscle protein. In summary, dietary resveratrol inhibited protein oxidation, enhanced protein structure of the duck breast muscle when subjected to storage, whereas the dietary resveratrol inclusion of 300–400 mg/kg would be more efficient. [ABSTRACT FROM AUTHOR]