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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]

The aim of this study was to elucidate the effects of dietary pterostilbene supplementation on physicochemical changes and gel properties of myofibrillar protein (MP) in chicken when subjected to short-term frozen storage. The results showed that pterostilbene supplementation diminished the oxidation of MP compared to the control, as the carbonyl content was significantly reduced and the loss of sulfhydryl and free amino groups was slowed. Meanwhile, the surface hydrophobicity and insolubility of MP were significantly reduced. FT-IR and endogenous fluorescence spectroscopy analysis indicated that dietary pterostilbene inhibited the unfolding of protein structure and the transition of α-helix to β-sheet structure. The integrity of the protein structure contributed to the gel quality. The strength, whiteness and water-holding capacity (WHC) of MP gels were improved in the pterostilbene treatment group. In terms of microstructure, pterostilbene facilitated the formation of dense and homogeneous gel network structure. In summary, these findings suggest that pterostilbene could be used as a dietary supplement to maintain the structural stability of MP in postmortem chicken breast muscle, allowing for excellent gel functional properties. [ABSTRACT FROM AUTHOR]

• Pterostilbene increased the sensory quality of chicken breast meat, especially WHC. • Pterostilbene improved the quality of amino acids in chicken meat. • Pterostilbene had positive effects on the MP structure of chicken meat. • Pterostilbene enhanced the antioxidant capacity, reduced lipid and protein oxidation. • Correlations between meat quality, MP structure and antioxidant status were explored. This research aimed to investigate the effects of dietary pterostilbene supplementation on meat quality, myofibrillar protein (MP) structure and antioxidant capacity of broiler chicken. The results showed that pterostilbene increased pH 24h , redness a * 24h , water-holding capacity, and decreased yellowness b * 24h and shear force of chicken meat; it also raised the crude protein, non-essential amino acid and flavor amino acid content in muscle. Pterostilbene increased Ca2+-ATPase activity and the α-helical ratio in muscle MP, accompanied by decreased dityrosine content and protein particle size, suggesting that pterostilbene addition effectively improved the MP structure. These alterations caused by dietary pterostilbene might be partially associated with the enhanced total superoxide dismutase, catalase and glutathione peroxidase activities regulated by genes relating to the Nrf2 signaling pathway, as well as reduced lipid and protein oxidation. Together, pterostilbene could be used as a promising dietary supplement for enhancing the organoleptic quality and nutritional value of chicken meat. [ABSTRACT FROM AUTHOR]