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Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs
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DOI：10.1016/j.meatsci.2026.110113.png)
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Abstract
En 中文
• Pterostilbene improves redness value of pork better than resveratrol. • Pterostilbene promoted myoglobin expression and modulated its redox status. • Pterostilbene enhances muscle antioxidant capacity more than resveratrol. • Pterostilbene promotes fast-to-slow muscle fiber conversion more effectively than resveratrol.
Keywords:
pterostilbene
resveratrol
meat quality
antioxidant capacity
muscle fiber composition
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6.1
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7.6K
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2.8W
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