Research Progress on Application of Antioxidants in Regulation of Meat Quality of Pigs
Oxidative stress in the process of pig production leads to a decline in the quality and nutritional value of pork after slaughter,which will affect the health and purchase desire of consumers.Maintaining the stable state of the body's oxidation-reduction is crucial for improving the quality of pork.Adding exogenous antioxi-dants to the diet can improve the oxidative stress of pigs and become an effective method to improve meat qual-ity.In this paper,the effects of oxidative stress on pork quality were reviewed,and the current application sta-tus of natural and synthetic antioxidants such as phenols,polysaccharide,saponin,iridoid terpenes and pheny-lethanol glycosides used in diets were reviewed;then the effects of dietary antioxidants on pork quality and their mechanisms were revealed and summarized,and the future application direction of antioxidants in animal husbandry was discussed,in order to provide reference for the selection and application of high quality and effi-cient antioxidants.[Chinese Journal of Animal Nutrition,2024,36(4):2079-2090]
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