Eucommia Ulmoides Oliver Leaf Polyphenol Supplementation Improves Meat Quality And Regulates Myofiber Type In Finishing Pigs

This study tested the hypothesis that polyphenolic extract from Eucommia ulmoides Oliver leaf (PEE) may improve meat quality and myofiber type composition in longissimus muscle (LM). Pigs were grouped into two treatments and fed one of the following diets for 60 d: a standard diet (SD) and SD+0.08% PEE. The myofiber type composition in LM, meat quality, morphology of LM, and mRNA abundance of myosin heavy chain type (MyHC I, IIa, IIb, and IIx) were detected. The results showed that diet supplemented with PEE increased final BW (P < 0.01) and ADG (P < 0.01) and reduced F:G (P < 0.01) compared to the control group. Supplementation with PEE increased the value of pH(24h) (P < 0.05), redness (P < 0.05), yellowness (P < 0.05), and fiber density (P < 0.05) but decreased fiber diameter (P < 0.05). The abundance of MyHC I mRNA (P < 0.05) in the PEE group was increased, while the abundance of MyHC IIb mRNA (P < 0.05) was decreased, compared with the normal group. These results indicated that PEE supplementation improved meat quality and regulated myofiber type composition. Eucommia ulmoides Oliver polyphenols should be as a potential natural additive in the finishing pig diet to improve meat quality.