Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat

Abstract 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.