Resveratrol beneficially affects meat quality of heat‐stressed broilers which is associated with changes in muscle antioxidant status

Abstract This study was conducted to evaluate the effect of dietary resveratrol (Res) supplementation on serum parameters, meat quality and muscle antioxidant status of broilers under heat stress ( HS ). A total of 270 21‐day‐old male Cobb broilers were randomly assigned to three treatment groups with six replicates of 15 birds each. The three treatment groups were as follows: the control group, in which birds were reared at 22 ± 1°C, and the HS and HS + Res (400 mg/kg) groups, in which birds were reared at 33 ± 1°C for 10 h (08.00–18.00 h) and 22 ± 1°C for the rest of the time. Compared with birds in the control group, birds in the HS group exhibited increased serum corticosterone (CORT) and triacylglycerol contents, L*, drip loss and muscle malondialdehyde content, and decreased serum glucose content, pH 24 h , muscle total antioxidant capacity (T‐ AOC ), catalase (CAT) and glutathione peroxidase (GSH‐PX) activities ( P < 0.05). Compared with birds in the HS group, birds in HS + Res group exhibited increased serum glucose content, a*, pH 24 h , muscle T‐ AOC and CAT activities, and decreased serum CORT and triacylglycerol contents, L* 24 h , drip loss and muscle malondialdehyde content ( P < 0.05). In conclusion, Res beneficially protects against HS‐impaired meat quality of broilers through regulating muscle antioxidant status.