Dietary Supplementation with Hesperidin and Rosmarinic Acid Improves Meat Quality, Modulates Gut Microbiota, and Enhances Antioxidant Capacity in Finishing Pigs.

Jianmin Wu, Wenxuan Zhao, Xuedong Ding, Shiyi Tian, Jing Wang

Abstract read

In one paragraph

Article in Microorganisms, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Jianmin WuNational Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Wenxuan ZhaoNational Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Xuedong DingNational Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Shiyi TianCollege of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China.

Jing WangNational Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0001-9496-6276

Funding

Jiangxi Academy of Sciences Grant No. 20252BAC200423National Natural Science Foundation of China Grant No. 32394042

6 · The paper itself

Abstract

Enhancing meat quality and optimizing pork-free amino acid profiles can boost the industry competitiveness of pork. Plant-extracted phenolic substances have beneficial effects on meat quality. This study evaluated the effects of dietary supplementation with hesperidin, rosmarinic acid, and their combination on meat quality in finishing pigs. Twenty-four pigs were divided into four dietary treatment groups: CON (basal diet), HES (basal diet supplemented with 600 mg/kg hesperidin), RA (basal diet supplemented with 40 mg/kg rosmarinic acid), and HES-RA (basal diet supplemented with 300 mg/kg hesperidin and 20 mg/kg rosmarinic acid). After 90 days, pigs were slaughtered and sampled following a 12 h fast. Compared with the CON group, the HES-RA group pigs exhibited a significant increase in pH45 min and meat color

Indexed as

amino acidsfinishing pigsgut microbiotahesperidinmeat qualityrosmarinic acid

Identifiers

PMID42514023

DOI10.3390/microorganisms14071518

PMCPMC13413848

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.