Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets
| Autor: | N Goutzourelas, Konstantinos Gerasopoulos, Sotiria Makri, Ioannis Kafantaris, N. D. Moschonas, Stylianos Kokkas, D. Kantas, Chrysanthi Mitsagga, Konstantinos Petrotos, B. Kotsampasi, Ioannis Giavasis, V. Koukoumis, Zoi-Vasiliki Skaperda, D. Stagos, Dimitris Kouretas |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Whey protein Antioxidant biology Thiobarbituric acid medicine.medical_treatment 0402 animal and dairy science Fatty acid 04 agricultural and veterinary sciences Glutathione 040401 food science 040201 dairy & animal science Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Catalase Genetics medicine TBARS biology.protein Animal Science and Zoology Food science Agronomy and Crop Science |
| Zdroj: | The Journal of Agricultural Science. 157:72-82 |
| ISSN: | 1469-5146 0021-8596 |
| DOI: | 10.1017/s0021859619000224 |
| Popis: | A feeding trial involving growing piglets was undertaken to establish whether feed supplemented with whey protein concentrate (WPC), exhibiting antioxidant properties, had any effects on welfare and meat quality. For that purpose, 48 weaned piglets (20-days-old) were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissue collection were performed at various time-points. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive substances (TBARS), protein carbonyls (CARB) and hydrogen peroxide (H2O2) decomposition activity. The effects on bacterial growth and the fatty acid profile of meat were also assessed. Results showed that piglets fed with the WPC-supplemented diet had significantly increased antioxidant mechanisms in almost all tissues tested, as indicated by increases in GSH, H2O2 decomposition activity and TAC compared with the control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins, as shown by decreases in TBARS and CARB in the WPC group compared with the control group. In addition, the experimental diet enhanced growth of facultative probiotic bacteria and lactic acid bacteria and inhibited growth of pathogen populations. In addition, WPC inclusion in piglets' diet increased n-3 fatty acids significantly and decreased n-6/n-3 ratio significantly compared with the control group. The current study showed that WPC inclusion in the diet had a significant effect on welfare and meat quality of growing piglets. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|