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KMID : 1025520130550040281
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Journal of Animal Science and Technology
2013 Volume.55 No. 4 p.281 ~ p.288
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Effects of Fruit By-product Extracts on Blood Characteristics, Antioxidant Activity, and Immune Response in Pigs
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Park Jun-Cheol
Lee Se-Hun
Park Sung-Kwon
Hong Joon-Ki
Zhang Zheng Fan
Cho Jin-Ho
Kim In-Ho
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Abstract
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This experiment was conducted to determine the effects of extracts from fruit by-products on the blood characteristics, antioxidant activities, and immune response to Escherichia coli lipopolysaccharide(LPS) in growing pigs. A total of 96 pigs [(Landrace×Yorkshire)×Duroc] with an initial BW of 27.94±0.92kg were used in a 6-week feeding trial. The pigs were randomly placed into one of four treatment groups with six replications (four pigs per replication) per treatment according to their initial BW. Treatments were: 1) CON(basal diet), 2) PRO(CON+0.5% procyanidin), 3) HES (CON+0.5% hesperetin), 4) TAN (CON+0.5% tannin). At the end of the sixth week, five pigs(total 20 pigs, BW=27.94±0.92kg) were selected from each treatment and injected with LPS(100μg/kg of BW). Blood samples were collected 3 h after LPS injection to assess anti-oxidative and inflammatory responses. After the LPS challenge, the concentration of serum cholesterol decreased with fruit by-product treatment compared with CON(p<0.05). The administration of TAN increased the concentration of blood total protein compared with the CON group 3 h after LPS challenge(p<0.05). The albumin concentration was also higher with PRO treatment compared to HES treatment(p<0.05). The concentration of IgM was increased by fruit by-product supplementation at 0 and 3 h(p<0.05). In addition, IgG concentration was higher in PRO, HES, and TAN treatments compared to CON treatment at 0 h, and IgG concentrations were also higher in the HES group compared to the CON group at 3 h(p<0.05). The concentration of IgA also increased with fruit by-product treatments at 3h(p<0.05). In conclusion, dietary supplementation with fruit by-products may moderate the immune response after a LPS challenge in growing pigs.
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KEYWORD
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Antioxidant capability, Blood characteristics, Growing pigs, Lipopolysaccharide, Immune response
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