Assessment of the effect of grape seed cake inclusion in the diet of healthy fattening‐finishing pigs
2018
Taranu, I. | Habeanu, M. | Gras, M. A. | Pistol, G. C. | Lefter, N. | Palade, M | Ropota, M. | Sanda Chedea, V. | Marin, D. E.
Modulatory capacity of bioactive compounds from different wastes has been scarcely investigated in pigs. This study aimed to evaluate the effects of dietary inclusion of grape seed cakes (GS diet) on performance and plasma biochemistry parameters as health indicators, as well as on several markers related to inflammation and antioxidant defence in the liver of fattening‐finishing pigs. Twelve cross‐bred pigs (TOPIG) were randomly assigned to one of two experimental diets: control and 5% grape seed cake diet during finishing period (24 days). No effect of GS diet on pig performance and blood biochemistry was observed. However, GS diet decreased significantly (−9.05%, p < .05) the cholesterol concentration (85.71 ± 0.94 mg/dl vs 94.24 ± 2.16 mg/dl) and increased IgA level (+49.90%, p < .05) in plasma (5.04 ± 0.5 mg/ml vs 3.36 ± 0.7 mg/ml). GS cakes decreased the inflammatory response in the liver of pigs fed with GS diet by lowering the Gene expression and protein concentration of pro‐inflammatory cytokines (IL‐1β, IL‐8, TNF‐α and IFN‐γ) as well as the mRNA abundances of NF‐κB signalling molecules. The antioxidant status was not increased by GS diet. The gene expression and activity of catalase decreased significantly. The gene expression of Nrf2, superoxide dismutase, glutathione peroxidase and heat‐shock protein decreased, and no effect on their activity was observed with the exception of catalase activity which decreased. However, TBARS was reduced significantly. GS diet showed a modulatory effect on antioxidative status as well as anti‐inflammatory and hypocholesterolic properties without effect on pig performance.
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