Effects of oral monosodium glutamate administration on serum metabolomics of suckling piglets
2020
Wang, Zhaobin | Zhang, Jun | Wu, Pei | Luo, Shiyu | Li, Jianzhong | Wang, Qiye | Huang, Pengfei | Li, Yali | Ding, Xueqin | Hou, Zhenping | Wu, Duanqin | Huang, Jing | Tu, Qiang | Yang, Huansheng
This study was conducted to determine the effects of oral administration with glutamate on metabolism of suckling piglets based on ¹H‐Nuclear magnetic resonance (¹H NMR) spectroscopy through the level of metabolism. Forty‐eight healthy [(Yorkshire × Landrace) × Duroc] piglets born on the same day with a similar birth bodyweight (1.55 ± 0.20 kg) were obtained from six sows (8 piglets per sow). The piglets from each sow were randomly assigned into four treatments (2 piglets per treatment). The piglets were given 0.09 g/kg body weight (BW) of sodium chloride (CN group), 0.03 g/kg BW monosodium glutamate (LMG group), 0.25 g/kg BW monosodium glutamate (MMG group) and 0.50 g/kg BW monosodium glutamate (HMG group) twice a day respectively. An ¹H NMR‐based metabolomics’ study found that the addition of monosodium glutamate (MSG) significantly reduced serum citrate content in 7‐day‐old piglets, while HMG significantly increased serum trimethylamine content and significantly reduced unsaturated fat content in 7‐day‐old piglets (p < .05). The content of glutamine, trimethylamine, albumin, choline and urea nitrogen was significantly increased and the creatinine content decreased significantly in the 21‐day‐old HMG (p < .05). Analysis of serum hormones revealed that glucagon‐like peptide‐1 (GLP‐1) content in the 21‐day‐old HMG was highest (p < .05). The cholecystokinin (CCK) content in the HMG of 7‐day‐old piglets was lower than that in the LMG (p < .05), and the CCK content in the serum of the 21‐day‐old MMG was highest (p < .05). The serum leptin levels in the 21‐day‐old HMG were the lowest (p < .05). The serum insulin content in the 7‐day‐old MMG was highest (p < .05). This study suggests that MSG plays an important role in the metabolism of sugar, fat and protein (amino acids). These results provide a theoretical basis for designing piglet feed formulations.
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