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Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets

Published online by Cambridge University Press:  09 May 2019

I. Kafantaris ,
D. Stagos ,
B. Kotsampasi ,
D. Kantas ,
V. Koukoumis ,
N. D. Moschonas ,
Z. Skaperda ,
K. Gerasopoulos ,
S. Makri  and
N. Goutzourelas
...Show all authors
I. Kafantaris
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece Animal Research Institute/Hellenic Agricultural Organization - Demeter, 58100 Giannitsa, Greece
D. Stagos
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
B. Kotsampasi
Affiliation:
Animal Research Institute/Hellenic Agricultural Organization - Demeter, 58100 Giannitsa, Greece
D. Kantas
Affiliation:
Department of Animal Production, Technical Education Institute of Thessaly, 41110 Larissa, Greece
V. Koukoumis
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
N. D. Moschonas
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
Z. Skaperda
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
K. Gerasopoulos
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
S. Makri
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
N. Goutzourelas
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
C. Mitsagga
Affiliation:
Department of Food Technology, Lab of Food Microbiology and Biotechnology, Technical Education Institute of Thessaly, 43100 Karditsa, Greece
I. Giavasis
Affiliation:
Department of Food Technology, Lab of Food Microbiology and Biotechnology, Technical Education Institute of Thessaly, 43100 Karditsa, Greece
K. Petrotos
Affiliation:
Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
S. Kokkas
Affiliation:
Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
D. Kouretas*
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
*
Author for correspondence: D. Kouretas, E-mail: dkouret@uth.gr
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Abstract

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.

Keywords

Fatty acidsfaecal microbiotaoxidative stresspigswhey protein
Type
Animal Research Paper
Information
The Journal of Agricultural Science , Volume 157 , Issue 1 , January 2019 , pp. 72 - 82
Copyright
Copyright © Cambridge University Press 2019 

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