Effects of pre‐slaughter stressor and feeding preventative Chinese medicinal herbs on glycolysis and oxidative stability in pigs. (26th October 2015)

• Record Type: Journal Article
• Authors: Bai, Xiumei; Yan, Xue; Xie, Linqi; Hu, Xiaodong; Lin, Xi; Wu, Changzheng; Zhou, Ningcong; Wang, Anru; See, Miles Todd
• Is Part Of: Animal science journal. Volume 87:Number 8(2016:Aug.)
• Page Start: 1028
• Page End: 1033
• Publication Date: 2015-10-26
• Subjects: Chinese medicinal herbs -- glycogen -- oxidative -- pig -- stress; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12537
• Languages: English
• ISSNs: 1344-3941

Abstract

Abstract: A total of 64 5‐month‐old Pietrain pigs were randomly allocated to four treatments with four replicates per treatment according to body weight. The pigs were fed either a standard corn‐soybean meal based control diet (treatments 1 and 2), the standard diet with 1% Lycium barbarum (LB) (treatment 3), or the standard diet with 1% Polygala tenuifolia Willd (PT) (treatment 4). Serum lactic acid and glucose concentrations were increased in stressed pigs ( P < 0.05). Addition of the herbs in the diet had no effect on the serum lactic acid concentration, but 1% LB decreased ( P < 0.05) serum glucose concentration in the stressed pigs. Pre‐slaughter stress also decreased ( P < 0.01) liver glycogen concentration and the decrease could be inhibited by addition of 1% LB in the diet ( P > 0.05). Pre‐slaughter stress increased the concentration of maleic dialdehyde (MDA) ( P < 0.05) and decreased glutathione peroxidase (GSH‐Px) activity in serum, while dietary 1% LB increased ( P < 0.05) the activity of GSH‐Px and decreased the concentration of MDA in the serum. In conclusion, pre‐slaughter stress induces oxidative stress in pigs and dietary supplementation with 1% LB improves antioxidant capacity in stressed pigs before slaughtering.