DOI QR코드

DOI QR Code

Effects of β-glucan with vitamin E supplementation on the growth performance, blood profiles, immune response, pork quality, pork flavor, and economic benefit in growing and finishing pigs

  • Tae Wook Goh (Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Hong Jun Kim (Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Kunyong Moon (Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Yoo Yong Kim (Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University)
  • Received : 2022.11.16
  • Accepted : 2023.01.30
  • Published : 2023.06.01

Abstract

Objective: This study was conducted to evaluate the effects of β-glucan with vitamin E supplementation on the growth performance, blood profiles, immune response, pork quality, pork flavor, and economic benefit in growing and finishing pigs. Methods: A total of 140 growing pigs ([Yorkshire×Landrace]×Duroc) were assigned to five treatments considering sex and initial body weight (BW) in 4 replications with 7 pigs per pen in a randomized complete block design. The experimental diets included a corn-soybean meal-based basal diet with or without 0.05% or 0.1% β-glucan and 0.02% vitamin E. The pigs were fed the diets for 12 weeks (phase I, 0 to 3; phase II, 3 to 6; phase III, 6 to 9; phase IV, 9 to 12). The BW and feed intake were measured at the end of each phase. Blood samples were collected at the end of each phase. Four pigs from each treatment were selected and slaughtered for meat quality. Economic benefit was calculated considering the total feed intake and feed price. Pork flavor was analyzed through inosine monophosphate analysis. Results: The average daily gain and feed efficiency were improved compared to the control when β-glucan or vitamin E was added. Supplementing 0.05% β-glucan significantly increased the lymphocyte concentration compared to the addition of 0.1% β-glucan and the content of vitamin E in the blood increased when 0.02% vitamin E was added. The treatment with 0.1% β-glucan and 0.02% vitamin E showed the most economic effect because it had the shortest days to market weight and the lowest total feed cost. The addition of β-glucan or vitamin E had a positive role in improving the flavor of pork when considering that the content of inosine monophosphate was increased. However, carcass traits and meat quality were not affected by β-glucan or vitamin E. Conclusion: The addition of 0.1% β-glucan with 0.02% vitamin E in growing and finishing pig diets showed great growth performance and economic effects by supplying vitamin E efficiently and by improving the health condition of pigs due to β-glucan.

Keywords

Acknowledgement

This research was supported by E&T Co., Ltd. (Daejeon, South Korea).

References

  1. Du B, Lin C, Bian Z, Xu B. An insight into anti-inflammatory effects of fungal beta-glucans. Trends Food Sci Technol 2015;41:49-59. https://doi.org/10.1016/j.tifs.2014.09.002 
  2. Park JH, Lee SI, Kim IH. Effect of dietary β-glucan supplementation on growth performance, nutrient digestibility, and characteristics of feces in weaned pigs. J Appl Anim Res 2018;46:1193-7. https://doi.org/10.1080/09712119.2018.1481855
  3. Xiong X, Yang H, Li B, et al. Dietary supplementation with yeast product improves intestinal function, and serum and ileal amino acid contents in weaned piglets. Livest Sci 2015;171:20-7. https://doi.org/10.1016/j.livsci.2014.10.012 
  4. Vannucci L, Krizan J, Sima P, et al. Immunostimulatory properties and antitumor activities of glucans. Int J Oncol 2013;43:357-64. https://doi.org/10.3892/ijo.2013.1974 
  5. Luo J, Zeng D, Cheng L, et al. Dietary β-glucan supplementation improves growth performance, carcass traits and meat quality of finishing pigs. Anim Nutr 2019;5:380-5. https://doi.org/10.1016/j.aninu.2019.06.006 
  6. Mahan DC. Assessment of the influence of dietary vitamin E on sows and offspring in three parities: reproductive performance, tissue tocopherol, and effects on progeny. J Anim Sci 1991;69:2904-17. https://doi.org/10.2527/1991.6972904x 
  7. Wuryastuti H, Stowe HD, Bull RW, Miller ER. Effects of vitamin E and selenium on immune responses of peripheral blood, colostrum, and milk leukocytes of sows. J Anim Sci 1993;71:2464-72. https://doi.org/10.2527/1993.7192464x 
  8. Drochner W. Current status of vitamin E research presented on the example of the vitamin E requirements and supply status of the pig. Hoffmann-La Roche; 1977;4:93.
  9. Anderson LE, Sr, Myer RO, Brendemuhl JH, McDowell LR. The effect of excessive dietary vitamin A on performance and vitamin E status in swine fed diets varying in dietary vitamin E. J Anim Sci 1995;73:1093-8. https://doi.org/10.2527/1995.7341093x
  10. Kim BG, Lindemann MD. A spreadsheet method for the experimental animal allotment. J Anim Sci 2007;85(Suppl.2):112 (Abstr.).
  11. NRC. Nutrient requirements of swine. 10th Ed. Washington, DC, USA: National Academy Press; 1998.
  12. NRC. Nutrient requirements of swine. 11th Ed. Washington, DC, USA: National Academy Press; 2012.
  13. Ryoichi S, Degychi T, Nagata Y. Effectiveness of the filter paper press methods for determining the water holding capacity of meat. Fleischwirtsch 1993;73:1399-400.
  14. Tran NB, Le QT, Dang TNT, Truong VH, Nguyen TKQ, Ngo HK. Effects of β-glucan and vitamin products supplementation into diets on growth performance of growing-finishing pigs in Ben Tre province. Can Tho Univ J Sci 2021;13:23-9. https://doi.org/10.22144/ctu.jen.2021.037
  15. Cueno RP, Morillo TB, Carter SD, Lachmann MS, Park JS, Schneider JD. Evaluation of beta-glucan and antibiotics on growth performance and carcass traits of weanling and finishing pigs [master's thesis]. Stillwater, OK, USA: Oklahoma State University; 2004.
  16. Vetvicka V, Vannucci L, Sima P. The effects of β-glucan on pig growth and immunity. Open Biochem J 2014;8:89-93. https://doi.org/10.2174/1874091X01408010089
  17. Cannon JE, Morgan JB, Schmidt GR, et al. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J Anim Sci 1996;74:98-105. https://doi.org/10.2527/1996.74198x
  18. Wang H, Wang LS, Shi BM, Shan AS. Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs. Livest Sci 2012;149:155-66. https://doi.org/10.1016/j.livsci.2012.07.009
  19. Hasty JL, Van Heugten E, See MT, Larick DK. Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs. J Anim Sci 2002;80:3230-7. https://doi.org/10.2527/2002.80123230x
  20. Tigner A, Ibrahim SA, Murray I. Histology, white blood cell. In: StatPearls [internet]. Treasure Island, FL, USA: StatPearls Publishing; 2021.
  21. Hahn TW, Lohakare JD, Lee SL, Moon WK, Chae BJ. Effects of supplementation of β-glucan on growth performance, nutrient digestibility, and immunity in weanling pigs. J Anim Sci 2006;84:1422-8. https://doi.org/10.2527/2006.8461422x
  22. Kim K, Ehrlich A, Perng V, et al. Algae-derived β-glucan enhanced gut health and immune responses of weaned pigs experimentally infected with a pathogenic E. coli. Anim Feed Sci Technol 2019;248:114-25. https://doi.org/10.1016/j.anifeedsci.2018.12.004
  23. Lee SI, Kim JK, Hancock JD, Kim IH. β-glucan from mulberry leaves and curcuma can improve growth performance and nutrient digestibility in early weaned pigs. J Appl Anim Res 2017;45:209-14. https://doi.org/10.1080/09712119.2016.1141775
  24. Mao XF, Piao XS, Lai CH, Li DF, Xing JJ, Shi BL. Effects of β-glucan obtained from the Chinese herb Astragalus membranaceus and lipopolysaccharide challenge on performance, immunological, adrenal, and somatotropic responses of weanling pigs. J Anim Sci 2005;83:2775-82. https://doi.org/10.2527/2005.83122775x
  25. Bohn JA, BeMiller JN. (1→ 3)-β-d-Glucans as biological response modifiers: a review of structure-functional activity relationships. Carbohydr Polym 1995;28:3-14. https://doi.org/10.1016/0144-8617(95)00076-3
  26. Binder BS, Ellis M, Brewer MS, Campion D, Wilson ER, Mckeith FK. Effect of ultimate pH on the quality characteristics of pork. J Muscle Foods 2004;15:139-54. https://doi.org/10.1111/j.1745-4573.2004.tb00717.x
  27. Park BY, Cho SH, Yoo YM, et al. Comparison of pork quality by different postmortem pH24 values. J Anim Sci Technol 2002;44:233-8. https://doi.org/10.5187/JAST.2002.44.2.233
  28. He L, Guo J, Wang Y, et al. Effects of dietary yeast β-glucan supplementation on meat quality, antioxidant capacity and gut microbiota of finishing pigs. Antioxidants 2022;11:1340. https://doi.org/10.3390/antiox11071340
  29. Sampath V, Han K, Sureshkumar S, Kim IH. Impact of yeast hydrolysate (Saccharomyces cerevisiae) supplementation on the growth performance, nutrient digestibility, fecal microflora, noxious gas emission, blood profile, and meat quality of finishing pigs. Can J Anim Sci 2021;102:98-107. https://doi.org/10.1139/cjas-2021-0056
  30. Li YJ, Li LY, Li JL, Zhang L, Gao F, Zhou GH. Effects of dietary supplementation with ferulic acid or vitamin E individually or in combination on meat quality and antioxidant capacity of finishing pigs. Asian-Australas J Anim Sci 2015;28:374-81. https://doi.org/10.5713/ajas.14.0432
  31. Van Oeckel, Warnants MJN, Boucque CV. Measurement and prediction of pork colour. Meat Sci 1999;52:347-54. https://doi.org/10.1016/S0309-1740(99)00012-1
  32. Bendall JR, Wismer-Pedersen J. Some properties of the fibrillar proteins of normal and watery pork muscle. J Food Sci 1962; 27:144-59. https://doi.org/10.1111/j.1365-2621.1962.tb00074.x
  33. Joo ST, Kauffman RG, Kim BC, Kim CJ. The relationship between color and water-holding capacity in postrigor porcine longissimus muscle. J Muscle Foods 1995;6:211-26. https://doi.org/10.1111/j.1745-4573.1995.tb00568.x
  34. Kim GW, In BS. Carcass grade and characteristics by carcass weight and backfat thickness of pigs. Food Sci Anim Resour 2006;26:183-8.
  35. Hamm R. Functional properties of the myofibrillar system and their measurements. In: Bechtel, PJ, editor. Food science and technology, muscle as food. Academic Press; 1986. pp. 135-99. https://doi.org/10.1016/B978-0-12-084190-5.50009-6
  36. Zhang C, Luo J, Yu B, et al. Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status. Meat Sci 2015;102:15-21. https://doi.org/10.1016/j.meatsci.2014.11.014