Effects of Resveratrol on Antioxidant Capacity, Jejunal Mucosal Immunity and Colonic Microflora of Growing-Finishing Pigs
HU Yaolian, ZHANG Hengzhi, CHEN Daiwen, HE Jun, ZHENG Ping, MAO Xiangbing, YU Jie, HUANG Zhiqing, LUO Junqiu, LUO Yuheng, YU Bing
Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, China
Abstract：This study aimed to evaluate the effects of dietary resveratrol on antioxidant capacity, jejunal mucosal immunity and colonic microflora of growing-finishing pigs. A total of 36 Duroc×Landrace×Yorkshire growing-finishing pigs at a body weight of (24.67±3.49) kg were divided into 2 groups with 6 replicates per group and 3 pigs per replicate, and pigs were fed a basal diet or a resveratrol diet (basal diet+600 mg/kg resveratrol). The whole experiment lasted for 119 days. At end of the experiment, one pig per replicate close to the average weight was chosen to slaughter and sample blood, liver, jejunum mucosa and colonic content. The results showed as follows:1) compared with the basal diet group, dietary resveratrol supplementation had no significant effect on growth performance of growing-finishing pigs (P>0.05) in the whole experiment period. 2) Compared with the basal diet group, dietary resveratrol supplementation significantly increased serum total antioxidant capacity (T-AOC) and catalase (CAT) activity (P<0.05). No significant difference in the antioxidant parameters in liver and jejunal mucosa was observed (P>0.05). 3) Compared with the basal diet group, the supplementation of resveratrol significantly decreased the content of interleukin-6 (IL-6) (P<0.05) and increased the content of interleukin-10 (IL-10) (P<0.05) in jejunal mucosa. 4) Compared with the basal diet group, resveratrol significantly increased the number of Bifidobacteria (P<0.05) and tended to reduce the number of Escherichia coli (P=0.05) in colonic content. These results suggest that supplementation of resveratrol in diets can improve colonic flora structure, serum antioxidant capacity and jejunal mucosal anti-inflammatory capacity in growing-finishing pigs.
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