This study was conducted to investigate the effects of dietary melamine on structure and function of kidney and its deposition and depletion in kidney tissue of finisher pigs. Thirty-six Duroc, Landrace, and Large White finisher pigs were randomly assigned to 3 groups with 6 replicates in each group and 2 pigs in each replicate. According to a single-factor experimental design, pigs in 3 groups were fed diets supplemented with 0, 500 and 1 000 mg/kg melamine in the basal diet, respectively. The experiment lasted for 47 d with two stages. Animals were fed the experimental diets for 42 d in the deposition experiment, and then pigs in all groups received the basal diet for 5 d in the depletion experiment. The results showed that 500 and 1 000 mg/kg melamine supplementation had no significant effects on the performance of the finisher pigs (P>0.05). The administration of melamine would lead to obvious pathological change in kidney, and higher dosage (1 000 mg/kg) of melamine would have significant effects on the glutamate-pyruvate transaminase activity and creatinine concentration in the serum of finisher pigs (P<0.05). Dietary melamine could lead to its deposition in the kidney of the finisher pigs, and the supplemental level at 1 000 mg/kg made the melamine residue in kidney tissue exceed the safety limit of 2.5 mg/kg, which was set by U.S. Food and Drug Administration. After withdrawal of melamine in the feed for 5 d, the melamine residues in pigs of two experimental groups were decreased to below the safety limit, but the lesion of kidney was not recovered. It is concluded that higher doses (≥1 000 mg/kg) of melamine in the diet can damage the kidneys of finisher pigs, and after eliminating, the melamine level can be under the safety limit, but the lesion of kidney is not recovered.［Chinese Journal of Animal Nutrition, 2011, 23（9）：1584 -1591］
WANG Wei,CHEN Daiwen,MAO Xiangbing,CHEN Hong,YU Bing
. Toxicity of Melamine: Damage on the Structure and Function of Kidneys in Finisher Pigs
[J]. Chinese Journal of Animal Nutrition, 2011
, 23(09)
: 1584
-1591
.
DOI: 10.3969/j.issn.1006-267x.2011.09.018
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