Effects of pre-slaughter stressor and feeding preventative Chinese medicinal herbs on glycolysis and oxidative stability in pigs

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• 作者：Xiumei Bai ; Xue Yan ; Linqi Xie ; Xiaodong Hu ; Xi Lin ; Changzheng Wu ; Ningcong Zhou ; Anru Wang and Miles Todd See
• 刊名：Animal Science Journal
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：87
• 期：8
• 页码：1028-1033
• 全文大小：188K
• ISSN：1740-0929

文摘

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.