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Fermented Apple Pomace Improves Plasma Biochemical and Antioxidant Indicators and Fecal Microbiota of Weaned Pigs

Author

Listed:
  • Weiping Ao

    (College of Animal Science and Technology, Tarim University, Alar 843300, China
    Key Laboratory of Animal Science and Technology of Xinjiang Production and Construction Corps, Alar 843300, China)

  • Meng Cheng

    (College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

  • Yanxu Chen

    (College of Animal Science and Technology, Tarim University, Alar 843300, China)

  • Jipeng Sun

    (Xinjiang Hongsheng Pastoral Culture Co., Ltd., Alar 843308, China)

  • Chunlei Zhang

    (College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

  • Xianle Zhao

    (College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

  • Mingzheng Liu

    (College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

  • Bo Zhou

    (College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Abstract

As a by-product, apple pomace (AP) is very rich in pectin, polyphenols, carbohydrates and minerals, which have antioxidant and immune-enhancing functions on animals. To investigate the effects of fermented AP on pigs, a total of 120 weaned pigs were allocated into one of two treatments: the control (CON) group, fed with diets containing 5% silage AP; or the AP group, fed with diets containing 5% silage corn-AP for 28 d. The average daily gain was increased ( p < 0.001) in the AP group compared with the CON group. The concentration of albumin and superoxide dismutase were increased by 8.98 g/L ( p < 0.001) and 2.9 U/mL ( p = 0.001), while the concentration of aspartate aminotransferase and malondialdehyde were decreased by 23.59 U/L ( p < 0.001) and 2.33 nmol/mL ( p = 0.003) in the AP group, respectively. There were 46 and 125 unique OTUs in the AP and CON groups, respectively. In the AP group, the abundance of Lactobacillus was increased ( p < 0.003), but the abundances of Clostridium_sensu_stricto_1 ( p = 0.001), Terrisporobacter ( p = 0.026), Ruminococcus ( p = 0.001) were decreased. In addition, the relative abundance of genetic information processing pathways was increased ( p = 0.001) in the AP group, while the relative abundance of cellular processes had a tendency to decrease ( p = 0.056) in the AP group. Above all, the supplementation of fermented AP has beneficial impacts on the growth, plasma biochemistry and immune indicators, and gut microbiota of weaned pigs.

Suggested Citation

  • Weiping Ao & Meng Cheng & Yanxu Chen & Jipeng Sun & Chunlei Zhang & Xianle Zhao & Mingzheng Liu & Bo Zhou, 2022. "Fermented Apple Pomace Improves Plasma Biochemical and Antioxidant Indicators and Fecal Microbiota of Weaned Pigs," Agriculture, MDPI, vol. 12(10), pages 1-11, October.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:10:p:1603-:d:932523
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    References listed on IDEAS

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    1. Gregory E Miller & Phillip A Engen & Patrick M Gillevet & Maliha Shaikh & Masoumeh Sikaroodi & Christopher B Forsyth & Ece Mutlu & Ali Keshavarzian, 2016. "Lower Neighborhood Socioeconomic Status Associated with Reduced Diversity of the Colonic Microbiota in Healthy Adults," PLOS ONE, Public Library of Science, vol. 11(2), pages 1-17, February.
    2. Chandran M. Ajila & Saurabh J. Sarma & Satinder K. Brar & Stephane Godbout & Michel Cote & Frederic Guay & Mausam Verma & Jose R. Valéro, 2015. "Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions," Agriculture, MDPI, vol. 5(2), pages 1-17, June.
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