Dietary Protein Levels Modulate the Antioxidant Capacity during Different Growth Stages in Huanjiang Mini-Pigs.

ABSTRACT: Adequate crude protein (CP) levels in diets play potential roles in swine production. This study determined the impacts of different CP levels on the antioxidant capacity of pigs during different body weight (BW) stages. Three hundred and sixty Huanjiang mini-pigs were allocated to one of three independent experiments, including a 5−10 kg BW group, where CP levels included 14%, 16%, 18%, 20%, and 22%; a 10−20 kg BW group, where CP levels included 12%, 14%, 16%, 18%, and 20%; and a 20−30 kg BW group, where CP levels included 10%, 12%, 14%, 16%, and 18%. These independent experiments were conducted for 28, 28, and 26 days, respectively. Results showed that the 20% CP level increased (p < 0.05) the plasma CAT and GSH-Px activities and the GSH concentration of pigs than in the pigs supplemente

SUBMITTER: Liu Y 

PROVIDER: S-EPMC9854851 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature