Aims: To evaluate the free radical‐scavenging capacity of Lactobacillus fermentum and its effects on antioxidant enzyme levels in finishing pigs. Methods and Results: The free radical‐scavenging activity of Lact. fermentum was analysed in vitro. The tested Lactobacillus showed a high scavenging ability against DPPH (1,1‐diphenyl‐2‐picrylhydrazyl), superoxide and hydroxyl radicals which was dose dependent. Subsequently, 108 crossbred pigs weighing 20·67 BW, were allotted to dietary treatments including a basal diet or the basal diet supplemented with either aureomycin or 10·2 × 107 Lact. fermentum CFU g−1 diet. Supplementation of Lact. fermentum increased total antioxidant capacity (P < 0·01) in serum from 50 kg pigs, while serum superoxide dismutase (P = 0·01) and glutathione peroxidase (P < 0·01) increased, and malondialdehyde levels decreased (P < 0·01) in 90 kg pigs. Hepatic catalase (P = 0·04), muscle superoxide dismutase (P < 0·01) and copper–zinc‐superoxide dismutase were enhanced (P = 0·01), whereas malondialdehyde levels were reduced (P = 0·05) by Lact. fermentum. Conclusions: The free radical‐scavenging capacity of Lact. fermentum was dose dependent and its supplementation improved the antioxidant status of pigs. Significance and Impact of the Study: Lactobacillus fermentum could be used to alleviate oxidative stress and increase pig performance and improve pork quality.
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