Effects of Hermetia illucens Larvae Meal and Astaxanthin as Feed Additives on Health and Production Indices in Weaned Pigs

Abstract

Weaning is a critical period in farming, and therefore, searching for health-promoting feed additives of natural origin is necessary. This study aimed to evaluate the effects of full-fat H. illucens larvae meal (HI) and astaxanthin (AST) supplementation on the growth performance and health status of weaned pigs. The experiment was carried out on 48 pigs (8.7 kg) divided into six groups: I—control; II—2.5% HI; III—5% HI; IV—2.5% HI and AST; V—5% HI and AST; VI—AST. The experiment lasted from the 35th to 70th day of age, and animals were fed ad libitum. The results obtained indicate that HI meal and astaxanthin had no effect on feed intake and utilization, weight gain, or organ weight. Additionally, blood parameters remained within the norms. It seems that astaxanthin supports the inhibition of oxidative stress, which became apparent in the case of some red blood cell parameters. The 2.5% HI and AST supplementation can reduce the susceptibility of pork fat to oxidation (lower adipose tissue TBARS). However, 5% HI in feed was not beneficial because of the adverse changes in some red cell indices, and it should be combined with the antioxidant AST to improve these indices.

Astaxanthin Alleviates Aflatoxin B1-Induced Oxidative Stress and Apoptosis in IPEC-J2 Cells via the Nrf2 Signaling Pathway

“…The addition of AST to immature porcine oocytes preserved by the vitrification freezing method significantly improves the viability of vitrifying oocytes, enhances mitochondrial activity, reduces oxidative stress, and improves the developmental capacity of oocytes [ 21 ]. Weaned piglets’ feed consumption, everyday weight growth, and organ weights are unaffected by AST supplementation, and it can help to prolong the shelf life of pork fat by suppressing oxidative stress [ 22 ]. However, there are no reports on whether AST can ease the harm generated by AFB1 in the pig intestine, and the protective impact of AST in the pig intestine is less well understood.…”

Cultivation of microalgae in food processing effluent for pollution attenuation and astaxanthin production: a review of technological innovation and downstream application

“…At present, cold-chain logistics is adopted to reduce the deterioration rate and prolong the shelf life of meat and egg products but its cost is extremely high. In previous studies, it was discovered that the enrichment of algal astaxanthin in meat and egg could effectively attenuate deterioration and extend the shelf life of products ( Heng et al, 2020 ; Szczepanik et al, 2022 ). For example, with the addition of algal astaxanthin in chicken diet, the decrease in yolk index and yolk color was delayed during the storage at 4°C and 25 °C ( Heng et al, 2020 ).…”

“…For example, with the addition of algal astaxanthin in chicken diet, the decrease in yolk index and yolk color was delayed during the storage at 4°C and 25 °C ( Heng et al, 2020 ). Besides, the improvement of shelf life of pork fat by dietary supplementation of algal astaxanthin in pig diet was reported ( Szczepanik et al, 2022 ). The main mechanism for this phenomenon is that astaxanthin with super anti-oxidative capacity would react with oxidative substances in priority, thus protecting the meat and egg products from deterioration ( Yuan et al, 2011 ).…”

“…In recent years, some microalgal strains, such as Chlorella zofingiensis , Haematococcus lacustris (former name Haematococcus pluvialis ), and Chlorella sorokiniana , have been employed for the production of natural astaxanthin ( Lu et al, 2021 ). The research interests cover the artificial mutagenesis of algal strains, optimization of environmental factors, extraction of astaxanthin from algae biomass, antioxidative functions of algal astaxanthin and so on ( Xie et al, 2018 ; Fernando et al, 2021 ; Szczepanik et al, 2022 ). In a real-world application, however, high cost of natural astaxanthin production by microalgae cultivation has not been fully addressed.…”

Tobacco Seed-Based Oral Vaccination against Verocytotoxic O138 Escherichia coli as Alternative Approach to Antibiotics in Weaned Piglets

“…The weaning phase is critical for pig livestock, as it characterises the transition of piglets from lactation to self-sufficiency in feeding [ 1 ]. In particular, during the first two weeks after weaning, piglets are exposed to several stressors that could contribute to the occurrence of multifactorial diseases commonly associated with Escherichia coli infection [ 2 , 3 ].…”