Excess of dietary benzoic acid supplementation leads to growth retardation, hematological abnormality and organ injury of piglets

Shu, Yan; Yu, Bing; He, Jun; Yu, Jie; Zheng, Ping; Yuan, Zhengcai; Chen, Shuai; Mao, Xiangbing

doi:10.1016/j.livsci.2016.06.010

Cited by 25 publications

(12 citation statements)

References 46 publications

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“…There is, however, a lack of long-term studies to ascertain the positive effects of benzoic acid on pigs from weaning until slaughter ( Halas et al., 2010 ). Moreover, the finding by Shu et al. (2016) that adding between 2.5% and 5.0% benzoic acid could lead to organ injury in piglets makes it imperative to study benzoic acid during the entire grower-finisher period at the recommended levels which are usually less than 1%.…”

Section: Introductionmentioning

confidence: 99%

Growth performance of nursery and grower-finisher pigs fed diets supplemented with benzoic acid

Zhai¹,

Ren²,

Wang³

et al. 2017

Animal Nutrition

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Two experiments were conducted to investigate the efficacy of benzoic acid on the growth performance of nursery and grower-finisher pigs. A randomized complete block design was used in both experiments with the initial body weight as the blocking factor. There were 3 treatments corresponding to 3 dietary levels of benzoic acid: 0, 0.3%, and 0.5%. In experiment 1, a total of 144 PIC L1050 barrows (initial body weight 7.1 ± 0.6 kg) were used with each treatment replicated 8 times. In experiment 2, a total of 288 PIC L1050 barrows (initial body weight 36.1 ± 3.6 kg) were used with each treatment replicated 16 times. There were 6 barrows in each replicate pen for both experiments. Experiments 1 and 2 lasted 28 and 70 days, respectively. In experiment 1, average daily gain (ADG) of all growth phases increased linearly (P < 0.05) with increasing supplementation of benzoic acid, which led to a linear improvement in average body weight on d 28 (P < 0.05). There was also an improvement in feed conversion ratio (FCR) of d 0 to 14 (linear effect: P < 0.05) and in average daily feed intake (ADFI) of d 14 to 28 and d 0 to 28 (linear effect: P < 0.01). In experiment 2, ADG during d 0 to 35 and d 35 to 70 and average body weight on d 35 improved linearly (P < 0.05) with increasing supplementation of benzoic acid. Average daily gain of d 0 to 70 and average body weight on d 70 increased significantly in a both linear and quadratic manner. There was a linear improvement in FCR in all growth phases (P < 0.05). In conclusion, the dietary inclusion of benzoic acid at the supplementation levels of 0.3% and 0.5% significantly improved the growth performance of nursery and grower-finisher pigs in the current study; the nursery pigs responded to the dietary supplementation of benzoic acid up to 0.5% linearly while the grower-finisher pigs achieved the optimal ADG at the calculated supplementation level of 0.36%.

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Section: Introductionmentioning

confidence: 99%

Growth performance of nursery and grower-finisher pigs fed diets supplemented with benzoic acid

Zhai¹,

Ren²,

Wang³

et al. 2017

Animal Nutrition

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“…These findings were in accordance with our previous studies reporting the positive effect of OEO on the activities of antioxidant enzymes in vitro and in vivo [ 17 , 19 ]. Concerning the possible effects of the BA, the dietary inclusion of 0.5% BA increased GSH-Px activities in the liver of piglets [ 45 ]. High antioxidative enzymes may protect the lipid from oxidative damage [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

et al. 2017

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BackgroundConsumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritional and sensory properties of meat. Two experiments were conducted to determine the effects of adding oregano essential oil (OEO) and benzoic acid (BA) to low-protein, amino acid-supplemented diets on meat quality, sensory profile, fatty acid composition, and lipid oxidation of longissimus thoracis (LT) muscle in pigs.MethodsIn Exp. 1, 21 barrows were housed in metabolism cages and randomly allotted to 1 of 3 diets. The three diets were normal protein diet (NPD), medium protein diet (MPD) and low protein diet (LPD) with 1% and 2% less than NPD, respectively. In Exp. 2, 36 barrows were randomly divided into three experimental groups, namely, NPD, LPD, and identical LPD supplemented with blends of OEO (250 mg/kg feed) and BA (1000 mg/kg feed) (LPOB) groups.ResultsNo significant effects of diets on meat quality were observed in Exp. 1. The b*45min, tenderness, and IMF content in LPD muscle were higher than those in NPD and LPOB muscle. The LT muscle in LPD group contained a higher percentage of oleic acid (C18:1n-9) and a lower percentage of linoleic acid (C18:2n-6) than those in NPD group. Dietary LPOB improved oxidative stability, total superoxide dismutase, and glutathione peroxidase but decreased drip loss in LT muscle.ConclusionsThese findings suggest that growing-finishing pigs fed with a low-protein, amino acid-supplemented diet show a high content of intramuscular fat in the longissimus thoracis muscle. Dietary LPOB enhances the anti-oxidative status by improving antioxidative capacity but deteriorates the sensory attributes by decreasing IMF content of meat.Electronic supplementary materialThe online version of this article (doi:10.1186/s12944-017-0535-1) contains supplementary material, which is available to authorized users.

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“…at a concentration of 1000 mg/dm 3 In a 100 cm 3 volumetric flask, the corresponding acids were weighed in amount of 0.1 g within the accuracy of 0.001 g, separately and together. 50 cm 3 of water was added to the mixture of acids followed by dissolving in a water bath at a temperature of 70 ± 5 °C for 30 minutes.…”

Section: Preparing the Benzoic And Sorbic Acid Stock Solutionsmentioning

confidence: 99%

“…Particular attention is paid to food additives, as it is known that their use may cause toxic effects in the human body. Long-term consumption of certain additives with food is associated with the development of carcinogenic diseases, pathological changes in reproductive system and digestive tract [1,2,3]. However, these additives are often impossible to replace in the mass production of foods, where they are used as preservatives, sweeteners, colorants, emulsifiers, flavor enhancers and other components.…”

Section: Introductionmentioning

confidence: 99%

Developing the Methods of Food Preservatives Extraction From Complex Matrices for Bioassay Purpose

et al. 2019

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A BST R ACTThe presence of food additives in food products may be associated with the risk of their toxic effects on human body. Therefore, the study of approaches to testing their safety seems to be a particularly urgent task. The aim of this study was to determine the conditions for extracting food preservatives from the samples of preserved pureed vegetables for further bioassay of the extract obtained in the Allium test. Onion roots were used as a test object in this method. Two extraction methods of benzoic and sorbic acids added to pureed vegetables have been developed. Distilled water and acetone were used as extracting solutions. The extraction efficiency was evaluated on Shimadzu Prominence LC-20 liquid chromatograph (Japan) in the ultraviolet range, wavelength 235 nm (benzoic acid), 285 nm (sorbic acid). According to the results of studies using both water and acetone as extractants, the degree of preservatives extraction was approximately the same and quite high. In the quantitative calculation of the preservatives content in pureed vegetables, the value of the correction factor was 0.8. However, due to certain production characteristics of this product, i. e. the stage of cauliflower homogenization, obtaining an extract with acetone seems to be more acceptable for the Allium test conditions.

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Excess of dietary benzoic acid supplementation leads to growth retardation, hematological abnormality and organ injury of piglets

Cited by 25 publications

References 46 publications

Growth performance of nursery and grower-finisher pigs fed diets supplemented with benzoic acid

Growth performance of nursery and grower-finisher pigs fed diets supplemented with benzoic acid

Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Developing the Methods of Food Preservatives Extraction From Complex Matrices for Bioassay Purpose

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