Influences of Dietary Vitamin E, Selenium-Enriched Yeast, and Soy Isoflavone Supplementation on Growth Performance, Antioxidant Capacity, Carcass Traits, Meat Quality and Gut Microbiota in Finishing Pigs

Abstract

This study investigated the effects of dietary compound antioxidants on growth performance, antioxidant capacity, carcass traits, meat quality, and gut microbiota in finishing pigs. A total of 36 barrows were randomly assigned to 2 treatments with 6 replicates. The pigs were fed with a basal diet (control) or the basal diet supplemented with 200 mg/kg vitamin E, 0.3 mg/kg selenium-enriched yeast, and 20 mg/kg soy isoflavone. Dietary compound antioxidants decreased the average daily feed intake (ADFI) and feed to gain ratio (F/G) at d 14–28 in finishing pigs (p < 0.05). The plasma total protein, urea nitrogen, triglyceride, and malondialdehyde (MDA) concentrations were decreased while the plasma glutathione (GSH) to glutathione oxidized (GSSG) ratio (GSH/GSSG) was increased by compound antioxidants (p < 0.05). Dietary compound antioxidants increased loin area and b* value at 45 min, decreased backfat thickness at last rib, and drip loss at 48 h (p < 0.05). The relative abundance of colonic Peptococcus at the genus level was increased and ileal Turicibacter_sp_H121 abundance at the species level was decreased by dietary compound antioxidants. Spearman analysis showed a significant negative correlation between the relative abundance of colonic Peptococcus and plasma MDA concentration and meat drip loss at 48 h. Collectively, dietary supplementation with compound antioxidants of vitamin E, selenium-enrich yeast, and soy isoflavone could improve feed efficiency and antioxidant capacity, and modify the backfat thickness and meat quality through modulation of the gut microbiota community.

Effects of Dietary Vitamin E Supplementation on Reproductive Performance, Egg Characteristics, Antioxidant Capacity, and Immune Status in Breeding Geese during the Late Laying Period

“…The addition of VE acts as a chain-breaking antioxidant to defend cellular membranes against reactive oxygen species and free radical generation [ 23 , 24 ]. Meanwhile, VE indirectly strengthens a body’s antioxidant defense by enhancing the activities of antioxidant enzymes, including superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and glutathione (GSH) [ 25 , 26 ]. For female geese, however, whether and how dietary VE addition can improve reproductive performance by enhancing antioxidant capacity is unclear and needs to be proven by further correlation analysis.…”

Stilbenes-enriched peanut sprouts alleviated physical fatigue via regulating interactions of nutrients–microbiota–metabolites revealed by multi-omics analysis

“…51,52 Additionally, the relative abundance of Peptococcus was increased by antioxidant supplementation (vitamin E, selenium-enriched yeast and soy isoflavone) and positively associated with Nrf2 gene expression, total antioxidant capacity and activities of SOD, GSH-Px and catalase. 53,54 In this study, total flavonoid content was higher in the UV-C irradiated peanut sprouts than in the dark germinated peanut sprouts (Table S2†). More specifically, our previous research showed that the contents of flavonoids (luteolin 7-O-beta- d -glucuronide, oroxin B, rhamnocitrin-3,4′-diglucoside, rutin, and quercetin-3-O- d -glucopyranoside) and stilbenes (resveratroloside, arahypin-5, resveratrol, and isorhapontin) were significantly increased in the peanut sprouts germinated under UV-C radiation than those germinated under dark.…”

Effect of dietary selenium supplementation (organic and inorganic) on carcass characteristics and meat quality of ruminants: a meta-analysis

“…Organic Se may have increased the efficiency of protein deposition or water retention in tissues, which could explain the higher dressing percentage observed in treatments (Marković et al, 2018). On the contrary, Zhu et al (2022) reported no significant differences in carcass weight and dressing percentage after Se supplementation (P > 0.05). Dietary Se addition at 0.3 mg as sodium selenite did not exert a significant effect on DP (Vignola et al, 2009).…”