Effect of Sweet Potato Vine on the Onset of Puberty and Follicle Development in Chinese Meishan Gilts

Zhang, Pan; Cao, Meng; Li, Jian; Lin, Yan; Fang, Zhengfeng; Che, Lianqiang; Feng, Bin; Wang, Jianping; Wu, De

doi:10.3390/ani9060297

Cited by 6 publications

(12 citation statements)

References 37 publications

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“…Consistent with these results, we also found that SPV treatment increased non-esterified fatty acid in the plasma as well as fatty acid catabolism gene expression level of CPT-1 and PPAR-α in the liver. Such results support our previous research that gilt in the SPV treatment reached puberty 9.4 days later than those in the CON treatment [1]. Previous studies have proposed that puberty occurs only after the attainment of a minimum level of leanness or fatness, or ratio of fat to lean [24].…”

Section: Discussionsupporting

confidence: 90%

“…Gilts were housed in individual stalls, and each gilt was one replicate. The animals as well as their basal diets, feeding regime, and treatments were the same as those found in our previous study [1]. Briefly, basal diet included 3.08 Mcal DE /kg, 14.00% of CP, 0.68% Lysine, 0.53% calcium, and 0.48% phosphorus.…”

Section: Methodsmentioning

confidence: 99%

“…As described in our previous study [1], total RNA was extracted from frozen liver samples by TRIzol reagent (TaKaRa Biotechnology Co. Ltd., Dalian, China) according to the manufacturer’s instructions. Reverse transcription (RT) kit (Invitrogen, Carlsbad, CA, USA) was used to synthesize cDNA.…”

Section: Methodsmentioning

confidence: 99%

“…Sweet potato vine (SPV) is the by-product of sweet potato, consisting of leaf, stem, and stalk. In a previous study, we suggested that adding fresh SPV to gilt diet improved follicular development and thus benefited reproductive performance in Chinese Meishan (MS) gilt [1]. A large number of microorganisms are present in the intestine of pigs, which form a complex and relatively stable ecosystem with the body [2,3,4].…”

Section: Introductionmentioning

confidence: 99%

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Microbial Mechanistic Insights into the Role of Sweet Potato Vine on Improving Health in Chinese Meishan Gilt Model

Xu¹,

Zhang²,

Cao³

et al. 2019

Animals

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Simple SummarySweet potato vine as a source of fiber had been used in China for many years. We investigated the effects of fresh sweet potato vine on intestinal and plasma metabolites as well as colon microbial composition in Chinese Meishan gilts. Results suggest that sweet potato vine promoted intestinal muscle development, decreased gut permeability, endotoxin and pro-inflammatory cytokines concentrations, and increased butyrate production as well as beneficial flora, thus improving gut health.AbstractThis study explored the impact of fresh sweet potato vine on the growth as well as the metabolites and colon microbial composition in Chinese Meishan gilt. Twenty Meishan gilts (body weight 30 ± 0.18 kg, n = 10 per treatment) were randomly assigned to a control (CON) or sweet potato vine (SPV) supplementation diet treatment. Gilts were housed in individual stalls. In the SPV treatment, 2 kg fresh sweet potato vine was used instead of 0.18 kg basal diet which provided the same amount of digestive energy and crude protein with the exception of crude fiber (CON, 51.00 g/d vs. SPV, 73.94 g/d) in terms of dry matter intake. Gilts were slaughtered and samples were collected on day 19 after the third estrus cycle. The SPV treatment tended to increase slaughter weight of gilts (p = 0.07); it also increased (p < 0.05) gastrointestinal tract weight and intestinal muscle layer thickness. SPV treatment also decreased (p < 0.05) carcass yield and subcutaneous adipose tissue. The concentration of zonulin and endotoxin in plasma was decreased (p < 0.05) as the gilt consumed the SPV diet. Colonic fecal concentrations of endotoxin, lipocalin-2, and tumor necrosis factor-α (TNF-α) were decreased (p < 0.05), and interleukin-10 (IL-10) was increased (p < 0.05) in the SPV treatment. Butyric acid and acetate concentration in colonic content as well as acetate concentration in caecal content were increased (p < 0.05) in the SPV treatment. Furthermore, the expression of carnitine palmityl transferase (CPT-1) and peroxisome proliferator-activated receptor-α (PPAR-α) in gilt liver in SPV treatment was increased (p < 0.05) in comparison with CON treatment. Meanwhile, the composition of the colon microbes was also altered by SPV; representative changes included an increase in Lactobacillus, Bacteroides, Roseburia, and Lachnospira. These results indicate that gilt fed with sweet potato vine had decreased gut permeability, endotoxin and pro-inflammatory cytokines concentrations; colonic fecal microbiota was also changed, which may be further beneficial to the intestinal health of Chinese Meishan gilt.

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Section: Discussionsupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microbial Mechanistic Insights into the Role of Sweet Potato Vine on Improving Health in Chinese Meishan Gilt Model

Xu¹,

Zhang²,

Cao³

et al. 2019

Animals

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“…Previous studies indicated the extend biological impacts of sweet tastants on animals, purple sweet potato could enhance the immune response after immunization in chickens (Hanieh et al, 2010), dietary sweet orange peel extract might improve the immune response and diseases resistance in broiler feeding (Pourhossein et al, 2015), and sweet potato vine supplementation delayed puberty onset (Zhang et al, 2019) and promoted intestinal muscle development (Xu et al, 2019) in Chinese Meishan gilts. However, exposure to sweet tastants is likely to lead to physiological consequences as T1R2 and T1R3…”

mentioning

confidence: 99%

Influences of non‐nutritive sweeteners on ovarian and uterine expression of T1R2 and T1R3 in peripubertal female guinea pigs

Shen

Shi

et al. 2020

Animal Science Journal

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The qualities of the five basic tastes, namely, sweet, bitter, sour, salty, and umami, can be detected and discriminated by specific subsets of taste receptor cells in mammals (Lindemann, 2001). Taste sensations are initiated in these taste receptor cells by the interaction of sapid molecules with G protein-coupled receptors (GPCRs) (Sugita, Yamamoto, Hirono, & Shiba, 2013). As a family of GPCRs, the taste receptor type 1 subunit 2 (T1R2) and taste receptor type 1 subunit 3 (T1R3) have been shown to be the principal sweet receptors (Chandrashekar, Hoon, Ryba, & Zuker, 2006; Zhao et al., 2003). T1R3 combines with T1R2 to form a heteromeric receptor having three different agonist binding sites, including a Venus flytrap domain (VFD), a cysteine-rich domain (CRD), and a 7-transmembrane domain (TMD) (Dubois, 2016), to respond to different sweet tastants, such as carbohydrate sugar, artificial sweetener, sweet protein, and amino acid (Nelson et al., 2001). In a previous study, T1R2 VFD loci were identified for sucrose, fructose, saccharin, aspartame, and D-tryptophan amino acid (

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Effects of sweet potato vine silage supplementation on meat quality, antioxidant capacity and immune function in finishing pigs

Sun

Wang

Yue

et al. 2022

Animal Physiology Nutrition

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Sweet potato vine, the byproduct of sweet potato, has a high nutritional value. Silage is an effective solution for nutrient preservation. This article explored the effects of sweet potato vine silage (SPVS) supplementation on meat quality, antioxidant capacity and immune function in finishing pigs. One hundred and eighty finishing pigs (Berkshire × Licha Black) with a body weight of 74.54 ± 3.32 kg were randomly divided into three groups. The three groups were separately fed basal diet (Ctrl), Ctrl supplemented with 2.5% SPVS (LSPVS) or 5% SPVS (HSPVS) on a dry matter basis. Results showed that the eye muscle area in the LSPVS group was significantly increased. The carcass weight in the HSPVS was significantly reduced compared with Ctrl. For the meat quality, only cooking loss in both HSPVS and LSPVS was reduced while other indexes had no significant differences. For the antioxidant capacity, the hepatic level of glutathione (GSH) peroxidase (GSH‐PX) was significantly upregulated in LSPVS but downregulated in HSPVS. In the serum, HSPVS decreased GSH level and increased GSH‐PX level. HSPVS significantly reduced hepatic interleukin‐1β (IL‐1β) levels and LSPVS significantly reduced IL‐12 levels and increased IL‐8 and IL‐6 levels. Moreover, HSPVS and LSPVS promoted the secretion of immunoglobulin M (IgM) and IgG in the serum. Our data showed that low‐dose SPVS supplementation improved carcass traits and high‐dose SPVS supplementation increased immune function in finishing pigs, which provides a new alternative to improve animal health.

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Effect of Sweet Potato Vine on the Onset of Puberty and Follicle Development in Chinese Meishan Gilts

Cited by 6 publications

References 37 publications

Microbial Mechanistic Insights into the Role of Sweet Potato Vine on Improving Health in Chinese Meishan Gilt Model

Microbial Mechanistic Insights into the Role of Sweet Potato Vine on Improving Health in Chinese Meishan Gilt Model

Influences of non‐nutritive sweeteners on ovarian and uterine expression of T1R2 and T1R3 in peripubertal female guinea pigs

Effects of sweet potato vine silage supplementation on meat quality, antioxidant capacity and immune function in finishing pigs

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