Effects of tissue-specific biomolecules on piglets after-weaning period

Abstract

Background and Aim: Now-a-days antibiotics are the main tool for correcting the pathological conditions of pigs; unfortunately, antibiotics are a potential threat to the environment, as they lead to the spread of antibiotic-resistant infections. This study aimed to study the immunomodulatory encapsulated biomolecules on piglets in the post-weaning period. Materials and Methods: An immunomodulator based on biomolecules obtained from animal raw materials included in alginate capsules to improve absorption has been developed. The study presents the results of a study on 25 weaned piglets (25-30 days old) which received biomolecules at a dose of 200 mg/piglet for 14 days, followed by 400 mg/piglet from days 15 to 28. Blood was taken from animals for analysis (biochemical, hematological, cytometric, and enzyme immunoassay) and the integral index of blood serum antimicrobial activity was determined. Results: Experimental animals, whose initial weight was 1.6 times less than that of the control animals, were able to bridge this gap and, on the 28th day, there were no differences in weight. Stimulation of the production of cytokines interleukin (IL)-2 and IL-4 was observed and the antimicrobial resistance of blood serum to Escherichia coli also increased. A positive effect on the metabolism of piglets was noted, which helped them adapt to a change in diet (from colostrum to solid food). Conclusion: The results show that the immunomodulation at the dose of 150 mg/kg body weight has a great potential for improving weaned pigs.

Comparative proteomic study of pig muscle proteins during growth and development of an animal

“…The way of application of existing and new technologies for forecasting of some definite characteristics in many food products, including meat, is now of a great interest [1.2]. Proteomic methods enable successful forecasting the quality of meat, and make it possible to improve stability of food parameters and increase the nutrition value of branded products [3]. For instance, the tenderness of pork is known to be difficult to forecast, probably because it is influenced by many factors, like pH [4.5], lipids [6], content of collagen [7] and muscle proteins degradation [8.9].…”