The use of porcine digestible peptides and their continuity effect in nursery pigs1

Abstract

A total of 552 entire male and female nursery pigs were selected to be used in 2 different experiments that aimed to study if milk ingredients can be replaced by highly preferred protein sources (Exp. 1) and if pre- and postnatal exposure of those protein ingredients through the maternal diet may increase pig performance (Exp. 2). In Exp. 1, 240 pigs were separated after weaning (28 d) into 2 groups depending on the presence of lactose in their diets. Pigs ( =120) fed diets with the precence of lactose (lactose +) were given prestarter (0-14 d) and starter (15-33 d) diets with 142 and 50 g/kg of sweet milk whey, respectively; the lactose-free group ( = 120) was offered an isoenergetic diet with 20 g/kg of porcine-digestible peptides (PDP; Palbio 62SP; Bioibérica S.A., Palafolls, Spain) and wheat replacing sweet milk whey. Choice and 1-feeder tests were performed in another group of animals ( = 72) to evaluate the preference and acceptance for both diets. Pigs preferred ( = 0.039) the lactose+ over the lactose-free diet after a 30-min choice test and consumed more ( = 0.001) lactose+ than lactose-free diet in a 1-feeder test. However, no difference ( > 0.467) in performance was observed between groups for the entire nursery period. In Exp. 2, 120 animals were obtained from sows that, during late gestation (14 d) and lactation (28 d), were fed diets containing 20 g/kg of PDP and another 120 animals were obtained from sows fed an isoenergetic diet without PDP inclusion. Placenta samples were collected at farrowing to assess the volatile compounds present in the placental fluid of sows. After weaning, all pigs received a feed containing 20 g/kg of PDP in the prestarter and starter diets. A principal components analysis of the total volatile compounds showed the exclusive presence of sulfur-containing compounds and a higher presence of terpene compounds in the placental fluid of PDP-supplemented sows. In addition, pigs coming from sows fed diets supplemented with PDP tended to show a higher ADFI ( = 0.07) and ADG ( = 0.06) than did pigs coming from control sows during the 15 to 33 d after-weaning period. These results suggest that dietary incorporation of sweet milk whey may be replaced by a specific protein source without affecting performance of pigs after weaning. However, more experiments are needed to elucidate the mechanism for the sow's diets' influence over pig's performance.

Dietary Inclusion of Monosodium Glutamate in Gestating and Lactating Sows Modifies the Preference Thresholds and Sensory-Motivated Intake for Umami and Sweet Solutions in Post-Weaned Pigs

“…These results prove the concept that feeding behavior of post-weaning pigs can be influenced by pre and postnatal inclusion of a taste active compound into maternal diets. Previous studies have already demonstrated the high gustatory preferences of pigs for umami tastants [11,14,19,42], as well as the transference and continuity effect of different flavors included in the diets of sows to the progeny [28,29,30,31,32,33,34,35]. While most pig studies have focused on feed volatile compounds and/or feed flavors, emphasis here was on the effect of a sapid water-soluble compound such as MSG.…”

“…It has gained attention in an attempt to find strategies to improve dietary habits in humans, and in pigs related to the improvement of feed intake at weaning. Thus, there are a number of studies of flavor continuity in swine, mostly published during the last 10 years [28,29,30,31,32,33,34,35]. In general, they provide evidence for a reduction of stress around weaning, an increase in post-weaning performance and improvements in animal welfare.…”

Do Prenatally-Conditioned Flavor Preferences Affect Consumption of Creep Feed by Piglets?

“…However, evidence shows that feed preferences can be redirected—hence reducing neophobia in pigs— by the influence of flavors derived from maternal diets that are present in the amniotic fluid and milk, even when piglets are nursed for brief periods [14]. This phenomenon might be an adaptive mechanism that sows develop to help their offspring know the kind of foods that are available in their environment, even before they are able to actually experience oral and post-oral rewards [20].…”

“…the conditioned stimulus, CS). In this regard, researchers previously observed that when piglets were exposed in the prenatal stage to some flavors, they did prefer those flavors latter on, during the suckling period [3], and these animals also presented a higher feed intake and body weight when those flavors were included in their post-weaning diets [14]. Interestingly, such a scenario could also lead to positive effects on animal welfare [15].…”

“Porcine Digestible Peptides (Pdp) in Weanling Diets Improves Gut Barrier Function, Immune Response and Nutrient Transport in Nursery Pigs” 

“…Porcine digestible peptides (PDP) are a coproduct of the heparin industry and are obtained from the enzymatic hydrolysis of porcine intestinal mucosa. Currently, PDP can be used in postweaning diets as a substitute for SDP, sh meal and other sources of high-quality protein in terms of preference and digestibility [9,10]. The ability of PDP to increase villous height suggests that they may improve gut health and nutrient uptake [11].…”