MODULATION OF IMMUNE AND ANTIOXIDANT RESPONSE IN WEANED PIGLETS BY BIOACTIVE COMPOUNDS FROM GRAPE SEED BY-PRODUCT

Abstract

Grape processing for the production of wine generates a wide range of residues (pomace and seeds) rich in bioactive compounds (polyphenols, etc). Their biological potential has been already valorised in ruminant nutrition, but has been little investigated in pigs. This study was conducted to analyse the effect of dietary inclusion of grape seed by-product on growth performance, immune and antioxidant function in weaned pigs. A total of 12 weaned pigs were fed with a control or 5% grape seed cakes (GS) diets for 30 days. Pigs were sacrificed after 30 days, blood and organs were collected and stored at –80°C until analyses. The results showed that dietary GS did not exert significant effect on pig performance, but generated an anti-inflammatory effect by decreasing gene expression of TNF-α, IL-6, IFN-γ and other inflammatory molecules in liver. No effect on the activity and gene expression of antioxidant enzymes and malondialdehyde was also observed in liver. The effect on inflammation was less evident in spleen, but a slight increase in antioxidant enzyme activity was noticed. In conclusion, the dietary inclusion of GS modulated differentially immune and antioxidant response in weaned pig.