Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves
We investigated the effects of resveratrol supplementation on in vitro ruminal fermentation and growth performance of Hanwoo calves. Treatment with three resveratrol concentrations (0%, 0.1%, 0.3%, and 0.5%) was used for in vitro ruminal fermentation. Resveratrol concentrations and pH of rumen fluid...
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MDPI AG
2022-12-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/23/3420 |
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| author | Chae Hwa Ryu Byeong Hyeon Kim Seul Lee Han Tae Bang Youl Chang Baek |
| author_facet | Chae Hwa Ryu Byeong Hyeon Kim Seul Lee Han Tae Bang Youl Chang Baek |
| author_sort | Chae Hwa Ryu |
| collection | DOAJ |
| description | We investigated the effects of resveratrol supplementation on in vitro ruminal fermentation and growth performance of Hanwoo calves. Treatment with three resveratrol concentrations (0%, 0.1%, 0.3%, and 0.5%) was used for in vitro ruminal fermentation. Resveratrol concentrations and pH of rumen fluid were negatively correlated (<i>p</i> < 0.05); therefore, total gas production, total volatile fatty acids, and acetate, propionate, and butyrate levels were significantly higher in the treatments than in the control at all time periods (<i>p</i> < 0.05). The appropriate resveratrol concentration that could be added without negative effects on the rumen was 0.3%. In farm experiments, we divided 14 Korean cattle calves into control (C) and 0.3% resveratrol (T) groups. There were no significant differences in the daily weight gain, feed conversion, final body weight, body length, withers height, and height at hip cross in the resveratrol-fed Hanwoo calves. Immunoglobulin G level was significantly higher in the treatment than in the control (<i>p</i> < 0.05), but IgA and IgM levels did not differ. Supplemental feeding of resveratrol is beneficial to in vitro ruminal fermentation, but it is important to supplement it at 0.3%. Furthermore, resveratrol affects calf immunoglobulin G. |
| first_indexed | 2024-03-09T17:54:17Z |
| format | Article |
| id | doaj.art-7f0949a10fea47ebaef161f125933f7e |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T17:54:17Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-7f0949a10fea47ebaef161f125933f7e2023-11-24T10:26:50ZengMDPI AGAnimals2076-26152022-12-011223342010.3390/ani12233420Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo CalvesChae Hwa Ryu0Byeong Hyeon Kim1Seul Lee2Han Tae Bang3Youl Chang Baek4Rural Development Administration, Animal Nutrition and Physiology Division, National Institute of Animal Science, Wanju 55365, Republic of KoreaRural Development Administration, Animal Nutrition and Physiology Division, National Institute of Animal Science, Wanju 55365, Republic of KoreaRural Development Administration, Animal Nutrition and Physiology Division, National Institute of Animal Science, Wanju 55365, Republic of KoreaRural Development Administration, Animal Nutrition and Physiology Division, National Institute of Animal Science, Wanju 55365, Republic of KoreaRural Development Administration, Animal Nutrition and Physiology Division, National Institute of Animal Science, Wanju 55365, Republic of KoreaWe investigated the effects of resveratrol supplementation on in vitro ruminal fermentation and growth performance of Hanwoo calves. Treatment with three resveratrol concentrations (0%, 0.1%, 0.3%, and 0.5%) was used for in vitro ruminal fermentation. Resveratrol concentrations and pH of rumen fluid were negatively correlated (<i>p</i> < 0.05); therefore, total gas production, total volatile fatty acids, and acetate, propionate, and butyrate levels were significantly higher in the treatments than in the control at all time periods (<i>p</i> < 0.05). The appropriate resveratrol concentration that could be added without negative effects on the rumen was 0.3%. In farm experiments, we divided 14 Korean cattle calves into control (C) and 0.3% resveratrol (T) groups. There were no significant differences in the daily weight gain, feed conversion, final body weight, body length, withers height, and height at hip cross in the resveratrol-fed Hanwoo calves. Immunoglobulin G level was significantly higher in the treatment than in the control (<i>p</i> < 0.05), but IgA and IgM levels did not differ. Supplemental feeding of resveratrol is beneficial to in vitro ruminal fermentation, but it is important to supplement it at 0.3%. Furthermore, resveratrol affects calf immunoglobulin G.https://www.mdpi.com/2076-2615/12/23/3420growth performanceHanwoo calvesresveratrolruminal fermentation |
| spellingShingle | Chae Hwa Ryu Byeong Hyeon Kim Seul Lee Han Tae Bang Youl Chang Baek Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves Animals growth performance Hanwoo calves resveratrol ruminal fermentation |
| title | Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves |
| title_full | Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves |
| title_fullStr | Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves |
| title_full_unstemmed | Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves |
| title_short | Effects of Supplemented Resveratrol on In Vitro Ruminal Fermentation and Growth Performance of Hanwoo Calves |
| title_sort | effects of supplemented resveratrol on in vitro ruminal fermentation and growth performance of hanwoo calves |
| topic | growth performance Hanwoo calves resveratrol ruminal fermentation |
| url | https://www.mdpi.com/2076-2615/12/23/3420 |
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