Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning
The walnuts of Juglans regia are rich source of a variety of bioactive compounds like polyunsaturated fatty acids (PUFA omega-6, -9, -3), polyphenols, etc known as antimicrobial and antioxidant substances. In the present study the antioxidant potential of a residual walnuts resulting from the pastry...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2023-09-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
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| Online Access: | https://spasb.ro/index.php/public_html/article/view/1006 |
| _version_ | 1797215433919561728 |
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| author | Ionelia Taranu Mihaela Habeanu Mihai Laurentiu Palade Daniela Marin |
| author_facet | Ionelia Taranu Mihaela Habeanu Mihai Laurentiu Palade Daniela Marin |
| author_sort | Ionelia Taranu |
| collection | DOAJ |
| description | The walnuts of Juglans regia are rich source of a variety of bioactive compounds like polyunsaturated fatty acids (PUFA omega-6, -9, -3), polyphenols, etc known as antimicrobial and antioxidant substances. In the present study the antioxidant potential of a residual walnuts resulting from the pastry processing was used as a dietary alternative source of antioxidants in pigs after weaning. Thirty crossbred TOPIG hybrid weaned pigs were randomly assigned (n=10) to three experimental treatments: a normal diet (control group) and two diets included 3 and 5% walnuts residual for 35 days.
A high concentration of total polyunsaturated fatty acids, ω-6 (61.0g/100g fat), ω-9 (17.89g/100g fat oleic acid) and ω-3 (11.06g/100g fat) as well as a total phenolic content (PT) of 15.66g GAE/L extract was found in residual walnut.
Results indicated an increase of total antioxidant capacity and of the activity of antioxidant enzymes catalaza (CAT) and superoxid dismutaza (SOD) in plasma and liver of pigs fed walnut diets, without effect on glutation peroxidaza (GPx) and biochemical parameters. Further work is necessary to provide data about the effect of other percentage of walnut dietary inclusion and to select the optimum. |
| first_indexed | 2024-04-24T11:30:00Z |
| format | Article |
| id | doaj.art-8addbd1ba675416c898c2b30c618c3ec |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:30:00Z |
| publishDate | 2023-09-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-8addbd1ba675416c898c2b30c618c3ec2024-04-10T10:56:32ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-09-0151150501006Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after WeaningIonelia Taranu0Mihaela Habeanu1Mihai Laurentiu Palade2Daniela Marin3National Institute for Research and Development for Biology and Animal Nutrition, Laboratory of Animal Biology, Balotesti-077015, Calea Bucuresti, 1, Ilfov, RomaniaNational Institute for Research and Development for Biology and Animal Nutrition, Laboratory of Animal Biology, Balotesti-077015, Calea Bucuresti, 1, Ilfov, RomaniaNational Institute for Research and Development for Biology and Animal Nutrition, Laboratory of Animal Biology, Balotesti-077015, Calea Bucuresti, 1, Ilfov, RomaniaNational Institute for Research and Development for Biology and Animal Nutrition, Laboratory of Animal Biology, Balotesti-077015, Calea Bucuresti, 1, Ilfov, RomaniaThe walnuts of Juglans regia are rich source of a variety of bioactive compounds like polyunsaturated fatty acids (PUFA omega-6, -9, -3), polyphenols, etc known as antimicrobial and antioxidant substances. In the present study the antioxidant potential of a residual walnuts resulting from the pastry processing was used as a dietary alternative source of antioxidants in pigs after weaning. Thirty crossbred TOPIG hybrid weaned pigs were randomly assigned (n=10) to three experimental treatments: a normal diet (control group) and two diets included 3 and 5% walnuts residual for 35 days. A high concentration of total polyunsaturated fatty acids, ω-6 (61.0g/100g fat), ω-9 (17.89g/100g fat oleic acid) and ω-3 (11.06g/100g fat) as well as a total phenolic content (PT) of 15.66g GAE/L extract was found in residual walnut. Results indicated an increase of total antioxidant capacity and of the activity of antioxidant enzymes catalaza (CAT) and superoxid dismutaza (SOD) in plasma and liver of pigs fed walnut diets, without effect on glutation peroxidaza (GPx) and biochemical parameters. Further work is necessary to provide data about the effect of other percentage of walnut dietary inclusion and to select the optimum.https://spasb.ro/index.php/public_html/article/view/1006antioxidant statuspigwalnut by-product |
| spellingShingle | Ionelia Taranu Mihaela Habeanu Mihai Laurentiu Palade Daniela Marin Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning Scientific Papers Animal Science and Biotechnologies antioxidant status pig walnut by-product |
| title | Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning |
| title_full | Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning |
| title_fullStr | Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning |
| title_full_unstemmed | Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning |
| title_short | Beneficial Effect of Dietary Bioactive Compounds from Residual Nuts, a By-Product of Pastry on Antioxidant Defense in Pigs after Weaning |
| title_sort | beneficial effect of dietary bioactive compounds from residual nuts a by product of pastry on antioxidant defense in pigs after weaning |
| topic | antioxidant status pig walnut by-product |
| url | https://spasb.ro/index.php/public_html/article/view/1006 |
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