Dietary Protein Levels Modulate the Antioxidant Capacity during Different Growth Stages in Huanjiang Mini-Pigs
Yating Liu,
Md. Abul Kalam Azad,
Xichen Zhao,
Qian Zhu,
Xiangfeng Kong
Affiliations
Yating Liu
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
Md. Abul Kalam Azad
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
Xichen Zhao
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
Qian Zhu
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
Xiangfeng Kong
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
Adequate crude protein (CP) levels in diets play potential roles in swine production. This study determined the impacts of different CP levels on the antioxidant capacity of pigs during different body weight (BW) stages. Three hundred and sixty Huanjiang mini-pigs were allocated to one of three independent experiments, including a 5–10 kg BW group, where CP levels included 14%, 16%, 18%, 20%, and 22%; a 10–20 kg BW group, where CP levels included 12%, 14%, 16%, 18%, and 20%; and a 20–30 kg BW group, where CP levels included 10%, 12%, 14%, 16%, and 18%. These independent experiments were conducted for 28, 28, and 26 days, respectively. Results showed that the 20% CP level increased (p p p p p p p < 0.05). In conclusion, these findings indicate adequate CP levels of 20%, 16%, and 14% for Huanjiang mini-pigs at the 5–10, 10–20, and 20–30 kg BW stages, respectively.
