DIETARY INCLUSION OF SACCHAROMYCES CEREVISIAE FERMENTED RAPESEED MEAL MODULATED IMMUNE, OXIDANT AND ANTIOXIDANT INDICES IN PIGLETS AFTER WEANING

Fermented rapeseed meal could be an attractive feed source for piglets after weaning due to its high level of protein with special amino acids and bioactive compounds (polyphenols, PUFA, vitamins B, minerals, fiber) known for their antimicrobial, antioxidative and immunostimulatory effect and lower antinutrients. Lactic acid bacteria were mainly used for rapeseed meal fermentation while yeasts have been less used. The present study evaluated the effect of a diet including 10% rapeseed meal fermented with Saccharomyces cerevisiae on inflammation, oxidative and antioxidative response in spleen of pigs after weaning. The fermentation reduced efficiently glucosinolates level by half in fermented compared to unfermented rapeseed meal and enriched the rapeseed meal in several bioactive compounds such iron, zinc, manganese, n-6 and n-3 unsaturated fatty acids and fiber. Fermented diet reduced the concentration of two important mediators of inflammation, interleukine-1 beta (-10.28%) and interleukine-6 (-10.92%) and increased the concentration of IFN-gamma (+15.36%), a cytokine involved in the antiviral and antibacterial response. An increase in antioxidant enzymes activity and a reduction in lipid peroxidation was also found in spleen of piglets fed fermented diet.

Automated summary

Fermented rapeseed meal has positive effects on inflammation, oxidation, and antioxidation in weaned piglets, reducing antinutrients and enriching bioactive compounds, and enhancing antiviral and antibacterial response.