Use of high polyphenols grape seeds cakes to modulate the inflammatory status and piglet health during the post-weaning period

Abstract

Weaning is a very difficult period for the pig, during which the nature and quality of the feeds is of great influence on the developing systems of digestion and defence. The weaning time is correlated with an increase of local inflammatory response. The supplementation of the weaning diet with ingredients rich in bioactive compounds with antimicrobial properties was lately investigated. This is the case of the polyphenols, which have been studied in depth for their beneficial effect on health and for their antioxidant action, but to a lesser extent, for their antimicrobial action. Grape by-products (grape seeds, grape pomace) could be alternative and cheaper sources with anti-microbial potential which could be used in the weaning diet. In the present study we analysed the effects of 5% grape seed cakes (GS) inclusion in the diet on the blood biochemical parameters and on pro- and anti-inflammatory markers in spleen and lymph nodes. 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. Our results showed that diet included 5% GS did not influence the health status determined by plasma biochemical parameters. Only a tendency for a slight increase of the biochemical parameters associated with energetic profile (glucose, cholesterol, triglycerides) was observed Also, GS diet had no effect on pro- and anti-inflammatory cytokines content in spleen and lymph nodes tissue. Further experiments are needed in order to investigate other rate of dietary inclusion which could provide more evidence about the effect of grape bioactive compounds on general health status and inflammation in weaning piglets.