Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Inclusion of dietary nontoxic sulfur on growth performance, immune response, sulfur amino acid content and meat characteristics in growing-finishing pigs

  • Hae Won Shin (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Xing Hao Jin (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Min Jin Gim (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Yoo Yong Kim (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University)
  • Received : 2022.11.03
  • Accepted : 2023.01.17
  • Published : 2023.05.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: This experiment was conducted to evaluate the inclusion of dietary nontoxic sulfur (NTS) on growth performance, immune response, sulfur amino acid composition and meat characteristics in growing-finishing pigs. Methods: A total of 140 crossbred pigs ([Yorkshire×Landrace]×Duroc) with an average body weight of 34.73±0.66 kg were used for the 12-week feeding trial. Experimental pigs were allotted to one of 5 treatments in 4 replicates of 7 pigs per pen in a randomized complete block (RCB) design. The experimental treatments were as follows (0%, 0.1%, 0.2%, and 0.4% NTS levels): i) Control, corn soybean meal (SBM)-based diet; ii) NTS 0.1, basal diet + NTS 0.1%; iii) NTS 0.2, basal diet + NTS 0.2%; iv) NTS 0.4, basal diet + NTS 0.4%. Results: Body weight increased linearly as dietary NTS levels increased up to 0.2% (linear; p = 0.04) in the early finishing phase (9 weeks). During the whole experimental period, body weight and average daily gain linearly increased as the dietary NTS level increased in the diet (linear; both p = 0.01), but quadratic responses in body weight and average daily gain were observed with the addition of NTS 0.4% (quadratic, both p = 0.01). In the late finishing period, the IgG concentration increased linearly (linear; p = 0.01) as the dietary NTS level increased up to 4%. In the finishing period, a linear response was observed as a dietary NTS level was added (linear; p = 0.03), and supplementation with 0.2% NTS resulted in a higher methionine content than the other treatments (quadratic; p = 0.01). NST 0.2% had a lower value of thiobarbituric acid reactive substances (quadratic; p = 0.01). Conclusion: Consequently, supplementation with dietary NTS up to 0.2% could improve growth performance, amino acid composition in hair and meat antioxidation capacity.

Keywords

Acknowledgement

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Livestock Industrialization Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Project No. 321080-3). We thank Narabio Corporation for supplying nontoxic sulfur products.

References

  1. Committee on Nutrient Requirements of Swine, National Research Council. Nutrient requirements of swine. 11th ed. Washington, DC, USA: National Academy Press; 2012.
  2. Stipanuk MH. Sulfur amino acid metabolism: pathways for production and removal of homocysteine and cysteine. Annu Rev Nutr 2004;24:539-77. https://doi.org/10.1146/annurev.nutr.24.012003.132418
  3. Sustainable Swine Nutrition. 2012. Chapter 15. Bioavailability of minerals and vitamins in feedstuffs. pp. 341-64.
  4. In DC, Yu DH, Park C, Park JH. Physiochemical analysis, toxicity test and anti-bacterial effect of practically detoxified sulfur. Korean J Vet Service 2012;35:197-205. https://doi.org/10.7853/kjvs.2012.35.3.197
  5. Shiv S, Rudra P, Park JW, Rhim JW. Preparation of sulfur nanoparticles and their antibacterial activity and cytotoxic effect. Materials Science and Engineering C, Biomimetic Materials, Sensors and Systems 2018;92:508-17. https://doi.org/101016/jmsec201807015 101016/jmsec201807015
  6. Saedi S, Shokri M, Rhim JW. Antimicrobial activity of sulfur nanoparticles: effect of preparation methods. Arabian J Chem 2020;13:6580-8. https://doi.org/10.1016/j.arabjc.2020.06.014
  7. Park SM, Ahn IS, Hong SM, et al. The effects of the supplementation of Opuntia humifusa water extracts and methyl sulfonyl methane on the laying productivity, egg quality and sensory characteristics. J Korean Soc Food Sci Nutr 2010;39:294-300. https://doi.org/10.3746/jkfn.2010.39.2.294
  8. Cho HS, Park W, Hong GE, Kim JH, Ju MG, Lee CH. Antioxidant activity of allium hookeri root extract and its effect on lipid stability of sulfur-fed pork patties. Food Sci Anim Resour 2015;35:41-9. https://doi.org/10.5851/kosfa.2015.35.1.41
  9. Shin J, Kim M, Lee S. Comparison of physiological changes in broiler chicken fed with dietary processed sulfur. Korean Soc Food Preserv 2013;20:278-83. https://doi.org/10.11002/kjfp.2013.20.2.278
  10. Hwang JW, Cheong SH, Kim YS, et al. Effects of dietary supplementation of oriental herbal medicine residue and methyl sulfonyl methane on the growth performance and meat quality of ducks. Anim Prod Sci 2017;57:948-57. https://doi.org/10.1071/AN15134
  11. Cho JH, Min BJ, Kwon OS, et al. Effects of MSM (methyl sulfonyl methane) supplementation on growth performance and digestibility of Ca and N in pigs. J Korean Soc Food Sci Nutr 2005;34:361-5. https://doi.org/10.3746/jkfn.2005.34.3.361
  12. Lee J, Min HK, Lee J, et al. Changes in the quality of loin from pigs supplemented with dietary methyl sulfonyl methane during cold storage. Korean J Food Sci Anim Res 2009;2:229-37. https://doi.org/10.5851/kosfa.2009.29.2.229
  13. Kerr BJ, Weber TE, Ziemer CJ, Spence C, Cotta MA, Whitehead TR. Effect of dietary inorganic sulfur level on growth performance, fecal composition, and measures of inflammation and sulfate-reducing bacteria in the intestine of growing pigs. J Anim Sci 2011;89:426-37. https://doi.org/10.2527/jas.2010-3228
  14. Perez VG, Yang H, Radke TR, Holzgraefe DP. Sulfur addition in corn-soybean meal diets reduced nursery pig performance. J Anim Sci 89(Suppl. 1):334 (Abstr.).
  15. Jang HD, Yoo JS, Chae SJ, et al. Effects of dietary of methl sulfonyl methane on growth performance and meat quality characteristics in growing finishing pigs. J Korean Soc Int Agric 2006;18:116-20.
  16. Upadhaya SD, Ahn JM, Han KD, Yang YM, Wu ZL, Kim IH. Inclusion of non-toxic sulfur in the diet positively affects daily growth, serum lipid profile and meat quality in finishing pigs. Anim Feed Sci Technol 2022;291:115335. https://doi.org/10.1016/j.anifeedsci.2022.115335
  17. Kim JH, Lee HR, Pyun CW, Kim SK, Lee CH. Changes in physicochemical, microbiological and sensory properties of dry-cured ham in processed sulfur-fed pigs. J Food Proc Preserv 2015;39:829-39. https://doi.org/10.1111/jfpp.12293
  18. Kim JH, Noh HY, Kim GH, Hong GE, Kim SK, Lee CH. Effect of dietary supplementation with processed sulfur on meat quality and oxidative stability in Longissimus dorsi of pigs. Food Sci Anim Resour 2015;35:330-8. https://doi.org/10.5851/kosfa.2015.35.3.330
  19. Latimer GW; AOAC International. Official methods of analysis of AOAC International. 19th ed. Gaithersburg, MD, USA:AOAC International; 2012.
  20. Park JH, Ryu MS, Ryu KS. A comparison of fattening performance, physico-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed sulfur. Korean J Poult Sci 2004;30:211-7.
  21. Thamaraikannan MK, Park IS, Kim IH. Dietary inclusion of mineral detoxified nano-sulfur dispersion on growth performance, fecal score, fecal microbiota, gas emission, blood profile, nutrient digestibility, and meat quality in finishing pigs. Canadian J Anim Sci 2021;101:715-22. https://doi.org/10.1139/cjas-2020-0186
  22. Choudhury SR, Ghosh M, Goswami A. Inhibitory effects of sulfur nanoparticles on membrane lipids of Aspergillus niger: a novel route of fungistasis. Curr Microbiol 2012;65:91-7. https://doi.org/10.1007/s00284-012-0130-7
  23. Schroeder Jr HW, Cavacini L. Structure and function of immunoglobulins. J Allergy Clin Immunol 2010;125(Suppl 2):S41-52. https://doi.org/10.1016/j.jaci.2009.09.046
  24. Napiorkowska-Baran K, Zalewska J, Jeka S, et al. Determination of antibodies in everyday rheumatological practice. Reumatologia 2019;57:91-9. https://doi.org/10.5114/reum.2019.84814
  25. Fuller MF, Weekes TEC, Cadenhead A, Bruce JB, editros. The protein-sparing effect of carbohydrate; 2. The role of insulin. Br J Nutr 1977;38:489-96. https://doi.org/10.1079/BJN19770114
  26. Bunchasak C. Role of dietary methionine in poultry production. J Poult Sci 2009;46:169-79. https://doi.org/10.2141/jpsa.46.169
  27. Hashem NM, Hosny AEMS, Abdelrahman AA, Zakeer S. Antimicrobial activities encountered by sulfur nanoparticles combating Staphylococcal species harboring sccmecA recovered from acne vulgaris. AIMS Microbiol 2021;7:481-98. https://doi.org/10.3934/microbiol.2021029
  28. Richmond VL. Incorporation of methylsulfonylmethane sulfur into guinea pig serum proteins. Life Sci 1986;39:263-8. https://doi.org/10.1016/0024-3205(86)90540-0
  29. Finkelstein JD, Mudd SH. Trans-sulfuration in mammals. The methionine-sparing effect of cystine. J Biol Chem 1967;242:873-80. https://doi.org/10.1016/S0021-9258(18)96205-8
  30. Richter EL, Drewnoski ME, Hansen SL. Effects of increased dietary sulfur on beef steer mineral status, performance, and meat fatty acid composition. J Anim Sci 2012;90:3945-53. https://doi.org/10.2527/jas.2011-4512
  31. Song R, Chen C, Wang L, et al. High sulfur content in corn dried distillers grains with solubles protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs. J Anim Sci 2013;91:2715-28. https://doi.org/10.2527/jas.2012-5350
  32. Mario H, Olsen EV, Patricia Barton-Gade, Moller AJ, Karlsson A. Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci 1998;50:115-29. http://doi.org/10.1016/S0309-1740(98)00022
  33. Mukwevho E, Ferreira Z, Ayeleso A. Potential role of sulfurcontaining antioxidant systems in highly oxidative environments. Molecules 2014;19:19376-89. https://doi.org/10.3390/molecules191219376
  34. Chauhan SS, LeMaster MN, Clark DL, Foster MK, Miller CE, England EM. Glycolysis and pH decline terminate prematurely in oxidative muscles despite the presence of excess glycogen. Meat Muscle Biol 2019;3:254-64. https://doi.org/10.22175/mmb2019.02.0006
  35. Lawrie R. Chemical and biochemical constitution of muscle. In: Meat science. 4th ed. New York, USA: Pergamon Press;1985. pp. 43-8.
  36. Yang F, Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork. Food Sci Anim Resour 2015;35:824-30. https://doi.org/10.5851/kosfa.2015.35.6.824