Abstract
Simple SummaryIn the process of production, especially the modern intensive scale farming where high quality and high efficiency are pursued, pigs are subjected to a series of adverse stimuli from birth to slaughter (e.g., immunotherapy, environmental changes, uncomfortable temperature, feed contamination, improper transportation, slaughter methods, etc.). These adverse stimuli eventually translate into an imbalance in redox levels in the body, resulting in oxidative stress. The generation of oxidative stress, in turn, eventually causes damage to the pigs. To eliminate/reduce this harmful effect and counteract oxidative stress, pigs use part of the energy reserved for growth, which eventually leads to a decrease in production performance and causes unnecessary economic losses.Oxidative stress refers to the dramatic increase in the production of free radicals in human and animal bodies or the decrease in the ability to scavenging free radicals, thus breaking the antioxidation–oxidation balance. Various factors can induce oxidative stress in pig production. Oxidative stress has an important effect on pig performance and healthy growth, and has become one of the important factors restricting pig production. Based on the overview of the generation of oxidative stress, its effects on pigs, and signal transduction pathways, this paper discussed the nutritional measures to alleviate oxidative stress in pigs, in order to provide ideas for the nutritional research of anti-oxidative stress in pigs.
Highlights
The concept of oxidative stress was first mentioned by Helmut Sies in 1985 in his book titled Oxidative Stress: A disturbance in the prooxidant-antioxidant balance favors the former [1]
Blood malondialdehyde (MDA) increased significantly on the third day after weaning, and protein hydroxyl, a marker of protein oxidative damage, significantly increased on the first day after weaning. These results indicate that weaning induces the oxidative stress response in piglets, the sensitivity of lipid and protein is different in the process of weaning oxidative damage, and protein is more susceptible to the effects of weaning oxidative stress [10]
(2) Oxidative stress is closely related to a variety of human metabolic diseases, and pigs are the most ideal model animal for human disease research [81]; there are still few studies on pig oxidative stress and related human diseases
Summary
The concept of oxidative stress was first mentioned by Helmut Sies in 1985 in his book titled Oxidative Stress: A disturbance in the prooxidant-antioxidant balance favors the former [1]. In a 2018 review, oxidative stress was defined as a state of imbalance between excessive (free) oxidant radicals and insufficient degradation of these radicals by antioxidant systems as an in-house defense mechanism [2]. According to the current research understanding, ROS play an important role in host defense, cell signaling, and biosynthetic processes [6]. When cells are stimulated by adverse factors in the internal and external environment, excessive ROS are produced, which, when not cleared in time, result in increased understanding, ROS play an important role in host defense, cell signaling, and thetic processes [6]. When cells are stimulated by adverse factors in t2hoef 2i1nternal ternal environment, excessive ROS are produced, which, when not cleared in tim in increased concentrations and exceed the normal physiological range. The aim is to provide alternative nu ideas for the research of anti-oxidative stress in pigs
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