Effects of fermented citrus residue on growth performance,immunity,and antioxidant capacity of finishing pigs

LÜ Lingyan; LIN Changhua; ZHANG Shengbin; QIN Xiuzhen; BAI Xiufang; ZHANG Bing; ZHANG Jiaqing; HU Xiangyun

doi:10.13557/j.cnki.issn1002-2813.2025.06.007

Abstract：The aim of this study was to investigate the effects of replacing partial diet with fermented citrus residue on growth performance,immunity,and antioxidant capacity of finishing pigs.Thirty-two finishing pigs(45.20±0.36)kg were randomly divided into four groups,each with eight replicates and one pig per replicate.The control group was fed a basal diet,while experimental groups 1,2 and 3 were fed the basal diet supplemented with 8％,16％and 24％fermented citrus residue,respectively.The pre-trial period was three days,and the formal trial period was 90 days.The results showed that compared with the control group,the apparent digestibility of crude protein and crude fat in experimental groups was significantly increased(P＜0.05).Compared with experimental group 1,the apparent digestibility of crude fat and calcium in trial groups 2 and 3 was significantly increased(P＜0.05).Compared with the control group and experimental group 1,the weight gain and average daily gain(ADG)in experimental groups 2 and 3 were significantly increased(P＜0.05),and the feed to gain ratio(F/G)was significantly decreased(P＜0.05).Compared with the control group and experimental group 1,the concentrations of immunoglobulin A(IgA)and immunoglobulin M(IgM)in experimental groups 2 and 3 were significantly increased(P＜0.05).Compared with the control group,the content of immunoglobulin G(IgG)in the experimental groups was significantly increased(P＜0.05),and the concentrations of interleukin-2(IL-2)and tumor necrosis factor-α(TNF-α)were significantly decreased(P＜0.05).Compared with the control group,the activities of catalase(CAT),glutathione peroxidase(GSH-Px),and superoxide dismutase(SOD)in the experimental groups were significantly increased(P＜0.05).The concentrations of malondialdehyde(MDA)and 8-hydroxydeoxyguanosine(8-OHDG)in the experimental groups were significantly lower than that in the control group(P＜0.05).The results show that dietary supplemented with fermented citrus residue can improve the growth performance,immunity,and antioxidant capacity of finishing pigs,and the optimal effect was achieved when the supplemental level is 16％.