Bamboo vinegar powder supplementation improves the antioxidant ability of the liver in finishing pigs

Abstract Bamboo vinegar, a natural liquid manufactured from bamboo, has been regarded as a potential antibiotic substitute in animal production. In this study, we evaluated the effects and mechanism of bamboo vinegar powder (BVP) on the antioxidant ability of pigs. A total of 40 Duroc × Landrace × Yorkshire healthy pigs (80.88 ± 0.82 kg) were selected and randomly allocated into 5 different groups: control group (CG, fed with basal diets); antibiotic group (AG, fed with antibiotic-supplemented diets); 0.5% BVP group (0.5% BVG, fed 0.5% BVP-supplemented diets); 1.0% BVP group (1.0% BVG, fed with 1.0% BVP-supplemented diets) and 1.5% BVP group (1.5% BVG, fed with 1.5% BVP-supplemented diets). With the BVP-supplemented diets, the activities of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) in the blood increased ( P P P P Nrf2), catalytic subunit of glutamate-cysteine ligase ( GCLC), NAD(P)H quinone dehydrogenase 1( NQO1), heme oxygenase 1 (HO1), Glutathione peroxidase ( GSH-Px) and Catalase ( CAT) in the liver were also increased due to the addition of BVP ( P Nrf2-Are pathway.