Publication: Sostenibilidad e innovación en nutrición porcina : alternativas en el uso de ingredientes y manejos de la alimentación
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Date
2025-11-18
Authors
Sánchez Parra, Cristian Jesús
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Escuela Internacional de Doctorado
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Hernández Ruipérez, Fuensanta ; López Asensio, Miguel José
Publisher
Universidad de Murcia
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DOI
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info:eu-repo/semantics/doctoralThesis
Description
Abstract
El objetivo general de la presente Tesis fue explorar el uso de subproductos agroindustriales y extractos vegetales frecuentes en países mediterráneos en ganado porcino sometido a diferentes modelos y fases productivas. Para ello, los tres objetivos específicos establecidos fueron: investigar el efecto de extracto de ajo sobre los rendimientos productivos, la capacidad antioxidante y la microbiota fecal en cerdo blanco en fase de crecimiento-cebo; analizar la influencia de incluir pulpa de aceituna o extracto de ajo en la dieta de cerdo blanco sobre la calidad de la carne y grasa; y evaluar la inclusión dietética de pulpa de aceituna en cerdas ibéricas gestantes y su influencia en parámetros reproductivos y de salud, microbiota fecal, así como en estatus inmunológico de los lechones.
La primera experiencia se llevó a cabo con un total de 50 cerdos Large White criados en régimen intensivo (23.07 ± 2.87 kg), los cuales fueron alimentados durante 103 días con una dieta convencional a base de cereales y soja o con la misma dieta suplementada con 5 g/kg de extracto de Allium spp. La suplementación con el extracto de ajo produjo: un aumento en la ganancia media diaria (0-103d); reducción de los contajes de Salmonella spp. y Clostridium spp. en las heces al día 56; disminución de los niveles de Salmonella spp., Clostridium spp. y Enterobacteriaceae, y aumento de Lactobacillus spp. el día 103. Además, la suplementación con el extracto de Allium spp. afectó a los niveles de ácido propiónico, isobutírico, isovalérico y ácidos grasos ramificados.
Respecto al segundo de los ensayos, se contó con un total de 70 cerdos de sexo macho no castrados de raza Large White, los cuales fueron distribuidos en tres tratamientos dietéticos durante 103 días hasta alcanzar 115 kg de peso vivo: dieta convencional a base de cereales y soja; misma dieta suplementada con 5 g/kg de extracto de Allium spp.; misma dieta con incorporación de 100 g/kg de pulpa de aceituna. Los resultados mostraron que, la suplementación con extracto de ajo y pulpa de aceituna mejoró la capacidad de retención de agua de la carne. Además, la incorporación de pulpa de aceituna en la dieta aumentó el contenido en ácidos grasos insaturados en la carne en comparación con el grupo control y el suplementado con extracto de ajo. El análisis sensorial de la carne indicó que, la carne procedente de animales alimentados con pulpa de aceituna y extracto de ajo presentaba mayor brillo e intensidad de olor.
Finalmente, la última de las experiencias se desarrolló en una explotación comercial de cerdo ibérico en extensivo (camping), con un total de 40 cerdas ibéricas gestantes (149.6 ± 20.2 kg), las cuales fueron asignadas a dos regímenes dietéticos: control, dieta convencional de gestación a base de cereales y soja; experimental, misma dieta con pulpa de aceituna incorporada al 10 %. Las cerdas fueron alimentadas desde el día 42 posinseminación hasta una semana antes del día previsto para el final de la gestación (día 107). Los resultados del estudio indicaron que, los niveles de albúmina, proteínas totales, triglicéridos, creatinina, urea, glucosa y capacidad antioxidante equivalente al trolox en suero fueron mayores en las cerdas alimentadas con pulpa de aceituna. Además, los contajes de Enterobacteriaceae, Bifidobacterium spp. y Lactobacillus spp. fueron superiores en las cerdas suplementadas con pulpa de aceituna.
Los resultados obtenidos indican que la inclusión de extracto de Allium spp. y pulpa de aceituna en dietas porcinas constituye una alternativa sostenible y con potencial práctico, ya que se han evidenciado mejoras en parámetros productivos y de salud, así como un incremento en la calidad de la carne y de la grasa.
The general objective of this Thesis was to explore the dietary use of by-products and plant extracts from Mediterranean region in pigs subjected to different farming models and productive phases. Concretely, three were the specific objectives boarded: to evaluate the effect of garlic extract on growth performance, antioxidant capacity, and intestinal microbiota in growing-finishing white pigs; to analyse the influence of including olive pulp or garlic extract in the diet of white pigs on meat and fat quality; and to investigate the dietary inclusion of olive pulp in gestating Iberian sows and its impact on reproductive performance, health status, and faecal microbiota, as well as on immunological parameters in piglets. A total of 50 pigs Large White (23.07 ± 2.87 kg) under intensive farming conditions were randomly assigned to two dietary treatments in a 103-day trial. The diets were as follow: 1) control, conventional diet based on cereals and soybean; 2) experimental, conventional diet based on cereals and soybean, supplemented with an extract of Allium spp. (5 g/kg). Supplementation with garlic extract resulted in: an increase in the average daily gain of the animals throughout the trial; reduction of Salmonella spp. and Clostridium spp. counts in faeces at day 56; decrease of Salmonella spp., Clostridium spp. and Enterobacteriaceae levels, and increase of Lactobacillus spp. on day 103. Besides, short chain fatty acids profile in pig’ faeces was affected by Allium extract addition to the diet. A second trial was carried out, involving 70 non-castrated male pigs (Large White), randomly allocated to three dietary treatments over a 103-day study. The pigs were slaughtered after reaching a mean body weight of 115 kg. The diets evaluated were as follow: 1) control, conventional diet based on cereals and soybean; 2) alium, conventional diet based on cereals and soybean, supplemented with 5 g/kg of Allium spp. extract; 3) olive, conventional diet based on cereals and soybean, with olive pulp added at level of 100 g/kg. The results showed that meat from pig fed diets supplemented with garlic extract and olive pulp had a higher water holding capacity compared to pigs fed the control diet. Pigs fed the diet containing olive pulp had higher unsaturated fatty acid content in meat compared to both the control group and the group supplemented with garlic extract. Meat from the allium and olive groups exhibited higher brightness and odor compared to the control group. The mean sensory analysis scores (color, odor, flavor, and juiciness) of cooked samples were comparable across the three treatments, although the meat from the allium and olive groups was less hard. Finally, the last trial was conducted in an extensive Iberian pig farm (camping), involving 40 pregnant Iberian sows (149.6 ± 20.2 kg) divided into two dietary groups: control, fed a conventional gestation diet based on cereals and soybean; olive, fed a conventional gestation diet based on cereals and soybean supplemented with 10% olive pulp. The sows were fed from day 42 post-insemination (the day gestation was confirmed) to one week before the planned farrowing day (day 107). The results of the study indicated that serum albumin, total protein, triglyceride, creatinine, urea, glucose, and trolox equivalent antioxidant capacity levels were higher in sows fed olive pulp. Also, faecal counts of Enterobacteriaceae, Bifidobacterium spp., and Lactobacillus spp. were higher in olive pulp-supplemented group than in control sow group. These findings highlight the potential of Allium spp. extract and olive pulp to promote swine growth performance, gut health, and meat and fat quality, within the framework of more environmentally and economically sustainable livestock production.
The general objective of this Thesis was to explore the dietary use of by-products and plant extracts from Mediterranean region in pigs subjected to different farming models and productive phases. Concretely, three were the specific objectives boarded: to evaluate the effect of garlic extract on growth performance, antioxidant capacity, and intestinal microbiota in growing-finishing white pigs; to analyse the influence of including olive pulp or garlic extract in the diet of white pigs on meat and fat quality; and to investigate the dietary inclusion of olive pulp in gestating Iberian sows and its impact on reproductive performance, health status, and faecal microbiota, as well as on immunological parameters in piglets. A total of 50 pigs Large White (23.07 ± 2.87 kg) under intensive farming conditions were randomly assigned to two dietary treatments in a 103-day trial. The diets were as follow: 1) control, conventional diet based on cereals and soybean; 2) experimental, conventional diet based on cereals and soybean, supplemented with an extract of Allium spp. (5 g/kg). Supplementation with garlic extract resulted in: an increase in the average daily gain of the animals throughout the trial; reduction of Salmonella spp. and Clostridium spp. counts in faeces at day 56; decrease of Salmonella spp., Clostridium spp. and Enterobacteriaceae levels, and increase of Lactobacillus spp. on day 103. Besides, short chain fatty acids profile in pig’ faeces was affected by Allium extract addition to the diet. A second trial was carried out, involving 70 non-castrated male pigs (Large White), randomly allocated to three dietary treatments over a 103-day study. The pigs were slaughtered after reaching a mean body weight of 115 kg. The diets evaluated were as follow: 1) control, conventional diet based on cereals and soybean; 2) alium, conventional diet based on cereals and soybean, supplemented with 5 g/kg of Allium spp. extract; 3) olive, conventional diet based on cereals and soybean, with olive pulp added at level of 100 g/kg. The results showed that meat from pig fed diets supplemented with garlic extract and olive pulp had a higher water holding capacity compared to pigs fed the control diet. Pigs fed the diet containing olive pulp had higher unsaturated fatty acid content in meat compared to both the control group and the group supplemented with garlic extract. Meat from the allium and olive groups exhibited higher brightness and odor compared to the control group. The mean sensory analysis scores (color, odor, flavor, and juiciness) of cooked samples were comparable across the three treatments, although the meat from the allium and olive groups was less hard. Finally, the last trial was conducted in an extensive Iberian pig farm (camping), involving 40 pregnant Iberian sows (149.6 ± 20.2 kg) divided into two dietary groups: control, fed a conventional gestation diet based on cereals and soybean; olive, fed a conventional gestation diet based on cereals and soybean supplemented with 10% olive pulp. The sows were fed from day 42 post-insemination (the day gestation was confirmed) to one week before the planned farrowing day (day 107). The results of the study indicated that serum albumin, total protein, triglyceride, creatinine, urea, glucose, and trolox equivalent antioxidant capacity levels were higher in sows fed olive pulp. Also, faecal counts of Enterobacteriaceae, Bifidobacterium spp., and Lactobacillus spp. were higher in olive pulp-supplemented group than in control sow group. These findings highlight the potential of Allium spp. extract and olive pulp to promote swine growth performance, gut health, and meat and fat quality, within the framework of more environmentally and economically sustainable livestock production.
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