Gormley Alexa R, Deng Zixiao, Ashburn Brock, Bryant Robert W, Kim Sung Woo
Department of Animal Science, North Carolina State University, Raleigh, NC, 27695.
Highland Brewing Company, Asheville, NC, 28803.
J Anim Sci. 2025 Jan 4;103. doi: 10.1093/jas/skaf425.
The craft brewing process results in the generation of co-products that have potential value in replacing traditional feedstuffs. A trub, hops, and yeast mixture (THYM) derived from the craft brewing process contains high levels of hop acids and yeast cells. The purpose of this study was to investigate the effects of increasing levels of THYM in diets of nursery pigs on the jejunal mucosal immune and oxidative stress status, morphological parameters, and growth performance. Thirty-two pigs (6.8 ± 0.3 kg body weight) weaned at 3-wk-of-age were allotted into 4 dietary treatments, using a randomized complete block design, with sex and initial body weight as blocks. The dietary treatment consisted of the basal diet supplemented with 0.0, 0.7, 1.4, or 2.1% THYM. The THYM replaced a mixture of 40% corn and 60% soybean meal in the basal diets. Pigs were fed for 28 d in 3 phases (9, 11, and 8 d, respectively). On d 28, all pigs were euthanized for sampling of jejunal tissue and mucosa to analyze immune and oxidative stress status. The increasing levels of THYM linearly increased (P < 0.05) gain to feed ratio of pigs, however, average daily gain and feed intake were not affected. Increasing levels of THYM linearly increased (P < 0.05) the relative gene expression of nucleotide oligomerization domain 2 and interferon-γ and tended to increase (P = 0.058) relative gene expression of Toll-like receptor 2 in the jejunum. Increasing levels of THYM did not affect the amount of immunoglobulins or oxidative damage products in the jejunal mucosa. The increasing levels of THYM linearly increased (P < 0.05) the percentage of Ki-67+ cells in the crypt, whereas villus height and crypt depth were not affected. Overall, the inclusion of the trub, hops, and yeast mixture obtained from the craft brewing process may have contributed to the increased rate of intestinal tissue repair following weaning stress, potentially explaining the improved gain-to-feed ratio in nursery pigs. Furthermore, the increasing inclusion of THYM increased the expression of genes related to innate immune system recognition and signaling without causing the elevation of inflammatory responses and humoral immune responses, or the associated oxidative stress.
精酿工艺会产生具有替代传统饲料潜在价值的副产品。源自精酿工艺的酒泥、啤酒花和酵母混合物（THYM）含有高水平的啤酒花酸和酵母细胞。本研究的目的是调查在保育猪日粮中增加THYM水平对空肠黏膜免疫和氧化应激状态、形态学参数及生长性能的影响。将32头3周龄断奶的猪（体重6.8±0.3千克）采用随机完全区组设计，按性别和初始体重作为区组分配到4种日粮处理中。日粮处理包括在基础日粮中添加0.0%、0.7%、1.4%或2.1%的THYM。THYM替代了基础日粮中40%玉米和60%豆粕的混合物。猪分三个阶段饲养28天（分别为9天、11天和8天）。在第28天，对所有猪实施安乐死以采集空肠组织和黏膜样本，分析免疫和氧化应激状态。THYM水平的增加使猪的料重比呈线性增加（P<0.05），然而，平均日增重和采食量未受影响。THYM水平的增加使空肠中核苷酸寡聚化结构域2和干扰素-γ的相对基因表达呈线性增加（P<0.05），并使Toll样受体2的相对基因表达有增加趋势（P=0.058）。THYM水平的增加不影响空肠黏膜中免疫球蛋白或氧化损伤产物的量。THYM水平的增加使隐窝中Ki-67+细胞的百分比呈线性增加（P<0.05），而绒毛高度和隐窝深度未受影响。总体而言，包含从精酿工艺中获得的酒泥、啤酒花和酵母混合物可能有助于断奶应激后肠道组织修复速率的提高，这可能解释了保育猪料重比的改善。此外，THYM添加量的增加提高了与先天免疫系统识别和信号传导相关基因的表达，而不会引起炎症反应、体液免疫反应或相关氧化应激的升高。
