Effects of supplementing with red wine solids on the oxidative status in pigs fed diets with different fatty acid profiles

Introduction - Nutritionists have suggested the partial replacement of the saturated fatty acids (SFA) with polyunsaturated fatty acids (PUFAs) in animal diet. However, in the absence of antioxidant protection, PUFAs are subject to lipid peroxidation. Material and methods - In this investigation, three groups of pigs were fed three different diets, namely an SFA-rich diet (palm oil-based), a PUFA-rich diet (corn oil-based), and a PUFA-rich diet (corn oil-based), supplemented with freeze-dried organic red wine solids (RWS). The objective of this work was to compare the effects of the three diets on serum biochemical parameters (albumin, glucose, triglycerides, cholesterol and alanine aminotransferase) and on serum oxidative status (antioxidant power by anti-ROMs test and reactive oxygen species by d-ROMs test, Diacron s.r.l). Results and discussion - The results show that pigs fed a diet containing corn oil and RWS have a significantly higher serum antioxidant power, and a lower level of serum reactive oxygen species compared to the other two groups of pigs. Furthermore, in corn oil and RWS-fed pigs, alanine aminotransferase, cholesterol and triglycerides were significantly lower than in the other two groups of pigs. Conclusions - A diet rich in PUFAs and polyphenols, derived from RWS, may be effective in increasing the body's antioxidant defenses, in decreasing reactive oxygen species in serum, and in improving serum biochemical parameters.