Effect of the Single and Combined Use of Curcumin and Piperine on Growth Performance, Intestinal Barrier Function, and Antioxidant Capacity of Weaned Wuzhishan Piglets
Liguang Shi, Wenjuan Xun, Weiqi Peng, Haichao Hu, Ting Cao, Guanyu Hou
Abstract
This study was conducted to evaluate effects of the single and combined use of curcumin (CUR) and piperine (PIP) on performance, intestinal barrier function, and antioxidant capacity of weaned piglets. A total of 50 Wuzhishan piglets weaned at 35d of age were randomly assigned to five groups receiving a corn-soybean basal diet (CON), the basal diet supplemented with 50 mg/kg piperine, 200mg/kg curcumin (low-CUR), 200mg/kg curcumin+50mg/kg piperine (PIP+CUR) and 300mg/kg curcumin (high-CUR), respectively. The results showed that the feed/gain ratio (F/G) and plasma D-lactate and diamine oxidase activity (DAO) of the CUR+PIP and high-CUR groups were lower than those of the CON group (all P 0.05). In conclusion, the combination of CUR and PIP seemed to be as advantageous as high-CUR to piglets, but it was more effective than the single use of CUR and PIP. These data indicated that the basal diet supplemented with CUR+PIP or high-CUR could improve the intestinal permeability and suppress oxidative stress of weaned Wuzhishan piglets.