A functional carrot-based food product in the prevention of post-weaning stress in piglets

要旨

Background: Post-weaning stress in piglets is characterized by the development of diarrhea, intestinal dysbiosis, systemic inflammation, and significant economic losses in pig farming. Limiting the use of feed antibiotics stimulates the search for safe functional products capable of modulating intestinal homeostasis. The historical protocol of E. Moreau (1908) for long-boiled carrots has demonstrated anti-adhesive and prebiotic potential but has not been considered as an element of systemic prevention in industrial pig farming.

Objectives: To develop and scientifically substantiate the use of a functional carrot-based food product (Moro soup) in the prevention of post-weaning stress and associated diarrhea in piglets. 

Methods: The experiment was conducted on 60 piglets of a large white breed (28-35 days old, live weight 7.2 ± 0.5 kg). The animals are divided into 4 groups: 1st – control (standard diet); 2nd – antibiotic (colistin); 3rd – probiotic (Bacillus subtilis); 4th – experimental (Moro soup at a dose of 5-7 ml/kg 3 times a day, 5 days before, and 7 days after weaning). The Moro soup's main ingredients of 1 kg carrots, 2 liters of water, and 1.5 g of salt were cooked for 2 hours, after which 5% oat broth was added. The frequency and severity of diarrhea, body weight gain, large intestinal microbiota (PCR-RV), IL-6, secretory IgA (ELISA) levels, and jejunum histology were evaluated.

Results: Moro soup supplementation resulted in a 67% decrease in the incidence of diarrhea (p<0.01) compared with the control group and reduced the duration of diarrhea syndrome to 1.6 ± 0.3 days. The average daily weight gain during the 14 days after weaning in the experimental group exceeded that of the control group by 18.4% (p<0.05) and was comparable to the antibiotic group. Microbiological analysis revealed a 2.3-fold increase in Lactobacillus spp. and a 70% decrease in enteropathogenic E. coli. The level of the pro-inflammatory cytokine IL-6 decreased by 40% (p<0.05), and the concentration of sIgA in the intestinal contents increased by 1.7 times. Morphometry of jejunum villi showed an increase in villi height of 22% and crypt depth by 12%, indicating a regenerative effect.

Conclusion։ Moro soup is an effective functional food product that provides systemic prevention of post-weaning stress in piglets due to its combined anti-adhesive, prebiotic, anti-inflammatory, and reparative effects. Including the product in standard feeding protocols reduces reliance on antibiotics, increases livestock safety, and improves productivity. Next steps should focus on developing a free-dried form of Moro soup for industrial production and on incorporating it into commercial pre-starter feeds.

Novelty of study: This is the first study to develop a functional carrot-based food product (Moro soup) and examine efficacy in the prevention of post-weaning stress in piglets. Additionally, this study is the first to obtain comprehensive data on the effects of Moro soup on the microbiota, immune response, and morphofunctional state of piglets' intestines, compared with antibiotics and probiotics.

Keywords: post-weaning stress, functional animal food product, Moro soup, oligogalacturonides, intestinal microbiota, alternatives to antibiotics.