Effects of enzymatically hydrolyzed wheat gluten on growth performance, antioxidant status and immune function in weaned pigs

The aim of this study was to determine the effects of enzymatically hydrolyzed wheat gluten (HWG) on growth performance, serum antioxidant indices, immune functions, and small intestinal mucosal morphology in weaned pigs. A total of 96 weaned piglets were randomly allocated to 3 diets with 4 pens/diet and 8 piglets/pen (4 barrows and 4 gilts). The diets were basal diet (CON), basal diet supplemented with 2% wheat gluten (WG), and basal diet supplemented with 2% HWG. The experimental period was 28 d. Pigs fed HWG diet had greater (P < 0.05) average daily gain, average daily feed intake and feed efficiency, and lower (P < 0.05) diarrhea rates than those fed CON diet or WG diet. On day 28 after weaning, serum total antioxidative capacity, glutathione peroxidase, and superoxide dismutase activities of pigs fed the HWG diet were greater (P < 0.05) than those fed CON diet or 2% WG diet. Pigs fed HWG diet had larger (P < 0.05) spleen and abdominal nymph nodes than pigs fed CON diet or WG diet. In conclusion, dietary WG enhanced growth performance and health of weaned pigs when it was enzymatically hydrolyzed, implying peptides form of glutamine is more beneficial to the nutrient absorption.