ISSUE FOCUS 64 FEED & ADDITIVE MAGAZINE November 2025 “Producers try to overcome the low voluntary intake immediately after weaning by enhancing feed palatability. While this strategy may effectively increase feed consumption, the status of the intestine prevents an effective nutrient digestion, and contribute to exacerbating oxidative stress. This is worrisome because weight gain is a direct consequence of intake, and low gains at this stage may either cause lower weight at the end of fattening, or unnecessarily lengthening the time required to reach market weight. In both cases economic losses are incurred by the producer.” It is customary in modern intensive swine production the use of early weaning techniques to improve productivity. This, however, causes an intense oxidative stress to the piglet due to the sudden separation from the sow, the rapid change in the diet, and the change of physical and social environment. Affecting chiefly the intestine, it results in perturbations of physiological and biochemical functions, nutrient digestion and absorption, mucosal immune function, the onset of intestinal inflammation, and changes in intestinal microbiota. The ultimate consequences are decreased feed intake, occurrence of postweaning diarrhea (PWD), and growth rate restriction. The main characteristics of a healthy gut include: a healthy proliferation of epithelial cells lining the intestinal wall; proper gut barrier function; a beneficial and balanced gut microbiota; and a well-developed intestinal mucosa immunity, which is not the case in early weaned piglets. That is because the piglet’s intestine at this stage is not mature and its digestive and immune systems have not had enough time to evolve, causing the piglets to poorly adapt to the complex weaning environment. Physiological immaturity also means insufficient secretion of digestive enzymes, which makes solid feed digestion difficult and reduces voluntary feed intake. Poor nutrient flow leads to oxidative stress by exhausting the antioxidant enzyme equipment and increasing production of Reactive Oxygen Species (ROS – superoxide and hydrogen peroxide). When combined with hydrogen peroxide and iron through Haber-Weiss and Fenton reactions, superoxide generates the hydroxyl radical. This free radical oxidizes the enterocyte membrane phospholipids, and may directly damage DNA, creating the conditions required for early cell death, and additionally stimulate specific cell pathways within the enterocyte, leading to processes detrimental to gut health and overall performance. POLYPHENOLS ON THE EARLY WEANING OF PIGLETS Juan Javierre Senior Nutrition Scientist Layn Natural Ingredients
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