Journal of Animal Science, Vol 72, Issue 3 665-676, Copyright © 1994 by American Society of Animal Science

JOURNAL ARTICLE

Effect of supplementing gilts' diets with different levels of vitamin E and different fats on the humoral and cellular immunity of gilts and their progeny

M. Nemec, G. Butler, M. Hidiroglou, E. R. Farnworth and K. Nielsen
Agriculture Canada, Animal Diseases Research Institute, Nepean, Ontario.

The effects of supplementing gestation and lactation diets of gilts with different combinations of vitamin E at or above NRC recommended levels (22, 44, or 88 IU/kg during gestation and 55, 110, and 220 IU/kg during lactation) and types of fat (5% added tallow or fish oil or no added fat) on humoral and cellular immunity of gilts and their pigs were evaluated. With only two exceptions, total IgG, IgM, and IgA in colostrum, milk, and plasma of gilts and in plasma of their pigs did not show significant (P > .05) effects, and no interactions between vitamin E and fat supplementation were observed. Cellular immunity was measured as lymphocyte proliferation response to phytohemagglutinin (PHA), concanavalin A (Con A), purified protein derivative of Mycobacterium avium, keyhole limpet hemocyanin, Escherichia coli lipopolysaccharide (LPS), and Salmonella typhimurium LPS. Only the nonspecific mitogens, PHA and Con A, induced proliferation of gilt and pig lymphocytes. Fish oil supplementation in the gilts' diets resulted in lower (P < .01) postpartum PHA response in gilts and slower (P < .05) acquisition of PHA response in newborn pigs compared with groups with added tallow or no added fat. The vitamin E supplementation did not have a significant positive effect on either PHA or Con A response of the gilts. However, the rate of acquisition of PHA response and Con A response in newborn pigs was greater (P < .05) for groups supplemented with 110 and 220 IU/kg of vitamin E than for the group supplemented with 55 IU/kg vitamin E.