Study On the Effect of Hydrogen-rich Water On the Nutritional Value of Pigs
1. Improves intestinal flora balance
Hydrogen-rich water promotes the proliferation of beneficial intestinal bacteria (such as Bifidobacterium and Lactobacillus) and inhibits the growth of opportunistic pathogens (such as Escherichia coli), thereby maintaining intestinal flora homeostasis. A healthy intestinal environment helps improve feed utilization, promotes protein and fat synthesis, and indirectly increases the nutritional density of meat.
2. Alleviates intestinal barrier damage
Intestinal damage caused by weaning or mycotoxin contamination can trigger inflammation and oxidative stress, impairing nutrient absorption. Hydrogen-rich water reduces serum endotoxin (LPS) and diamine oxidase (DAO) levels, repairs intestinal villus structure, and strengthens intestinal barrier function, thereby improving overall health and promoting muscle development. Hydrogen-rich water farming not only improves meat quality but also reduces antibiotic use and lowers farming costs. For example, experiments have shown that piglets treated with hydrogen-rich water had significantly better daily weight gain (ADG) and feed conversion rates than those in the control group.
3. Scavenging Free Radicals and Inhibiting Oxidative Stress
The hydrogen (H₂) in hydrogen-rich water has selective antioxidant properties, specifically neutralizing strong oxidants such as hydroxyl radicals (·OH) and peroxynitrite anions (ONOO⁻), reducing metabolic oxidative damage in pigs. For example, feeding hydrogen-rich water significantly reduces malondialdehyde (MDA) levels in pork and increases superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activity, thereby slowing lipid oxidation and improving meat color and tenderness.
4. Protecting Cell Structure and Function
Hydrogen has extremely high permeability and can quickly enter the cell nucleus and mitochondria, protecting cell membrane integrity. Research has shown that hydrogen-rich water can reduce muscle cell apoptosis and maintain optimal muscle feed formulation and hydrogen-rich water concentration. Patented technology demonstrates that feeding a feed containing highland barley and loofah leaves, combined with hydrogen-rich water at a concentration of 0.6-1.6 ppm, significantly increases the amino acid content (such as valine and glycine) in pork, enhancing the flavor and nutritional value of the meat. 5. Alleviating the Impact of Mycotoxins on Meat Quality: Hydrogen-rich water mitigates the damage of Fusarium toxins (such as DON and ZEA) in moldy feed by increasing the activity of antioxidant enzymes (such as CAT and SOD) and reducing cell apoptosis, thereby alleviating toxin damage to ovarian and muscle tissue and preventing the deterioration of meat quality caused by toxin accumulation. Hydrogen-rich water significantly improves pork color, tenderness, water retention, and nutritional value through multiple mechanisms, including antioxidant protection, regulating intestinal flora, and protecting cell function. Its application not only aligns with the trend toward healthy farming but also provides a scientific basis for improving meat quality. Future research will focus on integrating hydrogen agriculture technology innovations to further explore its potential across the entire industry chain.
