The experiment was conducted to evaluate effect of dietary bovine lactoferrin (bLF) on lipid peroxidation and activities as well as mRNA levels of antioxidant enzymes of piglets. Duroc×Landrace×Yorkshire crossbred female piglets (n=120, 35 days of age, liveweight 9.70±0.71 kg) were fed a diet containing 0, 1250, or 2500 mg/kg bLF for 30 days. After completion of the feeding experiment, twelve female piglets with 4 animals in each treatment were randomly selected to determine malondialdehyde (MDA) and total antioxidant capacity (TAOC) levelsczinc- superoxide dismutase (CuZnSOD), glutathione perioxidase (GPx), catalase (CAT) activities in serum and liver, and CuZnSOD, GPx and CAT mRNA levels in liver. Results showed that piglets treated with 2500 mg/kg bLF significantly increased (P<0.05) TAOC levels, the activities of GPx, CuZnSOD and CAT, and mRNA levels of CuZnSOD, GPx and CAT, and decreased (P<0.05) the contents of MDA as compared with control. Supplementation with 1250 mg/kg bLF also increased (P<0.05) the activities of CuZnSOD, GPx and CAT and mRNA levels of GPx and CAT, and decreased (P<0.05) the contents of MDA as compared with control, but the effect was not better than that of dietary addition of 2500 mg/kg bLF (P<0.05). The study indicated that addition of bLF improved the antioxidant function of piglets by up-regulation of mRNA levels and activities of certain antioxidant enzymes associated with free radicals metabolism.
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