Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs

Aims: To evaluate the free radical-scavenging capacity of Lactobacillus fermentum and its effects on antioxidant enzyme levels in finishing pigs. Methods and Results: The free radical-scavenging activity of Lact. fermentum was analysed in vitro. The tested Lactobacillus showed a high scavenging ability against DPPH (1,1-diphenyl-2-picrylhydrazyl), superoxide and hydroxyl radicals which was dose dependent. Subsequently, 108 crossbred pigs weighing 20 center dot 67 BW, were allotted to dietary treatments including a basal diet or the basal diet supplemented with either aureomycin or 10 center dot 2 x 10