Whey as a meat quality improver in porcine metastrongylosis

Abstract

Background: Breeding pigs under free-range forest conditions is considered one of the most effective ways to ensure the production of high-quality, environmentally clean meat with relatively low costs. However, free-range pig farming also carries certain risks, particularly the likelihood of infection with invasive diseases, among which metastrongylosis is the most common. Milk from cows is mainly processed into semi-dried salty cheese, and the whey produced in this process is traditionally used as a fresh feed additive for pigs. Additionally, the cheese whey may improve the chemical composition and biochemical parameters of muscle tissues in pigs infected with metastrongylosis.

Objectives: To study the effect of cheese whey on the hematological composition of blood and biochemical indicators of muscle tissues in healthy and metastrongylosis-infected pigs, and to evaluate the compliance of the obtained pork with the requirements of functional food.

Methods: The research was conducted in 2025–2026 in the northeastern mountainous-forest zone of Armenia, in abattoirs, and at the Research Center of Veterinary Medicine and Veterinary Sanitary Expert Examination of the Armenian National Agrarian University. The studies were conducted on 28 pigs aged 3 months to 1.5 years kept on the farm. To improve metabolic processes, fresh whey obtained during semi-dry Chanakh cheese production was used as a feed supplement. Hematological and biochemical analyses were performed using automated analyzers.

Results: In porcine metastrongylosis, the organism is under stress and exposed to toxic metabolic by-products. Given these conditions, the use of cheese whey helps to alleviate pathological processes. As a result, protein restoration and anabolic processes are activated, and the organism begins to provide the structural materials necessary for maintaining and restoring muscle tissue.

Conclusion։ The inclusion of cheese whey in the diet of healthy and metastrongylosis-infected pigs is an effective feed supplement. It promotes muscle growth, strengthens the muscular system, and improves the quality of meat obtained.

Novelty of study: For the first time, the effectiveness of cheese whey as a natural, biologically active feed additive in pigs with metastrongylosis has been studied. The research results have shown that the inclusion of cheese whey in the pig diet improves blood parameters in both healthy pigs and those with pig metastrongylosis, as well as chemical and biochemical parameters of muscle tissue.

Keywords: cheese whey, bioactive compounds, porcine metastrongylosis, functional food production, hematological and biochemical biomarkers, muscle tissue quality, livestock nutrition