Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs

Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs

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Objective This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.Methods Two All in One Shakes experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%.Each experimental group consisted of 18 pigs, with six replications (three each).

Results Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.

052) and increased gain:feed ratio (p = 0.037) during the growing period.There was no effect of CAP on the growth rate.The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.

093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029).In addition, dietary CAP supplementation decreased crypt depth (p = 0.

022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084).Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP.

Whereas the protein content increased with CAP supplementation (p = 0.021).Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to Puzzle increase the springiness value (p = 0.

078) of the meat.In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).Conclusion Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.