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

Namted, Siriporn; Poungpong, Kanokporn; Bunchasak, Chaiyapoom

doi:.0.0.0

Article

https://doi.org/10.5713/ab.23.0541 [Accepted] Published online May 7, 2024.

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

Siriporn Namted¹

, Kanokporn Poungpong²

, Chaiyapoom Bunchasak^2,*

¹Department of Agriculture, Faculty of Agriculture Technology, Valaya Alongkorn Rajabhat University Under the Royal Patronage, Pathum Thani 13180, Thailand
²Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, Thailand

Correspondence: Chaiyapoom Bunchasak, Tel: +66-0879707222, Fax: +66-02 5791120, Email: agrchb@ku.ac.th

Received: 26 December 2023 • Revised: 17 February 2024 • Accepted: 21 April 2024

Abstract

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 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 (ADFI; p = 0.003) and feed cost/gain (FCG; p = 0.056), increased return on investment (ROI; 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 (BUN) 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 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.

Keywords: Blood Profile; Capsaicin; Growth Performance; Meat Quality; Pigs