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Anim Biosci > Accepted Articles
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 Bunchasak2,* 
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
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.
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).
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).
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

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