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Capsaicin, derived from chili extracts, is being used in pig diets for its multiple benefits, such as enhancing nutrient digestion, reducing fat accumulation, and boosting immune and antioxidant functions. While capsaicin is known to improve intestinal health and digestive enzyme secretion, research on its impact on the carcass and meat quality of fattening pigs is limited. This study aims to evaluate the effects of adding capsaicin to pig diets from the grower to the finisher phase on growth performance and meat quality.
Methods: Two experimental diets were offered to 36 crossbred barrows (BW=35±0.1 kg): basal diet (0% capsaicin) and basal diet with capsaicin at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each). At the end, six average-weight pigs were selected for blood sampling to assess blood urea nitrogen, white blood cell count, and total immunoglobulin G. The pH and color of the longissimus muscle were evaluated, alongside meat quality factors such as drip and cooking loss.
Results: Supplementation of capsaicin at 0.02% resulted in a decrease in average daily feed intake and feed cost per gain while increasing the return on investment and gain-to-feed ratio during the growing period. There was no effect on growth rate. Blood urea nitrogen and nitrogen levels in feces tended to decrease, while basophil levels increased with capsaicin supplementation. Additionally, capsaicin reduced crypt depth and tended to increase the villus height-to-crypt depth ratio in the jejunum segment. Backfat thickness was also reduced, and protein content increased. Furthermore, using capsaicin in the diet of growing pigs raised the pH at 6 hours post-mortem and tended to improve meat springiness, while also increasing meat yellowness.
Conclusion: In summary, capsaicin supplementation during the growing period reduced feed consumption while maintaining growth rates, leading to improved gain-to-feed ratios and feed cost per gain. This improvement may stem from enhanced jejunal morphology and blood profiles. Additionally, capsaicin supplementation decreased fat accumulation in the carcass, increased protein content, and raised the meat pH at 6 hours post-mortem. Overall, incorporating capsaicin into pig diets during the growing-finishing phase enhances both productive performance and carcass quality.
Namted, S., Poungpong, K., & Bunchasak, C. (2024). Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs. Animal bioscience, 10.5713/ab.23.0541. Advance online publication. https://doi.org/10.5713/ab.23.0541