Animal Bioscience

  • 제37권11호
  • /
  • Pages.1953-1961
  • /
  • 2024
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

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

  • Siriporn Namted (Department of Agriculture, Faculty of Agriculture Technology, Valaya Alongkorn Rajabhat University Under the Royal Patronage) ;
  • Kanokporn Poungpong (Department of Animal Science, Faculty of Agriculture, Kasetsart University) ;
  • Chaiyapoom Bunchasak (Department of Animal Science, Faculty of Agriculture, Kasetsart University)
  • 투고 : 2023.12.26
  • 심사 : 2024.04.21
  • 발행 : 2024.11.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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 (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 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.

키워드

과제정보

The authors thank the Department of Agriculture, Faculty of Agriculture Technology, Valaya Alongkron Rajabhat University Under the Royal Patronage and Kasetsart University, Thailand.

참고문헌

  1. Zheng J, Zheng S, Feng Q, Zhang Q, Xiao X. Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications. Biosci Rep 2017;37:BSR20170286. https://doi.org/10.1042/BSR20170286
  2. FAO. Food and Agriculture Organization of the United Nations statistics division [Internet]. Rome, Italy: FAO STAT; 2019 [cited 2024 Mach 14]. Available from: https://www.fao.org/faostat/en/data/QC/visualize/
  3. Benchasri S, Simla S. Potential of chilli varieties under chemical and organic agricultural systems in Thailand. Bulg J Agric Sci 2017;23:58-70.
  4. Li Z, Zhang J, Wang T, Zhang J, Zhang L, Wang T. Effects of capsaicin on growth performance, meat quality, digestive enzyme activities, intestinal morphology, and organ indexes of broilers. Front Vet Sci 2022;9:841231. https://doi.org/10.3389/fvets.2022.841231
  5. Ludy MJ, Moore GE, Mattes RD. The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chem Senses 2012;37:10321. https://doi.org/10.1093/chemse/bjr100
  6. Namted S, Poeikhampha T, Rakangthong C, Bunchasak C. Effect of capsaicin and capsaicin plus DL-methionine hydroxy analog in diet on growth performance and gastrointestinal conditions of nursery pigs. Indian J Anim Res 2020;54:703-8. https://doi.org/10.18805/ijar.B-1020
  7. Rosa-Medina EA, Urriola PE, Jang JC, Faulk CD, Johnston LJ, Shurson GC. Effect of supplementing lactation and nursery pig diets with capsaicin on growth performance and gene expression of nursery pigs. Transl Anim Sci 2021;5:txab201. https://doi.org/10.1093/tas/txab201
  8. Ochi T, Takaishi Y, Kogure K, Yamauti I. Antioxidant activity of a new capsaicin derivative from Capsicum annuum. J Nat Prod 2003;66:1094-6. https://doi.org/10.1021/np020465y
  9. Paraksa N. The miracle of capsicum in animal production. In: Proceeding of the 3rd International Conference on sustainable animal agriculture for developing countries; 2011 July 26-29: Nakhon Ratchasima, Thailand. Nakhon Ratchasima, Thailand: Suranaree University of Technology; 2011. pp. 178-84.
  10. National Research Council (NRC). Nutrient requirements of swine. 11th ed. Washington, DC, USA: National Academies Press; 2012.
  11. Borges SA, Fischer da Silva AV, Majorka A, Hooge DM, Cummings KR. Physiological responses of broiler chickens to heat stress and dietary electrolyte balance (sodium plus potassium minus chloride, milliequivalents per kilogram). Poult Sci 2004;83:1551-8. https://doi.org/10.1093/ps/83.9.1551
  12. Sakdee J, Poeikhampha T, Rakangthong C, Poungpong K, Bunchasak C. Effect of tributyrin supplementation in diet on production performance and gastrointestinal tract of healthy nursery pigs. Pak J Nutr 2016;15:954-62. https://doi.org/10.3923/pjn.2016.954.962
  13. Ayuso D, Gonzalez A, Pena F, Hernandez-Garcia FI, Izquierdo M. Effect of fattening period length on intramuscular and subcutaneous fatty acid profiles in iberian pigs finished in the montanera sustainable system. Sustainability 2020;12:7937. https://doi.org/10.3390/su12197937
  14. Chaweewan K, Thaenthanee W, Chaosap C, Limsupavanich R, Sitthigripong R. Carcass and meat quality traits of pigs derived from pietrain breed. In: 61st International Congress of Meat Science and Technology; 2015 August 23-28; Clermont-Ferrand, France.
  15. Lothong M, Kittipong T, Pornchalit A, Kris A. Effects of dietary betaine supplementation on BF thickness and serum IGF-1 in late finishing pigs. Thai J Vet Med 2016;46:427-34. https://doi.org/10.56808/2985-1130.2757
  16. Davila-Ramirez JL, Carvajal-Nolazco MR, Lopez-Millanes MJ, et al. Effect of yeast culture (Saccharomyces cerevisiae) supplementation on growth performance, blood metabolites, carcass traits, quality, and sensorial traits of meat from pigs under heat stress. Anim Feed Sci Technol 2020;267:114573. https://doi.org/10.1016/j.anifeedsci.2020.114573
  17. Honikel KO. Reference methods for the assessment of physical characteristics of meat. Meat Sci 1998;49:447-57. https://doi.org/10.1016/S0309-1740(98)00034-5
  18. Choe JH, Choi MH, Rhee MS, Kim BC. Estimation of sensory pork loin tenderness using warner-bratzler shear force and texture profile analysis measurements. Asian-Australas J Anim Sci 2016;29:1029-36. https://doi.org/10.5713/ajas.15.0482
  19. Association of Official Analytical Chemists (AOAC). Official methods of analysis. 16th ed. Arlington, VA, USA: AOAC International; 1997.
  20. Sobolewska S, Grela ER. The effect of inulin extraction method or powder from inulin-producing plants in fattener diets on performance, carcass traits and meat quality. Ann Anim Sci 2014;14:911-20. https://doi.org/10.2478/aoas-2014-0046
  21. Liu Y, Song M, Che TM, et al. Dietary plant extracts alleviate diarrhea and alter immune responses of weaned pigs experimentally infected with a pathogenic Escherichia coli. J Anim Sci 2013;91:5294-306. https://doi.org/10.2527/jas.2012-6194
  22. Kasper C, Ruiz-Ascacibar I, Stoll P, Bee G. Investigating the potential for genetic improvement of nitrogen and phosphorus efficiency in a Swiss large white pig population using chemical analysis. J Anim Breed Genet 2020;137:545-58. https://doi.org/10.1111/jbg.12472
  23. Dixon SMPH. Basophils: what high and low levels mean. [Internet]. New York, USA: Verywell Health; c2021 [cited 2023 Oct 15]. Available from: https://www.verywellhealth.com/what-are-basophils-797206
  24. Akimoto S, Tanihata J, Kawano F, et al. Acute effects of dihydrocapsaicin and capsaicin on the distribution of white blood cells in rats. J Nutr Sci Vitaminol (Tokyo) 2009;55:2827. https://doi.org/10.3177/jnsv.55.282
  25. Oso AO, Suganthi RU, Manjunatha RGB, et al. Effect of dietary supplementation with phytogenic blend on growth performance, apparent ileal digestibility of nutrients, intestinal morphology, and cecal microflora of broiler chickens. Poult Sci 2019;98:4755-66. https://doi.org/10.3382/ps/pez191
  26. Markovic R, Sefer D, Krstic M, Petrujkic B. Effect of different growth promoters on broiler performance and gut morphology. Arch Med Vet 2009;41:163-9. https://doi.org/10.4067/S0301732X2009000200010
  27. Viveros A, Chamorro S, Pizarro M, Arija I, Centeno C, Brenes A. Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poult Sci 2011;90:566-78. https://doi.org/10.3382/ps.201000889
  28. Ilsley SE, Miller HM, Greathead HMR, Kamel C. Plant extracts as supplements for lactating sows: effects on piglet performance, sow food intake and diet digestibility. Anim Sci 2003;77:247-54. https://doi.org/10.1017/S1357729800058987
  29. Hui S, Liu Y, Chen M, et al. Capsaicin improves glucose tolerance and insulin sensitivity through modulation of the gut microbiota-bile acid-FXR axis in type 2 diabetic db/db mice. Mol Nutr Food Res 2019;63:e1900608. https://doi.org/10.1002/mnfr.201900608
  30. Kasprzak A. Insulin-like growth factor 1 (IGF-1) signaling in glucose metabolism in colorectal cancer. Int J Mol Sci 2021;22:6434. https://doi.org/10.3390/ijms22126434
  31. Li Q, Li L, Wang F, et al. Dietary capsaicin prevents nonalcoholic fatty liver disease through transient receptor potential vanilloid 1-mediated peroxisome proliferator-activated receptor δ activation. Pflugers Arch - Eur J Physiol 2013;465:130316. https://doi.org/10.1007/s00424-013-1274-4
  32. Elmas C, Gezer C. Capsaicin and its effects on body weight. J Am Nutr Assoc 2022;41:831-9. https://doi.org/10.1080/07315724.2021.1962771
  33. Fuse S, Endo T, Tanaka R, et al. Effects of capsinoid intake on brown adipose tissue vascular density and resting energy expenditure in healthy, middle-aged adults: a randomized, double-blind, placebo-controlled study. Nutrients 2020;12:2676. https://doi.org/10.3390/nu12092676
  34. Kroscher KA, Fausnacht DW, McMillan RP, et al. Supplementation with artificial sweetener and capsaicin alters metabolic flexibility and performance in heat-stressed and feed-restricted pigs. J Anim Sci 2022;100:skac195. https://doi.org/10.1093/jas/skac195
  35. Zmudzinska A, Bigorowski B, Banaszak M, Roslewska A, Adamski M, Hejdysz M. The effect of diet based on legume seeds and rapeseed meal on pig performance and meat quality. Animals 2020;10:1084. https://doi.org/10.3390/ani10061084
  36. Holmer SF, McKeith RO, Boler DD, et al. The effect of pH on shelf-life of pork during aging and simulated retail display. Meat Sci 2009;82:86-93. https://doi.org/10.1016/j.meatsci.2008.12.008
  37. Barbut S, Sosnicki AA, Lonergan SM, et al. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Sci 2008;79:46-63. https://doi.org/10.1016/j.meatsci.2007.07.031
  38. Pugliese C, Sirtori F, Acciaioli A, Bozzi R, Campodoni G, Franci O. Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Sci 2013;93:92-7. https://doi.org/10.1016/j.meatsci.2012.08.006
  39. Han X, Li B, Puolanne E, Heinonen M. Hybrid sausages using pork and cricket flour: texture and oxidative storage stability. Foods 2023;12:1262. https://doi.org/10.3390/foods12061262
  40. Kim J, Knowles S, Ahmad R, Day L. Objective measurements associated with the preferred eating qualities of fermented salamis. Foods 2021;10:2003. https://doi.org/10.3390/foods10092003