Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs
Siriporn Namted,
Kanokporn Poungpong,
Chaiyapoom Bunchasak
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 growingfinishing pigs.
A c c e p t e dA r t i c l e 2 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;… Show more
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