{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T16:42:53Z","timestamp":1788280973227,"version":"build-2803163510"},"reference-count":40,"publisher":"Asian Australasian Association of Animal Production Societies","issue":"11","license":[{"start":{"date-parts":[[2024,5,7]],"date-time":"2024-05-07T00:00:00Z","timestamp":1715040000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"name":"PS NUTRITION COMPANY LIMITED"}],"content-domain":{"domain":["animbiosci.org"],"crossmark-restriction":true},"short-container-title":["Anim Biosci"],"published-print":{"date-parts":[[2024,11,1]]},"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.5713\/ab.23.0541","type":"journal-article","created":{"date-parts":[[2024,5,7]],"date-time":"2024-05-07T05:15:50Z","timestamp":1715058950000},"page":"1953-1961","update-policy":"https:\/\/doi.org\/10.5713\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing 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