Feeding a Bitter Mix of Gentian and Grape Seed Extracts with Caffeine Reduces Appetite and Body Fat Deposition and Improves Meat Colour in Pigs
2025
Maximiliano Müller | Xinle Tan | Fan Liu | Marta Navarro | Louwrens C. Hoffman | Eugeni Roura
Dietary bitter compounds such as caffeine have the potential to reduce backfat in pigs. However, the use of caffeine as a feed additive has restrictions in many countries. It was hypothesised that grape seed and gentian plant extracts (GG) could replace caffeine in feed due to their bitterness and antiadipogenic effects. The effect of caffeine (0.5 g/kg), GG (2 g/kg) alone or in combination with caffeine (BM) at increasing concentrations (0.5, 1, 1.5, or 2 g/kg) on feed efficiency, carcass, and meat quality was assessed in finishing pigs (Large White × Landrace). Growth performance and carcass traits were evaluated at a pen level (n = 14). Loins (longissimus thoracis) were removed from eight pig/treatment at the abattoir to assess drip loss, lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue angle (h°), pH, cook loss, and shear force. A linear increase (<i>p</i> < 0.05) in loin a*, b*, and C* values and a linear decrease (<i>p</i> < 0.05) in ADFI, ADG, backfat, dressing percentage, and HSCW were observed with increasing BM levels. At 1.5 g/kg, BM increased the loins a* (<i>p</i> < 0.05), b* (<i>p</i> < 0.05) and C* values (<i>p</i> < 0.05) compared to the control. Twenty-two proteins related to energy metabolism and myofibril assembly were identified to be upregulated (FDR < 0.05) in BM vs. control loins. In conclusion, GG could be used in combination with low doses of caffeine to modulate appetite and carcass leanness and improve pork colour.
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