Evaluation of the effects of black pepper extract on the growth performance of grower pigs

This study aimed to evaluate the effects of black pepper (BP) extract on growth performance, nutrient digestibility, serum total protein, blood urea nitrogen (BUN), creatinine, counts of Lactobacillus and Escherichia coli (E. Coli), back fat thickness, lean meat percentage (LMP), and fecal gas emission in grower pigs. A total of 160 crossbred grower pigs [(Landrace × Yorkshire) × Duroc] with an average initial body weight (BW) of 25.31 ± 1.29 kg were used in a 42-day feeding trial. Pigs were randomly assigned to four experimental treatments. The basal diet was composed of soybeans and corn to meet or exceed the NRC (2012) recommendations. The dietary treatments included: basic diet, basic diet + 0.025 %, 0.05 %, and 0.1 % BP extract. There were eight replicates per treatment, each comprising five pigs (three gilts and two barrows). All data were subjected to statistical analysis using general linear model procedures (SAS 2001, SAS Institute Inc., Cary, NC, USA), with the pen serving as the experimental unit. The results indicated a linear improvement in BW and average daily gain of pigs during days 1–28, 28–42, and the overall period with increasing levels of BP extract in the diet. The apparent total tract digestibility (ATTD) of crude protein (CP) and lean meat percentage (LMP) increased linearly with BP treatment at the end of the experiment (p < 0.05). In addition, total protein, BUN, and creatinine levels were not affected by the BP extract (p > 0.05). Some fecal microbes, such as Lactobacillus and E. coli, did not change considerably when pigs were fed BP extract (p > 0.05). No apparent response to faecal gas emission of NH₃, total mercaptans, or H₂S was observed in relation to the BP extract in the pig diet (p < 0.05). Dietary supplementation with 0.1 % BP extract improved growth performance by increasing the ATTD of CP and improving LMP without adverse effects in grower pigs.