Supplementation with coffee husk enhances lactational performance of piglets and IgG concentration in sow colostrum: A prepartum intervention

Resumen

Objective: This study aimed to evaluate the effects of prepartum supplementation with coffee by-products specifically coffee husks on piglet performance, with a focus on weight gain and immunoglobulin G (IgG) concentrations in colostrum and milk. Design/methodology: Coffee by-products were collected, dried, ground, and sieved, and caffeine content was quantified using high-performance liquid chromatography (HPLC). Between gestation days 110 and 112, 50 g of coffee husks mixed with feed were administered to the sows, delivering a total caffeine dose of 750 mg. Farrowing was induced on day 113 using cloprostenol. Piglets were weighed at birth and at weaning, and pre-weaning mortality was recorded. Additionally, colostrum and milk samples were analyzed for IgG concentrations using a Brix refractometer.

Results: While no significant differences were observed in birth weight, piglets from caffeine-supplemented sows exhibited significantly higher weaning weights and increased IgG concentrations in both colostrum and milk, indicating improved lactogenesis. Pre-weaning mortality was also markedly lower in the supplemented group (0.97%) compared to the control group (10.83%), suggesting enhanced neonatal vitality and reduced mortality risk. The incorporation of coffee by-products into animal diets offers potential sustainability and health benefits; however, possible anti-nutritional effects and regulatory challenges must be addressed for widespread application.

Conclusions: Prepartum supplementation of sows with coffee by-products enhances IgG levels in colostrum and milk, supporting the development of heavier piglets with reduced mortality. These outcomes contribute to improved productivity and profitability in small-scale swine production systems.