Experimental supplementation with coffee by-products improves lac-tational performance of piglets and IgG concentration in sow colos-trum

Objective: The aim of the study was to evaluate the effects of prepartum supplementation with coffee by-products, specifically husks, on piglet performance, focusing on weight gain and immunoglobulin G (IgG) concentration in colostrum and milk. Design/methodology: Coffee by-products were collected, dried, ground and sieved, and caffeine was quantified by high performance liquid chromatography (HPLC). Between days 110 and 112 of gestation, 50 g of husk mixed with feed was offered to the sows, achieving a total dose of 750 mg of caffeine. Farrowing was induced on day 113 with cloprostenol, and piglets were weighed at birth and at weaning, calculating pre-weaning mortality. In addition, colostrum and milk samples were collected for IgG concentration analysis with a Brix refractometer. Results: The study found no significant differences in birth weight, but piglets from caffeine-supplemented sows had higher weaning weights and increased IgG concentrations in colostrum and milk, indicating enhanced lactogenesis. Additionally, pre-weaning mortality was significantly lower in these piglets (0.97%) compared to the control group (10.83%), highlighting better early vitality and reduced mortality risk. The use of coffee by-products in animal feeding promotes sustainability and health benefits, but potential anti-nutritional effects and regulatory considerations must be addressed for effective implementation Conclusions: Coffee by-products as a prepartum supplement in sows improve IgG in colostrum and milk and promote the development of piglets with higher weight and lower mortality, which benefits profitability in small-scale production systems.