Supplementation of fermented coffee grounds regulated swine performance by modulating intestinal microbiome and metablome

This study evaluated the effect of supplementing pig diets with low and high doses of fermented coffee grounds (FCG) on growth performance, immune regulation, fecal odor mitigation, meat quality, gut microbiota, and colonic metabolomics form the weaning period to the finishing phase. Low dose FCG demonstrated improved feed conversion ratio compared to the negative control group. Immune regulation and meat quality were enhanced in both low and high doses of FCG groups. The change of short chain fatty acids suggesting potential odor mitigation. Distinct gut microbiota in FCG groups related to the key pathways with immune response, lipid metabolism, and gut signaling. The metabolomics in colon might contribute to gut health and odor mitigation.