Effects of Capsaicin Supplementation on Productive and Physiological Performance of Pekin Ducks During Summer Season

Abstract

he aim of this study was to evaluate the effect of using graded levels of capsaicin on growth performance, nutrients digestibility coefficients, serum metabolites, oxidative responses and intestinal digestive enzymes activity of Pekin ducks. One hundred and twenty 14d old Pekin ducks were randomly divided into four groups of 30 ducks. The first group was fed on the basal diet (control), while groups 2, 3 and 4 were given the basal diet supplemented with 50, 100 and 150 ppm capsaicin, respectively. The results showed significant improvement in body weight and feed conversion of ducks, particularly with the high level (150ppm) followed by those of the mid one (100pm). Moreover, supplemental capsaicin with different levels enhanced digestibility coefficient values especially with ether extract (EE) and nitrogen free extract (NFE) in Pekin ducks. The serum level of total proteins, globulin, high density lipoprotein (HDL), triiodothyronine (T3), thyroxin (T4) and antioxidant enzymes was significantly increased for ducks fed on diets contained either 100 or 150ppm capsaicin. But, the concentrations of total lipid, cholesterol, triglycerides, low density lipoprotein (LDL), glucose and malondialdehyde (MDA), which is the primary stable by-product of lipid peroxidation, were reduced. On the other hand, the albumin level didn't significantly affected by dietary capsaicin supplementation. A significant increase in the activities of amylase, lipase and trypsin enzymes was found throughout the small intestine portions with supplemental capsaicin. It is concluded that, capsaicin supplementation with 100ppm up to 150ppm was sufficient to enhance the growth performance traits, nutrients digestibility, thyroid and antioxidant system in growing Pekin ducks. In addition to, using these natural feed additives had clear favorable effect on enzymatic and microbiological profile in small intestine, without adverse effects on liver activity.

Diet Preference, Feed Efficiency and Expression of the Sodium-Dependent Glucose Transporter Isoform 1 and Sweet Taste Receptors in the Jejunum of Lambs Supplemented with Different Flavours

“…In the current study, the capsicum supplemented diet was observed to increase ADG. In agreement with our results, although in different species, capsaicin supplementation at 150 ppm increased body weight gain in Pekin ducks [ 38 ]. El-Tazi [ 39 ] also reported that 0.5%, 0.75% and 1% capsaicin inclusion in broiler chicks’ diet improved body weight gain and feed conversion ratio.…”

“…Capsaicin was reported to increase lipase secretion in rats [ 58 ]. Oh et al [ 16 ] reported that capsaicin supplementation in dairy cows increased the apparent total-tract digestibility of DM, OM and CP, but Ali et al [ 38 ] found no effect of capsaicin supplementation on CP digestibility. The discrepancies in the results may be due to differences in the capsaicin dosage or the formulation used [ 31 ].…”

A combination of garlic oil and cooked chilli oil could be effective and efficient for pigeon production

“…The contents of TP and albumin in serum reflect the absorption and utilization of protein in animals, and the UN content is inversely correlated with that (Donsbough et al, 2010). The results indicated the negative effect of cooked chilli oil on protein catabolism, which contradicts the conclusion of Alagawany et al (2020), and capsaicin is directly responsible for the significant increase in serum glucose levels by increasing glycogen phosphorylase activity and thus accelerating glycogen decomposition (Spiridonov, 1994) component analysis similar to the results of relevant experiments on rats (Slowing et al, 2001), rabbits (Abdelnour et al, 2018) and Peking ducks (Ali et al, 2016). In addition, allicin may convert cholesterol to cholesterol-7α-hydroxylase to affect cholesterol homeostasis (Konjufca et al, 1997) and capsaicin may decrease blood lipid by decreasing cholesterol metabolism genes in the liver and increasing ileal bile acid metabolism genes (Li et al, 2019).…”

“…Capsaicin contributes to most of the antimicrobial and antioxidant activity in capsicum (Elwan et al, 2020). In previous studies, researchers used cold-pressed chilli oil (Alagawany et al, 2020) or chilli powder (Jiang et al, 2019), which had some effects on feed intake, gut flora, fat digestion of poultry (Ali et al, 2016). The cooked chilli oil was rarely used in poultry and its feed intake promoting effect on pigeons was discovered unexpectedly, we decided to mix garlic oil and cooked chilli oil to apply in pigeon production.…”

The effectiveness of the biologically active additive «Activio» using when feeding young ducks

“…Досить виражений позитивний ефект отримали у дослідженнях [23] унаслідок додавання до кормів капсаїцину (екстракту перцю чилі) при вирощуванні пекінських качок. Зокрема, у разі додавання до раціону 14 добових пекінських качок 100 та 150 мг капсаїцину відзначається значне збільшення живої маси, коефіцієнта засвоюваності кормів (особливо за згодовування ефірного екстракту перцю чилі), значне підвищення активності амілази, ліпази та трипсину в усіх відділах тонкого кишківника, а також покращення мікробіологічного профілю шлунково-кишкового тракту.…”