Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive

Abstract

The effect of feeding different mixture powder levels of red and black pepper as natural feed additives on productive performance, carcass characteristics and economical efficiency were studied. A total of one hundred and sixty one-day old, unsexed (Ross-308) broiler chicks were randomly divided into four experimental groups. Each group was further subdivided into five replicates at the rate of eight chicks per pen in complete randomized design. The birds were fed on two basal diets (starter and finisher diet). The red pepper (Capsicum annum.L) and black pepper (Piper nigrum.L) were added in different mixture levels to the basal diets resulting in four experimental groups. The first group (A) fed on basal diets without feed additives (control diet). The other groups (B), (C) and (D) were fed on basal diets supplemented with different mixture powder levels of 0.4% (0.2% red pepper + 0.2% black pepper), 0.6% (0.3% red pepper + 0.3% black pepper) and 1% (0.5% red pepper + 0.5% black pepper) respectively. The experimental diets were fed for 6-weeks duration. Health of the stock and performance parameters were recorded. At the end of the experiment, the birds were slaughtered, dressed then used for different parameters and economical evaluation were calculated. The results showed that, the diet with 1% mixture powder of red and black peppers had significantly (P<0.05) heaviest body weight gain, higher feed intake, best feed conversion ratio, highest dressing percentage, highest percentage of commercial cuts (breast, drumstick and thigh) with the highest percentages of liver and gizzard. The birds fed with the control diet produced significantly (P<0.05) highest abdnominal fat percentage. The mortality rate was not significantly affected by the inclusion of mixture of red and black peppers powder in broiler diet. The highest profitability ratio (1.81) was obtained by the diet supplemented with 1% mixture powder level. It was concluded that using a mixture as feed additives at level 1% enhance the overall performance and carcass quality of broiler chicken.

Performance of Broiler Chicken on Diet Supplemented with Black Pepper (Piper Nigrum) Powder on Haematological and Biochemical Parameters

“…Although, during the 6 th week feed conversion efficiency was numerically higher compared to other weeks. The results were in agreement with the findings of Shahverdi et al (2013);Tazi et al (2014); Ghaedi et al (2013); Mohamed et al (2014) and Rahimian et al (2016) who observed that the feed conversion efficiency was significantly higher on black pepper supplemented diet as compared to control group. The variations in the result might be due to the levels of use in the diet and species differences of broiler birds and agro-climatic conditions of the study area.…”

“…The average mortality, liveability (%) and performance index (PI) from day old to six weeks of age are given below from the above table 1, it was observed that there was no mortality from day one till the end of the experiment. Similar findings were found by other workers Tazi et al, (2014) and Chuparan et al, (2016) who reported that there was no significant difference with the supplementation of black pepper in broiler diet as compared to control group. The values of performance index were recorded as 409.85, 373.91, 402.77 and 387.54 for T1, T2, T3 and T4 respectively.…”

“…The findings of the present study was well corroborated with the observations of Ndelekwute et al (2015) who had also reported a non-significant difference in the final body weight of broiler chicks on diet supplemented with black pepper at 0.5, 0.25, 0.50 and 1 per cent of feed level. Whereas, some contrarily results have been reported by Al-Kassie et al (2012); Ghaedi et al (2013); Mohamed et al (2014); Puvaca et al (2015) and Tazi et al (2014) who observed that the body weight was significantly higher on black pepper supplemented diet as compared to control group. The differences in the observation in the present study might be due to the levels and species of black pepper, birds and agro-climatic conditions of the study area.…”

Dietary cold‐pressed red and black pepper oil mixture enhances growth, carcass, blood chemistry, antioxidant, immunity and caecal pathogens of quails

“…The role of piper nigrum in increasing the production of digestive enzymes may be due to stimulate the liver to produce acids and salts in gall bladder, which further digests food ingredients. In partially agreement,Mohamed and El-Tazi (2014) found that FI and FCR were increased with increasing the mixture level of black and red peppers.…”

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 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. This could be due to the antimicrobial properties of capsaicin that alleviate harmful microbes in the gastrointestinal tract to improve epithelial integrity, such as an increase in the mucosa and sub-mucosa thickness of the small intestine and absorption surface [ 40 , 41 ].…”