The Effects of Using Hot Red Pepper as a Diet Supplement on Some Performance Traits in Broiler

Al-Ka, Galib A.M.; Al-Na, Mamdooh A.M.; Ajeena, Saba J.

doi:10.3923/pjn.2011.842.845

Cited by 24 publications

(11 citation statements)

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“…Red pepper, carrot and sea buckthorn are important sources of natural antioxidants and carotenoids, that can prevent oxidative reactions of PUFA [1,15,16]. Red kapia pepper (Capsicum annuum L.) is widespread throughout the world as vegetable [17,18]. It is a rich source of carotenoids [12,19], ranging from 0.3 to 3.2 g/100 g dry weight [20], vitamins C and E [21,22].…”

Section: Introductionmentioning

confidence: 99%

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Panaite

Nour

Sărăcilă

et al. 2021

Foods

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The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids’ accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6/n-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer’s safety.

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Section: Introductionmentioning

confidence: 99%

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Panaite

Nour

Sărăcilă

et al. 2021

Foods

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“…(2014) that broiler chickens fed on (1%) of black pepper revealed significantly the heaviest body weight gain and highest feed consumption and the best feed conversion ratio as compared to control group. This might be due to that black pepper affects the absorption power, decrease material transit velocity and increase digestive enzymes activity and increased chicks dietary and weight gain due to presence of Piperazine citrate in black pepper (Al-Kassie et al 2011). Kana et al (2017) recorded higher BW and BWG in broiler chickensfed on ration supplemented with 0.2% of T. tetraptera during growing phase which is in line with the studies of Taxi et al (2014) at finishing phase of broiler chickens with 1% black pepper.…”

Section: Discussionmentioning

confidence: 99%

Influence of dietary inclusion of phytobiotics on growth performance, carcass and organ weight of broiler chickens

Olayemi¹,

Williams²,

Olatidoye³

et al. 2021

J. Agr. Food Sci.

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This study investigated the dietary inclusion effect of three Phytobiotics: Syzygium aromaticum (Cloves), Piper nigrum (Black pepper) and Tetrapleura tetraptera (Prekese) on performance, carcass traits and organ weight of broile rchickens. Two hundred-day old unsexed broilers were used for the study. The birds were allotted on weight equalization basis to four dietary treatments (T1, T2, T3 and T4) in Completely Randomized Design. Each treatment was replicated five times with 10 birds per replicate. Four experimental diets were formulated for each of starter and finisher phase respectively. Control diet (T1) with no phytogenic inclusion while T2, T3 and T4 were formulated with inclusion of 1% Syzygium aromaticum (Cloves), Piper nigrum (Black pepper) and Tetrapleura tetraptera (Prekese) respectively; and the experiment lasted for 8 weeks (4weeks for each phase). Feed intake, Weight gained and Feed conversion ratio were measured at starter and finisher phases while carcass and organ weight measurements were carried out at the end of finisher phase. Dietary inclusion of phytogenics recorded similar (P>0.05) values of growth performance parameters at starter phase whereas a significant ((P<0.05) effect were observed on weight gain, FCR, Live weight and plucked weight at finisher phase. It was observed that inclusion of cloves had improvement on final weight (FW), weight gain (WG) and FCR with higher (P<0.05) plucked weight.

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“…Capsicum is rich in vitamins C and E and capsaicin (Lee et al, 2009;Shahverdi et al, 2013). The "bitter" taste of red pepper is due to its capsaicin (Al-Kassie et al, 2011;Shahverdi et al, 2013), which constitutes approximately 48% of the active ingredients, thus reflecting its unique properties (Jancso et al, 1977;Puvaca et al, 2015). Capsaicin is an alkaloid and has neurotonic and antimicrobial activity (Zeyrek and Oğuz, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Red Pepper (Capsicum annuum L.) Oil Addition to Growing Quail Diets on the Performance, Slaughtering and Some Serum Characteristics

Gül¹,

Çufadar

2023

Turkish JAF Sci.Tech.

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The aim of this study is to determine the effects of adding different levels of red pepper oil to quail diets on performance, slaughtering characteristics, and some serum parameters. For this purpose, a total of 300-day-old and mixed-sex quail chicks were randomly assigned to 5 treatment groups with 6 replications of 12 chicks each. Experimental animals were fed for 35 days with 5 different diets prepared by adding 0, 300, 600, 900 or 1200 mg/kg red pepper oil. During the experiment, quails were given ad-libitum feed and water. According to the results of the experiment, the effect of adding red pepper oil to the diet on the performance, carcass traits and visceral weights of the quails was statistically insignificant. Triglyceride and TAS concentrations of serum were significantly affected by the addition of red pepper oil to the diet. The highest triglyceride and TAS levels in the group with 300 mg/kg red pepper oil added; however, the lowest triglyceride and TAS levels were obtained in the groups supplemented with 600 mg/kg and 1200 mg/kg red pepper oil, respectively. According to this study findings, it can be said that the addition of red pepper oil to the diet in growing quails has a positive effect on serum triglyceride and TAS values when used between 300 mg/kg and 600 mg/kg in the diet, without adverse effects on performance and carcass characteristics.

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The Effects of Using Hot Red Pepper as a Diet Supplement on Some Performance Traits in Broiler

Cited by 24 publications

References 0 publications

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Influence of dietary inclusion of phytobiotics on growth performance, carcass and organ weight of broiler chickens

Effect of Red Pepper (Capsicum annuum L.) Oil Addition to Growing Quail Diets on the Performance, Slaughtering and Some Serum Characteristics

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