Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics, proximate composition and lipid profile of broiler chickens
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Nigerian Journal of Animal Production
Abstract
Consumer awareness to quality poultry products and the ban and/or restricted use of
antibiotic growth promoter has necessitated the use of natural alternatives. Chili pepper is a
natural alternative that contain phytochemical compounds that exhibits pharmacological
properties among others. While there are reports on the effects of dietary chili pepper as an
antioxidant and antimicrobial, there are sparse information on its effect on carcass
characteristics and quality of broiler chickens. A 7-week trial was conducted to assess the
effect of dietary chili pepper (DCP) supplementation on the carcass characteristics of broiler
chickens, proximate composition and lipid profile of the meat. Fresh chili peppers used were
air dried, milled and stored in air tight container, and then supplemented into the
experimental diets at varying levels of 0, 0.1, 0.2 and 0.3% respectively to formulate four
dietary treatments. One hundred and forty-four 1-old broiler chicks were randomly assigned
into four treatment groups of 36 birds per treatments, replicated three times with 12 birds per
replicate in a completely randomized design. The carcass characteristics of the broiler
chickens were measured using two randomly selected birds per replicate. Meat samples
collected from the breast, thigh and drumstick region were homogenized to determine
proximate composition and lipid profile. Data obtained were subjected to analysis of
variance. Results showed that the DCP supplementation had no influence (p>0.05) on the
carcass characteristics of broiler chicken measured. The DCP supplementation significantly
(p<0.05) influenced the proximate composition of the meat samples across dietary
treatments. The dry matter, crude protein and ash contents of meat sample collected varied
significantly (p<0.05) across the dietary treatments as DCP supplementation increased.
Birds fed on 0.1% DCP-supplementation recorded the highest dry matter (29.93%), crude
protein (26.38%) and ash (1.65%) contents. The DCP supplementation significantly
(p<0.05) influenced the lipid profile of meat of broiler chicken across dietary treatments.
Birds fed 0.1 and 0.2% DCP supplementation had the highest cholesterol values followed by
those fed 0.3 and 0% DCP supplementation respectively. The triglycerides values of the meat
sample increased across the dietary treatment as DCP supplementation increased. Birds fed
0.2% DCP supplementation recorded the highest high density lipoprotein (16.83 mg/dL)
when compared with other means values. The low density lipoprotein values of the meat
sample collected varied (17.53 - 36.40 mg/dL) significantly across the dietary treatments as
DCP supplementation increased. It was therefore concluded that chili pepper can be
supplemented at 0.1% in broiler chickens' diet to increase crude protein and inorganic
contents of the meat and at 0.2% to improve lipid profile of broiler chicken meat.
Description
Consumer awareness to quality poultry products and the ban and/or restricted use of
antibiotic growth promoter has necessitated the use of natural alternatives. Chili pepper is a
natural alternative that contain phytochemical compounds that exhibits pharmacological
properties among others. While there are reports on the effects of dietary chili pepper as an
antioxidant and antimicrobial, there are sparse information on its effect on carcass
characteristics and quality of broiler chickens. A 7-week trial was conducted to assess the
effect of dietary chili pepper (DCP) supplementation on the carcass characteristics of broiler
chickens, proximate composition and lipid profile of the meat. Fresh chili peppers used were
air dried, milled and stored in air tight container, and then supplemented into the
experimental diets at varying levels of 0, 0.1, 0.2 and 0.3% respectively to formulate four
dietary treatments. One hundred and forty-four 1-old broiler chicks were randomly assigned
into four treatment groups of 36 birds per treatments, replicated three times with 12 birds per
replicate in a completely randomized design. The carcass characteristics of the broiler
chickens were measured using two randomly selected birds per replicate. Meat samples
collected from the breast, thigh and drumstick region were homogenized to determine
proximate composition and lipid profile. Data obtained were subjected to analysis of
variance. Results showed that the DCP supplementation had no influence (p>0.05) on the
carcass characteristics of broiler chicken measured. The DCP supplementation significantly
(p<0.05) influenced the proximate composition of the meat samples across dietary
treatments. The dry matter, crude protein and ash contents of meat sample collected varied
significantly (p<0.05) across the dietary treatments as DCP supplementation increased.
Birds fed on 0.1% DCP-supplementation recorded the highest dry matter (29.93%), crude
protein (26.38%) and ash (1.65%) contents. The DCP supplementation significantly
(p<0.05) influenced the lipid profile of meat of broiler chicken across dietary treatments.
Birds fed 0.1 and 0.2% DCP supplementation had the highest cholesterol values followed by
those fed 0.3 and 0% DCP supplementation respectively. The triglycerides values of the meat
sample increased across the dietary treatment as DCP supplementation increased. Birds fed
0.2% DCP supplementation recorded the highest high density lipoprotein (16.83 mg/dL)
when compared with other means values. The low density lipoprotein values of the meat
sample collected varied (17.53 - 36.40 mg/dL) significantly across the dietary treatments as
DCP supplementation increased. It was therefore concluded that chili pepper can be
supplemented at 0.1% in broiler chickens' diet to increase crude protein and inorganic
contents of the meat and at 0.2% to improve lipid profile of broiler chicken meat.
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