Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics, proximate composition and lipid profile of broiler chickens
| dc.contributor.author | Awodola-Peters, O. O., Yahaya, M. O., *Oganija, K. Y., Adetoro, B. O., Bolarinwa, M. O., Saka, A. A. and Akinyemi, A. O. | |
| dc.date.accessioned | 2025-04-07T12:59:32Z | |
| dc.date.available | 2025-04-07T12:59:32Z | |
| dc.date.issued | 2021 | |
| dc.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. | |
| dc.description.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. | |
| dc.description.sponsorship | Self | |
| dc.identifier.citation | 3 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/4955 | |
| dc.language.iso | en | |
| dc.publisher | Nigerian Journal of Animal Production | |
| dc.title | Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics, proximate composition and lipid profile of broiler chickens | |
| dc.type | Article |