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

Received: 30 April 2014     Accepted: 14 May 2014     Published: 30 May 2014
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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.

Published in Animal and Veterinary Sciences (Volume 2, Issue 3)
DOI 10.11648/j.avs.20140203.15
Page(s) 81-86
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Red Pepper, Black Pepper, Mixture Performance, Carcass Characteristics, Broiler, Feed Additives

References
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[3] Dorman, H.J.D. and Deans, S.G. (2000). Antimicrobial agents from plants: Anti-bacterial activity of plant volatile oils. J. Appl. Microbiol., 88: 308-316.
[4] Brugalli, I. (2003). Alimentacao atlernativa: an utilizacao de fitoterapicos ou nutraceuticos comomoduladores da imunidade e desempenho animal. Anais do Simposio sobre Manejo e Nutr Cad de Aves e Suinos; Campinas, Sao Paulo., Brasil. Campainas: (BNA) pp. 167-182
[5] Boyunaga, H. and Celik (1995). Kirmiziaci biber (capsaicin) bitkiselilac kaynagi mi. Billi Teknik Tubitak (6): 331.
[6] El Husseiny, O., Shalash, S.M. and Azouz, H.M. (2002). Re-sponse of broiler performance to diets containing hot pepper and/or fenugreek at different me-tabolizable energy level. Egypt Poult. Sci. (11): 387-406.
[7] Tagelsir, K. (1995). Studies on capsicum frutescent. M.V.Sc. Thesis, University of Khartoum, Sudan.
[8] Hassan, M.S.H.; Abo Taleb, A.M.; Wakwak, M. and Yousef, B.A. (2007). Productive, physiological and immunological effects of using some natural feed additives in Japanese quail diets. Egyptian Poultry Science, J. 27(11): 557-588.
[9] Moorthy, M.; Ravikumar, S.; Viswanathan, K. and Edwin, S.C. (2009). Ginger, pepper and curry leaf powder as feed additive in broiler diet. Inter. Journal of Poultry Science, 8: 779-782.
[10] Mahady, G.B,.; Pendl, S.L.; Yun, G.S.; Lu, Z.Z. and Stoia (2008). A. ginger (Zingiber officinale) and the gingerols inhibit the growth of Cag A + sstrains of Helicobacter pylori. Anticancer Research, 23: 3699-3702.
[11] Ferreira, S.R.S.; Nikolov, Z.L.; Dorauswamy, L.K.; Meireles, M.A.A. and Petenate, A.J. (1999). Supercritical fluid extraction of black pepper (Pi-per nigrum) essential oil. J. Supercritical Fluids, 14: 235-245.
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[13] Malini, T.; Arunakaran, J.; Aruldhas, M.M. and Govindarajulu, P. (1999). Effect of piperine on the lipid composition and enzymes of the pyruvatemalate cycle in the testis of the rat in vivio. Biochemistry and Molecular Biology International, 47: 537-545.
[14] Turner and Jack (2004). Black pepper and white pepper. http/en,Wikipedia; org/wiki/Black pepper.
[15] Iqbal, Z.; Nadeem, Q.K.; Khan, M.N. Akhtar, M.S. and Waraich, F.N. (2011). In vitro anthelmintic activity of Allium sativum, Zingiber officinale, Curcurbita mexicana and Ficus religiosa. Int. J. Agric. Bio., (3): 454-457.
[16] NRC (National Research Council) (1994). Nutrient requirements of poultry. (9th Rev. ed) National Academy Press, Washington, DC. U.S.A.
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[22] Al-Kassie, G.A.M.; Mamdooh, A.M.; Al-Nasraw, Saba and Ajeena, J. (2011). Use of black pepper (Piper nigrum) as feed additive in broiler diet. Research Opinions in Animal and Veterinary Science, 1(3): 169-173.
[23] Yoshioka, M.; Lim, K.; Kikuzato, S.; Kiyon-nage, A.; Tanka, H.; Shindo and Suzuki, M. (1995). Effect of red pepper diet on the energy meta-bolism in men. Journal of Nutrition Science and Vitaminnology. 41: 647-650.
[24] Herati and Marjuki (2011). Effect of feeding red ginger as phytobiotic on broiler slaughter weight and meat quality. Inter. J. Poult. Sci., 10(12): 983-986.
[25] Yoshikawa, M.S.; Yamagashi, K.; Kumini, H.; Matsuda, Y.; Okuno, J. and Urakami, N. (1994). Stomachic principle in a ginger-Anti-ulcer principle, 6-ginge-suflonic acid and three mono Acyl digalactosyglycerols ginger glycolipids A, B and C, from zingiber rhizome originating in Taiwan. Chem. Pharma. Bull. Tokyo, 2: 226-230.
[26] Sarica, S.A.; Ciftci, E.; Demir, K.; Kiline and Yildirim, Y. (1995). Use of antibiotic growth promoter and two herbal natural feed additives with and without exogenous enzymes in wheat based broiler diet. S. Afr. J. Anim. Sci., 35: 61-72.
[27] William, M. and Klenholz, W. (1974). The effect of chilli curry and black pepper powder in diet for broiler chicks. Poultry Science, 53:2232-2234.
[28] Shahverdi, A.; Kheiri, F.; Faghani, M.; Rahimian, Y. and Rafiee, A. (2013). The effect of use red pepper (Capsicum annum L.) and black pepper (Piper nigrum L.) on perfor-mance and hematological parameters of broiler chicks. Euro. J. Zool. Res., 2(6): 44-48.
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    Safa Mohamed A/Wahab El-Tazi. (2014). Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive. Animal and Veterinary Sciences, 2(3), 81-86. https://doi.org/10.11648/j.avs.20140203.15

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    ACS Style

    Safa Mohamed A/Wahab El-Tazi. Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive. Anim. Vet. Sci. 2014, 2(3), 81-86. doi: 10.11648/j.avs.20140203.15

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    AMA Style

    Safa Mohamed A/Wahab El-Tazi. Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive. Anim Vet Sci. 2014;2(3):81-86. doi: 10.11648/j.avs.20140203.15

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  • @article{10.11648/j.avs.20140203.15,
      author = {Safa Mohamed A/Wahab El-Tazi},
      title = {Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive},
      journal = {Animal and Veterinary Sciences},
      volume = {2},
      number = {3},
      pages = {81-86},
      doi = {10.11648/j.avs.20140203.15},
      url = {https://doi.org/10.11648/j.avs.20140203.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20140203.15},
      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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Response of Broiler Chicken to Diets Containing Different Mixture Powder Levels of Red Pepper and Black Pepper as Natural Feed Additive
    AU  - Safa Mohamed A/Wahab El-Tazi
    Y1  - 2014/05/30
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    N1  - https://doi.org/10.11648/j.avs.20140203.15
    DO  - 10.11648/j.avs.20140203.15
    T2  - Animal and Veterinary Sciences
    JF  - Animal and Veterinary Sciences
    JO  - Animal and Veterinary Sciences
    SP  - 81
    EP  - 86
    PB  - Science Publishing Group
    SN  - 2328-5850
    UR  - https://doi.org/10.11648/j.avs.20140203.15
    AB  - 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.
    VL  - 2
    IS  - 3
    ER  - 

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Author Information
  • Faculty of Agriculture, Omdurman Islamic University P.O. Box 382, Sudan

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