EFFECTS OF INCLUSION HOT PEPPER AND I OR FENUGREEK IN BROILER DIET ON THEIR PERFORMANCE I CARCASS CHARACTERISTICS AND BLOOD CONSTITUENTS.

Document Type : Original Article

Authors

1 Department of Biological and Environmental Science, Faculty of Home Economics, AI - Azhar Univ

2 Poultry Nutrition Department, Animal Production Research Institute I Ministry of Agriculture and Land Reclamation.

Abstract

The present work was designed to investigate the effects of mixing hot
pepper and fenugreek on broiler. A total of 150 unsexed seven day old Cubb broiler
chicks were randomly distributed into five treatment of 30 chicks each , in three
replicates ( 10 chicks per each replicate) for each experiment, birds fed starter diets
containing 23 % CP and grower diets containing 21 % CP . Five experimental diets
were formulated to contain ( Control diets (T1 ) , 2 % hot pepper ( T 2) ,1.5 % hot
pepper + 0.5 % fenugreek ( T3 ) , 1 % hot pepper + 1 % fenugreek ( T4 ) and 0.5 %
hot pepper + 1.5 Fenugreek ( T5 ) ) .
Results of this study indicated that adding 2% of hot pepper gave the best body
weight and body weight gain compared with other treatments.
Hot pepper significantly reduce abdominal fat, total lipids, cholesterol, triglycerides ,
glucose , calcium and GOT . These results indicate that addition of hot pepper and
fenugreek to foods could reduce adiposity. There were no significant effect on total
protein, albumin, GPT and phosphorus in blood serum with different treatment.
It is suggested that fenugreek and hot pepper could be used individually but not
together to improve the performance of broiler chicks.

Keywords

Journal of Animal and Poultry Production
Volume 29, Issue 10
October 2004
Pages 5585-5596

Files

Share

How to cite

Statistics