Investigating the Effect of Red Pepper Powder and Fat on Performance and Blood Parameters of Broiler Chickens

Document Type : Scientific - Research Articles

Authors

• Hani Arbabyan ¹
• Abdolmansour Tahmasebi ²
• Reza Vakili ¹
• Sonia Zakizadeh ³

¹ Department of Animal Science, Kashmir Branch, Islamic Azad University, Kashmir, Iran

² Dept. of Animal Science, College of Agri. Ferdowsi University of Mahhad, Mashhad, Iran

³ Department of Animal Science, Khorasan Razavi Agricultural Jihad Educational Complex

10.22067/ijasr.v3i4.12547

Abstract

An experiment was done in a completely randomized design in the following manner to investigate the
effect of different levels of red pepper powder, and fat in diet of broilers chickens , The groups were assigned
into factorials (2×3) with four replications, 12 birds per each. Factors tested included three levels of red pepper
powder (0 , 1.5 and 3%) and two fat levels (0 and 3%). Feed and water were freely and permanently available
to the chicks .Testing period was 42 days. Experimental diets were set with equal energy and protein. Increasing
the level of the red pepper powder caused the increase in total feed consumption (FC). Increasing the level of the
fat decreased the total consumed feed. The diet including pepper and fat together decreased the total consumed
feed. Presence of pepper and fat lonely in the diet resulted in an increase of the body weight but using pepper
and fat together in the diet resulted in decreasing the rate body weight gain (BWG). Increasing the levels of red
pepper powder and fat caused the reduction of feed conversion ratio (FCR), but when pepper added to diets
containing fat, feed conversion ratio decreased. In initial period increasing the levels of pepper from zero to three
percent caused the increasing of Cholesterol level and HDL. Also increasing the fat level in diet caused the
increasing of HDL. There were no significant difference between the treatments groups when red pepper and fat
were used simultaneously in the diet. In the growing period with increasing the percent of red pepper the levels
of Cholesterol, Triglyceride, HDL and LDL decreased, and also increasing the level of fat decreased the level of
Cholesterol, HDL, LDL but the level of Triglyceride increased. Using the combination of red pepper and fat in
the diet decreased Glucose, Cholesterol, Triglyceride, HDL and LDL. In the finisher period increasing the red
pepper percent decreased the level of Triglycerid. The combination of red pepper and fat in the diet increased
Glucose and decreased the level of Triglyceride.

Keywords

• Red pepper powder
• Fat
• Blood metabolites
• Broiler chicks

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