EFFECTS OF INCLUSION HOT PEPPER AND I OR FENUGREEK IN BROILER DIET ON THEIR PERFORMANCE I CARCASS CHARACTERISTICS AND BLOOD CONSTITUENTS. | ||
| Journal of Animal and Poultry Production | ||
| Article 4, Volume 29, Issue 10, October 2004, Pages 5585-5596 PDF (3.62 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jappmu.2004.239423 | ||
| Authors | ||
| Hala M. Gamal EI-Dein,1; H. M. M. Azouz2 | ||
| 1Department of Biological and Environmental Science, Faculty of Home Economics, AI - Azhar Univ | ||
| 2Poultry 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 | ||
| hot pepper; fenugreek; blood constituents; carcass; performance lipids; cholesterol | ||
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