Performance, Immuno-stimulatory and Blood Biochemical Indices of Broiler Chickens Fed Hot Red Pepper (Capsicum annuum L.) Supplemented Diets

Abstract

A study was conducted to evaluate the effects of hot red pepper (HRP) powder as a natural feed additive on performance, immunity and blood biochemical parameters in broiler chickens. A Completely Randomized Design (CRD) was adopted by using 180 two weeks old Anak broiler chicks, allocated to four treatments with nine replicates of five birds each. Commercial broiler diets used containing HRP at the levels of 0%, 1.0%, 1.25% and 1.5%. Results showed that HRP supplementation did not significantly increase (p>0.05) the Average Feed Intake (AFI). Also not significant (p>0.05) but birds fed with the control diet had the numerically lowest Average Body Weight Gain (ABWG) (38.11 g) and worst Feed Conversion Ratio (FCR) (1.96). Better cost/kg weight gain was also found in the birds fed with the HRP supplemented diets. Mortality was however, significantly (p>0.05) higher in control diets compared to other diets. Packed cell volume (PCV), haemoglobin (HG), and white blood cell (WBC) levels were not significantly (p>0.05) different among the experimental groups. At the same time, HRP dietary supplementation did not have a significant effect on serum biochemical parameters (Aspartate aminotransferase (AST), Alanine aminotransferase (ALT), Lactate dehydrogenase (LDH), Low-density lipoprotein (LDL), High-density lipoprotein (HDL), triglycerides, cholesterol and glucose. Conclusively, hot red pepper (Capsicum annuum L.) inclusion up to 1.5% has the potential to improve feed conversion ratio and cost/kg weight gain, without affecting the blood biochemical indices of broiler chickens.