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EVALUATION OF BROILER CHICKENS LIPID PROFILE INFLUENCED BY DIETARY CHILI PEPPER ADDITION
Puvača, Nikola
Ljubojević Pelić, Dragana
Popović, Sanja
Ikonić, Predrag
Đuragić, Olivera
Peulić, Tatjana
Lević, Jovanka
ABSTRACT: Experiment was conducted to investigate the effect of chili pepper in broiler nutrition on productive performances and blood lipid profile. For biological research three treatments with the total of 450 broilers were formed, within four replicates. Control treatment (C) of chickens were fed with mixture based on corn flour and soybean meal of standard composition and quality, while the experimental treatments were fed with the same mixture only with addition of two levels of chili pepper 0.5 (CP-0.5) and 1.0 g/100g (CP-1.0). Addition of chili pepper in the amount of 0.5 g/100g has led to the highest final body weight of chickens (2460.6 g), followed by the addition of 1.0 g/100g (2442.4 g) with significant differences (p<0.05) compared to a control treatment (2075.8 g). The lowest amounts of triglycerides, total cholesterol, low density lipoprotein (LDL) and non-high density lipoprotein (non HDL) was recorded in broilers in treatments with chili with statistically significant (p<0.05) differences compared to a control treatment. The highest share of high density lipoprotein (HDL) with statistical significance (p<0.05) was determined also in chili pepper treatments. Based on the obtained results, it can be concluded that the addition of chili pepper in broiler chicken nutrition has positive effects on production performances and in improvement of chicken blood lipid profile.
engleski
2019
Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.
http://creativecommons.org/licenses/by/4.0/legalcode
Key words: chili pepper, cholesterol, nutrition, chickens, feed
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