Naslov (eng)

Chili Pepper and its Influence on Productive Results and Health Parameters of Broiler Chickens

Autor

Stajčić, Ivan
Prodanović, Radivoj
Puvača, Nikola
Marić, Miloš
Nikolova, Nedeljka
Lika, Erinda

Opis (eng)

Abstract: An experiment was conducted to investigate chili pepper's effect in broiler nutrition on productive performances and blood lipid profile. For biological research, three treatments with a total of 450 broilers were formed within four replicates. Control treatment (CON) of chickens were fed with a standard feed mixture, while the experimental treatments were fed with the same mixture only with the addition of two levels of chili pepper 0.5 (CP-0.5) and 1.0% (CP-1.0). The addition of chili pepper in the amount of 0.5% has led to the highest final body weight of chickens (2460.6 g), followed by the addition of 1.0% (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) were recorded in broilers in treatments with chili pepper 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 also determined 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 the improvement of chicken blood lipid profile.

Jezik

engleski

Datum

2021

Licenca

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

Predmet

Keywords: Chili pepper; cholesterol; nutrition; chickens; food.

Deo kolekcije (1)

o:1600

Radovi profesora i saradnika Fakulteta za ekonomiju i inženjerski menadžment