Effect of Dietary Incorporation of Red Chilli (Capsicum annuum) Pedicle Powder on Serum Biochemical and Carcass Traits of Japanese Quails.
196 / 12
Authors
-
S.JAYASURYA
Sri venkateswara Veterinary University, Tirupathi
-
D.Narendranath
Sri Venkateswara Veterinary University
-
Nagaraja Kumari Kallam
Sri venkateswara Veterinary University, Tirupathi
-
D.Srinivas Kumar
Keywords:
JAPANESE QUAIL, MEAT QUALITY, RED CHILLI PEDICLE POWDER, SERUM BIOCHEMICAL PARAMTERSAbstract
The present study was carried out to assess the effect of dietary incorporation of Red chilli pedicle powder (RCPP) on performance of quails. Day old Japanese quails (N=150) were distributed randomly to five dietary groups each with three replicates of 10 birds. Diets were prepared with incorporation of RCPP at 0, 0.5, 1.0, 1.5 and 2.0 per cent and were provided adlibitum from 0-5 weeks. Blood was collected from two birds per replicate at the end of 5th week for serum biochemical analysis. Two birds per replicate were slaughtered at the end of the trial. Serum total protein, serum albumin, globulin, albumin globulin ratio, serum calcium and serum phosphorus were not affected by various levels of RCPP. But, serum total cholesterol, serum LDL-C, serum VLDL-C, serum triglycerides, SGPT, BUN, creatinine and serum glucose (P<0.01) SGOT (P<0.05) were significantly decreased with increasing levels of RCPP. Serum HDL-C values were increased significantly (P<0.01) with increase in RCPP level in diet.
Mean dressing percentage, percent weights of gizzard, giblet (P<0.01), heart and carcass weight (P<0.05) were significantly increased with increasing levels of RCPP in diet. Mean scores of sensory evaluation for colour and flavour of meat were increased significantly (P<0.05) at 2.0 per cent RCPP when compared with the other treatment groups. Basing on the results it can be concluded that RCPP can be incorporated up to 2.0% level in the diet for the production of designer meat with better organoleptic characters.
References
Abd El-Hack, M. E., El-Saadony, M. T., Elbestawy, A. R., Gado, A. R., Nader, M. M., Saad, A. M., and El-Tarabily, K. A. 2022). Hot red pep per powder as a safe alternative to antibiotics in organic poultry feed: an updated overview. Poultry Science. 101:684.
Abd EL-Haliem, H. S. 2019. Effect of hot red pepper on productive performance and carcass characteristics of growing Japanese quail. Egyptian Journal of Animal Production. 56(3): 139-145.
Abdel Salam, O.M.E., Heikal, O.A. and EL-Shenawy, S.M. 2005. Effect of capsaicin on bile secretion in the rat. Pharmacology. 73:121–128.
Afolabi, K. D., Ndelekwute, E. K., Alabi, O. M., and Olajide, R. 2017. Hot red pepper (Capsicum annum L.) meal enhanced the immunity, performance and economy of broilers fed in phases. Journal of Biology, Agriculture and Healthcare. 7(8): 1-7.
Agina, O.A., Ezema, W.S. and Iwuoha, E.M. 2017. The haematology and serum biochemistry profile of adult Japanese quail (Coturnix coturnix japonica). Notulae Scientia Biologicae. 9(1): 6772.
Al-Kassie, G. A., Al-Nasrawi, M. A. and Ajeena, S. J. 2012. The effects of using hot red pepper as a diet supplement on some performance traits in broiler. Pakistan Journal of Nutrition. 10(9): 842-845.
AOAC. 2005. Official methods of analysis. 18th edition. Association of Analytical Chemists, Washington.DC.
Aslam, F., Khan, A., Khan, M. Z., Sharaf, S., Gul, S. T. and Saleemi, M. K. 2010. Toxico-pathological changes induced by cypermethrin in broiler chicks: Their attenuation with Vitamin E and selenium. Experimental and Toxicologic pathology. 62(4): 441-450.
Atapattu, N. S. B. M. and Belpagodagamage, U. D. 2011. Effect of dietary chilli powder on growth performance and serum cholesterol contents of broiler chicken. Tropical Agricultural Research and Extension. 13(4):106-109.
Awodola-Peters, O. O., Yahaya, M. O., Oganija, K. Y., Adetoro, B. O., Bolarinwa, M. O., Saka, A. A. and Akinyemi, A. O. 2021. Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics, proximate composition and lipid profile of broiler chickens. Nigerian Journal of Animal Production. 48(6): 209-216.
Duncan, D.B. 1955. Multiple range and F-tests. Biometrics. 11:1-42.
Elamin, H. M. S., Mohamed K. A. and Mukhtar, A. M. 2015. Effect of hot red pep per (Capsicum frutescens) on performance, abdominal fat and blood serum parameters of broiler. Journal of Global Biosciences. 4(5): 2251-2257.
El-Deek, A. A., Al-Harthi, M. A., Osman, M., Al-Jassas, F. and Nassar, R. 2012. Hot pepper (Capsicum annum) as an alternative to oxytetracycline in broiler diets and effects on productive traits, meat quality, immunological responses and plasma lipids. European Poultry Science. 76(2): 73-80.
Hossain, M. M. and Howlader, A. J. 2016. Evaluation of suitable doses of hot chilli powder as effective alternative of antibiotics on growth performance of broiler. International Journal of Animal Resources. 1(2): 45-54
Huff, W. E., Kubena, L. F. and Harvey, R. B. 1988. Progression of ochratoxicosis in broiler chickens. Poultry science. 67(8), 1139-1146.
Kim, Y. J., Jin, S. K. and Yang, H. S. 2009. Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat. Poultry Science. 88(2): 398-405.
Li, Z., Zhang, J., Wang, T., Zhang, J., Zhang, L. and Wang, T. 2022. Effects of Capsaicin on Growth Performance, Meat Quality, Digestive Enzyme Activities, Intestinal Morphology, and Organ Indexes of Broilers. Frontiers in Veterinary Science. 9. https://doi.org/10.3389/fvets.2022.841231.
Marić, M., Stajčić, I., Prodanović, R., Nikolova, N., Lika, E. and Puvača, N. 2021. Chili Pepper and its Influence on Productive Results and Health Parameters of Broiler Chickens. Journal of Agronomy, Technology and Engineering Management.4(1):540-546.
Munglang, N. N. and Vidyarthi, V. K. 2020. Performance of Broiler Chicken on Diet Supplemented with Hot Red Pepper Powder. Livestock Research International. 08(2): 59-65.
Platel, K. and Srinivasan, K. 2004. Digestive stimulant action of spices: a myth or reality? Indian Journal of Medical Research. 119:167–179 .
Puvača, N., Kostadinović, L., Ljubojević, D., Lukač, D., Lević, J., Popović, S. and Đuragić, O. 2015. Effect of garlic, black pepper and hot red pepper on productive performances and blood lipid profile of broiler chickens. European Poultry Science. 79:1-13.
Rani, M.P., Ahmad, N. N., Prasad, P. E. and Latha, C. S. 2011. Haematological and biochemical changes of stunting syndrome in broiler chicken. Veterinary World, 4: 124-125.
Reda, F. M., Alagawany, M., Mahmoud, H. K., Mahgoub, S. A. and Elnesr, S. S. 2019. Use of red pep per oil in quail diets and its effect on performance, carcass measurements, intestinal microbiota, antioxidant indices, immunity and blood constituents. Animal. 14(5): 1025–1033.
Shahverdi, A., Kheiri, F., Faghani, M., Rahimian, Y., and Rafiee, A. 2013. The effect of use red pepper (Capsicum annum L.) and black pepper (Piper nigrum L.) on performance and hematological parameters of broiler chicks. European Journal of Zoological Research. 2(6): 44-48.
Sherwin, J. E. 2003. Liver Function. In: Clinical Chemistry: Theory, Analysis, Correlation, Kaplan, L.A., Pesce A. J. and Kazmierczak, S. C. (Eds.). 4th Edn, Chapter 27, Elsevier Science, St. Louis, MO., USA, ISBN-13: 9780323017169, 492-506.
Snedecor, G. W. and Cochran, W. G. 1989. Statistical methods, 8thEdn. Ames: Iowa State University. Press Iowa.
Srinivasan, K. J. F. R. I. 2005. Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Reviews International. 21(2): 167-188.
Tayeb, I. T., Abdul-Rahman, S. Y. and Sideeq, N. N. 2015. Effect of Vitamin C, RedPep per and Oak Leaves on Physiological and Productive performance of QuaiL. KSU Journal of Agriculture and nature.18(2):1-9.
Tripathi, D., Kumar, A., Mondal, B. C. and Joyti, P. 2017. Effect of dietary supplementation of Ajwain, hot red pepper and black pepper on the performance, haemato-biochemical and carcass characteristics of Japanese quail. Indian Journal of Poultry Science. 52(3): 288-295.
Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L.and Kropf, D.H. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. Journal of Food Science. 57:19-24.
Wardlaw, F.B., McCaskill, L.H. and Acton, J.C. 1973. Effect of post mortem muscle changes in poultry meat loaf properties. Journal of Food Science. 38: 421-424.
Yoshioka, M., Doucet, E., Drapeau, V., Dionne, I. and Tremblay, A. 2001. Combined effects of hot red pep per and caffeine consumption on energy balance in subjects given free access to foods. British Journal of Nutrition. 85: 203-211.
Downloads
Submitted
Published
Issue
Section
License
Copyright remains with the society and author jointly. However, material can be used for research, teaching and to achieve goals of the society.
