Influence of herbal drugs in broiler chicken nutrition on primal carcass cuts quality assessments

Abstract

Aim of this investigation was to determine the effects of herbal drugs such as garlic, black pepper and hot red pepper in broiler chicken nutrition on carcass primal cuts quality. Total of 1200 one-day old Hubbard broilers were totally randomly distributed into eight dietary treatments with four replicates each. Chicks were fed with three dietary mixtures: starter, grower and finisher. Dietary mixtures in the experiments were as follows: T1 (Control diet), T2 (Garlic powder 0.5 g/100g), T3 (Garlic powder 1.0 g/100g), T4 (Black pepper powder 0.5 g/100g), T5 (Black pepper powder 1.0 g/100g), T6 (Hot red pepper 0.5 g/100g), T7 (Hot red pepper 1.0 g/100g ) and T8 (Mixture of spices in ratio of 1:1:1 in total amount of 0.5 g/100g). Addition of herbal drugs had significant (p<0.05) influence on carcass quality of broiler chickens. The highest achieved body weight of chicken was in treatment T6 (2460.6 g) which was followed by treatment T7 (2442.4 g) with statistically significant differences (p<0.05) compared to other treatments. The primal cuts of the most economically important value such as drumsticks with thighs had the highest weights in treatments T7 (530.7 g), T6 (525.2 g), T2 (520.2 g) and T8 (497.1 g), with statistically significant differences (p<0.05) compared to treatments T4, T5 and T1 (438.5 g, 448.7 g and 461.1 g). When it comes to a share of primal cuts in a ready-to-grill carcass weight, significant differences were not observed (p>0.05), while significant differences in the share of wings and beck (p<0.05) were recorded under the influence of added herbal drugs. It can be concluded that the addition of garlic, black pepper and hot red pepper in broiler chicken nutrition showed positive influence on chicken carcass quality.

Efficacy of Dietary Supplementation with Capsicum Annum L on Performance, Hematology, Blood Biochemistry and Hepatic Antioxidant Status of Growing Rabbits

“…Rabbits fed diets supplemented with hot pepper showed improvement in Feed/Gain ratio, which may be due to its stimulation, carminative, digestion, and antimicrobial properties [21]. Our findings agree with other scientific discoveries of Puvača et al [1], who reported that supplementation of RHP could boost feed utilization by extending the small intestine surface area [21]. The improvement in the hot carcass weight and dressing % results from the reduction in the alimentary tract percentage, which may be due to the addition of RHP.…”

“…The positive effect of hot pepper has been reported in previous studies [3]. Additionally, capsaicin has been reported to stimulate pancreatic, intestinal activities, and increase bile acid secretion [22] and increase BWG in broiler chickens [1]. Carcass results could explain the role of active components in RHP.…”

“…The improvement in the hot carcass weight and dressing % results from the reduction in the alimentary tract percentage, which may be due to the addition of RHP. This, in turn, increased the digestibility coefficient of nutrients while maintaining the acidic condition in the hindgut, which is optimized for better feed utilization [1].…”

“…Red-hot pepper (Capsicum annum L.) is a widely used herb in animal nutrition. It is added in the range of 0.25 and 1.0% due to its essential role in decreasing accumulated lipid metabolites such as cholesterol in the body, which causes a decrease in the levels of triacylglycerols [1]. Red-hot pepper (RHP) is also rich in micronutrients, such as vitamins and minerals [2].…”

Effect of Sliver Nanoparticles With Cotula Cineria Extract on Growing Rabbits Performance, Digestibility and Carcass Quality

“…Results of Dressing % showed that ranged between 74 to 73.4 %, in group Ag Nanoparticles with Cotula Cineriea extract and group Ag Nanoparticles respectively, but these differences were not significant. Ali et al,2011;Riyazi, (2015;Tabari et al,2016;Bonsu et al, 2012;) Essential oils or their components were not significantly (P>0.05) on Carcass characteristics , on the other hand (Sharma et al,2009;Waskar et al,2011;Oleforuh et al,2015;Puvaca et al,2016) essential oils or their components were not significantly (P>0.05) on Carcass characteristics…”