Nikola Puvača 1, Dragomir Lukač 1, Vidica Stanaćev 1, Ljiljana Kostadinović 2, Miloš Beuković 1, Dragana Ljubojević 3, Slađana Zec 4

Transcription

1 Nikola Puvača 1, Dragomir Lukač 1, Vidica Stanaćev 1, Ljiljana Kostadinović 2, Miloš Beuković 1, Dragana Ljubojević 3, Slađana Zec 4 1 Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, Novi Sad, Serbia 2 Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia 3 Institute of Veterinary Medicine Novi Sad, Rumenački put 20, Novi Sad, Serbia 4 Perutnina Ptuj Topiko a.d., Petefi brigade 2, Bačka Topola, Serbia

2 Medicinal herbs, aromatic plants and spices Improvement of health and animal wellbeing Ban of antibiotics use in animal nutrition Alternative growth promoters Removal of antibiotics has led to animal performance problems

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4 Antiatherosclerosis Antimicrobial Hypolipidemic Antithrombosis Antihypertension Antidiabetes Ajoene S-allyl cysteine Diallyl sulphide Allicine Reduction of LDL, triglycerides and cholesterol In broilers led to improvement of growth, feed conversion and decreased mortality rate

5 3-hydroxy-3- methylglutaryl coenzyme A (HMG-CoA) reductase cholesterol-7α hydroxylase synthesis of fatty acids

6 Low market price Small amounts

7 Glutation peroxidase Glucose-6- phosphate dehydrogenase Pungent quality Increased absorption Selenium Vitamin B Β-carotene Serotonin Β-endorphin Enhance thermogenesis of lipids

8 Antioxidant properties Anticarcinogenic effect Antimicrobial Antinflammatory Antioxidant properties

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10 Aim of this study was to investigate the effect of dietary spice herbs such as garlic (Allium sativum L.), black pepper (Piper nigrum L.) and hot red pepper (Capsicum annuum L.) on productive performances of broiler chicken.

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13 Table 1. Experimental design Concetration of additives in chicken diets Experimental treatments In starter, g/100g In grower, g/100g In finisher, g/100g 1 14 days days days T1 Control treatment T2 Garlic powder T3 Garlic powder T4 Black pepper powder T5 Black pepper powder T6 Hot red pepper powder T7 Hot red pepper powder T8 Mixture of garlic, black pepper and hot red pepper (1:1:1)

14 The results were expressed as least squares means (LSM) values and standard errors of least squares means (SE LSM ). The data were submitted to analysis of variance (ANOVA) and Fisher's LSD post-hoc test of significance within the statistical software STATISTICA 12. Y ijk = μ + Ss i + As ij + e ijk

15 Table 2. Body weight of chickens, g Experimental treatments T1 Age of chickens 1 day 7 days 14 days 21 days 28 days 35 days 42 days LSM 42.8 a a a bc b c d SE LSM T2 T3 T4 T5 T6 T7 T8 LSM 42.1 a a a a a b b SE LSM LSM 42.2 a a a ab a b bc SE LSM LSM 42.4 a 159 a a d c d d SE LSM LSM 42.4 a a a e d e d SE LSM LSM 42.5 a a a cd ab a a SE LSM LSM 42 a a a cd ab a a SE LSM LSM 41.8 a a a c ab b c SE LSM

16 Chicken final body weight, g 2371,1 2336,1 2460,6 2442,4 2297,8 2075,8 2076,5 2077,8 T1 T2 T3 T4 T5 T6 T7 T8

17 2315,0 Stanaćev et al., ,0 Valiollahi et al., ,2 2291,0 1720,9 1774,8 1813,6 Control treatment 1,5% Garlic powder 3,0% Garlic powder Mohamed and El-Tazi, ,3 1880,5 1984,1 2186,3 Control treatment % Ginger powder 2% Black pepper powder 1% Ginger + 1% Black pepper Al-Kassie et al., Control treatment 0,2% hot red pepper + 0,2% black pepper 0,3% hot red pepper + 0,3% black pepper 0,5% hot red pepper + 0,5% black pepper Control treatment 0,25% Hot red pepper 0,50% Hot red pepper 0,75% Hot red pepper 0,1% Hot red pepper

18 Table 3. Chicken feed conversion ratio, kg/kg Periods of nutrition Experimental treatments Starter phase Grower phase Finisher phase Entire period 1 14 days days days 1 42 days T1 T2 T3 T4 T5 T6 T7 T8 LSM 1.3 ab 1.8 ab 3.0 a 2.1 a SE LSM LSM 1.4 ab 1.7 b 2.3 b 1.8 a SE LSM LSM 1.4 ab 1.8 b 2.5 b 1.9 a SE LSM LSM 1.4 ab 1.9 a 2.5 b 1.9 a SE LSM LSM 1.3 b 1.9 ab 2.3 b 1.8 a SE LSM LSM 1.4 a 1.8 ab 2.4 b 1.9 a SE LSM LSM 1.4 ab 1.8 b 2.6 b 1.9 a SE LSM LSM 1.4 ab 1.8 b 2.6 b 1.9 a SE LSM

19 Chicken feed conversion ratio, kg/kg Conversion ratio (1-14 days) Conversion ratio (36-42 days) Conversion ratio (15-35 days) Conversion ratio (1-42 days) 2,1 1,8 1,9 1,9 1,8 1,9 1,9 1,9 3 2,3 2,5 2,5 2,3 2,4 2,6 2,6 1,8 1,7 1,8 1,9 1,9 1,8 1,8 1,8 1,3 1,4 1,4 1,4 1,3 1,4 1,4 1,4 T1 T2 T3 T4 T5 T6 T7 T8

20 Table 4. European broiler index and chicken mortality, % T1 T2 T3 T4 T5 T6 T7 T8 Experimental treatments EBI Mortality LSM g 5.1 a SE LSM LSM ab 3.2 ab SE LSM LSM cd 1.3 bc SE LSM LSM f 1.3 bc SE LSM LSM e 0.6 bc SE LSM LSM a 2.6 ac SE LSM LSM bc 2.6 ac SE LSM LSM d 0.0 c SE LSM

21 220,4 European broiler index, % 295,1 283,7 244,4 260,4 298,6 288,6 279,6 T1 T2 T3 T4 T5 T6 T7 T8 5,1 Mortality, % 3,2 2,6 2,6 1,3 1,3 0,6 0 T1 T2 T3 T4 T5 T6 T7 T8

22 Based on the obtained results, it can be concluded that the addition of garlic, black pepper and hot red pepper in broiler chicken nutrition have positive effect on productive performances. Addition of hot red pepper in amount of 0.5 g/100g has led to the highest final body weight, lower feed conversion ratio and higher feed utilization, with the highest percentage of European broiler index. Therefore the general conclusion would be that the additions of these dietary spice herbs have positive influence on chicken productive performance, but the further investigation of their mode of action is still necessary.

23 This paper is a part of the project III which is financed by Ministry of Education, Science and Technological Development of Republic of Serbia and project / financed by the Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina. Also the realization of one part of this experiment was supported by the Perutnina Ptuj Topiko a.d., Petefi brigade 2, Bačka Topola, Serbia. Pokrajinski sekreterijat za nauku i Tehnološki razvoj

24 Ljiljana Kostadinović, PhD, Research Associate Dragomir Lukač, MSc, Teaching Assistant Dragana Ljubojević, PhD, Research Associate Sanja Teodosin, MSc, Research Assistant Marko Jovanović, Nikola Popov, Aleksandar Forgić, Bojan Karanović students...

25 THANKS FOR YOUR TIME AND ATTENTION