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, 21000 Novi Sad, Serbia 2 Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 3 Institute of Veterinary Medicine Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia 4 Perutnina Ptuj Topiko a.d., Petefi brigade 2, 24300 Bačka Topola, Serbia
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
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
3-hydroxy-3- methylglutaryl coenzyme A (HMG-CoA) reductase cholesterol-7α hydroxylase synthesis of fatty acids
Low market price Small amounts
Glutation peroxidase Glucose-6- phosphate dehydrogenase Pungent quality Increased absorption Selenium Vitamin B Β-carotene Serotonin Β-endorphin Enhance thermogenesis of lipids
Antioxidant properties Anticarcinogenic effect Antimicrobial Antinflammatory Antioxidant properties
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.
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 15 35 days 36 42 days T1 Control treatment 0.0 0.0 0.0 T2 Garlic powder 0.0 0.5 0.5 T3 Garlic powder 0.0 1.0 1.0 T4 Black pepper powder 0.0 0.5 0.5 T5 Black pepper powder 0.0 1.0 1.0 T6 Hot red pepper powder 0.0 0.5 0.5 T7 Hot red pepper powder 0.0 1.0 1.0 T8 Mixture of garlic, black pepper and hot red pepper (1:1:1) 0.0 0.5 0.5
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
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 162.7 a 388.6 a 785.6 bc 1162.4 b 1643.8 c 2075.8 d SE LSM 0.47 1.52 3.64 8.38 11.84 12.2 24.23 T2 T3 T4 T5 T6 T7 T8 LSM 42.1 a 160.2 a 389.7 a 818.5 a 1202.3 a 1743.1 b 2371.1 b SE LSM 0.47 1.63 3.84 8.41 11.8 12.16 23.96 LSM 42.2 a 159.7 a 386.4 a 804.6 ab 1204.9 a 1737.2 b 2336.1 bc SE LSM 0.47 1.64 3.79 8.5 11.75 11.94 23.43 LSM 42.4 a 159 a 384.2 a 754.1 d 1117.1 c 1577.8 d 2076.5 d SE LSM 0.47 1.62 3.79 8.41 11.8 12.39 24.42 LSM 42.4 a 160.4 a 386.6 a 727.5 e 1055.6 d 1503.7 e 2077.8 d SE LSM 0.47 1.62 3.86 8.35 11.75 12.16 23.96 LSM 42.5 a 162.5 a 385.3 a 770.5 cd 1193.6 ab 1815.1 a 2460.6 a SE LSM 0.47 1.63 3.86 8.29 11.84 12.25 24.05 LSM 42 a 161.6 a 385.1 a 762.4 cd 1183.6 ab 1812.1 a 2442.4 a SE LSM 0.47 1.6 3.87 8.38 11.84 12.2 24.33 LSM 41.8 a 163.2 a 384.9 a 778.6 c 1178.7 ab 1717.5 b 2297.8 c SE LSM 0.47 1.6 3.81 8.38 11.71 12.02 23.78
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
2315,0 Stanaćev et al., 2010. 2320,0 Valiollahi et al., 2013. 1919,2 2291,0 1720,9 1774,8 1813,6 Control treatment 1,5% Garlic powder 3,0% Garlic powder Mohamed and El-Tazi, 2014. 1743,3 1880,5 1984,1 2186,3 Control treatment 2575 2% Ginger powder 2% Black pepper powder 1% Ginger + 1% Black pepper Al-Kassie et al., 2011. 2641 2722 2778 2790 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
Table 3. Chicken feed conversion ratio, kg/kg Periods of nutrition Experimental treatments Starter phase Grower phase Finisher phase Entire period 1 14 days 15 35 days 36 42 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 0.01 0.05 0.14 0.15 LSM 1.4 ab 1.7 b 2.3 b 1.8 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.4 ab 1.8 b 2.5 b 1.9 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.4 ab 1.9 a 2.5 b 1.9 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.3 b 1.9 ab 2.3 b 1.8 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.4 a 1.8 ab 2.4 b 1.9 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.4 ab 1.8 b 2.6 b 1.9 a SE LSM 0.01 0.05 0.14 0.15 LSM 1.4 ab 1.8 b 2.6 b 1.9 a SE LSM 0.01 0.05 0.14 0.15
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
Table 4. European broiler index and chicken mortality, % T1 T2 T3 T4 T5 T6 T7 T8 Experimental treatments EBI Mortality LSM 220.4 g 5.1 a SE LSM 2.77 0.96 LSM 295.1 ab 3.2 ab SE LSM 2.77 0.96 LSM 283.7 cd 1.3 bc SE LSM 2.77 0.96 LSM 244.4 f 1.3 bc SE LSM 2.77 0.96 LSM 260.4 e 0.6 bc SE LSM 2.77 0.96 LSM 298.6 a 2.6 ac SE LSM 2.77 0.96 LSM 288.6 bc 2.6 ac SE LSM 2.77 0.96 LSM 279.6 d 0.0 c SE LSM 2.77 0.96
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
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.
This paper is a part of the project III 46012 which is financed by Ministry of Education, Science and Technological Development of Republic of Serbia and project 114-451- 4685/2013-03 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, 24300 Bačka Topola, Serbia. Pokrajinski sekreterijat za nauku i Tehnološki razvoj
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...
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