The effects of using hot red pepper as a diet supplement on some performance traits in broiler

Abstract

This study was carried out to determine the performance of broilers fed diets included hot red pepper (Capsicum Annum). A total of 250 (Rose 308) day old chicks were used in this study. Five levels of hot red pepper at the rate of (0.00%, 0.25%, 0.50%, 0.75%) and 1% were incorporated into the basal diet for six weeks. The results revealed that the inclusion of hot red pepper at levels of 0.50%, 0.75% and 1% in the diets improved body weight gain and conversion ratio improved at levels 0.50%, 0.75% and 1%. At the same time the hot red pepper of 0.25%, 0.75% and 1% depressed the cholesterol, Hb, RBC and H/L ratio concentration. It was concluded that use of hot red pepper as feed additive at 0.50%, 0.75% and 1% enhanced the overall performance of broiler chicks. © Asian Network for Scientific Information, 2011.