Iranian Journal of Applied Animal Science

http://www.ijas.ir

Abstract

This study has investigated the effects of different levels of red pepper powder and fat on the carcass

characteristics and small intestine mucosal morphology of broiler chickens (Ross 308). In this study 288 one-

day old male broiler chickens in a completely randomized experimental design were assigned into

six treatments groups and each treatment had four replication groups and 12 chicks were used in each group.

Experimental groups included three levels of 0, 1.5 and 3 percent of red pepper powder and 2 two levels 0

and 3 percent of fat. Testing period was 42 days. Treatment containing 0 percent Red Pepper powder and 3

percent fat resulted in highest breast and carcass weight(P<0.01). Treatment containing 1.5 percent Red

Pepper powder and 3 percent fat resulted in highest liver weight(P<0.05). Treatment containing 3 percent fat

caused increase heart weight (P<0.01). Treatment containing 1.5 percent Red Pepper powder and 3 percent fat

resulted in lowest abdominal fat weight (P<0.01). Treatment containing 0 percent Red Pepper powder and 0

percent fat resulted in highest bursa fabricius weight (P<0.01). Treatment contains 3 percent fat caused

increase villi height(P<0.01). Different levels of fat did not show significant difference (P>0.05) on the

weight of thighs, wings, gizzard plus proventriculus, liver, spleen, intestines, and cecum. Treatments

containing red pepper showed no significant effect on intestinal morphological parameters(P>0.05). In

conclusion, there is possibility of using combination of capsicum and oil in broilers diet to improve carcass

performance.

Keywords: Red Pepper Powder, Fat, Carcass Characteristics, Morphology, Broiler Chicks

Reviewer’s Name: Dra. Violeta Pardío Sedas

E-Mail: vpardio@yahoo.com.mx

Address (Affiliation): Avenida Miguel Angel de Quevedo s/n esquina Yáñez, Colonia Unidad

Veracruzana, Veracruz, Veracruz CP. 91710

Country: México

Manuscript Number: IJAS-11-157

Title:

THE EFFECT OF DIFFERENT LEVELS OF RED PEPPER POWDER AND

FAT ON THE CARCASS CHARACTERISTICS AND SMALL INTESTINE

MUCOSAL MORPHOLOGY OF BROILER CHICKS

Date Sent To Reviewer: 30th November, 2011

Date Expected From Reviewer: 14th December, 2011

Reviewers Guide