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Response of broiler performance to diets containing hot pepper, and /or fenugreek at different metabolizable energy levels
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Abstract: Two experiments were designed to study the effect of feeding broiler chicks on diets containing various levels (1, 1.5 and 2% ) of local natural feed additives (hot pepper and fenugreek seeds), at different levels of metabolizable energies (3200, 3000 and 2800 Kcal/ Kg). The two experiments were only varied according to the protein content in the diets. A total of 270 week old- Hubbard broiler chicks were divided into 9 experimental groups of approximately similar body weight. Each group consisted of 3 replicates of 10 birds each. Each group was fed one of the nine experimental diets from 7 to 49 days of age in each experiment. The results obtained could be summarized as follows:
Chicks fed hot pepper diet had significantly (P<0.01) higher body weight, dressing % and digestion coefficients of CP, NFE, OM, NB, TDN and ME than those fed the control or fenugreek diets. Feeding hot pepper diets improved significantly (C) feed, protein and ME conversion. Chicks fed fenugreek diet had significantly (P<0.01) less body weight (exp.2 ) and higher feed intake (exp. 1) than those fed those the control diet. Moreover, the addition of either hot pepper or fenugreek seeds to broiler diets decreased significantly (P< 0.01) abdominal fat %.
Final body weights and dressing % of birds fed 3000 Kcal ME/Kg were significantly (P<0.01) higher than those fed 2800 or 3200 Kcal ME/Kg. Decreasing energy level significantly increased feed intake and digestion coefficient of CP and decreased abdominal fat %, total lipids, total cholesterol, glucose and digestion coefficient of EE, NFE and ME. However, increasing dietary energy level improved significantly (P<0.01) feed and protein conversion. In Experiment 2, energy conversion for high energy level diet was significantly (P<0.01) higher than medium and low energy level diet. There was significant (P<0.01) interaction between source of local natural feed additives and energy levels on body weight, gain, feed and ME conversion, ME, total lipids, total cholesterol, and glucose.
No histopathological alterations were detected on proventriculus, gizzard, liver and small intestine for chicks fed different levels of hot pepper. In general, hot pepper is a good source of local natural feed additives for broiler chicks.
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| Publication year |
2002
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| Pages |
387-406
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| City |
الاسكندرية
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| serial title |
Egyptian Poultry Science
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| ISSN |
1110-5623
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| Author(s) from ARC |
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| External authors (outside ARC) |
اسامة الحسينى
جامعة القاهرة
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| Agris Categories |
Animal feeding
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AGROVOC
TERMS |
Energy value.
Performance testing.
Trigonella.
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| Publication Type |
Journal
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