آمار
| تعداد نشریات | 13 |
| تعداد شمارهها | 654 |
| تعداد مقالات | 6,811 |
| تعداد مشاهده مقاله | 9,674,215 |
| تعداد دریافت فایل اصل مقاله | 9,106,813 |
The Comparative Effects of Sweet Paprika, Hot Paprika, and Oxytetracycline Supplements on Broiler Growth Performance, Carcass traits, Meat quality, Intestinal Microbiota, Ileal morphology, and Immune Response | ||
| Poultry Science Journal | ||
| دوره 11، شماره 2، آذر 2023، صفحه 213-222 اصل مقاله (815.76 K) | ||
| نوع مقاله: Original Paper | ||
| شناسه دیجیتال (DOI): 10.22069/psj.2023.20607.1866 | ||
| نویسندگان | ||
| Masoumeh Monsefi؛ Mohsen Afsharmanesh* ؛ Mohamad Salarmoini؛ Mohammad Khajeh Bami | ||
| Department of Animal Science, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran | ||
| چکیده | ||
| This study examined the effects of oxytetracycline, sweet paprika, and hot paprika supplementation on broiler chicken growth performance, carcass characteristics, meat quality, intestinal microbiota, and immunological response. A total of 300 one-day-old broiler chickens were assigned to six groups, each with five replicates.The experimental treatments were as follows: 1) basal diet as control group, 2) a basal diet with oxytetracycline (0.05 percent), 3) a basal diet with hot paprika (0.75 percent), 4) a basal diet with hot paprika (1 percent), 5) a basal diet with sweet paprika (0.75 percent), and 6) a basal diet with sweet paprika (1 percent). The results showed that the dietary supplements had no effect on growth performance and carcass traits. Sweet and hot paprika positively affected lipid oxidation and cooking loss in breast meat. In the ileum, broiler chickens fed 1 percent sweet paprika had lower coliform counts and higher lactic acid bacteria/coliforms ratios than other treatments (P < 0.05). Furthermore, oxytetracycline in the diet significantly reduced the number of lactic acid bacteria compared to other treatments (P < 0.05). In addition, when compared to the control and antibiotic groups, birds fed 0.75 and 1 percent sweet paprika and 1 percent hot paprika had higher villus height, goblet cell density, and villus height/crypt depth ratio and lower crypt depth and epithelial cell layer thickness (P < 0.05). Dietary supplementation with 0.75 percent hot paprika or 1 percent sweet paprika increased total antibody response to sheep red blood cells and IgG compared to antibiotic and control groups (P < 0.05). Taken together, the findings of this study suggest that dietary inclusion of sweet paprika and hot paprika could improve meat quality, intestinal microbiota, intestinal morphology, and immune response in broiler chickens. | ||
| کلیدواژهها | ||
| Broiler؛ Sweet paprika؛ Hot paprika؛ Gut morphology؛ Lactic acid bacteria | ||
| مراجع | ||
|
Abd El-Hack ME, El-Saadony MT, Elbestawy AR, Gado AR, Nader MM, Saad AM, El-Tahan AM, Taha AE, Salem HM & El-Tarabily KA. 2022. Hot red pepper powder as a safe alternative to antibiotics in organic poultry feed: An updated overview. Poultry Science, 101684. DOI: 10.1016/j.psj.2021.101684
Abdul Aziz A. 2010. The effect of the Capsicum annuum in the diet of broilers on the isolation and shedding rate of Salmonella paratyphoid. Kufa Journal for Veterinary Medical Sciences, 1: 28–38.
Aghayarifar B, Eila NB, Hemati M & Nemati H. 2015. Effect of black pepper, garlic and turmeric powders on performance and antibody titer against newcastle disease virus of coob 500 broiler chickens. Research on Animal Production, 6: 28-34.
Al-Kassie GA, Al-Nasrawi MA & Ajeena SJ. 2011. The effects of using hot red pepper as a diet supplement on some performance traits in broiler. Pakistan Journal of Nutrition, 10(9): 842-845. DOI: 10.3923/pjn.2011.842.845
Al-Kassie GAM, Butris GY & Ajeena SJ. 2012. The potency of feed supplemented mixture of hot red pepper and black pepper on the performance and some hematological blood traits in broiler diet. International Journal of Advanced Biological Research, 2: 53-57.
Amad AA, Männer K, Wendler KR, Neumann K & Zentek J. 2011. Effects of a phytogenic feed additive on growth performance and ileal nutrient digestibility in broiler chickens. Poultry Science, 90: 2811-2816. DOI: 10.3382/ps.2011-01515
Amresh G, Reddy GD, Rao CV & Singh PN. 2007. Evaluation of anti-inflammatory activity Cissampelos pareira root in rats. Journal of Ethnopharmacology, 110: 526-31. DOI: 10.1016/j.jep.2006.10.009
AOAC. 2000. Official methods of analysis of AOAC international (17th ed.). Washington, DC, USA: Association of Official Analytical Chemists.
Bertrama HC, Andersena HJ, Karlssona AH, Hornc P & Hedegaardc J. 2003. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics. Meat Science, 65: 707–712. DOI: 10.1016/S0309-1740 (02)00272-3
Buege JA & Aust SD. 1978. Microsomal lipid peroxidation. Methods in Enzymology, 52: 302–310. DOI: 10.1016/S0076-6879(78)52032-6
Cai SJ, Wu CX, Gong LM, Song T, Wu H & Zhang LY. 2012. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. Poultry Science, 91: 2532–2539. DOI: 10.3382/ps.2012-02160
Castellini C, Mugnai C & Dal Bosco A. 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science, 60: 219–225. DOI: 10.1016/S0309-1740(01)00124-3
Christensen LB. 2003. Drip loss sampling in porcine m. longissimus dorsi. Meat Science, 63(4): 469-477. DOI: 10.1016/S0309-1740(02)00106-7
Dieumou FE, Teguia A, Kuiate JR, Tamokou JD, Fonge NB & Dongmo MC. 2009. Effects of ginger (Zingiber officinale) and garlic (Allium sativum) essential oils on growth performance and gut microbial population of broiler chickens. Livestock Research for Rural Development, 21: 23-32.
Dougnon TJ, Kiki P, Dougnon TV & Youssao I. 2014. Evaluation of Capsicum frutescens powder effects on the growth performances, biochemical and hematological parameters in Hubbard broiler. Journal of Applied Pharmaceutical Science, 4: 038–043.
El-Deek AA, Al-Harthi MA, Osman M, Al-Jassas F & Nassar R. 2012. Hot pepper (Capsicum annum) as an alternative to oxytetracycline in broiler diets and effects on productive traits, meat quality, immunological responses and plasma lipids. European Poultry Science, 76: 73–80.
Hernandez-Coronado AC, Silva-Vázquez R, Rangel-Nava ZE, Hernández-Martínez CA, Kawas-Garza JR, Hume ME & Méndez-Zamora G. 2019. Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers. Poultry Science, 98: 3050–3058. DOI: 10.3382/ps/pez094
Jang A, Liu XD, Shin MH, Lee BD, Lee SK, Lee JH & Jo C. 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Science, 87: 2382–2389. DOI: 10.3382/ps.2007-00506
Khajeh Bami M, Afsharmanesh M & Espahbodi M. 2021. Dietary supplementation with biosynthesised nano-selenium affects growth, carcass characteristics, meat quality and blood parameters of broiler chickens. Animal Production Science, 62(3): 254-262. DOI: 10.1071/AN21192
Khajeh Bami M, Afsharmanesh M, Salarmoini M & Ebrahimnejad H. 2022. Effects of selenium-chitosan on intestinal microflora, intestinal histomorphology, and immune response of broiler chickens. Livestock Science, 104806. DOI: 10.1016/j.livsci.2021.104806
Kim S, Ha T & Hwang IK. 2009. Analysis, bioavailability, and potential healthy effects of capsanthin, natural red pigment from Capsicum spp. Food Reviews International, 25: 198–213. DOI: 10.1080/87559120902956141
Kırkpınar F, Ünlü H & Özdemir G. 2011. Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers. Livestock Science, 137: 219-250. DOI: 10.1016/j.livsci.2010.11.010
Kishawy AT, Al-Khalaifah HS, Nada HS, Roushdy EM, Zaglool AW, Ahmed Ismail T, Ibrahim SM & Ibrahim D. 2022. Black pepper or radish seed oils in a new combination of essential oils modulated broiler chickens’ performance and expression of digestive enzymes, lipogenesis, immunity, and autophagy-related genes. Veterinary Sciences, 9: 43. DOI: 10.3390/vetsci9020043
Leskovec J, Levart A, Peri´c L, Ðuki´c Stojˇci´c M, Tomovi´c V, Pirman T, Salobir J & Rezar V. 2019. Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poultry Science, 98: 6733–6741. DOI: 10.3382/ps/pez389
Molina RDI, Campos-Silva R, Díaz MA, Macedo AJ, Blázquez MA, Alberto MR & Arena ME. 2022. Inhibition of bacterial virulence factors of foodborne pathogens by paprika (Capsicum annuum L.) extracts. Food Control, 133: 108568. DOI: 10.1016/j.foodcont.2021.108568
Munglang NN & Vidyarthi VK. 2019. Hot red pepper powder supplementation diet of broiler chicken-a review. Livestock Research International, 7: 159-167.
Mysara M, Berkell M, Xavier BB, De Backer S, Lammens C, Hautekiet V & Malhotra-Kumar S. 2021. Assessing the impact of flavophospholipol and virginiamycin supplementation on the broiler microbiota: a prospective controlled intervention study. Msystems, 6: e00381-21. DOI: 10.1128/mSystems.00381-21
Philpot SC, Perryman KR, Macklin KS & Dozier III WA. 2021. Growth performance, carcass characteristics, ileal microbiota, and amino acid digestibility of broilers fed diets varying in supplemental copper concentrations and amino acid density from 1 to 32 d of age. Journal of Applied Poultry Research, 30: 100135. DOI: 10.1016/j.japr.2020.100135
Pitargue FM, Kim JH, Goo D, Delos Reyes JB & Kil DY. 2019. Effect of vitamin E sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens. Poultry Science, 98: 4584–4594. DOI: 10.3382/ps/pez149
Platel K & Srinivasan K. 2000. Influence of dietary spices and their active principles on pancreatic digestive enzymes in albino rats. Journal of Food Science, 44: 42-46. DOI: 10.1002/(SICI)1521-3803(20000101)44:1<42: AID-FOOD42>3.0.CO;2-D
Revilla I & Quintana AMV. 2005. The effect of different paprika types on the ripening process and quality of dry sausages. International Journal of Food Science & Technology, 40: 411-417. DOI: 10.1111/j.1365-2621.2005. 00944.x
Seidavi A, Tavakoli M, Slozhenkina M, Gorlov I, Hashem N M, Asroosh F & Swelum AA. 2021. The use of some plant-derived products as effective alternatives to antibiotic growth promoters in organic poultry production: a review. Environmental Science and Pollution Research, 28: 47856-47868. DOI: 10.1007/s11356-021-15460-7
Shahverdi A, Kheiri F, Faghani M, Rahimian Y & Rafiee A. 2013. The effect of use red pepper (Capsicum annum L.) and black pepper (Piper nigrum L.) on performance and hematological parameters of broiler chicks. European Journal of Zoological Research, 2: 44-48.
Soliman NK & AlAfifi SHF. 2020. The productive performance, intestinal bacteria and histomorphology of broiler chicks fed diets containing hot red pepper. Egyptian Poultry Science Journal, 40: 345–357.
Tang D, Li Z, Mahmood T, Liu D, Hu Y & Guo Y. 2020. The association between microbial community and ileal gene expression on intestinal wall thickness alterations in chickens. Poultry Science, 99: 1847–1861. DOI: 10.1016/j.psj.2019.10.029
Valizadeh R, Kianfar R, Mirghelenj SA & Olyaee M. 2018. Interaction effect of ginger root and red pepper powders in wheat-based diet on performance and immune response of layer hens in post-molting period. Animal Production Research, 7: 81-92. DOI: 10.22124/AR.2018.2860
Vase-Khavari K, Mortezavi SH, Rasouli B, Khusro A, Salem AZ & Seidavi A. 2019. The effect of three tropical medicinal plants and superzist probiotic on growth performance, carcass characteristics, blood constitutes, immune response, and gut microflora of broiler. Tropical Animal Health and Production, 51: 33–42. DOI: 10.1007/s11250-018-1656-x
Wegmann TG & Smithies O. 1966. A simple hemagglutination system requiring small amounts of red cells and antibodies. Transfusion, 6: 67–73. DOI: 10.1111/j.1537-2995. 1966.tb04696.x
Williams N & Klenholz EW. 1974. The effect of chilli, curry, and black pepper powder in diet for broiler chicks. Poultry Science, 53: 2232–2234. DOI: 10.3382/ps.0532233
Zhou Y, Wang X, Chen Y &Yuan B. 2021. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef. Journal of Food Processing and Preservation, 45, e15353. DOI: 10.1111/jfpp.15353 | ||
|
آمار تعداد مشاهده مقاله: 682 تعداد دریافت فایل اصل مقاله: 759 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب