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English :
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Effect of hot pepper and marjoram as feed additives on the growth performance and the microbial population of the gastrointestinal tract of broilers
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Arabic :
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دراسة تأثير الفلفل الحار و البردقوش كاضافات غذائية على الاداء الانتاجى و المحتوى الميكروبى للقناة الهضمية لبدارى التسمين
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| Abstract |
This study aimed at evaluation of hot red paper and marjoram natural feed additives in broiler diets, in addition, studying the microbial sensitivity and distribution of the experimental diets and gastrointestinal tract of the broiler chickens as affected by tested additives. A total of 300 one week old unsexed Hubbard broiler chicks were randomly distributed into 6 groups of 50 chicks each. Each group was fed on the one of the one of the following experimental diets:
1) Control diet (without supplementation).
2) Control diet supplied with hot pepper at 1.5% of the diet.
3) Control diet supplied with hot pepper at 3.0% of the diet.
4) Control diet supplied with marjoram at 1.5% of the diet.
5) Control diet supplied with marjoram at 3.0% of the diet.
6) Control diet supplied with a mixture of hot pepper +marjoram (1.5% +1.5%).
All additives improved body weight gain (during the first 3 weeks of the age) and feed conversion values ( through the experimental period) when compared with the control diet. Marjoram at 1.5% of the diet gave the best body weight gain. The best feed conversion value was recorded by T4 (marjoram at 1.5% of the diet) followed by T6 (the mixture). These two treatments improved also the viability of the birds and the percentage of both bursa and thymus which may indicate the improvement of the bird’s immunity. In general, most of the digestibility coefficients parameters were not affected significantly by the treatments, except red pepper at 3% and the combination of red pepper +marjoram (1.5%+1.5%) which reduced the digestibility coefficients of most parameters. The organoleptic proprieties of the cooked meat showed that best color was for red pepper at 1.5%, while the best taste, aroma, texture and the overall acceptability were for marjoram at 3% and the combination of red pepper + marjoram (1.5%+1.5%). There were no adverse effects on blood components due to addition of different additives, as well as they had no deleterious effects on kidneys (as measured by creatinine levels) or liver function ( as measured by alkaline phosphates, GOT and GPT). Red pepper at 1.5% and the combination of red pepper + marjoram (1.5%+ 1.5%) increased, insignificantly (p<0.05), both of blood total protein and albumin.
Although, marjoram at 1.5% gave the best performance, highest income per chicken and increased the bird’s immunity, both of red pepper at 1.5% and the combination of red pepper + marjoram (1.5%+1.5%) can be also recommended. Because they gave better body weight, body weight gain and feed conversion at 3 weeks of age and resulted in better overall acceptability of the meat when compared to the control group. These three treatments also resulted in reducing the counts of harmful microorganisms such as molds, Salmonella and E coli when compared to the control group. The microbial sensitivity tests of the isolated microbes from the gastrointestinal tract of the broiler chickens indicated that increasing the level of red pepper to 3% increased the sensitivity of G+ spore forming bacilli to reach 60% and yeast to be 80% Marjoram at both of the experimental levels and even the combination of 1.5% red pepper + 1.5% marjoram had no effect on G- short rods and yeasts, while they had the same effect on G+ spore forming bacilli (60%) and G+ cocci (42.9%). Examining the experimental diets for the microbial content showed that the experimental additives decreased the total counts of total coliform and yeasts.
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| Publication year |
2003
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| Pages |
91-113
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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 |
Animal Production Research Institute (APRI)
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| City |
الاسكندرية
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| serial title |
Egyptian Poultry Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
عادل زكى سليمان
جامعة القاهرة
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| Agris Categories |
Animal feeding
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AGROVOC
TERMS |
Broiler chickens.
Digestive system.
Feed additives.
Origanum.
Pepper.
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| Proposed Agrovoc |
microbial population;gastrointestinal tract;microbial sensitivity;
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| Publication Type |
Journal
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