Effect of hot red peppers on blood chemistry and economics of broiler production

Abstract

One hundred and fifty (150) day old (Marshal) broiler chicks were allotted into five treatments of three replicates each in a completely randomized design (CRD). The study which lasted eight weeks was undertaken to find out the effect of replacing vaccines with hot peppers: Avenir (Capsicum chinense), black pepper (Pepper nigrum), Aji Blanco Crystal (Capsicum annum), and Cayenne long slim (Capsicum baccatum)in the blood chemistry and economics of producing broiler chickens. The birds were fed with addition of hot peppers at inclusion rate of 20g per kilogram of compounded diet in this order: T₁ without pepper (control), T₂ plus Capsicum chinense (Avenir), T₃ plus Pepper nigrum (black pepper), T₄ plus Capsicum annum (Aji blanco crystal), and T₅ plus Capsicum baccatum (cayenne long slim). At the end of the 8 weeks data were collected on blood parameters which were subjected to analysis of variance (ANOVA) and separated using Duncan’s Multiple Range Test (DMRT) at 5% probability level. The haematological parameters showed significant (P<0.05) differences among treatments except Mean corpuscular volume (MCV), Mean corpuscular haemoglobin (MCH) and Mean corpuscular haemoglobin concentration (MCHC). There were significant (P<0.05) differences in the serum parameters except cholesterol. The economics of production revealed that birds fed Capsicum annum (T₄) gave the highest gross profit (N1547.53), while those in T₁ gave the lowest (N812.19). This research revealed that using pepper, especially Capsicum chinense as a replacement for vaccine in broiler diets had no adverse effects on blood chemistry and gave better cost of production of the birds.

Keywords: Blood chemistry, Pepper, Broiler, Economics of production