Effect of different levels red pepper powder Alternative With flavavophpspholipol antibiotics, on performance, intestinal morphology and microbial population in broiler chicks

پژوهشهای علوم دامی ایران

Article 5, Volume 11, Issue 2 - Serial Number 38, June 2019, Pages 195-206   

Document Type: Poultry Nutrition

DOI: 10.22067/ijasr.v1397i1.63838

Authors

seyedeh fariba ahmadinejad¹; Mohsen Afsharmanesh^{* 2}; Mohammad salarmoini²; hadi Ebrahimnejad¹

¹Shahid Bahonar University of Kerman

²Department of Animal Science. College of Agriculture. Shahid Bahonar University of Kerman. Kerman. Iran

Abstract

Introduction[1] In recent years, the advances made in the field of genetics, food, breeding, and marketing in the poultry industry have led to the use of modern methods and devices to achieve the highest production with the lowest cost in the industry. So today, food additives are used in the poultry industry to achieve high production with the lowest cost. Medicinal plants contain substances called active ingredient or active ingredients are made and stored and have physiological effects are on the body of a living creature leave. Medicinal plants due to certain compounds can affect the production and improving digestive and finally affect the bird feed digestibility. This plant contains active ingredients: Capsaicin and is capsanthin. Some antimicrobial compounds extracted from plants including: Terpiner, Betapinen, alfapinen, Linaleolandterpineol.
 
Materials and method In this study 160 day-old male (Ross 308) broiler chicks in a completely randomized design with 4 treatments and 4 replicates per treatment, were used from age 1 to 42 days. In each experimental unit 10 chicks were reared in the same environmental conditions. Experimental diets (treatments) were as consisted of 1) basal diet without additives (control), 2) control diet containing 0.04 percent Flavophospholipol, 3) control diet containing 0.1% of red pepper powder, 4) control diet containing 0.3% of red pepper powder, diets were fed in two periods. Body weight and feed intake were measured weekly and daily mortality was recorded and then these data were used to calculate the performance parameters of body weight gain, feed intake, feed conversion ratio. To study the structure of the ileum villus tissue sample of the target tissue as much as 4 cm from the beginning of the ileum supply and after unloading the contents and washing was kept in 10% formalin paraffin wax technique for producing histological slides were thin.
 
Results and discussion The results showed that weight gain, feed intake and feed conversion were not affected by treatments. The addition of red pepper powder did not have a significant effect on the body weight of broiler chicks, consuming more than one percent of the red pepper extract had no effect on weight gain, possibly due to an increase in the intake of red pepper fruit in broiler chickens. Capsaicin stimulates fat metabolism from stored tissue and also activates both liver enzymes G6PD and lipoprotein lipase and thus does not affect weight gain. Adding capsaicin 0.2% does not affect feed intake. It has also been reported that no difference was found in the consumption of broiler chickens fed with Pune, Cinnamon and Pepper extract with five grams of Lamiaceae plants. Medicinal plants, as part of active substances, are very mischievous or may have a nasty taste, and in the diet may cause the animal to refuse eating and reduce feed intake. Adding capsaicin 0.2% does not affect feed intake (13). It has also been reported that no difference was found in the consumption of broiler chickens fed with Pune, Cinnamon and Pepper extract with five grams of Lamiaceae plants.
Based on these results, feeding with 0.1% red pepper powder increased the lactobacillus population as compared to the control and antibiotic group (P <0.05). Also, the total amount of the formulas in the treatment fed with 0.1% red pepper and antibiotic was decreased in comparison with the control (P <0.05). Red pepper powder, due to capsaicin, reduces the pH of the diet and thus increases the bacteria producing lactic acid and reduces the total bacterial form. A mixture of capsaicin, cinnamaldehyde and caracole reduced the number of pericardial cholera and pericardial cholestridium in the intestinal tract. Vegetative herbicides reduced the number of asherikhakli e coli and Clostridium perfringens in the intestines of broiler chicks. Also, a mixture of herbal essential oils can reduce colonies of clostridium performs in the intestine and feces of broiler chicks. Lactobacilli is produced by the production of lactic acid as an antimicrobial that eliminates the external membrane of gram-negative bacteria, and, by decreasing the intestinal pH, inhibits the growth of pathogenic bacteria. Antibacterial activity of medicinal plants is directly related to the concentration and composition of the active ingredients. These compounds reduce the thickness of the intestinal epithelium, modify the microbial population and reduce the pathogenic microorganisms of the poultry function Improve
The results of this study showed that feeding with red pepper powder increased the length of upper ileum compared to the control group (P <0.05). Upper ileum increased in chicken fed 0.1% red pepper in comparison with the control and antibiotic groups (P <0.05). Crypt depth was not affected by experimental treatments. In the case of herbs, there are various reports of increasing, no change, as well as a decrease in the length and depth of the intestines of broilers during the use of medicinal plants.
 
Conclusion In the present study, the use of red pepper powder increased the useful bacteria (lactobacilli) and reduced the harmful ones (total polymorphisms). It also increased the length and width of the intestines of broiler chickens, although it did not have a significant effect on yield. Therefore, red pepper can be thought of as a suitable alternative to flavophospholipol antibiotics by reducing the overall bacterial form and increasing the intestinal parenchyma.
 

  

Keywords

Antibiotic; red peper; Intestinal morphology; Microbial population

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