Abstract
Aim of this investigation was to determine the effects of herbal drugs such as garlic, black pepper and hot red pepper in broiler chicken nutrition on carcass primal cuts quality. Total of 1200 one-day old Hubbard broilers were totally randomly distributed into eight dietary treatments with four replicates each. Chicks were fed with three dietary mixtures: starter, grower and finisher. Dietary mixtures in the experiments were as follows: T1 (Control diet), T2 (Garlic powder 0.5 g/100g), T3 (Garlic powder 1.0 g/100g), T4 (Black pepper powder 0.5 g/100g), T5 (Black pepper powder 1.0 g/100g), T6 (Hot red pepper 0.5 g/100g), T7 (Hot red pepper 1.0 g/100g ) and T8 (Mixture of spices in ratio of 1:1:1 in total amount of 0.5 g/100g). Addition of herbal drugs had significant (p 0.05), while significant differences in the share of wings and beck (p<0.05) were recorded under the influence of added herbal drugs. It can be concluded that the addition of garlic, black pepper and hot red pepper in broiler chicken nutrition showed positive influence on chicken carcass quality.
Highlights
Over the past decades antibiotics as growth promoters in poultry nutrition have been used in order to improve the quality of the final product (Schwarz et al, 2001; Sarica et al, 2005; Puvača et al, 2013)
The highest live body weight prior to slaughter and after slaughtering and cooling was observed in chickens from treatments T6 (2448.1 g; 1950.7 g) and T7 (2446.8 g; 1957.1 g) with statistically significant differences as related to the control treatment to 301.3 g (T1) (2120.0 g; 1746.2 g)
The results from this study are in agreement with investigation of Fayed et al (2011) which showed that the dietary addition of garlic in amount of 0.5 kg/t to broiler chicken nutrition led to increased final body weights
Summary
Over the past decades antibiotics as growth promoters in poultry nutrition have been used in order to improve the quality of the final product (Schwarz et al, 2001; Sarica et al, 2005; Puvača et al, 2013). Hot red pepper (Capsicum annuum L.) plays an important role in decreasing the deposition of cholesterol and fat in the body, contributes to triglycerides level decreasing and supports the vascular system in the body (Al-Kassie et al, 2011a). All of these spice herbs exhibit antiatherosclerotic, antimicrobial, hypolipidemic, antithrombotic, antidiabetic effects (Mansoub, 2011), antioxidant, anticarcinogenic, antiinflammatory effects (Pradeep and Kuttan, 2004), chemopreventive and chemotherapeutic effects (AlKassie et al, 2011a), and exhibit positive effects on broilers production and blood lipid profile (Puvača et al, 2015)
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