Kwara State University
Kaotharat OGANIJA
Designation: ASSISTANT LECTURER
Department: Animal Production Fisheries and Aquaculture
| My Publications | ||||||||
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| S/N | Title | Abstract | Authors | Volume Numbers | Publication Type | Publication Date | Link | |
| 1 | Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics of broiler chickens and proximate composition of the meat |
This study was conducted to evaluate the effect of dietary chili pepper (Capiscum annum) supplementation on the carcass characteristics of broiler chickens and proximate composition of the meat. Chili peppers used were obtained fresh, air dried, milled and stored in air tighten container, then supplemented into the basal diets at varying levels of 0, 0.1, 0.2 and 0.3% respectively to formulate four dietary treatments. One hundred and forty four (144) day old broiler chicks were randomly assigned into four treatment groups of 36 birds per treatments, replicated three times consisting of 12 birds per replicate in a completely randomized design. The feeding trial lasted for 7 weeks after which carcass characteristics was measured using two randomly selected birds per replicate. Meat samples collected from the breast, thigh and drumstick region were homogenized to determine proximate composition and data obtained were subjected to analysis of variance. Results showed that dietary chili pepper supplementation had no influence (p>0.05) on the carcass characteristics of broiler chicken measured. However, the proximate composition of the meat samples revealed statistical variations (p<0.05) in the dry matter, crude protein and ash contents of broiler chickens. However, birds on 0.1% dietary chili pepper supplementation recorded higher dry matter (29.93%), crude protein (26.38%) and ash (1.65%) contents. It was therefore concluded that chili pepper can be supplemented up to 0.1% in broiler chickens' diet as it significantly increased the crude protein and inorganic contents of broiler's meat | Effect of dietary chili pepper (Capiscum annum) supplementation on carcass characteristics of broiler chickens and proximate composition of the meat | 25 | Conference proceeding | 2021-10-03 | ||