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 (Capsicum annum l.) supplementation on meat lipid profile of broiler chickens |
The study was conducted to assess the effect of chili pepper (Capsicum annum L.) on lipid profile of the meat of broiler chicken. A total number of one hundred and forty-four (144) day old broiler chickens were used for the study which were randomly allotted to four dietary treatments tagged T1, T2, T3 and T4containing 0%, 0.1%, 0.2% and 0.3% chili pepper respectively. These treatments consist of three replicates with twelve (12) birds per replicate, in a completely randomized design for the period of 7weeks. At the end of the experiment, meats samples from thigh, drumstick, and breast region were collected, homogenized and assessed for lipid profile assay and data obtained were subjected to analysis of variance. Results showed that there were significant effects of chili pepper on lipid profile of meat of broiler chicken. Highest value of cholesterol (73.45mg/dL) Triglyceride (172.43mg/dL) and high density lipoprotein (16.83mg/dl) were obtained in meat of birds fed 0.2% level of chili pepper while highest value of low density lipoprotein (36.40mg/dL) was obtained in meat broiler chicken fed 0.1% level of chili. Broiler chicken fed with 0.2% level of chili pepper had the highest value of high density lipoprotein value (16.833 mg/dL) which is known as good cholesterol, this indicate that chili pepper can be used to improve the lipid profile of broiler meat. | Awodola-Peters, O.O., Oganija, K.Y., Yahaya, M.O., and Odetola, O.M. | 25 | Conference proceeding | 2021-03-10 | ||