CARCASS TRAITS OF BROILER CHICKENS FED WHITE (PIPER NIGRUM) AND CAYENNE PEPPER (CAPSICUM FRUTESCENS) POWDERS AS ADDITIVES
DOI:
https://doi.org/10.51791/njap.vi.4624Keywords:
Broiler chickens, carcass yield, feed additives, white pepper powder, cayenne pepper powderAbstract
An investigation was carried out to evaluate carcass traits of chickens fed white pepper (wp) and cayenne pepper (cp) powders fed as additives. 360-day old broiler (Cobb) chicks were sourced while three hundred and thirty-six 2-weeks old broiler chicks were randomly assigned into 7 treatment groups. Each
consists of 48 randomly selected birds and four replicates of twelve birds each. Additives were formulated into 7 treatment diets as experimental diets were assigned after two weeks of collective brooding as treatment diets were fed for 28 days. At day-28, carcass indices were measured data obtained were
subjected to a one - way Analysis of Variance (ANOVA) in a completely randomized design. Dressed weight, neck, head, back, breast and thigh percentages were influenced (P<0.05) by treatment diets. Group fed Basal diet+200wp had best (P<0.05) value for carcass parts except back part that was heaviest
(%) in groups offered Basal diet+100wp+100cp. The study concluded that inclusion of cayenne pepperpowder singly at 200 g/100kg of basal feed best improved carcass characteristics of broiler chicken meat.
