BIBLIOGRAPHY BATAY-AN, BYRON B. APRIL...
BIBLIOGRAPHY

BATAY-AN, BYRON B. APRIL 2013. Effect of Hot Pepper as Feed Additive on
Colored Broiler Chickens. Benguet State University, La Trinidad, Benguet.

Adviser: Myrna B. Walsiyen, MSc.

ABSTRACT

The study was conducted to determine the effect of hot pepper as feed additive on
colored broiler chickens. Specifically, it aimed to determine the effect of hot pepper on the
feed consumption, gain in weight, feed conversion ratio and morbidity and mortality rates
of colored broiler chickens fed with diets supplemented with different levels of diced hot
pepper. The different levels of hot pepper composed the different treatments which were
as follows; To- 0g hot pepper (pure commercial feeds), T1- 5g diced hot pepper/ kg feeds,
T2- 10g diced hot pepper/ kg feeds and T3- 15g diced hot pepper/ kg feeds. This study was
conducted at theBenguet State University Experimental House, Balili, La Trinidad,
Benguet from April to May 2010.

One hundred sixty (160), 7-day old Colored Broiler Chickens were randomly
distributed into four treatments following the Completely Randomized Design (CRD).
Each treatment had four replications with 10 birds per replication.
Results of the study revealed that there were no significant difference between the
two treatments in terms of initial weight and feed conversion ratio. Significant difference
were observed between the treatments in terms of the final weight, gain in weight and feed
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

consumptions of the birds. Birds given diced hot pepper at the level of 15g/kg feed, were
heavier in weights at the end of the study and had higher gain in weight compared to those
birds that were not given diced hot pepper. The birds given diced hot pepper had better
resistance to diseases which resulted to a higher profit.

Although the return on investments (ROI) was not subjected to statistical analysis,
result of the study showed that better ROI obtained from the birds given diced hot pepper.
Those birds given diced hot pepper at the level of 15g had an ROI of 12.55% and birds
given 5g and 10g with ROI’s of 2.49% and 2.15%, respectively.















Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

INTRODUCTION



Poultry is one of the world’s major and fastest growing sources of meat. In recent
years, poultry farming has increased throughout the world, especially in developing
countries. According to the PCARRD and BAR (2006), the projections for the overall
world production of poultry in the year 2010 will increase twofold, while the increase in
developing countries alone will be threefold.
In the Philippines, livestock and poultry industries contributed about one third of
the Gross Value Added on Agriculture. Although poultry farming supplies the populations
in large urban centers with animal proteins, it should be acknowledge that this form of
farming is very expensive and depends mainly on imported inputs. This form of rearing
essentially requires chicks from selected stocks and whole feeds made from raw materials
which are mainly imported (PCARRD and BAR, 2006).
Family poultry are still very important in low-income food-deficit countries.
However, the incidence of diseases is one of the major constraints to small holder poultry
production systems. Newcastle disease, the most serious epizootic poultry disease in most
low-income food-deficit countries, occurs every year and kills on average 70-80% of the
unvaccinated rural family poultry flocks. Ethnoveterinary medicine is widely used by
resource-poor Family Poultry-keeping farmers. Natural products, especially plant products
that are locally available, are generally used. Although Family Poultry-keeping farmers
claim that these practices are effective, there is an urgent need for applied research to
substantiate their findings (Gueye, 1999).
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

One of the plants that is claimed to be used to treat various unknown diseases,
including Newcastle disease is the hot pepper or silinglabuyo (Capsicum frutescens)
(Gueye, 1999).
Capsicum frutescens or silinglabuyo is small, erect, half-woody, with oblong-ovate
leaves and flowers that are either solitary or several on each axil. The fruit is commonly
red when ripe, oblong-lanceolate in shape, and the seeds are numerous and discoid. The
fruit contains the active principle capsaicin 0.14 and capsicum. It also contains fatty oils,
15-20% volatile oil, starch 0.8-1.2%, pentosans 8.57%, and pectins 2.33% (Quisumbing,
1978),


This study was conducted to find out the effect of hot pepper as a feed additive to
Sunshine chickens. The result of the study will benefit not only the researcher but also the
poultry raisers most especially that the use of apathetic antibiotics in treating diseases is
limited or even banned in other countries. It can also serve as basis for other researchersto
come up with other related studies.
This study was conducted to determine the effect of hot pepper as feed additive on
the growth performance of colored broiler chickens. Specifically, it aimed to determine
the effect of hot pepper on the growth rate, feed consumption, gain in weight, feed
conversion ratio, morbidity and mortality rates of colored broiler.
This study was conducted at the Poultry Experimental House of Benguet State
University, La Trinidad, Benguet from April to May 2011.




Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

REVIEW OF LITERATURE


Capsicum is commonly a spicy flavoring for foods and the peppers are eaten as a
vegetable in many parts of the world. Among other countries, capsicum contains potassium
and vitamin C. Usually the peppers are dried and ground into powder for medicine. The
active ingredients include only compound called oleoresins which temporarily irritate the
eyes. Interestingly, birds do not have the ability to taste capsicum. Therefore, it may be
added to bird’s feeds for commercially-raised birds as a way to keep small mammals from
eating the bird’s feed (Jensen and Curtis, 2003).
Capsaicin is said to do many miraculous things medicinally. One of the most
miraculous is probably its ability to prevent or even stop a heart attack. It increases heart
action without raising blood pressure. It also thins your blood and reduces the risks of
suffering a stroke. Another good property that cayenne possesses is it acts as an internal
disinfectant. It can detoxify the colon and help with eliminative functions (Godwin, 2001).
Birds do not have the same sensitivity to capsaicin, because it targets a specific pain
receptor in mammals. Chili peppers are eaten by birds living in the chili peppers' natural
range. The seeds of the peppers are distributed by the birds that drop the seeds while eating
the pods, and the seeds pass through the digestive tract unharmed. This relationship may
have promoted the evolution of the protective capsaicin. Products based on this substance
have been sold to treat the seeds in bird feeders to deter squirrels and other mammalian
vermin without also deterring birds. Capsaicin is also a defense mechanism against
microbial fungi that invade through punctures made in the outer skin by various insects
(Tewksbury and Nabhan, 2001).
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Some other medicinal uses of cayenne are of pain relievers, by being put on
topically to the area. If you have a cut it can stop the bleeding, or it can be taken internally
to relieve pain from stomach ulcers by creating more mucous and coating the wall of the
stomach. Capsicum also has properties, which can knock out cold and flu miseries, or when
used as a gargle can relieve sore throat pain. People with diabetes may take it to lower their
blood sugar levels. Cayenne is also very high in vitamin C so it acts as a preventative
against respiratory infections and can help strengthen the immune system. It has also been
proposed that the capsaicinoids might be useful in fighting cancer. So cayenne is an all
around great medicinal plant that can be used for a very large variety of whatever might be
ailing you (Manzoni, 2001).
Capsicum sp is reported to be widely used to treat various unknown diseases,
including Newcastle disease. Capsaicin the pungent agent in capsicum sp was indeed found
to increase bird’s resistance against major threats (Gueye, 1999).
Antibiotics are substances added to feeds that are not included for their nutritional
values, but are in one way or another improves animal performances or efficiency of animal
production (Cheeke, 1990).
Sas (1990) stated that many plants have health giving properties that enable the
system to clean itself expelling the toxins and controlling the acidity of the blood. Plants
also supply certain elements that are vital for health including vitamins and minerals, so
that the organ may be stimulated or brought to normal activity.
Capsaicin, 8-methyl-n-vanilyl-6-nonenamide, is the active substance found in pure
extracts of hot peppers. Capsaicin oleoresin, the active substance found in crude extracts,
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

contains 0.02% capsaicin, 1.55% volatile oils, a fixed oil and up to 0.2% ascorbic acid
(Tyler et al.,2001).
Capsicum frutescens or silinglabuyo is small, erect, half-woody, with oblong-ovate
leaves and flowers that are either solitary or several on each axil. The fruit is commonly
red when ripe, oblong-lanceolate in shape, and the seeds are numerous and discoid. The
fruit contains the active principle capsaicin 0.14 and capsicum. It also contains fatty oils,
15-20% volatile oil; starch 0.8-1.2%, pentosans 8.57%, and pectins 2.33% (Quisumbing,
1978).


























Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

MATERIALS AND METHODS


Materials


The materials used in the study were 160 straight-run Colored Broiler chickens,
commercial feeds, brooding-rearing cages, weighing scale, newspaper sheets, feeding and
drinking troughs, record book, ball pen, stick brooms, disinfectant, 100 watts incandescent
bulbs and diced hot peppers

Methodology


Pre-experimental period. A week before the arrival of the chicks, cages and all
equipment were cleaned and disinfected. The floor of the brooders was covered with old
newspaper sheets to help conserve heat during the brooding period and served as feed
receptacles during the first days of brooding. The 100 watt bulbs were installed as a source
of heat to the chicks.

Upon arrival, the chicks were placed inside the brooder and were fed with chick
booster feeds. Water was available to them at all times. Restricted feeding was done to the
experimental birds.

Experimental design and treatments. Following the Completely Randomized
Design (CRD), the 160 broiler chicks were divided into four treatments. Each treatment
was replicated four times with 10 birds per replication making a total of 40 birds per
treatment.

The different treatments were as follows:

To= 0g diced hot pepper or pure commercial feeds (C.F)

T1= 5g diced hot pepper per kg feeds (Figure 1)
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013


T2= 10g diced hot pepper per kg feeds (Figure 2)

T3= 15g diced hot pepper per kg feeds (Figure 3)
All the experimental birds were subjected to the same management practices except
for the level of diced hot pepper given to them depending on what treatment where these
were assigned. The diced hot pepper was mixed into the feeds given to the birds. The
addition of diced hot pepper started on the 8th day of brooding until end of the study or
when birds were 60 days old.
The hot pepper was cut into approximately 3mm so that the experimental birds
can eat it. Hot peppers were collected from Mountain Province and Benguet.

Figure 2. 5g diced hot pepper Figure 3. 10g diced hot pepper

Figure 4. 15g diced hot pepper
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Data Gathered

The data gathered were the following:
1. Initial weight (kg). This was taken by weighing the birds at the start of the study
on the 8th day of brooding.
2. Final weight (kg). This was taken by weighing the birds at the end of the study
which was at 60 days old.
3. Feed offered (g). This was the amount of feeds given to the birds each day.
4. Feed leftover (g).This was the amount of feeds not consumed by the birds which
was obtained every day before feeding in the morning.
5. Cost of production (Php). This includes the cost of stocks, feeds, labor and other
materials that were used in the study.
6. Morbidity. This refers to the number of birds that got sick during the duration of
the study.
7. Mortality. This was the number of birds that died during the duration of the study.


Data computed:

1. Total gain in weight of the birds (kg). This was obtained by subtracting the
initial weights from the final weights of the birds.
2. Total feed consumption (kg). This was obtained by adding the total amount of
feed eaten by the birds from the beginning until the end of the study
3. Feed conversion ratio. This was obtained by dividing the total feed
consumption by the total gain in weight.
4. Morbidity rate (%). This was computed by dividing the number of sick birds by
the number of birds at the start of the study multiplied by 100 percent.
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

5. Mortality rate (%).This was computed by dividing the number of dead birds by
the number of birds at the start of the study multiplied by 100 percent.
6. Gross income. This was obtained by multiplying the final weight of the birds
by the price per kilogram live weight.
7. Net income. This was obtained by subtracting the total cost of production from
the total sales or gross income.
8. Return on investment. This was obtained by dividing the net income by the total
cost of production multiplied by 100 percent.

Data Analysis
The data gathered were consolidated, tabulated and analyzed using the Analysis of
Variance for Completely Randomized Design (CRD) and treatment means were compared
using the Duncan’s Multiple Range Test (DMRT).




















Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

RESULTS AND DISCUSSION


Body Weights


The initial weights of the birds in the different treatments are shown in Table 1.
Statistical analysis revealed that there were no significant differences among the
treatments. While there are slight differences observed in the initial weights of the
experimental birds as presented in the Table, such differences were minimal to cause
significant differences among the treatments. The result implies that the experimental birds
were more or less of the same weight at the start of the study. The meaninitial weight of
the birds was 0.12 kg.

Table 1 also presents the final weights of the experimental birds under the different
treatments. Statistical analysis revealed that there were significant differences among the
treatment means. Generally, the birds given diced hot pepper had heavier weights than the
control birds or those that were given no diced hot pepper. Birds given 15 grams of hot
pepper per kilogram of feeds had final weight with a mean 1.328 kg, followed by the birds
given 5 and 10 grams of hot pepper per kilogram of feeds with means of 1.219 kg and
1.196 kg, respectively. The birds in the control group hadthe lowest final weight with a
mean of 1.139 kg.











Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Table 1. Body weights of birds in the different treatment at 7 and 60 days of age


TREATMENT INITIAL WEIGHT FINAL WEIGHT
(kg) (kg)

0g hot pepper per kg feeds 0.117a 1.139c

5g hot pepper per kg feeds 0.120a 1.219b

10g hot pepper per kg feeds 0.120a 1.196b

15g hot pepper per kg feeds 0.120a 1.328a

Means with the same superscript are not significantly different at 0.05 level DMRT


Gain in Weight

Table 2 shows the gains in weight of the birds in the different treatments. Statistical
analysis revealed that there were significant differences among the treatment means. The
gains in weight follow the trend in a final weight where the birds given diced hot pepper,
most especially those given higher levels, had higher gains in weight compared to the
control birds or those that were not given diced hot pepper. Birds given 15 grams of hot
pepper per kilogram of feeds had the highest gain in weight with a mean of 1.193kg,
followed by the birds given 5 and 10 grams of hot pepper per kilogram of feeds with means
of 1.099kg and 1.148kg, respectively. Birds in the control had the lowest gain in weight
with a mean of 1.022 kg. The birds given diced hot pepper most especially those given at
the level of 15g/kg feed did not suffer from any illness, hence, their growth was not
disturbed or affected. On the other hand, some of the birds in the control group suffered
from respiratory problem and this affected their growth and hence the lower gains in weight
obtained.

Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Table 2. Total gains in weight of the birds in the different treatments


TREATMENT TOTAL GAIN (kg)


0g hot pepper per kg feeds 1.022c

5g hot pepper per kg feeds 1.099b

10g hot pepper per kg feeds 1.148b

15g hot pepper per kg feeds 1.193a

Means with the same superscript are not significantly different at 0.05 level DMRT

Feed Consumption

The total feed consumptions of the birds in the different treatments are shown in
Table 3. Statistical analysis revealed that there were significant differences among
treatments. Birds fed with diced hot pepper given at the level of 15g per kilogram feeds
had the highest feed consumption with a mean of 3.250kg, followed by those given levels
of 5 and 10 grams diced hot pepper per kilogram feeds with means of 3.150kg and 3.125kg,
respectively. Birds in the control group had the lowest feed consumption with a mean of
2.981kg. This implies that the diced hot pepper mixed into the ration had made the ration
more palatable, hence, higher feed consumptions were observed from the birds given diced
hot pepper.










Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Table 3.Total feed consumption of the birds per treatment


TREATMENT TOTAL FEED CONSUMPTION
(kg)


0g hot pepper per kg feeds 2.981c

5g hot pepper per kg feeds 3.125b

10g hot pepper per kg feeds 3.150b

15g hot pepper per kg feeds 3.250a

Means with the same superscript are not significantly different at 0.05 level DMRT

Feed Conversion Ratio

Presented in Table 4 are the feed conversion ratios of the birds in all the treatments.
Statistical analysis revealed that there were no significant differences in all the treatments.
This means that the birds in all the treatments had consumed more or less the same amount
of feeds to produce a unit gain in weight. Generally, the birds given ground hot pepper had
higher feed consumptions compared to those not given ground hot pepper (control birds).
However, they had higher gains in weight and so their feed conversion ratios were not
greatly affected. The overall mean feed conversion ratio of the birds was 2.81.

Morbidity and Mortality

Presented in Table 5 are the morbidity and mortality rates in the different
treatments. It is revealed in the Table that 25% or 10 of the 40 birds in the control group
suffered from a disease specifically colds. This was also true to the birds given diced hot
pepper at the level of 5g/kg feed. From the 10 that got sick in the control birds, 8 died.

Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Table 4. Feed conversion ratio of the birds in the different treatments


TREATMENT FEED CONVERTION
RATIO

0g hot pepper per kg feeds 2.92a

5g hot pepper per kg feeds 2.84a

10g hot pepper per kg feeds 2.76a

15g hot pepper per kg feeds




2.72a

Means with the same superscript are not significantly different at 0.05 level DMRT

Table 5. Morbidity and mortality rates of the birds


TREATMENT MORBIDITY MORTALITY


0g hot pepper per kg feeds 25 20

5g hot pepper per kg feeds 10 5

10g hot pepper per kg feeds 0 0

15g hot pepper per kg feeds 0 0


Also from the birds given diced hot pepper at the level of 5g/kg feed, 2 out of the
eight that got sick, died. On the other hand, neither mortality nor even morbidity was
observed from the birds given diced hot peppers at the levels of 10-15g/kg feed.
The above results reveal that giving diced hot peppers to the birds improved the
resistance of the birds to combat diseases. This finding agrees with Gueye (1999) who
reported that capsaicin, the pungent agent in Capsicum sp or hot pepper increases the birds
resistance against major threats.
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Return on Investment


The returns on investment in the different treatments are shown in Table 6. Even
though this was not subjected to statistical analysis, it is shown in the Table that the highest
profit was obtained from the birds given 15g diced hot pepper which had an ROI of 12.55%.
This was followed by given those given 5 and 10g diced hot pepper with ROI’s of 2.9%
and 2.15%, respectively. The birds in the control group or those that were not given diced
hot pepper had a zero ROI.

Higher profits were observed from the birds given diced hot pepper most especially
those given at the level of 15g/kg feed because the birds under this group had heavier final
weights. As such, higher sales were obtained from them.

Table 6. Return on investment


TOTAL TOTAL NET
ROI
TREATMENT
SALES COST
INCOME
(%)



(Php)
(Php)
(Php)
Pure commercial feeds
5,925
6,066
0 0

5g hot pepper per kg
6,360
6,205
155

2.49
Commercial feed

10g hot pepper per kg
6,433
6,297
136 2.15
Commercial feed

15g hot pepper per kg
7,273
6,462
811

12.55
Commercial feed





Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted to determine the effect of diced hot pepper as feed
additive on colored broiler chickens. Specifically, it aimed to determine the feed
consumption; gain in weight; feed conversion ratio; morbidity and mortality rates; and the
profitability of raising colored broiler chickens when diced hot pepper are mixed into their
feeds.
A total of 160 seven (7) days old colored broiler chickens were used in the study.
Following the Completely Randomized Design (CRD), the birds were distributed into four
treatments. Each treatment was replicated four times with 10 birds per replication. The
different treatments were as follows: 0g diced hot pepper or pure commercial feeds (C.F);
5g diced hot pepper per 1 kilogram of commercial feeds; 10g of diced hot pepper per 1
kilogram of commercial feeds; and 15g diced hot pepper per 1 kilogram of commercial
feeds.
Results of the study revealed that there were no significant differences between the
two treatments in terms of initial weight and feed conversion ratio. Significant differences
were observed in the final weights, gains in weight and feed consumptions of the birds.
Birds given diced hot pepper most especially those given at the level of 15g/kg feed, were
heavier in weights at the end of the study and had higher gains in weight compared to those
birds that were not given diced hot pepper. The birds given diced hot pepper had better
resistance also which resulted to a higher profit.

Although the return on investments (ROI) was not subjected to statistical analysis,
result of the study showed that better ROI were obtained from the birds given hot pepper.
Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

Those birds given diced hot pepper at the level of 15g had an ROI of 12.55% and birds
given 5g and 10g had ROI’s of 2.49% and 2.15%, respectively.
Conclusion
Based on the results and observations in the study, it is therefore concluded that
diced hot pepper when added into the bird’s ration at the level of 5-15g/kg feed, results to
higher gains in weight. However, to have higher income, diced hot pepper should be added
into the birds ration at the level of 15g/kg feed.
Recommendation
Based on the outcome of the study, the researcher recommends that diced hot
pepper may be incorporated into the ration of the birds at the level of 15g/kg feed to
improve the gains in weight and resistance of the birds and to increase profit.























Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013

LITERATURE CITED


CHEEKE, P.R. 1990. Applied Animal Nutrition Feeds and Feeding. New York McMillan
Pub.Co.pp 204

GODWIN, T. 2001. The healing values of Cayenne pepper. Retrieved March 2011
http://medplant.nmsu.edu/capsicum.shtm

GUEYE, E. F. 1999 Disease Control Using Ethnoveterinary Medicine. World Poultry
Retrieved from: http//www. IRRD.org/Irrd14/5/gueye 1459.htm

JENSEN, P. G., CURTIS. 2003. Field Evaluation on Capsaicin as a rodent aversion agent
for Poultry Feed Pest Management Science 59 1007-1015

PCARRD and BAR. 2006. The Philippine Recommends for Broiler Production: Fourth
Edition. Pp 15-21

MANZONI, Jill Holistic Health Corner- 2001. Cayenne and It’s Miraculous Properties-
Holistic
Mind
and
Spirit-
Retrieved
on
November
from
http://holistichealthcorner.com/article1007.html

QUISUMBING, E. 1978. Medicinal Plants of the Philippines, Katha Publishing Company
Inc. Manila.

SAS,A.C. 1990. Plant and Health. Eastern Publishing Association. pp.268

TEWKSBURY, J. J. and Nabhan G. P. 2001. Directed deterrence by capsaicin in
chillies.Nature412:403-404.
TYLER V.E, FOSTER S. 2001. Capsicum Peppers Facts and Conparison. The Review of
Natural Products St. Louis, MO, Facts and Comparisons



Effect of Hot Pepper as Feed Additive on Colored Broiler Chickens
BATAY-AN, BYRON B. APRIL 2013