BIBLIOGRAPHY

MARLON C. APLATEN. APRIL 2012. Response of Broilers Given Different
Levels of Hot Pepper (Capsicum frutescens). Benguet State University, La Trinidad,
Benguet.
Adviser: Madeline S. Kingan, MSc.

ABSTRACT


The study was conducted to determine the response of broilers given different
levels of hot pepper. Generally, it aimed to determine the daily gain in weight, feed
consumption and feed efficiency of broilers feed with hot pepper; determine the effect of
hot pepper on the morbidity and mortality of broilers, and determine the best level of hot
pepper that could be added to the ration of broilers without producing undesirable
responses on growth.

High significant differences were noted in terms of gain in weight, feed
consumption and feed efficiency. After 21 days of trial feeding, the birds fed with 25g
ground hot pepper were heavier in final weights and had better feed efficiency. Better
ROI’s were obtained from the birds given hot pepper.

It is therefore concluded that hot pepper can be incorporated on the diet of
broiler with advantage in terms of gain in weight, feed consumption and feed efficiency.
Furthermore, it is recommended that hot pepper can be added in the broilers feed to increase
weight.
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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INTRODUCTION


One of the goals in broiler production is to produce meat efficiency at the least
possible cost. The common method is the use of feed additives such as antibiotics that
would promote faster growth and better utilization of nutrients in feed. However, the use
of antibiotics, which used to be uncontrolled and common among animal producers in the
Philippines, must be, minimized if not stopped because of its possible side effects on
human health, particularly on the issue of drug resistance.

According to some studies, synthetic chemicals such as antibiotics in small amount
can pass through the food chain. At present almost all the food of the animals are full of
chemicals and it can affect the health safety of the consumers.

The use of herbal and natural products is to prevent or cure diseases. Herbal and
natural products have proven quite effective in treating certain diseases in animal and they
are cost effective and available in the backyards.

Siling labuyo or hot pepper (Capsicum frutescens) is a small, spreading shrub found
throughout the Philippines. Fruits can be used directly from the plant, can be kept in a
refrigerator or can be dried and ground for long storage.

The fruits contain 0.1-0.15% capsaicin. This substance stimulates the circulation
and alters temperature regulation. The seed contains capsicidins which are thought to have
antibiotic properties (Anonymous, 2000). With this characteristic, it is of great importance
therefore to study it with broilers.

It is also important to study the effects of this plant (siling labuyo) to poultry
because of its medicinal value and common observation that native chickens like to pick
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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its fruit aside from the fact that it grows quickly and easily, requiring no special growing
techniques.
According to Batay-an’s study, having treatments of zero, five, ten, and fifteen
grams of Capsicum frutescens incorporated with commercial feeds, fifteen grams of siling
labuyo incorporated with commercial feeds show the best results.

The study generally aimed to investigate the performance of broilers if siling labuyo
is given beyond the 15g level as feed supplement.

The study specifically aimed to:
1. determine the daily gain weight, feed consumption and feed efficiency of
broilers feed with siling labuyo;
2. determine the effect of siling labuyo on the morbidity and mortality of broilers,
and
3. determine the best level of siling labuyo that could be added to the ration of
broilers without producing undesirable responses on growth.

This study was conducted at the Poultry Experimental Station of Benguet State
University, La Trinidad Benguet from October to December 2011.







Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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REVIEW OF LITERATURE


Antibiotics are substances added to feeds that are not included for their nutritional
values, but are 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.

Capsicum frutescens or siling labuyo is a small, erect, branched, half-woody, with
oblong-ovate leaves and flowers that are either solitary or several in 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 pectin,
2.33% (Quisumbing, 1978).
In folk medicine, oral capsicum has been used for relieving cold, fever and
headaches. Because it causes the eyes and nose to run, it may indeed help to relieve
congestion and associated headaches. Recently, several studies in animal and a few in
humans, show that taking capsicum by mouth may increase the body’s production of heat
and energy for about a half hour after it is taken or eaten. This effect may make capsicum
useful for treating obesity. Capsicum may also affect the breakdown of carbohydrates in
the diet, thereby keeping blood sugar levels from widely fluctuating meals. This effect may
be beneficial in helping to control diabetes. None of these uses for capsicum have been
proved by clinical research (Simon, 1984).
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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The plant 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 risk of
suffering stroke (Godwin, 2001).

Capsicum sp. is reported to be widely used to treat various unknown diseases,
including Newcastle diseases. Capsaicin, the pungent agent in capsicum sp. was indeed
found to increase bird’s resistance against major threats (Gueye, 1998).

Capsicum is a common spicy flavoring for foods, and the peppers are eaten as a
vegetable in many part of the world. Among other nutrients, capsicum contains potassium
and vitamin C. Usually, the peppers are dried and ground into powder for medicine. The
active ingredients include oily compounds called oleoresins, which temporarily irritate the
eyes, so they in self-defense spray. Interestingly, birds do not have the ability to taste
capsicum. Therefore, it may be added to birdseeds or feed for commercially-raised birds
as a way to keep small mammals from eating the bird feed (Jensen and Curtis, 2003).

Siling labuyo or hot pepper is a good source of nutrients. Each 100g of edible
portion contains, 86.0g of water, 1.9g protein, 1.9g fat, 9.2g carbohydrates, 1.2mg
iron,14.4mg calcium, 700-21600IU (International Unit) vitamin A, 242.0mg vitamin C and
257.0 KJ (Kilo Joule) energy value (Agshan, 2005).






Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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MATERIALS AND METHODS

Materials

The materials used in the study are the following: brooding-rearing pens, 132 day-
old chicks (DOC’s), commercials feeds, disinfectant, feeding trough, waterers, old
newspaper, stick brooms, pails, dust pan, and record book.

Preparation of the Brooding-Rearing Pens

The brooding-rearing pens were divided into sixteen compartments to
accommodate sixteen groups of birds (four replicates by four treatments). The Completely
Randomized Design was used.

The brooding-rearing pens as well as other important facilities such as feeders and
waterers were thoroughly cleaned and disinfected to prevent or minimize the growth of
microorganism causing diseases to the birds. Electric bulbs were installed in the brooding-
rearing pens and covered with clean used sacks and floor overlaid with newspaper to
maintain the temperature requirement and prevent chick from tipping over the holes of the
meshed wire flooring and minimize draft during the experimental study. The old newspaper
was changed daily for a period of two weeks and removed thereafter.

Preparation of Hot Pepper Supplement
Matured fruit of hot pepper was bought from the market. The fruits were washed
thoroughly to remove unnecessary particles to avoid contamination. After washing, the
fruits were sun-dried. The hot pepper was then ground and incorporated to the commercial
feeds.

Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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Grouping and Weighing of the Birds

When broiler chicks reached 21 days of age, they were distributed at random into
four treatments following the completely randomized design. The ration compositions per
treatment are the following:

T0 – Control (commercial feeds) + water with antibiotics

T1 – 15g ground hot pepper + commercial feeds + plain water

T2 – 20g ground hot pepper + commercial feeds + plain water

T3 – 25g ground hot pepper + commercial feeds + plain water

Feeding and Watering

Ad libitum feeding was employed from the start up to the last day of the study using
one brand of commercial feeds. Chick booster was given to the birds for the first two weeks
and was shifted to feed starter crumbles on their third week until the fourth week. On the
fifth week, finisher crumbles were given until forty-two days of age. Clean and safe water
was available at all times.

Data Gathered

The following parameters were gathered from the study:

1. Initial weight (g). This is the weight of the broiler chicks at the start of the study.

2. Final weight (g). This is the weight of the birds forty-two days or at the end of
the study.

3. Total gain in weight (kg). This was obtained by subtracting the initial weight
from the final weight of the bird.
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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4. Average daily gain in weight (kg). This was obtained by dividing the total gain
in weight by the number of experimental days.

5. Feed offered (kg). This is the amount of the feeds given to the birds in a day.

6. Feed left-over (kg). This is the amount of feeds left in the feeders offered day
feeding.

7. Feed consumption (kg). The feeds consumed by the birds for forty-two days
were obtained by subtracting the feed left-over from the feeds offered.

8. Average daily consumption (kg). This was obtained by dividing the total feed
intake by the number of experimental days.

9. Feed conversion ratio (FCR). This measure the quantity of feed used to produce
a kilogram of broiler meat. It was computed by dividing the total kilogram of feeds
consumed by the total gain in weight of broilers.

10. Feed cost per kilogram of broiler produced (Php). This was obtained by
multiplying the feed conversion ratio by the cost per kilogram of feeds.


11. Feed cost (Php). This is the prevailing cost of feeds at the time of the study.

12. Total cost per kilogram of broiler produced (Php). This was computed by
dividing the total cost of production by the number of kilogram of live broiler produced.

13. Number of dead birds. This is the number of birds that died during the study.

14. Number of sick birds. This is the number of birds that showed signs of diseases.


15. Mortality. This parameter is the quotient of the number of dead birds by initial
number multiplied by100.
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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16. Morbidity. This is quotient of the number of sick birds by their initial number
multiplied by 100.
Data Analysis

Data was analyzed using the analysis of variance for Completely Randomized
Design and Treatment means were compared using Duncan’s Multiple Range Test
(DMRT).

















Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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RESULTS AND DISCUSSION


Initial and Final Weights


Table 1 presents the initial weights of the birds in all treatments. Statistical analysis
revealed that there were no significant differences among the treatment means. This implies
that the birds were homogenous at the start of the study.

The final weights of the birds in all treatments are also shown in Table 1. The result
indicates that the final weights of the birds were affected by increasing the level of hot
pepper. As the level of hot pepper added to the feeds was increased, the weight of the birds
increased. This is due to the active compound of hot pepper which is capsaicin that is rich
in vitamin C that involved in stress hormones structures and this will defense the immune
system of birds and enhances diseases resistance.
Average Daily Gain in Weight

The average daily gain in weight of the birds for a period of 21 days is presented in
Table 2. Statistical analysis showed high significant differences among treatment means.
The birds fed commercial feeds supplemented with 25g hot pepper obtained a mean
average daily gain in weight of 249.08g, which is numerically higher than that of the other
treatments.
Total Gain in Weight

Total gain in weight of the birds is also presented in Table 2. Statistical analysis
revealed a high significant difference among treatments. This implies that adding hot
pepper to the feeds of birds have effect and improved their gain in weight. This was caused
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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by capsicum by speeding up of metabolism. It is believed to be useful in weight
management.
Table 1. The initial weight at 21 days and final weight at 42 days of age of the birds
TREATMENT






WEIGHT










INITIAL (kg) FINAL (kg)
Commercial feeds





0.49a
1.53c
15g ground hot pepper/day + CF
+ plain water





0.46a
1.53bc
20g ground hot pepper/day + CF
+ plain water





0.47a
1.65b
25g ground hot pepper/day + CF
+ plain water





0.46a
1.78a
Means with the same letter superscript are not significantly different
Table 2. Average daily gain in weight and total gain in weight of birds at 42 days
TREATMENT


AVERAGE DAILY
TOTAL GAIN





GAIN IN WEIGHT (g)
IN WEIGHT (g)

Commercial feeds

197.17c

1,035.17c
15g ground hot pepper/day + CF
+ plain water


210.00bc

1,102.50bc
20g ground hot pepper /day+ CF
+ plain water

223.84b

1,175.16b
25g ground hot pepper/day + CF
+ plain water

249.08a

1,307.66a
Means with the same letter superscript are not significantly different
Feed Consumption

Table 3 presents the feed consumption of birds under the different treatments in 21
days feeding. Statistical analysis revealed a high significant difference among treatment
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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means. Treatment 3 which is supplemented with 25g of hot pepper obtained the highest
mean of 12.94kg. Thus adding hot pepper on the diet of broilers is economical.

Table 3. Feed consumption
TREATMENT




FEED CONSUMPTION (Kg)

Commercial feeds






13.27b
15g ground hot pepper/day + CF
+ plain water






13.50a
20g ground hot pepper/day + CF
+ plain water






13.09c
25g ground hot pepper/day + CF
+ plain water






12.94c
Means with the same letter superscript are not significantly different
Feed Conversion Ratio and Feed Cost
per Kilogram of Broiler Produced

Table 4 present the mean feed conversion ratio and feed cost per kilogram of broiler
produced of the birds given different levels of hot pepper. Statistical analysis showed that
there were no significant differences among treatment 0 (control) and 1 (15g ground hot
pepper/day + CF + plain water). Treatment 2 (20g ground hot pepper/day + CF + plain
water) is significant while treatment 3 (25g ground hot pepper/day + CF + plain water) is
highly significant among treatments. This implies that birds supplemented with 25g of hot
pepper are efficient in converting feed due to higher capsicum received and reduces feed
cost.


Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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Morbidity and Mortality

Morbidity was observed during the study but the birds recovered during their 30th
to 33rd day. No mortality was recorded which means the birds were kept healthy throughout
the duration of the experiment.
Return on Investment



Table 5 presents the return on investment of the birds in the different treatments.
Though this parameter was not subjected to statistical analysis, the result shows that the
additions of hot pepper on the feeds of the birds have higher ROI than that of the
commercial feeds.

Table 4. Feed conversion ratio and feed cost per kilogram of broiler produced

TREATMENT



FEED CONVERSION
FEED COST






RATIO


Pure commercial feeds



1.61a

41.854a

15g ground hot pepper/day + CF

1.53a

39.826a
20g ground hot pepper/day + CF

1.39b

36.199b
25g ground hot pepper/day + CF

1.24c

32.208c
Means with the same letter superscript are not significantly different
Table 5. Return on investment
TREATMENT

TOTAL
TOTAL

NET ROI



EXPENSES
SALES
INCOME (%)





(Php)
(Php)

(Php)
Pure commercial feeds
6417.42
6594.75
177.30 2.76
15g ground hot pepper/day + CF6402.28
6763.50
361.22 5.64
20g ground hot pepper/day + CF6400.66
7107.75
707.09 11.05
25g ground hot pepper/day + CF6,406.47
7668.00 1261.53 19.6
Means with the same letter superscript are not significantly different
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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SUMMARY, CONCLUSION AND RECOMMENDATION
Summary

The study was conducted to determine the effect of different level of siling labuyo
on the growth performance of broilers. One hundred thirty-two, 21 days broiler chicks were
distributed at random following the completely randomized design (CRD) into four
treatments. Each treatment was replicated four times with eight birds per replication,
making a total of 32 birds per treatment. The treatments were T0- control; T1- 15g ground
hot pepper + commercial feeds; T2- 20g ground hot pepper + commercial feeds and lastly
T3- 25g ground hot pepper + commercial feeds.

Analysis of variance revealed that the birds given commercial feeds with 20-25g
hot pepper had higher gain in weight, feed consumption and better feed efficiency. This
indicates that consumption of hot pepper produce advantageous effects in the growth and
performance of broilers.

In terms of return on investment (ROI), although it was not subjected to statistical
analysis, higher ROI’s was obtained from the birds supplemented with 25g ground hot
pepper. On the contrary, lowest ROI was observed in the birds fed with commercial feeds.
Conclusion

Based on the result of the study, the addition of hot pepper on the diet of broilers
enhances feed consumption, body weight increment and feed efficiency.
Recommendation

The researcher recommends the addition of hot pepper on the diet of broilers since
economic gain was observed was observed as a result of the enhanced productivity of the
birds.
Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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LITERATURE CITED

AGSHAN 2005. A Laboratory Community Newspaper of the 3rd Year Development
Journalism Major, BS Development Communication. Benguet State University, La
Trinidad, Benguet. 11 (1) : 7

ANONYMOUS 2000. Capsuim Peppers Facts and Conmparison. The Review of Natural
Products St. Louis, MO, Facts and Comparisons

BATAY-AN, B. 2011, Effect of Hot Pepper on Sunshine Chicken as Feed Additive

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

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

GUEYE, E. F. 1998. Disease Control Using Ethno veterinary Medicine. World Poultry
Retrieved_______ http://www.IRRD.org/Irrd14/5/gueye1459.html

JENSEN, P. G., P.D., CURTIS. 2003. Field Evaluation of Capsaicin as a rodent aversion
agent for poultry feed Pest Management Science 59 (9).1007-1015

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

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

SIMON, J. E. 1984. The Scientific Literature on Selected Herbs, Aromatic and Medicinal
Plants of the Temperate Zone. Archon books, 770 pp., Hamden CT.













Response of Broilers Given Different Levels of Hot Pepper (Capsicum frutescens)
MARLON C. APLATEN. APRIL 2012

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