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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2007 > Volume 6 Number 6 > J.L. Vicente2,4, C. Lopez2, E. Avila2, E. Morales3, B.M. Hargis1 and G. Tellez1

Effect of Dietary Natural Capsaicin on Experimental Salmonella enteritidis Infection and Yolk Pigmentation in Laying Hens

J.L. Vicente2,4, C. Lopez2, E. Avila2, E. Morales3, B.M. Hargis1 and G. Tellez1
1Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas, 72701, USA 2Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autonoma de Mexico, Mexico D.F. 04510 3Departamento de Producciَn Agrيcola y Animal, Universidad Autَnoma Metropolitana Unidad Xochimilco, Calzada del Hueso No 1100, Colonia Villa Quietud, Mexico D.F., CP 04960 4Sigrah Zellet de Mexico S.A. de C.V., Mariano Escobedo No. 10, Col. Tezontepec, Cuernavaca Morelos, Mexico 62250
Abstract :

This study evaluated capsaicin extracted from chili pepper and its prophylactic effect on Salmonella enteritidis (SE) experimental infection, feed conversion, egg production, egg weight and yolk  pigmentation in laying hens. Dekalb hens (30/treatment) were fed for 28 days with two different levels (18 and 36 ppm) of dietary capsaicin from paprika oil. Both levels (18 and 36 ppm) of dietary capsaicin did not affect the feed conversion, egg production or egg weight. At 25 days, hens were challenged with 108 cfu mLG1 of SE. Three days after inoculation, liver and spleen were collected aseptically and cultured as a combined sample. The higher capsaicin treatment significantly decreased (p<0.05) SE organ invasion (43.44%; 13/30) when it was compared with the low capsaicin treatment (56.67%; 17/30) and control group (76.67%; 23/30). Eggs were collected on day 20 of the trial and the yolk pigmentation was measured directly with a chroma meter CR-300 (Minolta) in the CIELab scale. Both concentrations of dietary capsaicin significantly increased the deposition of red pigment on egg yolk (14.11±1.40 and 17.44±1.90) compared with control group (-1.58±2.65). The results of the present investigation suggest that the natural capsaicin, extracted from paprika seeds at 36 ppm in the diet, had a prophylactic effect on experimental SE infection in laying hens and both concentrations of capsaicin increased red pigmentation of the yolk.

Keywords :
Capsaicin, Salmonella enteritidis, hens and pigmentation

Date Deposited : 15 Jul 2011 09:56

Last Modified : 15 Jul 2011 09:56

Official URL: http://www.pjbs.org/ijps/ijps.htm

Volume 6, Number 6, - 2007 , ISSN 1682-8356

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