EFFECT OF USING CAPSAICIN AS A NATURAL SUPPLEMENT FOR IMPROVING EGG QUALITY OF PEKIN DUCKS.

El-Badry, A. S. O.; Ali, W. A. H.; Mobarez, Samia M.

The possibility of improving egg yolk lipids and egg white proteins of Pekin ducks by capsaicin supplementation was investigated. Ninety, 28-week-old Pekin ducks were randomly divided into three groups of 30 ducks each. The first group was fed on the basal diet (control), while groups 2 and 3 were given the basal diet supplemented with 100 and 150 ppm /kg capsaicin, respectively. Results obtained are summarized as follows: Inclusion of capsaicin in ducks diets at 100 and 150 ppm decreased serum cholesterol and triglycerides concentrations compared to the control, without affecting serum high-density lipoproteins. Capsaicin supplemented at 100 and 150 ppm /kg diet decreased yolk concentrations of total lipids, cholesterol and lowdensity lipoproteins. On the other side, the best significant reduction results for total bacterial counts on eggshell surface or its contents had been realized through using the high dosages, while the low dosages had slight effect on eggshell or contents during 10 days collection. Similar trend was observed for malondialdehyede (MDA) content in serum and egg yolk. It is concluded that capsaicin in concentration up to 150 ppm /kg on diets of Pekin ducks successfully reduced serum cholesterol, lipids and reduced bacterial contamination of egg and it suggests that it can improve expression of egg white proteins in egg albumin of Pekin ducks.

DUCK food; CAPSAICIN; EGG quality; ALBUMINS; HIGH density lipoproteins

Egyptian Poultry Science Journal, 2016, Vol 36, Issue 4, p1061

2090-0570

Academic Journal