Effect of Adding Red Pepper Powder on Meat Quality Characteristics in Broilers Without Adding Antibiotics or Vaccines

Abstract

Abstract The experiment was conducted with the aim of studying the effect of adding red pepper powder on the growth of Ross 308 broilers and the quality of meat. (120) one day old, unsexed Ross 308 birds were used. Its average weight is (42) grams. The experiment lasted (35) days and was randomly divided into four treatments that included (30 birds) in three replicates (10 birds for each replicate). The chicks were fed a basic diet to which different levels of red pepper powder were added: T1 (control treatment), T2: 2 gm red pepper/kg feed, T3: 3 gm red pepper/kg feed, T4: 4 gm red pepper/kg feed, the results showed what follows: Adding red pepper to the diet significantly increased (P<0.05) and Life body weight ،Hot carcass weight ،child carcass weight and Dressing percentage (%). the weight of the chest, drumstick with the thigh, back, neck, and liver percentage. A significant decrease in the loss during cooking of the thigh and the percentage of abdominal fat in T3, T2 and T4 compared to the control treatment T1. There is no significant difference in the loss during thawing of the breast and thigh, and the loss during cooking of the breast, wings, head, gizzard, back, head and spleen. A significant decrease of abdominal fat. for T2, T3 and T4 compared with T1