LIPID PROFILE OF FUNAAB -ALPHA CHICKENS FED DIETS CONTAINING HOT RED PEPPER

Abstract

This study was designed to determine the lipid profile of FUNAAB-Alpha chickens fed diets containing Hot Red Pepper at varying inclusion level. A total of 128 day-old FUNAAB-Alpha broiler chicks were used for the study that lasted for 56 days. The birds was weighed and randomly divided into four treatment groups, each consisting of four replicates with 8 birds per replicate. The data collected were subjected to analysis of variance using a completely randomized design. Four experimental diets were formulated to include the 0 % HRP, 0.25 %HRP, 0.50 % HRP, 0.75 % HRP. At starter phase, Cholesterol, Triglyceride, High Density Lipoprotein, Low Density Lipoprotein were significantly influenced (p<0.05) by the diets. At finisher phase , the results obtained shows Cholesterol, Triglycerides, High Density Lipoprotein, Low Density Lipoprotein and Very Low Density Lipoprotein were significantly different (p<0.05). In conclusion, addition of 0.75% HRP reduced cholesterol l at both starter and finisher phase, as well as increased levels of high-density lipoprotein cholesterol.