EFFECT OF RED HOT PEPPER (Capsicum annum) ON PEROXIDE VALUE, FREE FATTY ACID AND THIOBARBITURIC ACID OF MEAT OF HUBBARD BROILER CHICKENS

Abstract

This study aims to evaluate the effect of using Red Hot Pepper (RHP) as a dietary additive on peroxide value, free fatty acid and thiobarbituric acid levels of meat of Hubbard broiler chickens. For this purpose, 120-day old broiler chickens were fed diets containing varying levels of RHP. The birds were kept on deep litter throughout the duration of the study. A complete randomized design with 4 treatments and 3 replicates per treatment, with 4 levels of RHP supplementation (0%, 1.00%, 1.25%,1.50%) was used for the experiment. Each replicate contained 10 birds making 30 birds/treatment. The results showed that at 8 weeks, addition of RHP did not significantly (p>0.05) effect all the parameters measured. It was concluded that, RHP as an additive in Hubbard broiler chicken’s diets had no negative lmpact on the meat quality parameters of interest.