Efecto de la inclusión de harina de ají (Capsicumm annuum) sobre los parámetros hematológicos y la morfología intestinal de pollos broiler

Abstract

The study evaluated the effect of the incorporation of chili bell pepper (Capsicumm annuum) meal on hematological parameters, intestinal morphology and leg colorimetry in broiler chickens. Four treatments were evaluated: T1 (control), T2 (0.5% chili bell pepper meal), T3 (1% chili bell pepper meal) and T4 (1.75% chili bell pepper meal) using a completely randomized block experimental design including four treatments, each with three replicates and a total of 192-day-old broilers. The study variables were hematological parameters, intestinal morphometry and leg colorimetry. The inclusion of chili bell pepper meal in the broiler diet showed no significant difference on hematological parameters. However, on blood biochemistry, there were differences in immune response, enzyme profiles and blood compounds related to hepatic, muscular and renal function. On the other hand, there was no effect of the inclusion of chili flour in the diet on intestinal morphometry. Although an increase in the length of the villi and slight decreases in the diameter of the crypts were evidenced, these changes did not reach statistical significance. In the colorimetry of the legs, the inclusion of 1.75% of chili bell pepper meal in the diet showed more yellow legs. It is concluded that the addition of chili bell pepper meal in broiler feeds has no adverse impact on hematological parameters, acts positively on the immune system, improves nutrient absorption and has significant effects on leg pigmentation as the inclusion of chili bell pepper meal increases