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World's Poultry Science Journal Volume 71, 2015 - Issue 4
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Articles

Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action

N. PuvačaUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000Novi Sad, SerbiaCorrespondence[email protected]
,
D. LjubojevićScientific Institute of Veterinary Medicine “Novi Sad”, Rumenački put 20, 21000Novi Sad, Serbia
,
LJ. KostadinovićUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000Novi Sad, Serbia
,
J. LevićUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000Novi Sad, Serbia
,
N. NikolovaUniversity “Ss. Cyril and Methodius”, Institute of Animal Science, Av. Ilinden 92/a, 1000Skopje, Republic of Macedonia
,
B. MiščevićMegatrend University, Faculty of Biofarming, Maršala Tita 39, 24300Bačka Topola, Serbia
,
T. KönyvesMegatrend University, Faculty of Biofarming, Maršala Tita 39, 24300Bačka Topola, Serbia
,
D. LukačUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000Novi Sad, Serbia
&
S. PopovićUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000Novi Sad, Serbia
 show all
Pages 683-688 | Received 07 Jan 2015, Accepted 15 Jun 2015, Published online: 23 Sep 2019
 
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Abstract

Spices, herbs and medicinal plants as a feed supplements present promising alternatives to antibiotic growth promoters due to their high content of bioactive substances. A large number of experiments have confirmed a wide range of activities of spices in poultry nutrition such as stimulation of feed intake, antimicrobial, antioxidative and coccidiostat stimulation, increase of body weight gain, lowering the mortality rate and improvement of the blood and tissue lipid profile. The present paper gives a review on the characteristics of hot red pepper and its mode of action in broilers nutrition.

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