Piperine as a phytogenic additive in broiler diets

Abstract

The objective of this work was to determine the effect of piperine as a phytogenic additive in chicken broiler diet. Seven‑day‑old male chicks were randomly allocated in four experimental treatments (n = 24), with four replicates (n = 6). The piperine was added to diets at concentrations of 0, 60, 120, and 180 mg kg‑1 for 35 consecutive days. The following were evaluated: biochemical, hematological and histopathological parameters; performance and carcass yield. Histomorphometric analyses were also carried out. The addition of 120 and 180 mg kg‑1 of piperine did not alter broiler body weight and feed conversion, whereas 60 mg kg‑1 of piperine interfered positively in both parameters from 36 to 42 days of age and significantly increased the absorption surface of the duodenum and the ileum. No macroscopic alteration in organ size and color was observed in the broilers fed diets with the evaluated concentrations of piperine. The supplementation of 120 and 180 mg kg‑1 of piperine is toxic to liver tissue and reduces the absorption surface of the jejune. The diet supplemented with 60 mg kg‑1 of piperine is safe.

Keywords

• Piper nigrum
• desempenho
• aditivo fitogênico
• sanidade