Addition of capsaicin in the diet of turkeys: Effects on growth performance and antioxidant and oxidant status in serum and in meat

Abstract

ABSTRACT The objective of this study was to evaluate whether the addition of different levels of capsaicin in the diet of female turkeys has beneficial effects on growth performance and the antioxidant and oxidant status in serum and meat. A total of 150 female turkeys were distributed in a completely randomized design with three treatments with five replicates per treatment and ten birds per experimental unit. Treatments were identified as control (without additive); T400 – basal diet containing 400 mg/kg of pepper extract per kg of feed; and T800 – basal diet supplemented with 800 mg/kg of pepper extract per kg of feed. Growth performance was measured on days 1 and 20 of the experiment. Blood samples were collected at 20 days of the experiment for analysis of the oxidant and antioxidant status, and at 20 days, five birds were euthanized per treatment for the analysis of the oxidant and antioxidant status of the meat. The turkeys fed diet supplemented with capsaicin had lower feed intake and better feed:gain ratio. Turkeys in the T800 treatment showed a reduction in serum levels of reactive oxygen species (ROS) and thiobarbituric acid, and this same effect was observed for ROS in their breast meat. Capsaicin supplementation improves feed conversion and reduces feed intake without altering weight gain in female turkeys. Furthermore, the addition of 800 g/ton reduces lipid peroxidation and protein oxidation in the serum and reduces protein oxidation in broiler turkey meat.

Keywords

• antioxidant capacity
• capsaicin extract
• meat quality
• poultry