DIGESTIBILITY OF FAT IN BROILER CHICKENS INFLUENCED BY DIETARY ADDITION OF SPICE HERBS

This experiment was conducted to investigate the effects of garlic (Allium sativum L.), black pepper (Piper nigrum L.) and hot red pepper (Capsicum annuum L.) in broiler chicken nutrition on productive performances and crude fat digestibility. For biological research eight treatments with 1200 broiler chickens of hybrid line Hubbard in total were formed, in four replicates. Control treatment (T1) was fed with standard commercial mixtures based on corn meal and soybean meal. Experimental groups were fed with same commercial mixtures with addition of spice herbs as follows: garlic 0.5 (T2) and 1.0 g/100 g (T3), black pepper 0.5 (T4) and 1.0 g/100 g (T5), hot red pepper 0.5 (T6) and 1.0 g/100 g (T7) and mixture of garlic, black pepper and hot red pepper (1:1:1) in total of 0.5 g/100 g (T8). During the preparation period (first two weeks) chickens were fed with starter mixtures diets without addition of spice herbs. After this period, starter and grower diets were prepared according the plan till the end of experiment (42 days). At the end of experiment and on the basis of gained results it can be concluded that the chickens at experimental treatments T6 and T7 achieved statistically significant (p 0.05) between experimental treatments. In this experiment addition of garlic, black pepper and hot red pepper had significant influence on fat digestibility and utilization as well as better production results compared to a control treatment.