Effects of micelle piperine supplementation on growth, nutrient utilization, blood parameters, and meat quality in broiler chickens
This study evaluated the effects of dietary micelle piperine (MP) supplementation on growth performance, nutrient digestibility, meat quality, and physiological responses in broiler chickens. A total of 640 one-day-old Ross 308 broilers (initial body weight: 44.16 ± 1.06 g) were randomly assigned to...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-11-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125009435 |
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| Summary: | This study evaluated the effects of dietary micelle piperine (MP) supplementation on growth performance, nutrient digestibility, meat quality, and physiological responses in broiler chickens. A total of 640 one-day-old Ross 308 broilers (initial body weight: 44.16 ± 1.06 g) were randomly assigned to one of five dietary treatments for a 35-day feeding trial. Each treatment included eight replicate pens with 16 birds per pen. The experimental diets were based on a common basal diet and consisted of a control diet (CON; 0% MP) and four treatment diets supplemented with increasing levels of micelle piperine (MP): 0.02% (TRT1), 0.04% (TRT2), 0.06% (TRT3), and 0.08% (TRT4). Results demonstrated that dietary MP supplementation significantly increased body weight gain (BWG) from day 21 to 35 and linearly improved final body weight and overall BWG throughout the experimental period (P < 0.05). Nitrogen digestibility tended to improve with increasing MP levels (P < 0.10). Among blood profile, blood urea nitrogen (BUN) tends to decrease with increasing MP levels (P <0.01). However, MP supplementation had no significant effects on meat quality attributes (P > 0.05). In conclusion, dietary inclusion of micelle piperine improved growth performance and showed a tendency to enhance nitrogen digestibility and decrease BUN in broilers, without adversely affecting physiological status and meat stability. |
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| ISSN: | 0032-5791 |