Similarity Report ID: oid:8136:137706665

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Similarity Index from Dr Ansa.doc Leonard Ugwuowo

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Summary
 1

1 ABSTRACT

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2 This study was conducted to evaluate the effect of diet containing cinnamon and red pepper on
24
3 serum biochemistry and hematological indices of broiler. One hundred and twenty (120) day old

4 broiler chicks (Ross 308) were randomly divided into 4 treatment groups and 3 replicates of 10
21
5 birds per replicate in a completely randomized design. A mixture of cinnamon and red pepper at
26 52
6 the ratio of 1:1was included in the diets of broiler at 0%, 0.5%, 1.0% and 1.5% at starter and
23
7 finisher stages and were fed to broilers for 8 weeks. At the end of the experiment, 3 birds per

8 replicate were selected and used for analyses of serum biochemistry and haematological indices.
42
9 Results of serum biochemistry showed significant (P <0.05) effects of dietary cinnamon and red

10 pepper inclusion on Cholesterol, aspartate aminotransferase, creatinine, urea, alkaline

22
11 phosphatese, alanine aminotransferase, total protein, albumin, glucose, red blood cell count,

12 white blood cell count, hemoglobin, packed cell volume, mean cell hemoglobin, neutrophils,
55
13 platelet, mean cell volume and mean cell haemoglobin concentration. The results of the

14 experiment showed that cholesterol and urea levels decreased as the level of cinnamon and red

15 pepper increased but treatment three had the normal cholesterol level for broiler. Therefore,

16 cinnamon and red pepper mixture should be included at 1.0% for optimum growth and

17 performance of broiler birds.

18 Keywords: broiler, hematology, serum biochemistry, cinnamon, red paper

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 2

23 INTRODUCTION

3
24 Protein from animal is important in human nutrition due to its high level of amino acid content

25 (Tewe, 1997). Animal proteins have higher essential amino acids than plant protein. Malnutrition
10
26 as a result of deficiency of vital nutrients has been an issue of serious concern in most areas of
10
27 Africa (Agunbiade et al., 2000). Avaliable information indicates that poultry production is the

28 fastest means of bridging the animal protein deficit in Africa (Oluyemi and Roberts, 1988). This

29 is because, poultry has a short production period, a high rate of reproduction, and is distinguished

30 by relatively high efficiency of nutrient modification into quality animal protein (Akinfala et al.,

31 1999).

32 Broiler production is considered most profitable in poultry industry. Broilers are bred as mixed-

33 sex flocks in large intensive conditions (Olaifa Ro et al., 2019). Farmers can raise broilers

34 severally in batches within a year and in large numbers in order to meet the demand for an ever

35 increasing human population.

36 There had been an increasing demand for organic products from organic farming to reduce the
4
37 use of antibiotics and other synthetic products as growth promoters due to their high cost and
4
38 negative human health issues (Hassan, 2003). The European Union in 2006 banned the use of

39 antibiotics as growth promoters in livestock feed. Plants are therefore a botanical alternative to

40 antibiotics because they possess phytochemicals or secondary metabolites.

4
41 Phytobiotics are natural bioactive compounds that are derived from plants and incorporated into

42 animal feed or water as an extract to enhance productivity through the improvement of

43 digestibility, nutrient absorption, and elimination of pathogens residents in the animal gut( Rios
 3

44 and Recio,2005; Djokovic et al 2010; levis et al 2011; Rajaseka et al 2013; and Grade et al

45 2015).

56
46 In order to enhance chicken health and to meet consumer demands about food quality, poultry
15
47 producers are currently using natural feed supplements, mainly herbs (Gardzielewska et al.,

48 2003). The beneficial effects of herbal supplements on broiler performance, carcass quality, and

49 quality traits of meat have been indicated (Schleicher et al., 1998). Hussain et al. (2017), has

50 observed that serum and hematological indices of broilers are affected by including phytobiotics
53
51 in their diets. Two phytobiotics of interest are cinnamon and red pepper. Cinnamon is one of the
8
52 oldest medicinal plants. Cinnamon increases appetite, is a digestion stimulant and its

53 antimicrobial properties are mainly related to its cinnamaldehyde content followed by eugenol

54 and carvacrol (Tabak et al., 1999). Cinnamaldehyde and eugenol have been reviewed to have
8
55 antibacterial activity against bacteria (chang et al; 2001) antioxidant properties (Gurdip et al;

56 2007) and inhibitory properties against Aspergillus focus.

46
57 Red pepper is commonly used in diet and traditional medicine. It is a good source of protein and

58 also reduces the cholesterol level for having antioxidant potential. It has antimicrobial peptides
7 7
59 which are very efficient in inhibiting growth in human and plant pathogenic bacteria and fungi. It

60 is very rich in vitamin C and pro-vitamin A and B and it is very high in potassium, magnesium,

61 and iron. The substances that give hot pepper the heat are capsaicin and several related chemicals

62 collectively called capsaicinoids.

63 These two phytobiotics with their amazing properties can therefore work in synergy to improve
1
64 the Serum biochemical and hematological indices of broiler which are reliable indicators of the
 4

65 health status of animals and may have important roles in diagnosis, prognosis, and treatments of

66 poultry diseases.

67

68 MATERIALS AND METHODS

69 Study Location

5
70 The study was carried out at the poultry unit of the teaching and research farm of the Department

71 of Animal Science and Technology Nnamdi Azikiwe University, Awka Anambra state.

72 The location lies between latitude 6.24°N and 6.28°N and Longitude 7.00°E and 7.08°E on the

73 southeastern part of Nigeria. The climatic condition is the tropical wet and dry type with a clear

74 season. The mean daily maximum temperature is usually 27°c all-round the year and can be 34°c
16
75 in March. The mean annual rainfall according to the local meteorological station which has

76 maintained records since 1978 is about 1600m with a relative humidity of 80% at dawn.

77 Collection and Processing of Cinnamon and Red Pepper

78 Air dried cinnamon bark and red pepper were procured from commercial dealers. The air-dried
3
79 cinnamon and red pepper were milled into fine particles using a local milling machine. The

80 ground samples were stored in an airtight container under room temperature (23.1 – 24.6 0C).

81 Experimental Diets

1
82 Two basal diets were formulated according to the Hubbard classic nutrient requirements and

83 offered as broiler starter (0 - 28 days of age) and broiler finisher rations (28 to 56 days of age).
3 11
84 Cinnamon and red pepper were mixed at the ratio of 1:1 and the mixture was included at 0, 0.5, 1

85 and 1.5% levels to represent T1,T2, T3 and T4 respectively in the ration of starter and finisher to
 5

1
86 form eight different treatment diets. The feed ingredients and chemical composition of the

87 experimental diets are presented in Table 1.

88

89 Experimental Birds

3
90 One hundred and twenty (120) unsexed day-old broiler chicks (Ross 308) were used in this

91 study. The broiler chicks were procured from AGRITED hatchery Ibadan, Oyo state through

92 their state distributor.

3
93 Experimental Design

31
94 Complete randomized design was used in the study. One hundred and twenty (120) broiler

95 chicks were divided into four treatment groups. Each treatment contained 30 chicks and was
43
96 randomly subdivided into 3 replicates with 10 chicks per replicate. Each treatment group was

97 assigned to each of the treatment diets.

98

99 Experimental Procedure

45 19
100 Blood collection. Birds in each replicate pen were reared in individual pen. On the 56th day of

101 study, blood samples were randomly collected from four birds per treatment. Blood samples of
1
102 2ml were collected via the wing veins using sterile needles and syringes. The blood samples

103 were put in properly labeled and sterilized anticoagulant (EDTA) tubes and used for

104 hematological analysis. Also, 2ml of blood was collected from each bird and was put into tubes

105 without anticoagulant, for estimation of serum biochemistry. The blood samples inside tubes
1
106 without coagulant were placed in a slanting position at room temperature for 6 h and incubated
 6

107 overnight in the refrigerator at 4oC to obtain serum. The serum samples were kept at -20 °C

108 before biochemical analysis.

109 Assessment of serum biochemistry indices. The following biochemistry analyses were

110 estimated: total protein, albumin, creatinine, glucose, cholesterol, urea, AST, ALT, ALP,

1
111 Evaluation of hematological indices. The samples were subjected to hematological analysis

112 which included hemoglobin (Hb) concentration, packed cell volume (PCV), red blood cells

113 (RBC), mean cell hemoglobin (MCH), mean cell volume (MCV), mean cell HB concentration
1
114 (MCHC), white blood cells (WBC), neutrophils, lymphocytes (LY), using Hematological

115 Analyzer Sysmex XP- 100 (Japan).

27
116 Statistical Analysis

1
117 Data generated were subjected to a one way analysis of variance (ANOVA). Where significant

118 treatment effects were observed, differences (P<0.05) between treatments means were separated

119 using Duncan’s multiple range test (DMRT) as outlined by (Steel et al., 1997).

120

121 RESULTS AND DISCUSSION

122 RESULT

3 29
123 Haematological indices of broiler finisher birds fed diets containing different levels of

124 cinnamon and red pepper mixture.

3 3
125 The effects of different levels of inclusion of cinnamon and red pepper mixture on

126 haematological indices of broiler finisher are shown in Table 3.

 7

11
127 Hemoglobin, packed cell volume, red blood cell count, White blood cell count, Mean cell

128 hemoglobin, Mean cell hemoglobin concentration, Lymphocyte, platelets and neutrophilis
34 3
129 showed significant differences (p<0.05) among treatment groups for the haematological indices

130 of 8 weeks old broiler birds.

131
50
132 Serum biochemistry indices of broiler birds fed diets containing different levels of cinnamon

133 and red pepper mixture

12
134 The effects of cinnamon and red pepper on serum biochemistry of broiler at finisher phase are

135 shown in Table 4.

11
136 Total protein, Albumin, creatinine, glucose, cholesterol, urea, AST, ALT, ALP showed

137 significant differences (p<0.05) among treatment means for serum indices of 8 weeks old broiler

138 birds.

139

140 DISCUSSION
3 29
141 Haematological indices of broiler finisher birds fed diets containing different levels of

142 cinnamon and red pepper mixture

2
143 Haematological indices test of experimental animals are very significant when evaluating the

144 toxin effects of a supplemented compound or plant extract. Haematology tests are also tools that

145 can be used to determine the physiological and pathological statuses of the animals.
21
146 The findings of the current study indicated significant (p<0.05) increase in HB, RBC, WBC,
2
147 PCV, MCH, MCHC, Platelets and neutrophils and these outcomes agreed with the results of

148 Resis et al (2018), who reported that inclusion of phytobiotic such as cinnamic aldehyde, thymol
 8

149 and carvaacrol in broiler chickens significantly increased erythrocyte counts and haemoglobin in

150 comparism with the control group. Similar findings in another study were reported by krauze et

151 al., (2020) who studied the dietary effects of probiotic, bacillus subtilis (0.25g/l) enterococcus

152 faecium 0.25g/l), and phytobiotics containing cinnanmon oil (0.25g/l) in broiler chickens and

153 found improvements in the immune system and parameters such as RBC and HB.
12
154 Also, broiler chicken fed garden cress seed meal according to Shawle et al., (2016), cayenne
12
155 pepper and turmeric powder according to Adaugoke et al., (2018) and pawpaw leaf and seed
2
156 meal as reported by Oloruntola et al., (2019), showed increased values of HB, PCV and RBCs.
9
157 Hemoglobin concentration of T2 was significantly higher (p<0.05) than the other dietary
26
158 treatments. Hemoglobin values 11.03-13.17 obtained for the birds agreed with Onibi et al.,
9
159 (2011) who reported the hemoglobin range for normal chicken as 6.5- 13.0g/ml and also agreed
14
160 with Mitruka et al., (1997) who reported (7.00- 18.6g/dl) as normal for chicken. Similar values

161 (7.45-8.6%) was obtained by Al-kassie et al., ( 2011) when 0.25- 1.00% hot red pepper based

162 diets were fed to broilers for six weeks.

36
163 Red blood cell of the broiler birds of T4 were significantly higher (p<0.05) than values of other

164 treatment means, whereas T1 and T2 treatment means were found to be similar.
9
165 White blood cell of T3 was significantly higher (p<0.05) than values of other treatment means.
9
166 Mean cell hemoglobin of T2 was significantly higher (p<0.05) than the values of other treatment

167 means.
38
168 Mean cell volume of T1 and T4 were similar but significantly higher (p<0.05) than the value of

169 other treatment means whereas MCV of T2 and T3 were similar.

12
170 Mean cell haemoglobin concentration of T2 was significantly higher (p<0.05) than the value of

171 other treatment means while T1 and T4 were similar.

 9

3
172 The RBC values, WBC, MCH, MCV and MCHC values obtained for the birds in this study were
3
173 higher than value reported for normal chicken by Mitruka et al., (1997) and also higher than the

174 once reported by (Orawan et al., 2007).

48 1
175 Hemoglobin, mean cell hemoglobin and mean cell hemoglobin concentration are important

176 blood parameters whose values are used to determine the presence and severity of anaemia
1
177 (Tvedten et al., 2010). They also serve as useful indices of the bone marrow capacity to produce

178 red blood cells in mammals.

179 The number of erythrocytes (RBC) in chicken influences the overall conditions of the birds.

180 Therefore, the increases in PCV, Hemoglobin and RBC counts of the birds fed the test
1
181 ingredients are indication that the oxygen carrying capacity of the blood was enhanced. A

182 decrease in the hemoglobin, MCV, and MCH levels in birds is also an indication that the birds

183 were exposed to stressors (Huff et al., 2008).

33
184 In this present study, there were significant differences (P<0.05) in both HB and MCH.
40
185 However, the T4 at 1.5% had a significantly higher (P<0.05) MCV value of 147.20 compared to
1
186 the other group. It can be said therefore that the test additive improved the birds ability to

187 withstand stress at treatment T4 of 1.5% inclusion.

35
188 Packed cell volume of T2 and T3 were similar but significantly higher (p<0.05) than value of
20
189 other treatment means while packed cell volume of T1 and T4 were similar (p>0.05).

190 In the present study, the PCV value obtained was between 34.00-39.07ml and were the same
14 9
191 values as reported for normal chicken (23.0- 55.0ml%) by Mitruka et al., (1997) and it also

192 agreed with Onibi et al., (2011) who reported the PCV range for normal chicken as 22- 43%.
 10

20
193 Lymphocyte of T1 treatment mean was significantly higher (p<0.05) than T2, T3 and T4 but T2
30
194 and T4 were found to be similar. Platelets of T4 was significantly higher (p<0.05) than T1, T2

195 and T3 of other treatment means.

47 18
196 Lymphocyte value in control group was higher than those in the treatment group, which is an

197 indication that the treatment with cinnamon and red pepper mixture had no effect on the
39
198 lymphocyte. Neutrophils of T2 was significantly higher (p<0.05) than the values of other

199 treatment means. Dietary additive of cinnamon and red pepper mixture improved the blood cells
25
200 suggesting better utilization of the dietary nutrients.

201
41
202 Serum biochemistry indices of broiler birds fed diets containing different levels of cinnamon

203 and red pepper mixture

2
204 Serum biochemistry parameters show the metabolism of nutrients in the body and highlight the
2
205 possible changes resulting from intrinsic and extrinsic factors (Liu et al., 2013). The liver is one

206 of the most vital organs of living organisms, and it has a pivotal role in detoxification,

207 metabolism, and elimination of endogenous and exogenous substances (Paul et al., 2016).

28
208 Cholesterol of T1 control group was significantly higher (p<0.05) than the values of those in the

209 treatment groups fed diets containing mixture of cinnamon, and red pepper.

2
210 The serum concentrations of cholesterol are considered to be indicators of lipid metabolism (He
49
211 et al., 2015). The findings of the current study showed that cholesterol level significantly
37
212 decreased compared to the control group. Also, it was observed that the increasing dosages of
2
213 cinnamon and red pepper linearly decreased the levels of cholesterol.
 11

32
214 AST, ALT and ALP of T3 were significantly higher (p<0.05) than the other treatment group

215 while ALP of T1 was the lowest value.

1
216 It should be noted that the liver is the center of several digestive, metabolic and productive

217 activities, and as such, is susceptible to a varying degree of chemical and biological damages.

218 Such damages are made obvious by the serum levels of specific enzymes originating from the

219 liver. These enzymes, depending on their levels may cause some disruptions to bodily functions,

220 thereby resulting in poor health and production performance. The activities of aspartate

221 aminotransferase (AST), alkaline phosphatase (ALP), and alanine aminotransferase (ALT) in the
1
222 blood are bioindicators of liver function and damage (Yildirim et al., 2011). Increased levels of

223 these enzymes are associated with liver or muscle damage, resulting from the body response to
6
224 stress. The values of these enzymes in the present study showed significant differences (p<0.05)

225 between the control and the treatment group. It was observed that induced liver damage using

226 aflatoxin in broilers and layers led to an increase in serum ALT (Fernandez, et al., 1994).

227 Therefore, the reduction in AST and ALT due to cinnamon and red pepper treatments can be
1
228 deduced as an indication of better liver function. This is however contrary to the findings of a

229 study of the effect of turmeric rhizome powder on the activity of some blood enzymes in broiler

230 chickens, which found no significant differences in these enzymes’ levels (Emadi et al., 2007).

13
231 Alkaline phosphatase (ALP) is another enzyme produced mainly by the intestinal mucosa, liver,

232 bone, kidney, and placenta; however, the intestinal ALP does not contribute much to serum ALP

233 levels (Hoffman et al., 2008). Reduced activity of ALP may be an indication of a slowdown of
17
234 bone growth (Szabo et al., 2005). Higher serum levels of ALP are observed when there is

235 increased osteoblastic activity, involving the formation and mineralization of bone associated
44
236 with increased skeletal growth (Lumeij et al., 2008). Also, the values of ALP in the present
 12

1
237 study are in agreement with the referenced values of 167ul – 305ul for poultry birds (Oleforuh-

238 Okoleh et al., 2015).

239 Creatinine of T3 fed diet containing 1.0% inclusion level of cinnamon and red pepper showed

240 higher value than the other dietary group and it also shows that T4 was statistically similar to T1

241 and T2.

242 Urea value of T1 was higher than the values of those in the other treatment groups.

2
243 The kidneys are considered the second target organs that may be injured due to metabolic

244 dysfunctions. Kidney function plays a key role in measuring the possible toxicity of any

245 compound. The status of kidney function can be measured through the increase or decrease in

246 serum levels of urea and creatinine. Higher creatinine levels result from reduced glomerular
2
247 filtration, which reflects kidney impairment (Rhiouani et al., 2008) while a high serum urea level

248 indicates cardiac and renal tissue injuries. The findings from the current study showed that serum

249 levels of creatinine and urea were significantly (p<0.05) decreased as the cinnamon and red

250 pepper dosage increased except for T3 at 1.0% that showed high level of creatinie at increasing

251 level of cinnamon and red pepper mixture. These findings indicated that mixture of cinnamon
2
252 and red pepper had no harmful effects on kidney function. Various studies using phytobiotics

253 supplementation in broiler chickens have supported this present study results, including the work

254 by Rubio et al, (2019), Ahmad et al.,(2018), and Adegoke et al.,(2018).

54 25
255 Glucose value of T2 fed diet containing 0.5% level of cinnamon and red pepper mixture was

256 significantly higher (p<0.05) than the values of other treatment group.
2
257 In birds, the normal reference range of serum glucose is 200 to 500 mg/dL (Thrall et al., 2012).
2
258 The present study showed that the serum glucose concentrations were influenced by cinnamon
 13

2
259 and red pepper in the experimental chickens; however, low values were recorded in the control

260 group compared to treatment groups.

261 Total protein of T1 was higher than the ones in the treatment group containing cinnamon and red

262 pepper mixture.

263 Albumin of T3 fed diets containing 1.0 inclusion levels of cinnamon, and red pepper mixture

264 showed higher value than the ones in the other group.

2
265 The serum protein levels of birds are considered important indicators for the determination of
51
266 their health status. The current study results showed that the inclusion of cinnamon and red
2
267 pepper significantly increased the levels of albumin compared to the control group but the total
2
268 protein decreased among treatment group and increased in the control group. In addition,

269 albumin showed linear increases with increasing supplementation of cinnamon and red pepper

270 mixture at 1.5%.

271 Conclusion

272 The research results show that incorporating cinnamon and red pepper mixture at 0.5 % in broiler

273 diets improved the serum and haematological indices which led to better health.

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280 REFERENCE

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282 Adegoke, A.V.; Abimbola, M.A.; Sanwo, K.A.; Egbeyale, L.T.; Abiona, J.A.; Oso, A.O.; Iposu,

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341 Oluyemi, J.A. & Roberts, F.A. 1988. Poultry production in warm wet climate. Macmillan

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347 aqueous extract of the leaves of Herniaria glabra in rodents. J. Ethnopharmacol. 2008,

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350 R.S. 2019. Performance and Serum Biochemical Profile of Broiler Chickens

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354 growth performance, carcass characteristics, hematology and serum biochemical

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357 Approach. 3rd edition.

358 Szabo, A., Mezes, M., Horn, P., Suto, Z.,Bazar, G. and Romvari, R. 2005. Developmental

359 dynamics of some blood biochemical parameters in the growing turkey (Meleagris

360 gallopavo). Acta Veterinary Hungary, 53:397-409

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361 Tewe, O.O. 1997. Sustainability and development paradigm from Nigeria‘s livestock industry.

362 Inaugural Lecture delivered on behalf of Faculty of Agriculture and Forestry, University

363 of Ibadan, Nigeria. Pp. 50.

364 Tvedten, H. 2010. What is your diagnosis? Discrepancy in platelet counts determined using a

365 Sysmex XT-2000 Iv haematology analyzer. Veterinary clinical pathology, 39 (3): 395-

366 396.

367 Yildirim, E.I., Yalchinkaya, M., Kanbur, M. Ç. and Oruc, E. 2011. Effects of yeast lucomannan

368 on performance, some biochemical parameters and pathological changes in experimental

369 aflatoxicosis in broiler chickens. Révue de Médicine Vétérinaire, 162: 413–420.

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383 Table 1: composition of broiler starter diets containing different inclusion levels of cinnamon

384 and red pepper mixture.

INGREDIENTS T1 (0%) T2 (0.5%) T3 (1.0%) T4 (1.5%)

Maize 44 43 42 40.5

Wheat offal 8 8 8 8

Rice bran 6 6 6 6

Soybean meal 20 18.5 17 16

Fish meal 4 4 4 4

Groundnut cake 10 12 14 16

Bone meal 3 3 3 3

Oyster shell 3 3 3 3

Salt 0.5 0.5 0.5 0.5

Cinnamon + red pepper mixture 0 0.5 1.0 1.5

Lysine 0.5 0.5 0.5 0.5

Methionine 0.5 0.5 0.5 0.5

Vit/min premix 0.5 0.5 0.5 0.5

Total 100 100 100 100

Calculated Crude protein (%) 22.16 22.10 22.04 22.00

Calculated ME (kcal/kg) 2700.00 2700.00 2700.00 2700.00

Analysed crude protein (%) 21.38 21.00 21.7 21.2

Analysed ME (kcal/kg) 2677.00 2650.00 2630.00 2690.00

385
 20

386 *Bio-addmix Mineral-Vitamin premixes of 1kg contains vitamin A: 10,000,000iu, Vitamin D3:

387 2,000,000iu, Vitamin E: 10,000iu Vitamin B1: 2,000mg, Vitamin B2: 70,000mg, Vitamin B6:

388 2,000mg, Vitamin B12: 15mg, Pantothenic Acid: 5,000mg, Niacin: 50,000mg, Folic Acid: 750g,

389 Biotin: 100mg, Choline Chloride: 400gr, Vitamin K: 2,500mg and minerals such as Manganese:

390 10gr, Zinc: 100gr, Cobalt: 200mgr, Iron: 30gr, Copper : 10gr, Iodine: 1.5gr and Selenium:

391 200mgr, Lysine: 15gr, BHT: 125gr, methionine: 20gr, Biotin: 100mgr.

392

393

394

395

396

397

398

399

400

401

402

403

404

405

406

407
 21

408 Table 2: composition of broiler finisher diet containing different inclusion levels of cinnamon

409 and red pepper mixture.

410

INGREDIENTS T1 (0%) T2 (0.5%) T3 (1.0%) T4 (1.5%)

Maize 49 47 45 43

Wheat offal 9 9 9 9

Rice bran 6 6 6 6

Soybean meal 20 20 20 20

Fish meal 4 4 4 4

Groundnut cake 4 5.5 7 8.5

Bone meal 3 3 3 3

Oyster shell 3 3 3 3

Salt 0.5 0.5 0.5 0.5

Cinnamon+red pepper mixture 0 0.5 1.0 1.5

Lysine 0.5 0.5 0.5 0.5

Methionine 0.5 0.5 0.5 0.5

Vit/min premix 0.5 0.5 0.5 0.5

Total 100 100 100 100

Calculated Crude protein(%) 20.20 20.05 20.01 20.00

Calculated ME(Kcal/kg) 3000.00 3000.00 3000.00 3000.00

Analysed crude protein (%) 19.50 19.60 19.00 19.80

Analysed ME (kcal/kg) 2900.00 2900.50 2998.00 2950.00

 22

411 *Bio-addmix Mineral-Vitamin premixes of 1kg contains vitamin A: 10,000,000iu, Vitamin D3:

412 2,000,000iu, Vitamin E: 10,000iu Vitamin B1: 2,000mg, Vitamin B2: 70,000mg, Vitamin B6:

413 2,000mg, Vitamin B12: 15mg, Pantothenic Acid: 5,000mg, Niacin: 50,000mg, Folic Acid: 750g,

414 Biotin: 100mg, Choline Chloride: 400gr, Vitamin K: 2,500mg and minerals such as Manganese:

415 10gr, Zinc: 100gr, Cobalt: 200mgr, Iron: 30gr, Copper : 10gr, Iodine: 1.5gr and Selenium:

416 200mgr, Lysine: 15gr, BHT: 125gr, methionine: 20gr, Biotin: 100mgr.

417

418

419

420

421

422

423

424

425

426

427

428

429

430

431

432
 23

433 TABLE 3: Haematological indices of broiler finisher birds fed diets containing different

434 levels of cinnamon and red pepper mixture

PARAMETERS TREATMENTS

T (0%) T2 (0.5%) T3 (1%) T4 (1.5%) P value

Hemoglobin (Hp) 12.03b 13.17d 12.97c 11.03a 0.00

Pack Cell Volum (Pcv) 35.00a 38.43b 39.07b 34.00a 0.00

Red Blood Cell ( Rbc) 2.51a 2.49a 2.63b 2.82c 0.00

White Blood Cell (Wbc) 194.17c 192.57b 202.87d 47.43a 0.00

Mean Corpuscular 50.77a 52.67c 52.1Ob 50.70a 0.00

Hemoglobin (Mch)

Mean Cell Volum (Mcv) 146.10b 138.33a 138.37a 147.20b 0.00

Mean Corpuscular 34.50a 38.10c 37.73b 34.57a 0.00

Hemoglobin

Concentration (Mchc)

Platelets 28.00b 17.00a 15.33a 45.67c 0.00

Lymphocyte 2.97c 1.00a 2.00b 1.00a 0.00

Neutrophils 96.20b 97.13c 94.17a 96.23b 0.00

435 a,b,c,d Means on the same row bearing different superscripts are significantly different (P <

436 0.05)

437

438

439
 24

440 TABLE 4: Serum biochemistry indices of broiler birds fed diets containing different levels

441 of cinnamon and red pepper mixture

PARAMETERS TREATMENTS

T1 (0%) T2 (0.5%) T3 (1%) T4 (1.5%) P value

TOTAL 5.54d 5.36b 5.19a 5.48a 0.00

PROTEIN

ALBUMIN 3.24a 3.64c 3.71d 3.50b 0.00

CREATININE 1.27b 1.04a 1.93c 1.17ab 0.00

GLUCOSE 72.00a 99.00c 81.00b 81.33b 0.00

CHOLESTEROL 195.00d 99.17b 105.67c 90.43a 0.00

UREA 42.05d 30.23c 18.83a 26.00b 0.00

AST 50.27c 22.00a 55.00d 35.00b 0.00

ALT 50.32c 28.87a 62.33d 32.33b 0.00

ALP 128.30a 156.47b 225.43d 201.00c 0.00

442 a,b,c,d Means on the same row bearing different superscripts are significantly different (P <

443 0.05)

444

445
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