Izvorni znanstveni članak
https://doi.org/https://doi.org/10.5513/JCEA01/27.2.5037
The effect of cayenne pepper on meat yield and physicochemical composition of Ross 308 chicken meat
Peter HAŠČÍK
; Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Adam HANUSKA
; Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Adriana PAVELKOVÁ
; Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
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* Dopisni autor.
Sažetak
This study evaluated the effects of dietary supplementation with cayenne pepper (Capsicum frutescens L.) on meat performance, chemical composition, amino acids and fatty acids profiles, and colour parameters of broiler chickens (Ross 308). A total of 500 birds were allocated into five groups (control and four experimental; n = 100/group). Experimental groups received cayenne pepper powder at inclusion levels of 0.1% (E1), 0.3% (E2), 0.5% (E3), and 0.7% (E4) for 42 days. Meat performance, chemical composition, amino acids and fatty acids profiles, and instrumental colour values (CIELAB) were determined. Carcass yield improved significantly in the highest inclusion group (E4), while live body weight and carcass weight were unaffected. Chemical analysis revealed that protein levels remained stable, whereas water content decreased and fat content slightly increased in breast muscle at higher inclusion levels. Cholesterol concentration in the thigh muscle decreased significantly already at the lowest supplementation (E1). Amino acids analysis demonstrated a dose-dependent effect: moderate supplementation maintained essential amino acids, whereas higher inclusion reduced threonine, valine, methionine, leucine, and lysine in both breast and thigh muscles. Fatty acids analysis revealed an increase in oleic acid, linoleic acid, and eicosapentaenoic acid in breast muscle, contributing to a higher proportion of MUFA but lower PUFA. Meat colour was also affected: breast lightness (L*) and redness (a*) values were significantly altered, while thigh muscle showed increased yellowness (b*). These findings indicate that cayenne pepper supplementation can beneficially influence carcass yield, lipid profile, and meat colour, while its effects on amino acids are dose dependent.
Ključne riječi
broiler chickens; cayenne pepper; meat; physical-chemical composition
Hrčak ID:
348650
URI
Datum izdavanja:
30.6.2026.
Posjeta: 0 *