Spices are widely used for culinary reasons; however, due to their high concentration in bioactive compounds with several beneficial effects may also be used as functional additives with a positive impact on poultry performance. The synergistic combination of spices increases nutrients digestibility by stimulating digestive enzymes and bile salts release, improving growth performance and feed conversion.
Poultry Innovation Manager
Lucta
Broiler chicken production is characterized by its high level of intensification. In fact, broiler chickens are capable to increase their own body weight by more than 6,000% since the hatching day until the 42 days of life (Aviagen, 2022). Genetic selection has played a major role in this sense; however, other aspects such health-and-biosecurity management and nutrition programs are essential too.
To achieve this efficiency in body weight gain in such a short period, broiler chickens have high energy requirements, and this is why the inclusion of added fats/oils in broiler feeds is a widespread strategy to increase their energetic density, besides providing essential nutrients (vitamins, essential fatty acids, carotenoids). However, it is well described in literature that young broiler chickens present difficulties to efficiently absorb the nutrients present in the diet due to an immature gastrointestinal tract, with inadequate digestive enzymes and bile salts production (Ravindran et al., 2016).
Considering that feed formulation still represents more than 60-70% of broiler chicken productions costs, the development of feed additives with a positive effect on nutrients and energy utilization represents a tool to reduce formulation costs. This beneficial impact on the cost may be achieved by different pathways, such as allowing the replacement expensive raw materials with cheaper alternatives (e.g. unsaturated fats vs. saturated fats).
On the other hand, spices are substances derived from non-leaf parts of plants (seeds, fruits, roots, barks) with a strong flavour as well as containing a high concentration in bioactive substances, with many health-beneficial effects. Within these health improving effects, scientific literature indicates a positive action of spices on bile salts and digestive enzymes (amylase, lipase, trypsin) production and stimulation-release in many animal species (Prakash and Srinivasan, 2012; Ruiz et al., 2023).
SPICES AS DIGESTIBILITY ENHANCERS OF NUTRIENTS
A feed additive based on a Synergistic Combination of Spices (Spicy), containing red pepper, ginger and black pepper oleoresins as sources of capsaicin, gingerol, and piperine, respectively, as main bioactive compounds, has been associated to positive effects on nutrients and energy utilization.
Extracted from Ipharraguerre et al. (2009).
The positive impact of Spicy on fat digestibility has been demonstrated in a broiler chicken trial with two different sources of added fats (Figure 1; Ipharraguerre et al., 2009). A total of 96 newly hatched male broiler chickens were distributed in cages and fed diets containing an inert marker to assess fat digestibility between 18 to 21 days of life. The basal diet was based on wheat, barley and soybean meal while a factorial design of the treatments considered the use of two different added fats, soybean oil and pork lard at 4% (unsaturated fatty acid vs. saturated fatty acid source, respectively) and either the addition “on top” or not of Spicy (Spicy vs. Control, respectively).
The inclusion of Spicy increased fat digestibility in the animals fed diets with lard as added fat regarding the control treatment (+7%; P < 0.05%), whereas in the case of the chickens fed diets with soybean oil, the improvement was numerical (+3%; P > 0.05). Thus, the magnitude of the beneficial effects of the additive were influenced by the source and chemical composition of the added fat. In fact, the animals fed diets containing lard plus Spicy achieved the same level of fat digestibility as the animals fed diets containing soybean oil, demonstrating the positive effect of the additive on saturated fatty acids absorption in the intestine.
Extracted from Herrero-Encinas et al. (2022)
In accordance with these findings a study published by Herrero-Encinas et al. (2022) confirmed the consistency of the beneficial effects of Spicy on nutrients digestibility and energy utilization (Figure 2). In this experiment, 480 newly hatched broiler chickens were distributed in two dietary treatments: a control diet based on corn, soybean meal and lard as main fat source (at 4%); and then, the same basal diet with Spicy added “on top”. Furthermore, both diets contained an inert marker to assess the ileal digestibility of nutrients and energy utilization.
The authors stated that the use of Spicy increases the ileal digestibility of dry matter and crude protein, and the utilization of gross energy (P<0.05). It is well established that improvements in fat digestion and absorption make the digestive process more efficient, allowing a better absorption of the other nutrients in the diet; Therefore, considering the results reported by Ipharraguerre et al. (2009; Figure 1), the enhancements reported by Herrero-Encinas et al. (2022) might be attributed to this fact.
IMPROVING NUTRIENT DIGESTIBILITY HAS AN IMPACT ON PERFORMANCE
These beneficial effects on nutrients digestibility have an obvious and positive impact on the growth performance of the animals. A work published by Menoyo et al. (2021) compiled, in a meta-analysis, 8 experimental trials in broilers chickens in which the inclusion of Spicy was assessed on performance parameters in two different phases of the rearing cycle: starter phase (from day 0 to 21 of life) and grower-finished phase (from day 22 of life until day of slaughter) (Table 1).
The results of the meta-analysis clearly indicate that the dietary inclusion of Spicy has a positive influence on growth performance, justified by its effects as nutrients digestibility enhancer, increasing the average daily gain of the animals during the entire rearing cycle and improving the feed conversion; thus, increasing the feed efficiency of the animals, particularly during the starting phase.
CONCLUSIONS
The combination of specific spices, present in Spicy, has functional properties as digestibility enhancer, increasing the absorption efficiency of the poultry gastrointestinal tract of lipids (fats and oils), as well as other nutrients and energy. This fact has a direct and a positive impact on broiler chicken’s growth performance, translated into higher body weight gain and better feed conversion.
References
1. Aviagen. 2022. Performance objective (https://aviagen.com/assets/Tech_Center/Ross_Broiler/RossxRoss308-BroilerPerformanceObjectives2022-EN.pdf)
2. Ravindran, V., Tancharoenrat, P., Zaefarian, F., and Ravindran, G. 2016. Fats in poultry nutrition: digestive physiology and factors influencing their utilisation. Animal Feed Science and Technology. 213:1–21
3. Prakash, U.N. and Srinivasan, K. 2012. Fat digestion and absorption in spice-pretreated rats. Journal of the Science of Food and Agriculture. 92:503-10
4. Ruiz, A., Sanahuja, I., Andree, K.B., Furones, D., Holhorea, P.G., Calduch-Giner, J.A., Pastor, J.J., Viñas, M., Pérez-Sánchez, J., Morais, S. and Gisbert, E. 2023. The potential of a combination of pungent spices as a novel supplement in gilthead seabream (Sparus aurata) diets to aid in the strategic use of fish oil in aquafeeds: a holistic perspective. Frontiers in Immunol. 25; 14:1222173
5. Ipharraguerre, I.R., Francesch, M., Roura, E., Javierre, J.A. Effect of a phytogenic feed additive on broiler’s chickens fat digestibility. 21st LatinAmerican Congress on Poultry Farming. La Havana (Cuba), 2009
6. Herrero-Encinas, J., Huerta, A., Blanch, M., Pastor, J.J., Morais, S., Menoyo, D. 2023. Impact of Dietary Supplementation of Spice Extracts on Growth Performance, Nutrient Digestibility and Antioxidant Response in Broiler Chickens. Animals (Basel). 10;13:250
7. Menoyo, D., Blanch, M., de Blas, C., Ibañez, M.A. The supplementation of broiler feeds with capsicum based additive improves animal performance. The results of a meta-analysis. 26th World’s Poultry Congress (France), 2021
About Dr. Alberto Viñado
Holding a Bachelor’s Degree in Veterinary Medicine (2015) and a PhD in Animal Production (2019) at Universitat Autònoma de Barcelona, Dr. Alberto Viñado has been involved during almost 10 years in projects related to livestock nutrition in both Academia and Industry. Viñado is currently enrolled in Lucta as Poultry Innovation Manager, involved in the process of research and development of feed additives for poultry production.
