Effect of Capsaicin on Bile Secretion in the Rat

The role of phytogenic feed additives in stress mitigation in broiler chickens

The increase in global temperature and consumers' welfare has increased the use of phytogenic feed additives (PFA) to mitigate the negative effects of heat stress on chickens in recent years. Various bioactive compounds capable of improving the thermotolerance of broiler chickens during exposure to thermal challenges have been identified in different plant species and parts. This review is an overview of the roles of bioactive compounds of different PFA, such as polyphenols and flavonoids, antioxidants, growth-promoting and immune-modulating agents, in heat stress management in broiler chickens. Common PFA in use, particularly in tropical environments, are also discussed. An understanding of the roles of the PFA in chickens' thermotolerance could further stimulate interest in their use, thereby improving the birds' productivity and addressing consumers' concerns. This review collates the existing data on the roles of herbs in mitigating heat stress on chickens and highlights future research perspectives.

Growth performance, carcass yield and characteristics, meat quality, serum biochemistry, jejunal histomorphometry, oxidative stability of liver and breast muscle, and immune response of broiler chickens fed natural antioxidant alone or in combination with <i>Bacillus licheniformis</i>

Abstract. In this study, oxidative stability of liver and breast meat, and immune response were evaluated in broiler chickens fed supplemental phytogenic feed additive (PFA) alone or in combination with Bacillus licheniformis. Three experimental groups – control, PFA (60 mg kg−1), and PFA (60 mg kg−1) + 0.5 mg kg−1 B. licheniformis (1.6 × 1012 cfu g−1), each consisting of 5 replicates – were established with 20 one-day-old chickens per replicate (300 birds in total). Growth performance, carcass yield and characteristics, and meat quality remained unaffected. However, supplemental PFA and PFA + B. licheniformis improved the serum biochemistry and jejunal histomorphometry of broiler chickens (P<0.05). PFA and PFA + B. licheniformis groups had lower thiobarbituric acid reacting substances (TBARS) in liver, and freeze–thaw breast meat after 30, 60, and 90 d of storage (P<0.05). PFA and PFA + B. licheniformis supplementation lowered the carbonyl group in fresh and stored breast meat (P<0.05). Antibody titer against infectious bursal disease virus was higher in the PFA + B. licheniformis group than the control group (P<0.05). It can be concluded that PFA or PFA + B. licheniformis in broiler diets improves the health, oxidative stability of liver and breast meat, and immune response of broiler chickens.

Hot red pepper powder as a safe alternative to antibiotics in organic poultry feed: an updated review

Globally, several studies have investigated the utilization and efficacy of promising medicinal herbal plants to enhance livestock and poultry production. The most commonly investigated phytobiotics in broiler ration were oregano, garlic, thyme, rosemary, black pepper, hot red pepper (HRP), and sage. Phytobiotics are classified on the basis of the medicinal properties of plants, their essential oil extracts, and their bioactive compounds. The majority of bioactive compounds in plants are secondary metabolites, such as terpenoids, phenolic, glycosides, and alkaloids. The composition and concentrations of these bioactive constitutes vary according to their biological factors and manufacturing and storage conditions. Furthermore, HRP is one of the most important and widely used spices in the human diet. Capsicum annum, that is, HRP, is a species of the plant genus Capsicum (pepper), which is a species native to southern North America and northern South America and is widely grown and utilized for its fresh or cooked fruits. Moreover, these fruits may be used as dried powders or processed forms of oleoresins. Researches have proven that C. annuum is the only plant that produces the alkaloid capsaicinoids. Approximately 48% of its active substances are capsaicin (8-methyl-N-vanillyl-6-nonemide), the main active compound responsible for the intense effects of HRP varieties and the main component inducing the hot flavor. This review aimed to highlight the effects of HRP as a phytobiotic in broiler nutrition and its mode of action as a possible alternative to antibiotics and clarify its impact on broiler and layer productivity.

Efficacy of Dietary Supplementation with Capsicum Annum L on Performance, Hematology, Blood Biochemistry and Hepatic Antioxidant Status of Growing Rabbits

Simple Summary

The inclusion of phytochemicals in animal diets is a strategy that has been used to improve animal productivity by increasing the production yield. The addition of red-hot pepper (RHP) powder enhances productive rabbit performance and immunological, biochemical, and antioxidant statuses. Rabbits fed 2% RHP powder had higher weights. Thus, adding 1 or 2% RHP powder to rabbit diets is an easy, simple, and safe option for producers. The slaughter index and physical blood characteristics red blood cells (RBC’s), packed cell volume (PCV), hemoglobin (Hb), mean corpuscular volume (MCV), mean corpuscle hemoglobin (MCH) and mean corpuscle hemoglobin concentration (MCHC) were significantly improved by feeding growing rabbits on RHP levels. Low-density lipoprotein-cholesterol (LDL-C) and very-low were distinctly (VLDL-C) decreased (p < 0.05) when feeding rabbits either 1 or 2% RHP supplemented diets. Furthermore, supplementing the rabbit’s diet with 1% RHP led to a significant increase (p < 0.001) in the total antioxidant capacity when compared to the rabbits fed with the basal diet. Additionally, the thyroxin concentration was increased with RHP supplementation. A remarkably significant effect on serum and hepatic oxidative stress responses was observed with RHP supplementation.

Abstract

Animals fed with a high amount of a wide range of antioxidants in their diet are significantly protected against oxidative stress. Powerful antioxidant substances such as vitamin E, vitamin C, and carotenoids are present naturally in red-hot pepper (RHP). This study hypothesized that using RHP may provide protection against oxidative stress and enhance animal physiological responses. Thus, this study aimed to investigate the effect of feeding New Zealand white rabbits with RHP-supplemented diets on their physiological and biochemical responses. New Zealand White rabbits (age = 6 weeks, n = 48) were split equally into three groups (n = 16 in each group). One group was fed a basal diet only (control group), with the other two groups fed a basal diet along with 1 and 2% RHP. Mass spectrometric analysis for the RHP methanolic extract showed some phenolic compounds, such as p-coumaric, sinapinic acids, vanillic, and luteolin, as well as catechin and its isomers. Hepatic antioxidant enzymes (SOD, GSH, GSH-Px, and CAT) were significantly elevated (p < 0.05) by feeding rabbits diets supplemented with 1 or 2% RHP. The addition of RHP significantly enhanced immune-responses; phagocytic activity, chemotaxis, TIg, IgG, IgM, and IgA increased when growing rabbits were fed RHP compared with the control group. In conclusion, dietary supplementation of 1 or 2% RHP may play a role as an enhancer of growth and immune response in growing rabbits.

Dietary plant extracts modulate gene expression profiles in ileal mucosa of weaned pigs after an Escherichia coli infection

This study was conducted to characterize the effects of infection with a pathogenic F-18 Escherichia coli and 3 different plant extracts on gene expression of ileal mucosa in weaned pigs. Weaned pigs (total = 64, 6.3 ± 0.2 kg BW, and 21-d old) were housed in individual pens for 15 d, 4 d before and 11 d after the first inoculation (d 0). Treatments were in a 2 × 4 factorial arrangement: with or without an F-18 E. coli challenge and 4 diets (a nursery basal, control diet [CON], 10 ppm of capsicum oleoresin [CAP], garlic botanical [GAR], or turmeric oleoresin [TUR]). Results reported elsewhere showed that the plant extracts reduced diarrhea in challenged pigs. Total RNA (4 pigs/treatment) was extracted from ileal mucosa of pigs at d 5 post inoculation. Double-stranded cDNA was amplified, labeled, and further hybridized to the microarray, and data were analyzed in R. Differential gene expression was tested by fitting a mixed linear model in a 2 × 4 factorial ANOVA. Bioinformatics analysis was conducted by DAVID Bioinformatics Resources 6.7 (DAVID; National Institute of Allergy and Infectious Diseases [NIAID, NIH], http://david.abcc.ncifcrf.gov). The E. coli infection altered (P < 0.05) the expression of 240 genes in pigs fed the CON (148 up- and 92 down-regulated). Compared with the infected CON, feeding CAP, GAR, or TUR altered (P < 0.05) the expression of 52 genes (18 up, 34 down), 117 genes (34 up- and 83 down-regulated), or 84 genes (16 up- and 68 down-regulated), respectively, often counteracting the effects of E. coli. The E. coli infection up-regulated (P < 0.05) the expression of genes related to the activation of immune response and complement and coagulation cascades, but down-regulated (P < 0.05) the expression of genes involved in protein synthesis and accumulation. Compared with the CON, feeding CAP and GAR increased (P < 0.05) the expression of genes related to integrity of membranes in infected pigs, indicating enhanced gut mucosa health. Moreover, feeding all 3 plant extracts reduced (P < 0.05) the expression of genes associated with antigen presentation or other biological processes of immune responses, indicating they attenuated overstimulation of immune responses caused by E. coli. These findings may explain why diarrhea was reduced and clinical immune responses were ameliorated in infected pigs fed plant extracts. In conclusion, plant extracts altered the expression of genes in ileal mucosa of E. coli-infected pigs, perhaps leading to the reduction in diarrhea reported previously.

Modulation of lipopolysaccharide-induced oxidative stress by capsaicin

This study investigated the effect of capsaicin (the active principle of hot red pepper and a sensory excitotoxin) on oxidative stress after systemic administration of the endotoxin lipopolysaccharide (100 μg/kg, i.p.) in rats. Capsaicin (15, 150 or 1,500 μg/kg; 10, 100 or 400 μg/mL) was given via intragastric (i.g.) or intraperitoneal (i.p.) routes at time of endotoxin administration. Rats were killed 4 h later. Malondialdehyde (MDA) and reduced glutathione (GSH) were measured in brain, liver, and lungs. Alanine aminotransferase (ALT), aspartate aminotransferase, alkaline phosphatase (ALP), nitric oxide, and glucose were measured in serum. In addition, histopathological examination of liver tissue was performed. In LPS-treated rats, hepatic GSH increased significantly by 40.8% after i.p. capsaicin at 1,500 μg/kg. Liver MDA increased significantly by 32.9% after the administration of i.g. capsaicin at 1,500 μg/kg and by 27.8 and 37.6% after the administration of i.p. capsaicin at 150 and 1,500 μg/kg, respectively. In lung tissue, both MDA and GSH were decreased by capsaicin administration. MDA decreased by 19-20.8% after i.g. capsaicin and by 17.5-23.2% after i.p. capsaicin (150-1,500 μg/kg), respectively. GSH decreased by 39.3-64.3% and by 35.7-41.1% after i.g. or i.p. capsaicin (150-1,500 μg/kg), respectively. Brain GSH increased significantly after the highest dose of i.g. or i.p. capsaicin (by 20.6 and 15.9%, respectively). The increase in serum ALT and ALP after endotoxin administration was decreased by oral or i.p. capsaicin. Serum nitric oxide showed marked increase after LPS injection, but was markedly decreased after capsaicin (1,500 μg/kg, i.p.). Serum glucose increased markedly after the administration of LPS, and was normalized by capsaicin treatment. It is suggested that in the presence of mild systemic inflammation, acute capsaicin administration might alter oxidative status in some tissues and exert an anti-inflammatory effect. Capsaicin exerted protective effects in the liver and lung against the LPS-induced tissue damage.