Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action

Puvaca N.; Ljubojevic D.; Kostadinovic L. J.; Levic J.; Nikolova N.; Miscevic B.; Koeyves T.; Lukac D.; Popovic S.

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Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action

机译：肉鸡营养中的香料和佐料：红辣椒（辣椒）及其作用方式

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Spices, herbs and medicinal plants as a feed supplements present promising alternatives to antibiotic growth promoters due to their high content of bioactive substances. A large number of experiments have confirmed a wide range of activities of spices in poultry nutrition such as stimulation of feed intake, antimicrobial, antioxidative and coccidiostat stimulation, increase of body weight gain, lowering the mortality rate and improvement of the blood and tissue lipid profile. The present paper gives a review on the characteristics of hot red pepper and its mode of action in broilers nutrition.

机译：香料，草药和药用植物作为饲料补充剂，由于它们具有高生物活性物质含量，因此可以替代抗生素生长促进剂。大量实验已证实香料在禽类营养中具有广泛的活动，例如刺激饲料摄入，抗微生物，抗氧化和抗球虫药刺激，增加体重增加，降低死亡率以及改善血液和组织脂质状况。本文综述了红辣椒的特性及其在肉鸡营养中的作用方式。

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《World's Poultry Science journal》 |2015年第4期|共6页
作者
Puvaca N.; Ljubojevic D.; Kostadinovic L. J.; Levic J.; Nikolova N.; Miscevic B.; Koeyves T.; Lukac D.; Popovic S.;
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正文语种 eng
中图分类畜牧、动物医学、狩猎、蚕、蜂;
关键词
spices; herbs; pepper; chicken; nutrition;

机译：香料;药草;胡椒粉;鸡肉;营养;

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1. Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action [J] . Puvaca N., Ljubojevic D., Kostadinovic L. J., World's Poultry Science journal . 2015,第4期

机译：肉鸡营养中的香料和佐料：红辣椒（辣椒）及其作用方式
2. Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.) [J] . Ute Schweiggert, Christina Kurz, Andreas Schieber, European Food Research and Technology . 2007,第2期

机译：加工和贮藏对红辣椒（Capsicum annuum L.）和辣椒（Capsicum frutescens L.）的游离和酯化类胡萝卜素稳定性的影响
3. Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK [J] . Kevre?an ?arko S., Mastilovi? Jasna S., Sinadinovi?-Fi?er Sne?ana, Acta periodica technologica . 2013,第44期

机译：辣椒红辣椒挥发物受红辣椒（Capsicum annuum L.）品种aleva NK不同采后成熟处理的影响
4. Effect of Blanching Treatments on Antioxidant Activity of Frozen Green Capsicum (Capsicum annuum L. var bell pepper) using Radical Scavenging Activity (DPPH) Assay [C] . Norafida Azizzuddin, Aminah Abdullah UKM FST Postgraduate Colloquium . 2016

机译：肖像治疗对冷冻绿色辣椒（Capsicum Anuum L. Var辣椒）的抗氧化活性使用自由基清除活性（DPPH）测定法
5. GENOTYPE X ENVIRONMENT INTERACTIONS IN CHILI PEPPER (CAPSICUM ANNUUM L.) [D] . CALL, JOHN E. 1980

机译：辣椒（Capsicum annuum L.）中的基因型X环境相互作用
6. Sweet Pepper (Capsicum annuum L.) Canopy Photosynthesis Modeling Using 3D Plant Architecture and Light Ray-Tracing [O] . Jee Hoon Kim, Joon Woo Lee, Tae In Ahn, -1

机译：利用3D植物结构和光线追踪技术对甜椒（Capsicum annuum L.）冠层光合作用进行建模
7. Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell [O] . Ji Hyun Kim, Min Jae Shin, Myung June Chung, 2021

机译：HT-29细胞中红辣椒（Capsicum Anumum L.）发酵产物在HT-29细胞中促进乳酸菌生长和MRNA水平的致密结蛋白的调节

Spices and herbs in broilers nutrition: hot red pepper (Capsicum annuum L.) and its mode of action

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