EFFECT OF ADDING SUMAC AND, RED PIPPER POWDER AND THEIR MIXTURE TO THE DIET ON SOME IMMUNOLOGICAL TRIATS AND THE MICROBIAL ACTIVITY OF THE BROILER GUT

Abstract

The aim of this study was to determine the effects of adding sumac powder, red pepper, and their mixture to feed on immune traits and the microbial community of the digestive tract of broiler chickens that are raised for 42d. Two hundred non-sexed chicks of the Ross 308 breed were used,. The chicks had an initial weight of 37 g per chick. They were randomly distributed among per each coop. The experiment included four treatments with five replicates each, with an average of 10 chicks per replicate. During the experimental period, the chicks were fed three types of balanced feed containing protein and energy. While the control treatment (T1) consisted of a standard feed without any additions, Add 5 g/kg of Sumac powder for the second treatment (T2) and 5 g/kg of hot red pepper for the third treatment (T3). For the fourth treatment (T4), add a mixture of sumac powder and hot red pepper, with 2.5 g/kg of each. The current study concluded that broiler chickens fed with feed containing sumac powder and red pepper achieved a higher relative weight of fabri's cecropia and a relative index of Fabri's cecropia in favor of the additive treatments. Moreover, they exhibited a higher rate of lactobacilli counts in the cecal region, along with a higher level of antibodies directed against Newcastle disease and infectious bursal disease.