i EFFECT OF BLACK PEPPER (Piper nigrum) AS NATURAL FEED ADDITIVE ON THE PERFORMANCE OF JAPANESE QUAIL By VEERANKI SRI DIVYA B.V.Sc. & A.H. ID No: GVM/2014-007 THESIS SUBMITTED TO THE SRI VENKATESWARA VETERINARY UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF VETERINARY SCIENCE (ANIMAL NUTRITION) IN THE FACULTY OF VETERINARY SCIENCE DEPARTMENT OF ANIMAL NUTRITION NTR COLLEGE OF VETERINARY SCIENCE, GANNAVARAM SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. April, 2017 ii CERTIFICATE VEERANKI SRI DIVYA, GVM / 14 - 007 has satisfactorily prosecuted the course of research and that the thesis entitled “EFFECT OF BLACK PEPPER (Piper nigrum) AS NATURAL FEED ADDITIVE ON THE PERFORMANCE OF JAPANESE QUAIL” submitted is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that the thesis or part thereof has not been previously submitted by her for a degree of any University. Date: (Dr. E. RAGHAVA RAO) Director of Research Sri Venkateswara Veterinary University Tirupati - 517 502. iii CERTIFICATE This is to certify that the thesis entitled “EFFECT OF BLACK PEPPER (Piper nigrum) AS NATURAL FEED ADDITIVE ON THE PERFORMANCE OF JAPANESE QUAIL” submitted in partial fulfillment of the requirements for the degree of MASTER OF VETERINARY SCIENCE for Sri Venkateswara Veterinary University, Tirupati is a record of the bonafide research work carried out by VERANKI SRI DIVYA, GVM/14- 007 under our guidance and supervision. The subject of the thesis has been approved by the Student’s Advisory Committee. No part of the thesis has been submitted by the student for any other degree or diploma. The published part has been fully acknowledged. All the assistance and help received during the course of investigations have been duly acknowledged by the author of the thesis. (Dr. E. RAGHAVA RAO) Chairman of the advisory Committee Thesis approved by the Student Advisory Committee Chairman: Dr. E. Raghava Rao _____________________ Director of Research Sri Venkateswara Veterinary University Tirupati – 517 502 Member: Dr. D. Srinivas Kumar _____________________ Principal Scientist & Head Krishi Vigyan Kendra Guntur - 522034 Member: Dr. K. Sudhakar ______________________ Professor & Head Department of LPM N.T.R College of Veterinary Science Gannavaram – 521 102 iv CONTENTS Chapter No. Title Page No. I INTRODUCTION 1-3 II REVIEW OF LITERATURE 4-24 III MATERIALS AND METHODS 25-41 IV RESULTS 42-73 V DISCUSSION 74-96 VI SUMMARY 97-100 LITERATURE CITED 101-107 v TABLE OF CONTENTS Chapter Title Page No. 1-3 I INTRODUCTION II REVIEW OF LITERATURE 4-24 2.1 Chemical composition of black pepper 4 2.1.1 Proximate composition of black pepper 4 2.1.2 Cell wall constituents of black pepper 5 2.2 Nutritive value of black pepper 5 2.3 Effect of incorporation of black pepper on 8 the performance of poultry 2.4 Effect of incorporation of black pepper on serum 16 biochemical profile 2.5 Effect of incorporation of black pepper on nutrient 19 digestibility 2.6 Effect of incorporation of black pepper on carcass 20 characteristics 2.7 Effect of incorporation of black pepper on cost 23 economics III MATERIALS AND METHODS 25-41 3.1 Procurement of feed ingredients 25 3.2 Chemical analysis 25 3.3 Experimental Design 26 3.4 Management and feeding 26 3.5 Nutrient utilization 27 3.5.1 Digestibility of nutrients 27 3.5.2 Nitrogen utilization in rations 27 vi 3.6 Carcass characteristics 28 3.7 Serum Biochemistry 28 Chapter Title Page No. 3.7.1 Estimation of Serum cholesterol 28 3.7.2 Estimation HDL-C, LDL-C, VLDL-C 29 3.7.3 Estimation of Triglycerides 32 3.7.4 Estimation of total proteins in serum 33 3.7.5 Estimation of serum albumin 34 3.7.6 Estimation of serum calcium 36 3.7.7 Estimation of serum phosphorous 37 3.7.8 Estimation of serum glucose 38 3.7.9 Estimation of serum creatinine 39 3.8 Cost economics 41 3.9 Statistical analysis 41 IV RESULTS 42-73 4.1 Chemical composition of feed ingredients 42 4.1.1 Proximate composition of feed ingredients 42 4.1.2 Cell wall constituents of feed ingredients 43 4.2 Ingredient composition of quail diets 46 4.3 Chemical composition of quail diets 48 4.3.1 Proximate composition of quail diets 48 4.3.2 Cell wall constituents of quail diets 48 4.4 Effect of dietary inclusion of black pepper on growth 51 performance of Japanese quails 4.4.1 Effect of black pepper on body weight gain 51 4.4.2 Effect of black pepper on feed intake 51 4.4.3 Effect of black pepper on feed conversion ratio 52 vii 4.5 Effect of dietary inclusion of black pepper on Serum 54 biochemical profile of Japanese quails Chapter Title Page No. 4.5.1 Effect of black pepper on serum total protein 54 4.5.2 Effect of black pepper on serum albumin 54 4.5.3 Effect of black pepper on serum globulin 55 4.5.4 Effect of black pepper on serum glucose 55 4.5.5 Effect of black pepper on serum triyglyceride 55 4.5.6 Effect of black pepper on serum total cholesterol 57 4.5.7 Effect of black pepper on HDL-cholesterol 57 4.5.8 Effect of black pepper on LDL-cholesterol 59 4.5.9 Effect of black pepper on VLDL-cholesterol 59 4.5.10 Effect of black pepper on serum creatinine 59 4.5.11 Effect of black pepper on serum calcium 61 4.5.12 Effect of black pepper on serum phosphorous 61 4.6 Effect of dietary inclusion of black pepper on 63 digestibility of nutrients 4.6.1 Effect of black pepper on digestibility of proximate 63 constituents 4.6.2 Effect of black pepper on digestibility of cell wall 63 constituents 4.7 Effect of dietary inclusion of black pepper on nutrient 66 balances 4.7.1 Effect of black pepper on nitrogen utilization 66 4.7.2 Effect of black pepper on calcium utilization 66 4.7.3 Effect of black pepper on phosphorous utilization 67 4.8 Effect of dietary inclusion of black pepper on 67 carcass characteristics 4.9 Effect of dietary inclusion of black pepper on cost 71 viii economics Chapter Title Page No. V DISCUSSION 74-96 5.1 Chemical composition of black pepper 74 5.1.1 Proximate composition of black pepper 74 5.1.2 Cell wall constituents of black pepper 76 5.2 Ingredient composition of quail diets 76 5.3 Chemical composition of quail diets 78 5.3.1 Proximate composition of quail diets 78 5.3.2 Cell wall constituents of quail diets 78 5.4 Effect of dietary inclusion of black pepper on growth 79 performance of Japanese quails 5.4.1 Effect of black pepper on body weight gain 79 5.4.2 Effect of black pepper on feed intake 80 5.4.3 Effect of black pepper on feed conversion ratio 81 5.5 Effect of dietary inclusion of black pepper on serum 82 biochemical profile of Japanese quails 5.5.1 Effect of black pepper on serum total protein 82 5.5.2 Effect of black pepper on serum albumin 82 5.5.3 Effect of black pepper on serum globulin 83 5.5.4 Effect of black pepper on serum glucose 83 5.5.5 Effect of black pepper on serum tryglycerides 84 5.5.6 Effect of black pepper on seum total cholesterol 84 5.5.7 Effect of black pepper on HDL-cholesterol 85 5.5.8 Effect of black pepper on LDL-cholesterol 86 ix Chapter Title Page No. 5.5.9 Effect of black pepper on VLDL-cholesterol 86 5.5.10 Effect of black pepper on serum creatinine 87 5.5.11 Effect of black pepper on serum calcium 87 5.5.12 Effect of black pepper on serum phosphorous 88 5.6 Effect of dietary inclusion of black pepper on 88 digestibility of nutrients 5.6.1 Effect of black pepper on digestibility of proximate 88 constituents 5.6.2 Effect of black pepper on digestibility of cell wall 89 constituents 5.7 Effect of dietary inclusion of black pepper on nutrient 90 balances 5.7.1 Effect of black pepper on nitrogen utilization 90 5.7.2 Effect of black pepper on calcium utilization 91 5.7.3 Effect of black pepper on phosphorous utilization 91 5.8 Effect of dietary inclusion of black pepper on carcass 92 characteristics 5.9 Effect of dietary inclusion of black pepper on cost 95 economics 5.10 Conclusion 96 VI SUMMARY 97-100 LITERATURE CITED 101-107 x LIST OF TABLES Table Page Title No. No. 1 Chemical composition (on % dry matter basis) of black 6 pepper 2 Chemical composition (on % dry matter basis) of feed 44 ingredients 3 Cell-wall constituents (on % dry matter basis) of feed 45 ingredients 4 Ingredient composition (on % dry matter basis) of quail diets 47 5 Chemical composition(on % dry matter basis) of quail diets 49 6 Cell-wall constituents(on % dry matter basis) of quail diets 50 7 Effect of dietary inclusion of black pepper at varying levels 53 on body weight gain (g), feed intake (g) and feed conversion ratio 8 56 Effect of dietary inclusion of black pepper at varying levels on total serum protein, albumin and globulins (mg/dl) 9 Effect of dietary inclusionof black pepper at varying levels 58 on glucose, triglycerides and total cholesterol in serum (mg/dl) 10 Effect of dietary inclusionof black pepper at varying levels 60 on different cholesterol components (mg/dl) 11 Effect of dietary inclusion of black pepper at varying levels 62 on serum creatinine, calcium and phosphorous (mg/dl) 12 Effect of dietary inclusion of black pepper at varying levels 64 on digestibility of proximate constituents 13 Effect of dietary inclusion of black pepper at varying levels 65 on digestibility of cell wall constituents 14 Effect of dietary inclusion of black pepper at varying levels 68 on percent nitrogen, calcium and phosphorous utilization