Effects Of Red Pepper (Capsicum Frutescens) Active Components Extracted By PAI On The Performance Of Laying Hens

It is well known that the safety of feed derived from animal sources has become an international challenge and a public health problem. In order to improve growth prospects for animals, antibiotics are commonly added into feed. The misuse and overuse of such in-feed antibiotics has caused drug residues in meat, resistant bacteria, and toxicity, and therefore scientists in many countries have sought alternatives to feed antibiotics.Several studies have analyzed the antibacterial effects of active ingredients in plant. In recent years, additives derived from plant sources have received widespread research attention as natural alternatives to synthetic chemicals and antibiotics. Consumers also show a growing preference for the use of these natural alternatives in animal feed. Many scientists have investigated the feasibility of capsaicinoids as potential substitutes for feed antibiotics in the last few years, examining their anti-bacterial and anti-inflammatory effects as well as their capacity to enhance the appetite, digestion and immunity of livestock.In view of the above situation, this study use mechanochemical pretreatment to process Capsicum frutescens, add solid brittle and sharp inorganic salts or cyclodextrin as additives, superfine them together, make capsaicin and capsanthin which are unique active substances to release efficiently, easy to be absorbed by layer digestive tract, utilization and enrich in egg yolk. Research results are as follows:1. A press-shear assisted interaction technology (PAI) was used prior to aqueous extraction of capsaicin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsaicin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.10%(w/w), a milling time of39min, a ratio of solution to solid of40:1(mL/g) for17min, the average extraction yield of capsaicin reached1.784℃,28.16%higher than that of heat-reflux extraction.2. A press-shear assisted interaction technology was used prior to aqueous extraction of capsanthin from Capsicum frutescens. The effects of the press-shear assisted interaction technology parameters hydroxypropyl-β-cyclodextrin (HP-β-CD) content, particle size and circulating water temperature on the extraction yield of capsanthin were investigated. The press-shear assisted interaction technology process was optimized based on an orthogonal experimental design. The optimum process conditions were a HP-β-CD content of11.00%(w/w), a milling time of39min, a ratio of solution to solid of60:1(mL/g) for22min, the average color score of capsanthin reached57.12,18.11%higher than that of heat-reflux extraction.3. The investigations on the use of capsaicin for the inhibition of Salmonella pullorum, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, in vitro have been studied. The MIC of capsaicin to Salmonella pullorum was0.4mg/mL. The antibacterial mechanism of apsaicin on Salmonella pullorum was decrease activity of succinate dehydrogenase and malate dehydrogenase in tricarboxylic acid cycle.4. An experiment was conducted to study the effects of press-shear assisted interaction technology red pepper powder on the performance and egg yolk color of laying hens. Feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (P>0.05). However, compared with the control group, supplementation with red pepper powder super-fine with15%HP-β-CD treatments increased egg weight (P<0.05), also increased the yolk color score (P<0.05) compared with the control. The results of the present study suggest that press-shear assisted interaction technology red pepper powder is effective feed additives for improving egg yolk color for laying hens.To sum up, using press-shear assisted interaction technology which optimized by the response surface methodology pretreated Capsicum frutescens as additive, had great positive effects on yolk color, the performance of laying hens production, the inhibition of layer pathogenic bacterium, and therefore have great prospects as an alternative to feed antibiotics.