Table 5.
Effects of different levels of capsaicin on the digestive enzyme activities of jejunal contents of broilers.
| Item | Control | Dietary capsaicin level (mg/kg) | SEM | P -value | ||||
|---|---|---|---|---|---|---|---|---|
| 2 | 4 | 6 | ANOVA | Linear | Quadratic | |||
| 21 d | ||||||||
| Amylase (U/mgprotein) | 7.04 | 9.00 | 7.58 | 7.55 | 0.462 | 0.497 | 0.979 | 0.293 |
| Lipase (U/gprotein) | 381.15b | 473.33a | 472.73a | 463.54ab | 12.759 | 0.019 | 0.021 | 0.033 |
| Trypsin (U/mgprotein) | 4,096.86 | 4,804.43 | 4,888.41 | 4,612.78 | 119.492 | 0.077 | 0.113 | 0.036 |
| 42 d | ||||||||
| Amylase (U/mgprotein) | 7.54 | 9.28 | 8.60 | 8.17 | 0.484 | 0.658 | 0.787 | 0.286 |
| Lipase (U/gprotein) | 435.16 | 502.33 | 518.63 | 482.15 | 14.941 | 0.226 | 0.237 | 0.086 |
| Trypsin (U/mgprotein) | 4,104.88b | 4,836.4ab | 5,023.48a | 4,538.53ab | 126.873 | 0.049 | 0.164 | 0.014 |
Values are presented as the mean with SEM (n = 8). Means with unlike superscript letters in the same row are significantly different (P < 0.05).