Table 6.
Effects of different levels of capsaicin on the digestive enzyme activities of ileal contents of broilers.
| Item | Control | Dietary capsaicin level (mg/kg) | SEM | P -value | ||||
|---|---|---|---|---|---|---|---|---|
| 2 | 4 | 6 | ANOVA | Linear | Quadratic | |||
| 21 d | ||||||||
| Amylase (U/mgprotein) | 8.51 | 9.30 | 8.96 | 7.92 | 0.535 | 0.832 | 0.672 | 0.416 |
| Lipase (U/gprotein) | 394.36b | 494.68ab | 510.10a | 477.69ab | 15.000 | 0.022 | 0.034 | 0.019 |
| Trypsin (U/mgprotein) | 4,577.07 | 4,718.93 | 4,797.96 | 4,541.24 | 116.288 | 0.862 | 0.979 | 0.416 |
| 42 d | ||||||||
| Amylase (U/mgprotein) | 7.19b | 11.10a | 10.02ab | 8.94ab | 0.504 | 0.033 | 0.315 | 0.011 |
| Lipase (U/gprotein) | 417.69b | 505.73ab | 520.17a | 482.68ab | 13.233 | 0.023 | 0.057 | 0.013 |
| Trypsin (U/mgprotein) | 4,488.42 | 5,105.69 | 4,929.34 | 4,620.11 | 130.237 | 0.329 | 0.851 | 0.083 |
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).