Table 8.
Effects of different levels of capsaicin on the jejunal morphology of broilers.
| Item | Control | Dietary capsaicin level (mg/kg) | SEM | P -value | ||||
|---|---|---|---|---|---|---|---|---|
| 2 | 4 | 6 | ANOVA | Linear | Quadratic | |||
| 21 d | ||||||||
| Villus height (μm) | 988.69b | 1,216.87a | 1,084.06ab | 973.09b | 31.696 | 0.013 | 0.452 | 0.004 |
| Crypt depth (μm) | 233.18 | 272.93 | 241.05 | 250.58 | 6.594 | 0.162 | 0.720 | 0.240 |
| Villus width (μm) | 122.61b | 179.94a | 139.43b | 142.29b | 5.970 | 0.001 | 0.640 | 0.005 |
| Villus height/crypt depth (μm/μm) | 4.35 | 4.46 | 4.56 | 3.92 | 0.149 | 0.473 | 0.393 | 0.227 |
| Villous surface area ( × 103 μm2) | 191.39b | 329.52a | 244.84ab | 231.71ab | 16.115 | 0.010 | 0.760 | 0.009 |
| 42 d | ||||||||
| Villus height (μm) | 1,622.78 | 1,685.03 | 1,750.36 | 1,558.55 | 41.445. | 0.420 | 0.735 | 0.141 |
| Crypt depth (μm) | 332.37 | 328.63 | 342.16 | 329.19 | 9.026 | 0.885 | 0.963 | 0.812 |
| Villus width (μm) | 244.02 | 244.67 | 211.97 | 223.23 | 7.195 | 0.301 | 0.148 | 0.711 |
| Villus height/crypt depth (μm/μm) | 4.93 | 5.29 | 5.14 | 4.74 | 0.147 | 0.602 | 0.604 | 0.222 |
| Villous surface area (× 103 μm2) | 622.37 | 654.65 | 587.25 | 555.86 | 27.993 | 0.654 | 0.313 | 0.587 |
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).