Table 9.
Effects of different levels of capsaicin on the ileal morphology of broilers.
| Item | Control | Dietary capsaicin level (mg/kg) | SEM | P -value | ||||
|---|---|---|---|---|---|---|---|---|
| 2 | 4 | 6 | ANOVA | Linear | Quadratic | |||
| 21 d | ||||||||
| Villus height (μm) | 817.14 | 817.06 | 810.61 | 756.84 | 18.831 | 0.643 | 0.293 | 0.497 |
| Crypt depth (μm) | 229.00 | 217.24 | 196.36 | 194.97 | 6.146 | 0.136 | 0.027 | 0.657 |
| Villus width (μm) | 141.09 | 145.44 | 141.76 | 122.33 | 4.707 | 0.315 | 0.163 | 0.214 |
| Villus height/crypt depth (μm/μm) | 3.58 | 3.78 | 4.13 | 3.95 | 0.090 | 0.148 | 0.064 | 0.268 |
| Villous surface area (× 103 μm2) | 182.77 | 185.05 | 180.18 | 146.13 | 6.778 | 0.132 | 0.056 | 0.167 |
| 42 d | ||||||||
| Villus height (μm) | 1,250.53 | 1,141.65 | 1,242.32 | 1,060.76 | 34.650 | 0.164 | 0.126 | 0.586 |
| Crypt depth (μm) | 223.17 | 236.12 | 250.96 | 221.05 | 6.705 | 0.385 | 0.889 | 0.124 |
| Villus width (μm) | 170.97 | 191.91 | 169.93 | 170.43 | 4.349 | 0.208 | 0.534 | 0.235 |
| Villus height/crypt depth (μm/μm) | 5.62 | 4.95 | 5.00 | 4.81 | 0.150 | 0.237 | 0.081 | 0.418 |
| Villous surface area (× 103 μm2) | 334.80 | 342.68 | 338.95 | 285.50 | 13.232 | 0.399 | 0.214 | 0.259 |
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).