Table 5.

Effects of experimental diets on the activity of pancreatic enzymes in broilers at 21 d of age ¹.

Item	CONTROL	SPICY	p-Value
Amylase 2 (U/mL)	174 ± 18	254 ± 35	0.063
Trypsin 3 (mU/mL)	411 ± 47	415 ± 76	0.96
Lipase 4 (mU/mL)	0.58 ± 0.14	0.66 ± 0.14	0.68

¹ Data are means ± standard error (n = 12 replicates). ² One unit of amylase is the amount of amylase that cleaves ethylidene-pNP-G7 to generate 1.0 mmole of p-nitrophenol per minute at 25 °C. ³ One unit of trypsin is defined as the amount of trypsin that cleaves the substrate, yielding 1.0 µmole of p-NA per minute at 25 °C. The p-values of trypsin are from square root data transformation analysis. ⁴ One unit of lipase is defined as the amount of enzyme that will generate 1.0 μmol of glycerol from triglycerides per minute at 37 °C.