| Supercritical CO2method was used to optimize the extraction conditions of oleoresin from Capsicum chinense, and gaschromatography-mass spectrometry method was used to determine the of oleoresin.The same extraction method was used on red pepper,green pepper and Capsicum chinense for analyze the bacteriostatic action to E.coli,Salmonella and Staphylococcus aureus.1801-day-old WenChang Chicken were chose for the experiment,and divided into4groups at random after2weeks brood,each group of3repeatand each repeat of15chicken.O group as the control group,1,2,3, were feed with100,200,400mg/kg Capsicum chinense extractive for11weeks to study the growth performance, slaughter performance,meat quality,blood biochemical index,and immunologic function. The results demonstrated that the optimum extraction conditions to get more capsicum oleoresin were confirmed as follows:pressure of23MPa, temperature of47?, flow rate of35L/h for90min. While the optimum extraction conditions to get higher extraction rate were confirmed as follows:pressure of23MPa, temperature of50?, flow rate of45L/h for90min.27kinds of compounds were identified by GC-MS in capsicum oleoresin, and the major compounds were capsaicin (31.64%), linoleic acid (6.64%), palmitic acid (4.84%), trans cinnamic aldehyde (4.765%), heptacosane (1.675%), aromatic ginger flavonoids (1.375%), trans squalene (1.325%), beta sitosterol (1.115%), linoleic acid glycerol ester (1.075%). Antibacterial test results show that:Capsicum extract inhibitory effect on E.coli and Salmonella are better than green peppers and red peppers; inhibitory effect on Staphylococcus aureus and red pepper equivalent, but less than green peppers.The acetone solution of Capsicum extract minimum inhibitory concentrations for E. coli, Salmonella and Staphylococcus aureus were0.6,0.45and1.2mg/ml, respectively, the minimum bactericidal concentration0.75,0.6and1.5mg/ml. Added in basis diets Capsicum extract had a significant effect (P<0.05) for Wen Chang Chicken feed intake, which plays a role in reducing feed conversion ratio in experimental group and improving ADG, but the effect was not significant. It has a significant effect (P<0.05) for the11-week-old Chicken slaughter rate, but no significant impact to live weight, eviscerated rate, leg muscle rate, abdominal fat, chest rate and liver index rate. Added in basic diet Capsicum extract, has a role in improving muscle moisture and fat content, but not significant. It has a significant impact on the chest moisture loss, but the impact of leg moisture loss was not significant. It had no significant effect to muscles45min and24h pH values and shear force. Leg muscle pH, water content and fat content were higher than chest. Wen Chang chicken blood parameters of each stage were not significantly affected.5weeks Wen Chang Chicken thymus, spleen index and bursa index were not significantly affected (P>0.05)by Capsicum extract in feed.8weeks Wen Chang Chicken thy?us, spleen index had no significant effect, but the impact on Group2bursa index was significantly (P<0.05); No significant effect (P>0.05) on the11week's spleen index, but the impact on the Group1and Group3thymus index was significantly (P<0.05), the impact on the Group2and Group3bursa index was significantly (P<0.05). Added Capsicum extract in animal feed to Wen Chang Chicken serum in each period IL-1, IL-2has significantly increased with varying degrees. It had varying degrees of increase of WenChang Chicken serum TNF-a levels in different periods and had significant effect on5or8weeks (P?0.05); It had varying degrees of effect on Wen Chang Chicken Serum IFN-y level in different periods, but had no significant effect on8and11week's Chicken (P>0.05). |
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