o:4475 EVALUATION OF BROILER CHICKENS LIPID PROFILE INFLUENCED BY DIETARY CHILI PEPPER ADDITION en ABSTRACT: Experiment was conducted to investigate the effect of chili pepper in broiler nutrition on productive performances and blood lipid profile. For biological research three treatments with the total of 450 broilers were formed, within four replicates. Control treatment (C) of chickens were fed with mixture based on corn flour and soybean meal of standard composition and quality, while the experimental treatments were fed with the same mixture only with addition of two levels of chili pepper 0.5 (CP-0.5) and 1.0 g/100g (CP-1.0). Addition of chili pepper in the amount of 0.5 g/100g has led to the highest final body weight of chickens (2460.6 g), followed by the addition of 1.0 g/100g (2442.4 g) with significant differences (p<0.05) compared to a control treatment (2075.8 g). The lowest amounts of triglycerides, total cholesterol, low density lipoprotein (LDL) and non-high density lipoprotein (non HDL) was recorded in broilers in treatments with chili with statistically significant (p<0.05) differences compared to a control treatment. The highest share of high density lipoprotein (HDL) with statistical significance (p<0.05) was determined also in chili pepper treatments. Based on the obtained results, it can be concluded that the addition of chili pepper in broiler chicken nutrition has positive effects on production performances and in improvement of chicken blood lipid profile. Key words: chili pepper, cholesterol, nutrition, chickens, feed 1552101 2620-1755 2024-04-26T09:40:34.469Z 44 yes 46 Nikola Puvača Fakultet za ekonomiju i inženjerski menadžment 0000-0002-5500-7010 Dragana Ljubojević Pelić person Sanja Popović person Predrag Ikonić person Olivera Đuragić person Tatjana Peulić person Jovanka Lević person 2019 application/pdf 591728 https://unilib.phaidrabg.rs/o:4475 no yes 16 70 92000001 2019 2 5 318 324 2019