Chili Pepper and its Influence on Productive Results and Health Parameters of Broiler Chickens http://creativecommons.org/licenses/by/4.0/legalcode https://unilib.phaidrabg.rs/o:4641 application/pdf 396080 bytes eng Chili Pepper and its Influence on Productive Results and Health Parameters of Broiler Chickens vol. 4 br. 1 str. 540-546 Abstract: An experiment was conducted to investigate chili pepper's effect in broiler nutrition on productive performances and blood lipid profile. For biological research, three treatments with a total of 450 broilers were formed within four replicates. Control treatment (CON) of chickens were fed with a standard feed mixture, while the experimental treatments were fed with the same mixture only with the addition of two levels of chili pepper 0.5 (CP-0.5) and 1.0% (CP-1.0). The addition of chili pepper in the amount of 0.5% has led to the highest final body weight of chickens (2460.6 g), followed by the addition of 1.0% (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) were recorded in broilers in treatments with chili pepper 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 also determined 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 the improvement of chicken blood lipid profile. 2021 Keywords: Chili pepper; cholesterol; nutrition; chickens; food. info:eu-repo/semantics/article Stajčić, Ivan Prodanović, Radivoj Puvača, Nikola Marić, Miloš Nikolova, Nedeljka Lika, Erinda