- Jan 11, 2007
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http://www.eurekalert.org/pub_releases/2001-08/vt-hpo081701.php
(article on capsaicin and poultry)
http://www.cd3wd.com/CD3WD_40/LSTOCK/001/agrodoks/EM-33-e-2005-digitaal.pdf
"......Figure 4: The digestive system of poultry
The food is swallowed immediately into the oesophagus causing a moderate release of saliva in the back part of the mouth cavity. Having passed through the first half of the oesophagus, the food reaches the crop. This is a widened part of the oesophagus, where the food is moistened thoroughly by the already added saliva and the mucus secreted in the oesophagus. There are no mucous glands in the crop itself. This organ only has a storage function, although some enzyme activities have been found on some occasions. The storage ensures a regular supply of food to the first stomach (the proventriculus). In the proventriculus, the first digestive processes actually begin by means of the secretion of hydrochloric acid (HCl) and proteolytic enzymes (some pepsinogens and a relatively high amount of pepsin), which contribute to the breakdown of proteins.
The food then arrives in the gizzard (the ventriculus). This stomach consists mainly of two thick layers of muscular tissue, covered with a corneous lining inside the organ. This protects it from physical damage and the corrosive effect of the acid enzyme mixture flowing into it from the proventriculus. The main function of the gizzard is to grind the ingested feed and to mix it intensively with the digestive gastric juice..............."
http://edis.ifas.ufl.edu/AN140
"....Initially, poultry producers and some researchers felt that chickens had no real sense of taste and that flavor was of no consequence in poultry feeding. However, an examination of the literature, while not yielding a unanimous result on the effects of flavor, is conclusive that the bird has well defined taste mechanisms. ........The chicken's taste buds were found to be morphologically similar to, but not identical to, those of mammals. Certainly, the difference between the two dozen taste organs identified in the chicken and a count of 9,000 for humans or 25,000 for a cow (El Boushy and Kennedy, 1987) has cast some doubt on poultry's tasting ability......"
One needs to be aware that addition of capsaicin in excessive amounts can be detrimental (sutdies indicate that irritation of the intestines stimulate an immune reaction):
http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1017&... - 585k
"....The reason for the difference in the action of capsaicin on birds and mammals is unclear (Geisthovel et al. 1986), but there is
evidence to suggest that capsaicin receptors in birds do not trigger the pain pathway (Mason et al. 1991, Mason and Clark 1995). Because
capsaicin repels mammals but not birds, it can be used to deter squirrels from eating birdseed...................Although most evidence to date suggests
that birds would be unharmed by eating capsaicin-treated seed, negative effects have been reported. Injections of capsaicin at doses higher than 0.1% w/v (equivalent to 16,500 SHUs) affect thermoregulation when given
intravenously, and eye-blinking when applied as a topical solution (Mason and Maruniak 1983). Austic et al. (1997) found that chickens fed on a
mash of 3,500 SHUs for 6 months showed depressed egg production and hatchability. Freeranging birds that supplement their diet with
capsaicin-treated seed would not be expected to exhibit these reactions....."
...once again>>>too much of a good thing ...is a bad thing!
(article on capsaicin and poultry)
http://www.cd3wd.com/CD3WD_40/LSTOCK/001/agrodoks/EM-33-e-2005-digitaal.pdf
"......Figure 4: The digestive system of poultry
The food is swallowed immediately into the oesophagus causing a moderate release of saliva in the back part of the mouth cavity. Having passed through the first half of the oesophagus, the food reaches the crop. This is a widened part of the oesophagus, where the food is moistened thoroughly by the already added saliva and the mucus secreted in the oesophagus. There are no mucous glands in the crop itself. This organ only has a storage function, although some enzyme activities have been found on some occasions. The storage ensures a regular supply of food to the first stomach (the proventriculus). In the proventriculus, the first digestive processes actually begin by means of the secretion of hydrochloric acid (HCl) and proteolytic enzymes (some pepsinogens and a relatively high amount of pepsin), which contribute to the breakdown of proteins.
The food then arrives in the gizzard (the ventriculus). This stomach consists mainly of two thick layers of muscular tissue, covered with a corneous lining inside the organ. This protects it from physical damage and the corrosive effect of the acid enzyme mixture flowing into it from the proventriculus. The main function of the gizzard is to grind the ingested feed and to mix it intensively with the digestive gastric juice..............."
http://edis.ifas.ufl.edu/AN140
"....Initially, poultry producers and some researchers felt that chickens had no real sense of taste and that flavor was of no consequence in poultry feeding. However, an examination of the literature, while not yielding a unanimous result on the effects of flavor, is conclusive that the bird has well defined taste mechanisms. ........The chicken's taste buds were found to be morphologically similar to, but not identical to, those of mammals. Certainly, the difference between the two dozen taste organs identified in the chicken and a count of 9,000 for humans or 25,000 for a cow (El Boushy and Kennedy, 1987) has cast some doubt on poultry's tasting ability......"
One needs to be aware that addition of capsaicin in excessive amounts can be detrimental (sutdies indicate that irritation of the intestines stimulate an immune reaction):
http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1017&... - 585k
"....The reason for the difference in the action of capsaicin on birds and mammals is unclear (Geisthovel et al. 1986), but there is
evidence to suggest that capsaicin receptors in birds do not trigger the pain pathway (Mason et al. 1991, Mason and Clark 1995). Because
capsaicin repels mammals but not birds, it can be used to deter squirrels from eating birdseed...................Although most evidence to date suggests
that birds would be unharmed by eating capsaicin-treated seed, negative effects have been reported. Injections of capsaicin at doses higher than 0.1% w/v (equivalent to 16,500 SHUs) affect thermoregulation when given
intravenously, and eye-blinking when applied as a topical solution (Mason and Maruniak 1983). Austic et al. (1997) found that chickens fed on a
mash of 3,500 SHUs for 6 months showed depressed egg production and hatchability. Freeranging birds that supplement their diet with
capsaicin-treated seed would not be expected to exhibit these reactions....."
...once again>>>too much of a good thing ...is a bad thing!
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