Phytochemical Study and Effects of Anticoccidian Treatment of <i>Carica Papaya</i> L. Seed on Biochemical Parameters and Carcass in Sasso Broilers

Coccidiosis is one of the dreaded pathologies that ruin poultry, causing enormous economic losses for poultry farmers. Chemotherapy control has some challenges, including bioresistance developed by coccidia and the presence of harmful residues in egg products. There is the question to know whether there is an effective, natural-originated, and less expensive substitute to replace synthetic anticoccidial products. The current study proposed to evaluate the anticoccidial effects of papaya seed powder on biochemical parameters in poultry. Six hundred (600) day-old chicks, of Sasso breed and broiler type, were divided into four batches noted: untreated batch, T-; treated batch with amprolium (20%), T+; then P1 and P2 batches, treated with 5% of papaya seed powder, incorporated into the feed, respectively for one and two days per month. The secondary metabolites contained in papaya seed powder have been identified by applying general methods described in the literature. Biochemical parameter assays in serum, recovered by centrifugation of blood collected from birds, were performed using enzymatic colorimetry methods with Mindray BS/China biochemical analyzer system. The results revealed the presence of tannins, flavonoids and alkaloids, which are the main secondary metabolites known for their proven anticoccidial properties. In addition, values of number of eggs per gram (EPG) reduction rate compared to T- batch are 70.60%, 76.92%, 88.16%, respectively in batches P1, P2 and T+. Shortly, papaya seed powder incorporation into the feed leads to lower levels of urea and AST, but an increase in albumin in Sasso broilers. Anticoccidial treatment with <i>Carica papaya </i>seed powder (5%) has almost the same anticoccidial efficiency as amprolium (20%) and had no adverse effect on poultry. However, the effect of the seed on organoleptic properties of the meats can be investigated to determine their degree of acceptability among consumers.