Determination of biochemical and microbiological content of black pepper (Piper nigrum L.) and its potential option as animal feed additive

Biochemical (proximate, minerals, antinutritional factors and essential oils) and microbiological (bacteria, fungi) analyses of black pepper were carried to determine its potentials in animal nutrition. Its antimicrobial effect in poultry feed was also investigated. Black pepper samples (n = 5) from different geographical locations in Nigeria were used. Mean values showed that it contained crude protein (10.70%), ether extract (16.67%), essential oil (2.87%) and gross energy of 20.55 MJ. Higher level of iron (127.90 ppm) was observed followed by phosphorus (122.0), Potassium (121.50) and manganese (116.98). Heavy metal occurred in trace amounts such as silver (0.11 ppm), mercury (0.96), lead (0.75), aluminium (0.11) and Chromium (7.55). Antinutritional factors examined and found in the black pepper were hydrogen cyanide (17.89 mg/100g), oxalate (225.20), tannins (21.50), phytic acid (1.17) and trypsin inhibitor (1.35). The black pepper was acidic (pH 5.95), contaminated by bacteria, fungi and showed some levels of antibacterial effect and no antifungal activity in poultry feed. Going by its properties, with good agronomic practices, processing, packaging and effective storage to reduce microbial contamination, black pepper could be a novel food additive in animal nutrition.