Dietary Cinnamon Bark Affects Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Infected with Eimeria tenella Oocysts

Abstract

A total of 150 broiler chicks were used to determine the impact of dietary cinnamon bark powder (CBP; Cinnamomum verum) on breast meat quality, growth performance, and carcass characteristics of birds under coccidiosis, as one of the protozoan parasitic diseases. A total of 5 replicates of birds received 1 of the following 6 groups for 34 days: control groups (1 and 2) received a basal diet without the addition of CBP or salinomycin; group 3 received a basal diet with 0.066 g salinomycin; groups 4–6 were given a basal diet supplemented with 2, 4, and 6 g CBP/kg feed, respectively. On day 21, 4 × 104/100 µL of Eimeria tenella oocysts/bird were challenged, except for the negative control (NC). At the end of the experimental trial, five birds/group were sampled for carcass characteristics and breast attributes. Overall, emeriosis negatively affects slaughter body mass, carcass yield, and the majority of carcass characteristics in birds, and cinnamon can mitigate these effects. Cinnamon groups, particularly at the 2 g level, alleviated the negative effect on performance caused by coccidia infestation to the same or greater extent as the negative control and salinomycin treatment groups. Furthermore, when compared with the other experimental groups, the addition of cinnamon improved some physicochemical properties with some affecting meat quality, such as decreasing MFI and increasing toughness in cinnamon-treated groups. In summary, it can be concluded that CBP can enhance the shelf life, carcass, and quality of birds’ meat by maximizing the productive performance efficiency and breast meat productivity of birds under coccidiosis infestation. Further research is required to investigate the use of cinnamon to optimize the quality of meat and the productivity of both healthy and diseased broilers.

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

“…The color values of CIELAB Color System (1976), L * (lightness) a * (redness), and b * (yellowness), were determined on the breast muscles 15 min after slaughter using a Chroma meter (Konica Minolta, CR-400-Japan). As described by Valizadeh et al ( 33 ) and Qaid et al ( 34 ), values for L * , a * , and b * were converted to estimate the saturation index, total color change (ΔE), hue angle, browning index (BI), and whiteness index (WI). These parameters could provide more accurate assessment of how consumers perceive meat color.…”

“…The TPA parameters of hardness, chewiness, springiness, and cohesiveness were conducted and measured in the same manner as described in Qaid et al ( 34 ) and Novaković and Tomašević ( 37 ).…”

Betaine and nano-emulsified vegetable oil supplementation for improving carcass and meat quality characteristics of broiler chickens under heat stress conditions

“…Color measurements were taken on the breast meat 15 min after slaughter using a chroma meter (Konica Minolta, CR-400-Japan). Additional color parameters were calculated, including color change (ΔE), b/a ratio, chroma (C), and hue angle (A°) ( 22 ).…”

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

“…Eimeria infection induced lipid peroxidation in the breast meat, according to Cha et al [ 58 ] and Partovi et al [ 59 ]. Though conducted under identical experimental conditions, Qaid et al [ 60 ] reported E. tenella infection increased lightness, while Qaid et al [ 61 ] showed that E. tenella infection decreased lightness in the breast meat. Nonetheless, reduced growth performance due to Eimeria infection could both negatively and positively affect meat quality, because the fast growth rate of modern broilers can negatively influence meat quality and Eimeria infection may slow the growth rate.…”