Effect of Dietary Cinnamon Powder on the Organoleptic Properties of Cockerel Chickens

Background: The experiment was conducted to compare the meat quality characteristics of cockerel chickens fed different inclusion levels of cinnamon powder. Methods: A total of 150 1-day old ISA Brown strain were used for the experiment and was randomly distributed to five treatments of 30 birds each with three replicate of 10 birds per replica. The dietary treatment consisted of T1, T2, T3, T4, and T5 with 0.0g, 0.5g, 1.0g, 1.5g, and 2.0g supplementation of cinnamon powder in 4 litres of water. The experiment lasted for 16 weeks. At the end of the 16th week, the birds were starved of feed overnight, slaughtered, de-feathered, and eviscerated. The chickens were properly labelled according to treatment/replicate and were cooked separately without any spice. The chickens were fed to professional board of tasters, and the colour, flavour, tenderness, juiciness, and overall acceptability were determined. Results: The result revealed that cinnamon supplementation affected the colour, flavour, tenderness, juiciness, and overall acceptability significantly (p<0.05). Conclusions: It can be concluded that chickens fed 2.0g of cinnamon powder in water had an improved flavor, juiciness, tenderness, and acceptability compared with the control and other dietary treatments. Read more
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Effect of Dietary Cinnamon Powder on the Organoleptic Properties of Cockerel Chickens

Background: The experiment was conducted to compare the meat quality characteristics of cockerel chickens fed different inclusion levels of cinnamon powder. Methods: A total of 150 1-day old ISA Brown strain were used for the experiment and was randomly distributed to five treatments of 30 birds each with three replicate of 10 birds per replica. The dietary treatment consisted of T1, T2, T3, T4, and T5 with 0.0g, 0.5g, 1.0g, 1.5g, and 2.0g supplementation of cinnamon powder in 4 litres of water. The experiment lasted for 16 weeks. At the end of the 16th week, the birds were starved of feed overnight, slaughtered, de-feathered, and eviscerated. The chickens were properly labelled according to treatment/replicate and were cooked separately without any spice. The chickens were fed to professional board of tasters, and the colour, flavour, tenderness, juiciness, and overall acceptability were determined. Results: The result revealed that cinnamon supplementation affected the colour, flavour, tenderness, juiciness, and overall acceptability significantly (p<0.05). Conclusions: It can be concluded that chickens fed 2.0g of cinnamon powder in water had an improved flavor, juiciness, tenderness, and acceptability compared with the control and other dietary treatments. Read more
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Effect of Dietary Cinnamon Powder on the Organoleptic Properties of Cockerel Chickens

Background: The experiment was conducted to compare the meat quality characteristics of cockerel chickens fed different inclusion levels of cinnamon powder. Methods: A total of 150 1-day old ISA Brown strain were used for the experiment and was randomly distributed to five treatments of 30 birds each with three replicate of 10 birds per replica. The dietary treatment consisted of T1, T2, T3, T4, and T5 with 0.0g, 0.5g, 1.0g, 1.5g, and 2.0g supplementation of cinnamon powder in 4 litres of water. The experiment lasted for 16 weeks. At the end of the 16th week, the birds were starved of feed overnight, slaughtered, de-feathered, and eviscerated. The chickens were properly labelled according to treatment/replicate and were cooked separately without any spice. The chickens were fed to professional board of tasters, and the colour, flavour, tenderness, juiciness, and overall acceptability were determined. Results: The result revealed that cinnamon supplementation affected the colour, flavour, tenderness, juiciness, and overall acceptability significantly (p<0.05). Conclusions: It can be concluded that chickens fed 2.0g of cinnamon powder in water had an improved flavor, juiciness, tenderness, and acceptability compared with the control and other dietary treatments. Read more
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Effect of Dietary Cinnamon Powder on the Organoleptic Properties of Cockerel Chickens

Background: The experiment was conducted to compare the meat quality characteristics of cockerel chickens fed different inclusion levels of cinnamon powder. Methods: A total of 150 1-day old ISA Brown strain were used for the experiment and was randomly distributed to five treatments of 30 birds each with three replicate of 10 birds per replica. The dietary treatment consisted of T1, T2, T3, T4, and T5 with 0.0g, 0.5g, 1.0g, 1.5g, and 2.0g supplementation of cinnamon powder in 4 litres of water. The experiment lasted for 16 weeks. At the end of the 16th week, the birds were starved of feed overnight, slaughtered, de-feathered, and eviscerated. The chickens were properly labelled according to treatment/replicate and were cooked separately without any spice. The chickens were fed to professional board of tasters, and the colour, flavour, tenderness, juiciness, and overall acceptability were determined. Results: The result revealed that cinnamon supplementation affected the colour, flavour, tenderness, juiciness, and overall acceptability significantly (p<0.05). Conclusions: It can be concluded that chickens fed 2.0g of cinnamon powder in water had an improved flavor, juiciness, tenderness, and acceptability compared with the control and other dietary treatments. Read more
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