International Journal of Innovative Agriculture & Biology Research 2 (3):1-8, September, 2014

© SEAHI PUBLICATIONS, 2014 www.seahipaj.org ISSN: ISSN:2354-2934

EFFECT OF USING CINNAMON POWDER AS NATURAL FEED

ADDITIVE ON PERFORMANCE AND CARCASS QUALITY OF
BROILER CHICKS

SAFA M.A. Eltazi

Faculty of Agriculture,
Omdurman Islamic University,
P.O. Box 382, Sudan
Email of corresponding Autho:safamohamedeltazi@yahoo.com

ABSTRACT
The effect of feeding broiler chicks on diets containing different levels of cinnamon powder as
natural feed additive on productive performance, carcass characteristics and economical
efficiency were studied. A total of two hundred one-day old, unsexed (Habbard) broiler chicks
were randomly divided into four experimental groups. Each group was further subdivided into
five replicates at the rate of ten chicks per pen in complete randomized design. The birds were
fed on two basal diets (starter and finisher diets). The cinnamon powder (Cinnamomumverum)
was added to the basal diets at level (0.0, 3.0, 5.0 and 7.0%) resulting in four formulae
respectively to group A, B, C and D with group A serving as control group. The experimental
diets were fed for 6-weeks duration. Health of the stock and performance parameters were
recorded. At the end of the experiment, the birds were slaughtered, dressed then used for
different parameters and economical evaluation were calculated. The results showed that, the
diet with 5.0% cinnamon powder had significantly (P<0.05) heaviest body weight gain, highest
feed intake, best feed conversion ratio, highest dressing percentage with the highest percentage
of commercial cuts (breast, drumstick and thigh). In addition to, the inclusion of cinnamon
powder in broiler diets showed significantly (P<0.05) the higher flavour scores for breast and
thigh meat and higher liver and gizzard percentages as compared to control diet. The birds feed
with the control diet produced significantly (P<0.05) highest abdominal fat percentage. The
mortality rate was not significantly (P>0.05) affected by the addition of cinnamon powder to
broiler diets. The highest profitability ratio (1.28) was obtained by the diet with 5.0% cinnamon
powder in broiler diet.
Keywords: broiler chicks, Cinnamon powder, broiler diets, carcass quality, natural feed
additive

INTRODUCTION
Aromatic plants have been used worldwide for centuries as food and for medical purposes.
Various biological activities, such as antioxidative (Botsoglou et al., 2002; Giannenas et al.,
2005; Florou-Paneri et al., 2006), anticoccidial (Christaki et al., 2004; Florou-Paneri et al.,
2006) or antimicrobial (Govaris et al., 2007; Botsoglou et al., 2010) properties have been
identified in these plants. Consequently, an increasing interest in the use of these products in
poultry nutrition has been experienced especially since the complete ban by the European Union
countries in 2006 (Eu, 2005) on the use of antibiotics as growth promoters in animals.
Cinnamon (Cinnamomumverum) is herb commonly used as spice in human food and has
received considerable attention as additive in poultry nutrition. Cinnamon is obtained from
several trees from the genus cinnamomum that is used in both sweet and savory human foods.
In addition to giving flavour to foods, cinnamaldehyde which is the predominant compound of
cinnamon, and it presents antimicrobial and antioxidant activity (Lee et al., 2004; Faix et al.,
2009). According to Al-Kassie (2009), the use of cinnamon extract improves feed efficiency
and performance of broilers due to substances such as cinnamaldehyde and eugenol. Cinnamon
extract inhibits Helicobacter pylori at the concentration range of common antibiotics, its
antimicrobial properties are mainly related to its cinnamaldehyde content, followed by eugenol
and carvacrol contents (Taback et al., 1999). Cinnamon oil and its constituents (cinnamaldehyde
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 Safa... Int. J. Innovative Agric. & Bio. Res. 2 (3):1-8, 2014
and eugenol) have antibacterial activity against E. coli, Salmonella sp. And Parahemolyticus
(Change et al., 2001).
The aim of this study was to gain more information about the effect of using cinnamon powder
as natural feed additive on productive performance and carcass quality of broiler chicks.

MATERIALS AND METHODS

A total of two hundred one-day old unsexed (Habbard) broiler chicks were randomly distributed
into 4 groups of 50 chicks. Each group was further subdivided into 5 replicates with 10 chicks
per each. The chicks of each replicate were housed in a pen (1 square meter) in an open-sided
deep litter house. The cinnamon (Cinnamomumverum) was purchased from local market and
grounded to fine powder then added to basal diets at the levels (0.0, 3.0, 5.0 and 7.0%)
resulting in four formulae respectively to group A, B, C and D with group A serving as control
group. All the experimental diets were formulated to meet the nutrient requirements of broiler
chicks according to NRC (1994) which was formulated from the local feed ingredients
commonly used for poultry feeding in the Sudan. The experimental diets were fed for 6-weeks
duration with two phases of feeding program involved in supplying starter (1-21 days of age)
and finisher (22-42 days of age). Calculated analysis of the experimental basal diets was done
according to feedstuff analysis outlined by Ellis (1981), while determined chemical analysis was
conducted by the method of AOAC (1995). Formulation and proximate analysis and calculated
analysis for the experimental basal diets are shown in Tables 1 and 2 respectively, while
chemical composition of the super concentrate used in the basal diets is shown in Table 3. Feed
and water were offered ad-libitum. The light was continuous throughout the experimental
period. The performance of the experimental birds in term of feed intake, live weight gain and
feed conversion ratio were recorded weekly. Health of the experimental stock and mortality rate
were closely observed and recorded daily. At the end of the 6th week, the experimental birds
were individually weighed after overnight fast (except for water) then slaughtered without
stunning. They were then scalded, manually plucked, washed and allowed to drain on wooden
tables. Evisceration was performed by a ventral cut and visceral as well as thoracic organs were
removed. After evisceration, internal organs (heart, liver and gizzard) were removed, weighed
individually and expressed as percentage of slaughtered weight. Eviscerated carcasses were
weighed and then chilled in a refrigerator for 24 hours at 4o C. Cold carcasses were recorded.

Table (1): Formulation and proximate analysis of the experimental basal diets
(percent as fed)
Diet
Ingredients (%)
Starter Finisher
A: Formulation:
Grain sorghum 53.00 65.00
Wheat bran 7.00 5.00
Groundnut meal 12.00 11.00
Sesame meal 18.00 9.00
Super concentrate 5.00 5.00
Oyster shell 2.75 2.75
Common salt 0.25 0.25
Vegetable oil (corn) 2.00 2.00
Total 100 100
B: Determined analysis
Dry matter 97.00 95.00
Crude protein (N% x 6.25) 23.28 20.00
Ether extract 5.59 6.78
Crude fibre 6.46 5.40
Ash 10.49 8.74
Nitrogen free-extract 50.18 53.71

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Table (2): Calculated analysis of the experimental diets on dry matter basis (DM)

Diet
Item
Starter Finisher
Metabolizable energy (Kcal/kg) 2940 3027
Crude fat 7.91 6.57
Crude protein 23.12 20.09
Lysine 1.13 1.03
Methionine 0.53 0.44
Cystine 0.36 0.29
Methionine + cystine 0.89 0.73
Calcium 1.14 0.97
Available phosphorus 0.73 0.65
Caloric-protein ratio 127 151
ME Kcal/kg: protein %
Metabolizable energy: calculated according to Ellis (1981)

Table (3): Chemical composition of the super concentrate used in the experimental diets
formulation (Hendrix broiler concentrate)
Metabolizable energy 1900 (Kcal/kg)
Crude protein 32.00%
Lysine 11.00%
Methionine 2.80%
Methionine + cystine 2.25%
Calcium 8.00%
Available phosphorus 5.00%

All the slaughtered birds were used for dissection. The breast, thigh and drumstick of the left
side of each carcass were dislocated, weighed and expressed as percentage of cold carcass
weight. Taste panel was done for broiler’s breast and thigh meat after wrapped individually in
aluminum foil, and roasted in an electric oven at 175o C for 90 minutes. Ten taste panelists were
used to score colour, flavour, tenderness and juiciness of the meat, according to the guidelines
of Cross et al. (1978). Statistical analyses were made by analysis of variance for a completely
randomized design, according to Steel and Torrie (1986).

RESULTS
The effect of feeding different levels of cinnamon powder on broiler’s performance is shown in
Table (4). Final body weight, body weight gain, total feed intake and feed conversion ratio were
significantly (P<0.05) affected by different level of cinnamon powder. Generally the inclusion
of cinnamon powder in the experimental diets improved significantly (P<0.05) the broiler’s
performance. The diet with 5% level of cinnamon powder showed significantly (P<0.05)
heaviest final body weight and body weight gain, highest total feed intake with the best feed
conversion ratio in the comparison with the other experimental diets. The experimental
treatments had no significant (P>0.05) effect on the mortality rate.

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Table (4): The effect of feeding different levels of cinnamon powder on performance of broiler
chicks (1-42 days)
Parameter A B C D SEM
Initial live weight (g/chick) 45.18 45.13 45.37 45.01 -
Final live weight (g/chick) 1851.11c 1950.01b 2096.11a 1981.20b 9.74
Body weigh gain (g/chick) 1805.93c 1920.91b 2050.74a 1936.19b 9.60
c b
Total feed intake (g/chick) 3611.86 3726.56 3937.42a 3775.57b 9.66
a b c b
Feed conversion ratio 2.00 1.94 1.92 1.95 0.006
Mortality % 1.00 1.00 1.00 1.00 0.001NS
A: Control (without cinnamon powder)
B: 3.0% cinnamon powder
C: 5.0% cinnamon powder
D: 7.0% cinnamon powder
SEM: Standard error of the mean
N.S. Not statistically significant (P>0.05)
Means on the same raw with the same superscripts are not significantly different (P>0.05).

Table 5 shows the effect of feeding different levels of cinnamon powder on carcass characteristic of the
broilers. All the measured parameters were significantly (P<0.05) affected by the different levels of
cinnamon powder. The inclusion of cinnamon powder in the broiler diets significantly (P<0.05) improved
the dressing percentages and commercial cuts percentages (breast, drumstick and thigh) in comparison
with the control diet. Birds fed with 5.0% level of cinnamon powder gave significantly (P<0.05) the
highest of these values.

Table (5): Means values for the dressing carcass percentages and commercial cut of broiler
carcasses
Parameters A B C D SEM
c b a b
Hot dressing percentages 68.22 69.70 70.02 69.75 0.16
Cold dressing percentage 67.92c 68.60b 69.03a 68.63b 0.13
c b a b
Breast as % of cold carcass 24.05 25.48 26.62 25.50 1.33
Drumstick as % of cold carcass 14.32c 15.70b 16.11a 15.72b 0.30
Thigh as % of cold carcass 15.31c 16.56b 17.85a 16.65b 0.02

Table 6 shows the effect of feeding different levels of cinnamon powder on non-carcass components as
the percentage of body weight. All the measured parameters were significantly (P<0.05) affected by the
addition of cinnamon powder to broiler diets with the exception of the heart percentage which was
insignificant. Generally, the inclusion of cinnamon powder in broiler diet increasing the liver and gizzard
percentages and decreased the abdominal fat percentage. The highest abdominal fat percentage was
significantly (P<0.05) recorded by the control diet.

Table 6: Body weight and organ proportions of broiler chickens

Parameters A B C D SEM
Final body weight (g/chick) 1851.11c 1950.01b 2096.11a 1981.20b 9.74
Abdominal fat as % of body weight 2.24a 1.95b 1.92b 1.94b 0.016
b a
Liver as % of body weight 2.00 2.72 2.75a 2.73a 0.01
Heart as % of body weight 0.53 0.55 0.56 0.56 0.012NS
Gizzard as % of body weight 2.15b 2.83a 2.85a 2.84a 0.013

Table 7 shows the effect of dietary treatment on subjective scores for breast and thigh of broiler meat. All
the measured scores (tenderness, juiciness and colour) were insignificantly affected by the inclusion of

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cinnamon powder in broiler diet with the exception of flavour which was significant (P<0.05). Bird fed
with cinnamon powder showed significantly (P<0.05) the highest flavour scores for both breast and thigh
meat in comparison with the control group.

Table 7: Subjective scores for the breast and thigh of broiler meat
Parameters A B C D SEM
Tenderness
Thigh 5.65 5.64 5.60 5.63 0.03Ns
Breast 5.58 5.52 5.51 5.51 0.03NS
Juiciness
Thigh 5.56 5.61 5.60 5.62 0.03NS
Breast 5.57 5.53 5.50 5.52 0.02NS
Flavour
Thigh 5.55b 6.63a 6.71a 6.65a 0.13
Breast 5.56b 6.57a 6.83a 6.60a 0.12
Colour
Thigh 5.26 5.42 5.50 5.43 0.03NS
Breast 5.30 5.25 5.40 5.30 0.02NS

Table 8 shows calculation of total cost, revenues and net profit for the experimental groups. The results
obtained from the economic study indicated that, treatment (c) with 5.0% cinnamon powder showed the
highest profitability ratio (1.28) in comparison with the control group.

Table 8: Total cost, revenues and net profit of broiler chicks fed on different le vels of cinnamon
powder
Item A B C D
Cost (SDG)
Chick purchase 6.0 6.0 6.0 6.0
Management 4.0 4.0 4.0 4.0
Feed 11.20 11.90 12.30 12.50
Total cost 21.40 21.90 22.30 22.50
Revenues
Average eviscerated carcass weight (kg) 1.26 1.35 1.46 1.38
Price (SDG/kg) 23.00 23.00 23.00 23.00
Total revenues 28.98 31.05 33.58 31.78
Net profit
Total revenues 28.98 31.05 33.58 31.74
Total cost 21.40 21.90 22.30 22.50
Net profit/bird 7.58 9.15 11.28 9.24
Net profit/kg meat 6.01 6.77 7.72 6.69
Profitability ratio/kg meat 1 1.12 1.28 1.11
Total cost calculated according to 2014 a current (2014) price of meat 23 (SDG)/kg

DISCUSSION
The effect of feeding different levels of cinnamon powder on productive performance of broilers is shown
in Table 4. Treatment effect on final body weight, body weight gain, total feed intake and feed conversion
ratio was significant (P<0.05). The inclusion of cinnamon powder in diet of broilers significantly
(P<0.05) enhanced the body weight and the body weight gain in comparison with control group. The diet
with 5.0% level of cinnamon powder showed significantly (P<0.05) heaviest final body weight and body
weight gain compared with control diet, while there was no significant difference between the diets with

5
3.0% and 7.0% cinnamon powder. The improvement in body weight gain of broiler fed with cinnamon
powder may be due to the active materials such as cinnamaledhyde in cinnamon which was considered as
digestion stimulating factor. Cinnamon extracts have been reported to stimulate the poultry digestive
system and improve liver function and digestive enzyme (Al-Kassie, 2009). It is also reported that some
compounds of medical plants extracts such as cinnamaldehyde improve digestion in broilers through
stimulating the secretion of salivary glands and increasing activity of pancreatic and intestinal mucosa
enzymes (Taback et al., 1999). This result was in line with the finding of Sang-oh et al. (2013) who
reported that, the body weight of the cinnamon powder groups were increased significantly (P<0.05)
when compared to the control group. The body weight of the 5.0% cinnamon group was significantly
(P<0.05) higher than the other cinnamon groups, while there was no significant difference between the
3.0% and 7.0% cinnamon groups. Similar results were obtained by Jamroz and Kamel (2002) who stated
that, broilers fed with a combination of herbal oils (capsaicin, carvacrol and cinnamaldehyde) showed
higher body weight gain compared with the control group.
The feed intake significantly (P<0.05) tended to be higher for the birds fed with cinnamon powder diet in
the comparison with the control diet. The diet with 5.0% level of cinnamon powder recorded significantly
(P<0.05) the highest feed intake compared with the other experimental diet. The increase in feed intake
for the birds fed on diet supplemented with cinnamon powder may be due to the fact that, there is an
evidence to suggest that herbs, spices and various plant extracts have appetite and digestive stimulating
properties (Kamel, 2001). This result was in line with the finding of Sang-oh et al. (2013) who reported
that, the feed intake was slightly higher in cinnamon groups than in control group. Similarly, Al-Kassie
(2009) mention that, the chicken fed with cinnamon had higher feed intake compared with the control
treatment.
The feed conversion ratio was affected significantly (P<0.05) by the experimental diets. There was a
significant (P<0.05) improvement in the feed conversion ratio for the birds fed on the diets which were
supplemented with cinnamon powder in comparison with the control diet. The best feed conversion ratio
was significantly (P<0.05) recorded by the diet with 5.0% level of cinnamon powder. The improvement
of body weight and feed conversion ratio are due to the active materials (cinnamaldehyde and eugenol)
found in cinnamon, causing greater efficiency in the utilization of feed, resulting in enhanced growth
(Taback et al., 1999). Moreover, the better feed conversion ratio may be attributed to the antibacterial
activity of cinnamon powder in the broiler diets (Hernandez et al., 2004; Valero and Salmeron, 2003;
Dickens et al., 2000; Ouattara et al., 1997) which inhibit the growth of harmful bacteria including E. coli
in the intestinal tract resulting in more nutrients are absorbed by the birds. Additionally, the beneficial
antioxidant compounds of medical plants may have also a positive effect on nutrient uptake in terms of
protection of the intestinal villi (Norajit et al., 2007).
As shown in Table 5, the hot and cold dressing percentages were significantly (P<0.05) increased for
birds fed on cinnamon powder based diets in comparison with the control diet. Birds fed with 5.0%
cinnamon powder showed significantly (P<0.05) the highest hot and cold dressing percentages, although,
the difference between diets 3.0% and 7.0% was insignificant. These results were inline with the finding
of Sang-oh et al. (2013) who mention that, the dressing percentage was significantly (P<0.05) higher in
the cinnamon powder groups than the control group. The highest levels were observed in the 5.0%
cinnamon powder treatment groups, while no significant difference was observed between 3.0% and 7.0%
cinnamon powder groups. Similar results were reported by Al-Kassie (2009) who reported that, the diet
supplemented with oil extract derived from cinnamon (100 and 200 ppm) significantly (P<0.05) improved
the dressing percentage in comparison with the control group. The addition of cinnamon powder to broiler
diets significantly (P<0.05) increased the percentages of commercial cuts (breast, drumstick and thigh).
The diet with 5.0% level cinnamon powder recorded the highest percentages of these values, while there
was no significant difference between 3.0% and 7.0% cinnamon powder groups. These results were in
agreement with those reported by Sang-oh et al. (2013) who found that, the thigh and breast muscle were
significantly (P<0.05) higher in cinnamon powder groups than the control group.
As shown in Table 6 the inclusion of cinnamon powder in the broiler diets significantly (P<0.05)
increased the liver and gizzard percentages and decreased the abdominal fat percentage compared to the

6
control diet. The reduction in the percentage of abdominal fat for the diets that supplemented with
cinnamon powder may be due to the fact that, the addition of cinnamon powder to broiler diet increase the
secretion of lipase and secondary bile acids. As a result, lower amount of fatty acid were accumulated in
abdominal cavity because of high lipid metabolism due to lipase secretion. The result coincided with the
finding of Najafi and Taherpour (2014) who stated that, the diets supplemented with 0.4% and 0.8%
cinnamon powder significantly (P<0.05) decreased abdominal fat pad compared to the control diet.
Moreover, the improvement of liver and gizzard percentages may be due to the fact that the inclusion of
cinnamon powder in broiler diets could stimulate the digestive system in broilers, improve the function of
liver and increase the pancreatic digestive enzymes. Enhancement of the metabolism of oil, carbohydrates
and proteins in the major organs would increase growth rate of these organs (Langhout, 2000; Mellor,
2000a; 2000b).
As shown in Table 7 no significant differences were observed between all treatment groups in subjective
meat quality attributes (colour, juiciness and tenderness) of the breast and thigh meat with exception of
flavour. The diets supplemented with cinnamon powder recorded significantly (P<0.05) highest flavour
score in comparison with control diet. The increase in the score of flavour of cinnamon powder groups
could be due to the presence of essential oils of cinnamon powder in the muscle tissues of the meat.
Cinnamaldehyde is the major essential oil contained in cinnamon, comprising 89.47% of cinnamon
powder, 99.80% of water extract and 73.31% of ethanol extract (Kim and Kim, 2000).
As shown in Table 8, the economical evaluation of the experimental diets indicated that, the diet with
5.0% level cinnamon powder showed the highest profitability ratio (1.28) as compared to the control
group. This might be due to the highest return of the weight gains recorded by this group of chicks.
It could be concluded that the incorporation of cinnamon powder in broiler diet as feed additive at 5.0%
level significantly enhanced the productive performance and meat quality of broiler chicks.

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