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KMID : 1134820080370050618
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.618 ~ p.624
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Effect of Dietary Cinnamon Powder on Savor and Quality of Chicken Meat in Broiler Chickens
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Park Byung-Sung
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Abstract
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A 35-day trial was carried out to determine the influence of dietary cinnamon powder (CNP) on the sensory evaluation and quality of chicken meat, carcass characteristics, plasma lipid level and growth performance of broiler chickens. There were 5 treatment groups: control; CNP 2.0%; CNP 3.0%; CNP 4.0%; and CNP 5.0%. The body weight of the broilers fed the diets containing 3.0% CNP was higher than the broilers fed the control feeds (p<0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p<0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p<0.05) compared to the control group. The carcass percentage, chicken breast and thigh weight were not different between the CNP and control groups. The WHC was significantly higher in the chickens fed 4% CNP diet, while the TBARS was significantly lower (p<0.05) in the chickens fed 3% CNP diet compared to the control group. The color of the breast muscle from the chickens fed 3% CNP diet was lighter than those
from the control groups (p<0.05). The sensory evaluation of the taste and savor related to CNP in fried or boiled chicken meat were significantly better from the broiler chicken fed diets containing CNP than the control group (p<0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.
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KEYWORD
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cinnamon, broiler chicken, growth performance, plasma lipid, carcass
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