Effect of Dietary Cinnamon Powder on Savor and Quality of Chicken Meat in Broiler Chickens
2008
Park, B.S. (Kangwon National University, Chuncheon, Republic of Korea), E-mail: [email protected]
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 less than 0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p less than 0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p less than 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 less than 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 less than 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 less than 0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.
显示更多 [+] 显示较少 [-]