Carcass Characteristics and Sensory Appraisal of Broiler Chickens Fed Varying Levels of Cinnamon Powder

Abstract

This study investigated the effects of cinnamon powder (CP) supplementation on carcass characteristics and sensory qualities of broiler chickens. A total of 150-day-old Ross 308 chicks were randomly assigned, after weight balancing, into five treatments in a completely randomized design, each with three replicates of ten birds. The treatments included: T1 (control, 0.00g CP), T2 (0.10g CP + 4L water), T3 (0.20g CP + 4L water), T4 (0.30g CP + 4L water), and T5 (0.40g CP + 4L water). Data were analyzed using one-way ANOVA, and means separated with Duncan’s Multiple Range Test. Results showed that broilers in T3 recorded the highest live weight (730.16g) and slaughter weight, while T2 and T5 recorded the lowest values. Organ weights, including liver, lungs, kidney, proventriculus, and abdominal fat, were significantly (p<0.05) affected by dietary treatments. The heaviest liver was observed in T3, while the control group had the lowest. Sensory evaluation revealed that flavour, juiciness, tenderness, and overall acceptability were significantly (p<0.05) improved with cinnamon inclusion, with T3 outperforming other treatments. It is concluded that supplementing broiler diets with 0.20g cinnamon powder per 4 litres of water enhances carcass yield and sensory quality, particularly at 3 and 6 weeks. The consistent performance of T3 birds suggests that moderate cinnamon inclusion is optimal for growth and meat quality improvement. It was recommended that the inclusion of 0.20g cinnamon powder per 4 litres of water is recommended for broiler production to promote better carcass characteristics and consumer acceptability.