Table 2.
Effect of cinnamon, turmeric and blend of both on thigh meat nutrient composition of broiler chicken on day 42 of age under heat stress condition
| Treatment | Ash (g kg -1 ) | EE (g kg -1 ) | CP (g kg -1 ) | DM (g kg -1 ) | pH |
|---|---|---|---|---|---|
| Control | 2.06 | 1.80 | 19.27 | 78.43a | 6.88a |
| HS | 2.08 | 2.05 | 18.63 | 74.36c | 6.39c |
| HS + Turmeric | 2.11 | 1.77 | 19.41 | 76.33b | 6.72b |
| HS + Cinnamon | 2.12 | 1.97 | 18.48 | 76.46b | 6.64b |
| HS + Turmeric + Cinnamon | 2.10 | 1.84 | 18.93 | 76.25b | 6.65b |
| Pooled SEM | 0.03 | 0.06 | 0.14 | 0.36 | 0.04 |
| p -value | 0.10 | 0.56 | 0.16 | 0.002 | 0.0001 |
HS: Heat stress, EE: Ether extract, CP: Crude protein, DM; Dry matter SEM: Standard error of the mean.
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Data with different superscripts are significantly different within a dietary treatment (p < 0.01).