Table 6.
Texture profile in broilers fed diets containing varying amounts of cinnamon bark powder (CBP).
| Cinnamon (g/kg) | p-Value | ||||||
|---|---|---|---|---|---|---|---|
| Treatments 1 | NC | PC | Salinomycin | 2 | 4 | 6 | |
| Hardness (kg) | 0.51 ± 0.02 2b | 0.62 ± 0.03 b | 0.94 ± 0.02 a | 0.73 ± 0.02 ab | 0.67 ± 0.02 b | 0.67 ± 0.02 b | <0.0001 |
| Springiness (mm) | 0.91 ± 0.01 a | 0.88 ± 0.02 a | 0.90 ± 0.01 a | 0.74 ± 0.01 b | 0.75 ± 0.01 b | 0.79 ± 0.02 b | <0.0001 |
| Cohesiveness (dimensionless) | 0.43 ± 0.01 ab | 0.44 ± 0.01 ab | 0.45 ± 0.01 a | 0.40 ± 0.01 b | 0.41 ± 0.01 ab | 0.41 ± 0.01 b | <0.0001 |
| Chewiness (g mm) | 2.07 ± 0.05 b | 2.46 ± 0.05 b | 3.67 ± 0.03 a | 2.10 ± 0.07 b | 2.11 ± 0.07 b | 2.06 ± 0.06 b | <0.0001 |
1 Treatments: NC—negative control, unsupplemented, unchallenged; PC—positive control, unsupplemented, challenged; Salinomycin—basal diet supplemented with coccidiostat salinomycin, challenged); Cinnamon—groups whose basal diet supplemented with 2, 4, and 6 g of cinnamon powder/kg of diet, respectively, challenged). 2 Each mean is based on measurements of 5 birds per treatment with standard errors of each mean (mean ± SE) (n = 5) at the end of the trial. a and b Means in the same row with different superscripts differ significantly at p < 0.05.