True Cinnamon as a dietary phytogenic alternative to antibiotics: Effects on lipid quality, metabolic health markers, and sensory traits of broiler breast meat

This study evaluated the impacts of Cinnamomum verum bark (CVB) powder as a dietary phytogenic additive on breast meat fatty acid (FAs) composition, sensory attributes, and selected metabolic health markers in broiler chickens. A total of 150 Ross-308 chicks were randomly assigned to five dietary treatments: a basal control diet, an antibiotic group (Colimex®, colistin-amoxicillin), and three diets supplemented with 0.2%, 0.4%, or 0.6% CVB. On day 34, FAs profile, sensory traits, performance index (PI), feed efficiency (FE), and serum alanine- and aspartate-aminotransferase (ALT and AST) and creatinine were assessed. CVB supplementation significantly influenced meat FAs composition (p < 0.05). The 0.2% CVB group showed the lowest saturated FAs and highest n-3 polyunsaturated fatty acids, resulting in favourable qualitative and metabolic indices, as well as improved flavour scores comparable to or exceeding the antibiotic group. Serum ALT levels were reduced by 35-49% in CVB-fed birds, indicating hepatoprotective effects without renal impairment. Performance indices did not differ significantly (p > 0.05) among treatment groups. In conclusion, dietary inclusion of 0.2% CVB enhances meat flavour, improves lipid quality and health markers, and offers a promising natural dietary replacement to antibiotics in broiler production.