The Effect of Adding Different Levels of Cinnamon Oil in The media On Some Types of Intestinal Bacteria and Meat Quality of Chickens, Rose 308

This experiment was conducted in the poultry fields of the Department of Animal Production - College of Agriculture - University of Kirkuk for the period from 4/10/2020 to 8/11/2020 for a period of 35 days (field work) with the aim of studying the effect of adding different levels of cinnamon oil on the productive performance of chickens. Meat Rose 308. In this study, 250 unsexed Rose 308 broiler chicks, one day old, were used. The initial average per chick was 42 grams. The nutritional treatments were as follows: first treatment, T1: control (comparison) diet free of any additives. second treatment, T2: Adding 0.5 g/kg of cinnamon oil to the basic diet. third treatment, T3: Adding 1 g/kg of cinnamon oil to the basic diet. Fourth treatment, T4: Adding 1.5 g/kg of cinnamon oil to the basic diet. Fifth treatment T5: Adding 2 g/kg of cinnamon oil feed to the basic diet. Bacterial levels showed a meaningful decrease according to the research that conducted through T5 group testing and revealed 43×10⁴ CFU/g bacterial amounts which were lower than T1 controls measuring 189×10⁴ CFU/g. The counts of beneficial Lactobacillus bacteria rose throughout the entire cinnamon oil treatment regimen. Animals that received cinnamon oil consumption demonstrated better physicochemical qualities in breast and thigh meat samples. The lowest pH reading together with TBA and TVN values in T5 sample demonstrated both excellent spoilage resistance and better lipid stability. The most significant improvements occurred in T5 whereas this treatment also achieved superior water-holding capacity and increased shelf life in relation to the control group.