Effects of dietary cinnamon bark on quality, texture profile, and other physicochemical features of broiler carcase

Effects of dietary cinnamon bark on quality, texture profile, and other physicochemical features of broiler carcase

The bark of Cinnamomum verum (CVB) had beneficial effects on the meat quality of broilers associated with phytochemical products, such as cinnamaldehyde. This study aimed to assess the potential effects of supplementation with CVB on the breast quality and carcase features of broilers. A total of 12...

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Bibliographic Details
Main Authors: Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al-Garadi, Abdulaziz A. Al-Abdullatif, Gamaleldin M. Suliman, Abdulmohsen H. Alqhtani, Rashed A. Alhotan, Abdulrahman S. Alharthi, Mutee A. Murshed
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Italian Journal of Animal Science
Subjects:
broilers
cinnamon
meat quality
natural preservatives
meat physiochemical character
Online Access:http://dx.doi.org/10.1080/1828051X.2024.2397494

Internet

http://dx.doi.org/10.1080/1828051X.2024.2397494

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