Improving the composition and drying techniques of "Cinnamononi" extract as a natural feed supplement to enhance...

Increasing consumer awareness of the health risks associated with antibiotic residues has increased the demand for antibiotic-free broiler meat and eggs produced through organic rearing systems.

As an alternative to antibiotic growth promoters, this study aimed to maximize the production of "Cinnamononi" extract, a natural feed additive made from cinnamon leaves, noni leaves, and noni fruit.

4 extraction techniques were tested, with varying drying methods and raw material compositions. Extracts 1 and 2 were prepared in a 1:2:2 ratio (cinnamon:noni leaf:noni fruit), dried in an oven, and dried under rotary vacuum evaporation. Extracts 3 and 4 increased the proportion of noni fruit to 1:2:4 and 1:2:6, respectively, both subjected to vacuum drying. A completely randomized design was employed with 100 broilers (strain AA, 21 days old) allocated to five treatments with four replicates each for a 14-day feeding trial. Treatments consisted of a control (T0, commercial diet only) and four groups (T1-T4) receiving the basal diet supplemented with different Cinnamononi extracts administered via drinking water. The basal diet was formulated with the commercial feed to be iso-nitrogenous and iso-caloric.

The drying method significantly affected abdominal fat percentage (p ≤ 0.05) T3 (1.14%) and T4 (1.29%) compared with the other treatments (T0 and T2). Furthermore, extract composition (T3 and T4) significantly influenced (p ≤ 0.05) weight gain (77.27 g/d and 77.53 g/d, respectively), final body weight (1,867.25 g and 1,824.75 g, respectively), feed conversion ratio (1.53 and 1.51, respectively), and abdominal fat (1.14% and 1.29%, respectively), but not feed intake or carcass yield (p ≥ 0.05).

These findings highlight the potential of Cinnamononi extracts, particularly from techniques 3 and 4, as effective natural feed additives for broiler production.