Effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers hickens

The experiment was designed to determine the effect of adding two types of nutritionalflavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for themeat of broilers chickens raised for 35 days age, where 240 unsexed broilers chickens (Ross 308)with one day age were used, the chicks were distributed on four treatments with rate of 60chicks/treatment. the chicks of each treatment were divided into three replicates (20 chick/replicate).The chicks were fed on the initiator and final diets with the level of crude protein (21.76 and8818%), the metabolic energy was (3000.13 and 3120.98 kcal/kg), respectively, added to it thefollowing nutritional flavorings : First treatment (T1): Control treatment without any addition,second treatment (T2): A diet added to it (5 g.kg-1feed) of cardamom powder, Third treatment (T3):A diet added to it (5 g.kg-1 feed) of cinnamon powder, Fourth treatment (T4): A diet added to it (2.5g.kg-1feed) of cardamom powder + 2.5 g.kg-1feed of cinnamon powder. The results showed asignificant decrease (P 0.05) in the values of Thiobarbituric acid (TBA), free fatty acids (FFA) andthe number of peroxides (PV) for all additive treatments (T2, T3, T4) compared to the controltreatment at the period of 0 and 30 days of storage. The current study concludes that the addition ofnutritional flavorings (cardamom and cinnamon) and their mixture to the diet of broilers chickenscontributed to the reduction of meat oxidation indicators and to the periods before and after 30 daysof storage.