Haemato-biochemical indices, meat lipid profile and antioxidant status of broiler chickens fed diet containing onion peel and cinnamon powder as additives

Abstract

This study evaluated effects of dietary supplementation with combined onion (Onion) peel and cinnamon (Cinnamon) powder mixture (COP) on the haemato-biochemical parameters, meat lipid profiles, and antioxidant status of broiler chickens. A total of 240 day-old broiler chicks were assigned to five treatments in a completely randomized design, consisting of a control diet and four levels of COP supplementation (0.02%, 0.03%, 0.04%, and 0.05%). The COP was prepared by thoroughly mixing onion peel powder and cinnamon powder in an equal ratio of 50 g: 50 g (1:1, w/w) before incorporation into the experimental diets.Birds were managed intensively for six weeks with ad libitum access to feed and water. At the end of the trial, blood samples were collected via the jugular vein for haematological and serum biochemical analysis, while breast meat samples were analyzed for lipid fractions and antioxidant enzyme activities (Glutathione Peroxidase, Superoxide Dismutase, Catalase, Reduced Glutathione, and Malondialdehyde). Data were subjected to One-way Analysis of Variance and means separated using the Duncan Multiple Range Test. Dietary COP did not significantly (P > 0.05) affect haematological indices such as packed cell volume, haemoglobin, red blood cell and white blood cell. However, Serum alanine aminotransferase (ALT) was significantly influenced; birds fed 0.02% COP recorded the lowest ALT (44.50 U/L). In breast meat, 0.02% COP inclusion significantly (P < 0.05) reduced cholesterol (101.35 mg/dL), triglycerides, and LDL. While antioxidant enzyme activities were not statistically significant, numerical peaks in catalase and lower MDA were observed in birds exposed to 0.02% COP