Acta Scientific Nutritional Health (ISSN:2582-1423)

Review Article Volume 6 Issue 2

Cinnamon Bioactives and their Impact on Poultry Nutrition and Meat Quality - Impact on Human Health

Areeba Yaqoob1*, Poushmal Abdul Razzaq2, Sana Iqbal1, Obaid-ul-Hassan1, Hassam Ishtiaq3, Sajjad Hussain3, Waheed Ahmad3, Muhammad Rizwan4, Mariam Altaf3, Hafza Fasiha Zahid5 and Akhtar Ali5

1Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus, Pakistan

2Department of Human Nutrition and Dietetics, Mirpur University of Science and Technology, AJK, Pakistan

3National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

4Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan

5School of Agriculture and Food, The University of Melbourne, Australia

*Corresponding Author: Areeba Yaqoob, Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus, Pakistan.

Received: January 03, 2022; Published: January 18, 2022

Abstract

In recent decades, natural phytochemicals gained much attention due to antioxidant and antimicrobial potential. Previously, synthetic preservatives widely used in meat industry to control pathogenic bacterial and to inhibit the lipid peroxidation in order to extend the shelf life and to improve the acceptability of meat and meat products. Due to consumer’s awareness and demand and ban on synthetic additives in Europe, demand of plant derived natural products increased. Cinnamon is a wonderful spice that has been used from ancient’s time to improve food flavor and sensory and organoleptic characteristics. Due to antioxidant and anti-microbial behavior potential of cinnamon bioactives, the natural antioxidants have been found effective in extending the shelf life and to increase the acceptability of meat by the consumers. Due to non-toxic, natural, residue free and easy availability of natural products make them highly acceptable as food additive and preservative. Cinnamon have been reported precious spice due to various beneficial effects like increased digestive enzymes, appetizer, immune stimulant, antioxidant, anti-microbial and anti-viral activities. Cinnamon is most widely used spice in poultry industry due to its vital phytochemicals and safe use.

Keywords:Cinnamon; Phytochemicals; Polyphenols; Antioxidants; Nutrition; Meat Quality

References

  1. Ali A., et al. “Cinnamon: A natural feed additive for poultry health and production-a review”. Animals (Basel) (2021): 11.
  2. Rashid Z., et al. “Enhanced modulation of gut microbial dynamics affecting body weight in birds triggered by natural growth promoters administered in conventional feed”. Saudi Journal of Biological Sciences 10 (2020): 2747-2755.
  3. Pereira PM and Vicente AF. “Meat nutritional composition and nutritive role in the human diet”. Meat Science 93 (2013): 586-592.
  4. Zhou GH., et al. “Preservation technologies for fresh meat - a review”. Meat Science 86 (2010): 119-128.
  5. Lorenzo JM., et al. “Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description”. Innovative Technologies for Food Preservation (2018): 53-107.
  6. Ji J., et al. “Essential oils as natural antimicrobials applied in meat and meat products-a review”. Critical Reviews in Food Science and Nutrition (2021): 1-17.
  7. Chou O., et al. “Lc-esi-qtof-ms/ms characterisation of phenolics in herbal tea infusion and their antioxidant potential”. Fermentation 7 (2021): 73.
  8. Sharifi-Rad J., et al. “Lc-esi-qtof-ms/ms characterization of phenolic compounds from pyracantha coccinea m. Roem. And their antioxidant capacity”. Molecular and Cellular Biology 67 (2021): 201-211.
  9. Bashmil YM., et al. “Screening and characterization of phenolic compounds from australian grown bananas and their antioxidant capacity”. Antioxidants 10 (2021): 1521.
  10. Ali A., et al. “Comprehensive profiling of most widely used spices for their phenolic compounds through lc-esi-qtof-ms (2) and their antioxidant potential”. Antioxidants (Basel) (2021): 10.
  11. Razzaq PA., et al. “A comprehensive review on antidiabetic properties of turmeric”. Life Science Journal 17 (2020): 26-39.
  12. Ribeiro-Santos R., et al. “Technology. Revisiting an ancient spice with medicinal purposes: Cinnamon”. Trends in Food Science and Technology 62 (2017): 154-169.
  13. Ali A., et al. “Lc-ms/ms-qtof screening and identification of phenolic compounds from australian grown herbs and their antioxidant potential”. Antioxidants (Basel) 10 (2021): 1770.
  14. Rao P and Gan S. “Cinnamon: A multifaceted medicinal plant. Eveidence-based complementary and alternative medicine”. Hindawi Publishing Corporation (2014).
  15. Namazi N., et al. “The impact of cinnamon on anthropometric indices and glycemic status in patients with type 2 diabetes: A systematic review and meta-analysis of clinical trials” 43 (2019): 92-101.
  16. Shan B., et al. “Antibacterial properties and major bioactive components of cinnamon stick (cinnamomum burmannii): Activity against foodborne pathogenic bacteria”. Journal of Agricultural and Food Chemistry 55 (2007): 5484-5490.
  17. Jarvill-Taylor KJ., et al. “A hydroxychalcone derived from cinnamon functions as a mimetic for insulin in 3t3-l1 adipocytes”. Journal of the American College of Nutrition 20 (2001): 327-336.
  18. Lu Z., et al. “Hypoglycemic activities of a-and b-type procyanidin oligomer-rich extracts from different cinnamon barks”. Phytomedicine 18 (2011): 298-302.
  19. Passos CP., et al. “Evidence for galloylated type-a procyanidins in grape seeds”. Food Chemistry 105 (2007): 1457-1467.
  20. Cottrell JJ., et al. “Recent advances in the use of phytochemicals to manage gastrointestinal oxidative stress in poultry and pigs”. Animal Production Science 10 (2021): 1071.
  21. Al-Kassie GAJPVJ. “Influence of two plant extracts derived from thyme and cinnamon on broiler performance”. The Pakistan Veterinary Journal 29 (2009): 169-173.
  22. Sadeghi A., et al. “The effects of turmeric, cinnamon, ginger and garlic powder nutrition on antioxidant enzymes’ status and hormones involved in energy metabolism of broilers during heat stress” 8 (2018): 125-130.
  23. Kanani PB., et al. “Effects of cinnamon (cinnamomum zeylanicum) and turmeric (curcuma longa) powders on performance, enzyme activity, and blood parameters of broiler chickens under heat stress” 4 (2016): 47-53.
  24. Toghyani M., et al. “Evaluation of cinnamon and garlic as antibiotic growth promoter substitutions on performance, immune responses, serum biochemical and haematological parameters in broiler chicks”. Livestock Science 138 (2011): 167-173.
  25. Muhl A., et al. “Growth, nutrient utilization and threonine requirement of growing chicken fed threonine limiting diets with commercial blends of phytogenic feed additives”. The Journal of Poultry Science 44 (2007): 297-304.
  26. Ebrahimi M., et al. “Effect of cinnamon, red pepper, ginger and cumin on broilers performance”. Research Opinions in Animal and Veterinary 3 (2013): 131-135.
  27. Sang-Oh P., et al. “The meat quality and growth performance in broiler chickens fed diet with cinnamon powder”. Journal of Environmental Biology 34 (2013): 127.
  28. MR AJPSJ. “Effects of dietary inclusion of turmeric (curcuma longa) and cinnamon (cinnamomum verum) powders on performance, organs relative weight and some immune system parameters in broiler chickens”. Journal of Poultry Science 2 (2014): 153-163.
  29. Singh G., et al. “A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents”. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 45 (2007): 1650-1661.
  30. Najafi S and Taherpour KJJASA. “Effects of dietary ginger (zingiber ofjicinale), cinnamon (cinnamomum), synbiotic and antibiotic supplementation on performance of broilers”. Journal of Animal Science Advances 4 (2014): 658-667.
  31. Hossain M., et al. “Evaluation of locally available herbs and spices on physical, biochemical and economical parameters on broiler production”. International Journal of Plant, Animal and Environmental Sciences 4 (2014): 317-323.
  32. Torki M., et al. “Single and combined effects of zinc and cinnamon essential oil in diet on productive performance, egg quality traits, and blood parameters of laying hens reared under cold stress condition”. International Journal of Biometeorology 59 (2015): 1169-1177.
  33. Elson C., et al. “Impact of lemongrass oil, an essential oil, on serum cholesterol”. Lipids 24 (1989): 677-679.
  34. Goldstein JL and Brown MSJN. “Regulation of the mevalonate pathway”. Nature 343 (1990): 425-430.
  35. Wenk CJAAJoAS. “Herbs and botanicals as feed additives in monogastric animals”. Asian Australasian Journal of Animal Sciences 16 (2003): 282-289.
  36. Kanani PB., et al. “In Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition”. Veterinary Research Forum, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran (2017): 163.
  37. Ciftci M., et al. “Effects of dietary antibiotic and cinnamon oil supplementation on antioxidant enzyme activities, cholesterol levels and fatty acid compositions of serum and meat in broiler chickens”. Acta Veterinaria Brno 79 (2010): 33-40.
  38. Chowdhury S., et al. “Different essential oils in diets of broiler chickens: 2. Gut microbes and morphology, immune response, and some blood profile and antioxidant enzymes”. Animal Feed Science and Technology 236 (2018): 39-47.
  39. Crespo N and Esteve-Garcia EJPS. “Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens”. Poultry Science 80 (2001): 71-78.
  40. Botsoglou N., et al. “Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues”. British Poultry Science 43 (2002): 223-230.
  41. Dalkilic B., et al. “Influence of dietary cinnamon oil supplementation on fatty acid composition of liver and abdominal fat in broiler chicken”. Journal of Applied Animal Research 35 (2009): 173-176.
  42. Jamroz D., et al. “The influence of phytogenic extracts on performance, nutrient digestibility, carcass characteristics, and gut microbial status in broiler chickens”. Journal of Animal and Feed Sciences 12 (2003): 583-596.
  43. Isabel B and Santos YJJOAPR. “Effects of dietary organic acids and essential oils on growth performance and carcass characteristics of broiler chickens”. Journal of Applied Poultry Research 18 (2009): 472-476.
  44. Cross DE., et al. “Herbs, thyme essential oil and condensed tannin extracts as dietary supplements for broilers, and their effects on performance, digestibility, volatile fatty acids and organoleptic properties”. British Poultry Science 52 (2011): 227-237.
  45. Sampath H and Atapattu N. “Effects of cinnamon (cinnamomum zeylanicum) bark powder on growth performance, carcass fat and serum cholesterol levels of broiler chicken” (2013).
  46. Safa Eltazi MJIJOIA and Research B. “Effect of using cinnamon powder as natural feed additive on performance and carcass quality of broiler chickens”. International Journal of Livestock Research 2 (2014): 1-8.
  47. Shirzadegan KJIJOAAS. “Reactions of modern broiler chickens to administration of cinnamon powder in the diet” 4 (2014): 367-371.
  48. Singh J., et al. “Effect of cinnamon (cinnamomum cassia) powder as a phytobiotic growth promoter in commercial broiler chickens”. Animal Nutrition and Feed Technology 14 (2014): 471-479.
  49. Iqbal Y., et al. “Gut microbiota-polyphenol interactions in chicken: A review”. Animals (Basel) 10 (2020): 1391.

Citation

Citation: Areeba Yaqoob., et al. “Cinnamon Bioactives and their Impact on Poultry Nutrition and Meat Quality - Impact on Human Health". Acta Scientific Nutritional Health 6.2 (2022): 29-38.

Copyright

Copyright: © 2022 Areeba Yaqoob., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days

Indexed In






News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 10, 2022.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US