Effects of Dietary Fermented Apple Pomace and Cinnamon Addition on Meat Quality and Performance in Broiler

육계에 사과박 발효물, 계피의 첨가, 급여가 생산성 및 계육 품질에 미치는 영향

  • 강환구 (농촌진흥청 국립축산과학원) ;
  • 최희철 (농촌진흥청 국립축산과학원) ;
  • 강보석 (농촌진흥청 국립축산과학원) ;
  • 나재천 (농촌진흥청 국립축산과학원) ;
  • 유동조 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 방한태 (농촌진흥청 국립축산과학원) ;
  • 박성복 (농촌진흥청 국립축산과학원) ;
  • 김민지 (농촌진흥청 국립축산과학원) ;
  • 서옥석 (농촌진흥청 국립축산과학원) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 김상호 (농촌진흥청 국립축산과학원)
  • Received : 2009.03.16
  • Accepted : 2009.08.12
  • Published : 2009.08.01


This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.


Apple pomace;Fermentation;Cinnamon;TBARS;Chickens


  1. Burge, J. A. and Aust, J. D. 1978. Microsomal lipid peroxidation. Methods Enzymol 52, 302-308.
  2. Carrol, K. K., Kurowska, F. M. and Guthrie, N. 1999. Use of citrus limonoids and flavonoids as well as tocotrienols for the treatment of cancer. International patent WO 9916167.
  3. Cho, J. H., Kwon, O. S., Min, B. J., Son, K. S., Chen, Y. J., Hong, J. W., Kang, D. K. and Kim, I. H. 2004. Effect of herb and bio-ceramic complex supplementation on growth performance and meat quality characteristics in fishing pigs. Korean J. Food Sci Ani. Resour. 24, 329-334
  4. Choi, S. W., Osawa, T., Kawakishi, S. and Tashiro, T. 1994. Antioxidative activity of anthocyanin pigments in black rice seeds. Special presentation, Korean Soc. Food Sci. and Technol. May 28-29, Pusan, Korea
  5. Chung, H. R., Lee, J. Y., Kim, D. C. and Hwang, W. I. 1999. Synergistic effect of panax ginseng and cinnamoum blume mixture on the inhibition of cancer cell growth in vitro. Korean J. Ginseng Res. 23, 99-104.
  6. Duncan, D. B. 1955. Multiple range and multiple F tests. Biometrics 11, 1-42.
  7. Kim, K. N., Park, Y. S., Chang, N. R., Cheon, J. Y. and Kang E. K. 2007. Effects of dietary cinnamon on lipid metabolism and platelet aggregation in hyper cholesterolemic rats. Korean J. Human Ecology. 11, 111-117.
  8. Kim, D. W., Kim, S. H., Yu, D. J., Kang, H. K., Kim, H. J. Kang, G. H., Jang, B. G., Na, J. C. Choi, C. H. and Lee, K. H. 2007. Effects of Single or Mixed Supplementation of Essential Oil, Fermented Medicinal Plants and Lactobacillus on Performance, Nutrient Availability, Blood Characteristics, Cecal Microflora and Intestinal Digestive Enzymes Activity in Broiler Chickens. Korean J. Poulty Sci. 34, 187-196.
  9. Kim, T. R., Whang, H. J. and Yoon, K. R. 1996. Mineral contents of korean apples and apple juices. Korean J. Food Sci. and Technol. 28, 90-98.
  10. Lee, J. H., Kim, Y. C., Kim, M. Y., Chung, H. S. and Chung, S. K. 2000. Antioxidative activity and related compounds of apple pomace. Korean J. Food Sci. and Technol. 32, 908-913.
  11. Lee, S. J., Kang, M. J., Lee, H. U., Seo, J. K., Sung, N. J. and Shin, J. H. 2008. Effect of feeding By-product of Pleurotus eryngii in pig on pork quality. Korean Journal of Life Sci. 18, 1521-1531.
  12. Lopez-Bote, C. J., Gray, J. I., Gomaa, E. A. and Fligal, C. J. 1998. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Brit Poult Sci. 39, 235-240.
  13. National Research Council. 1994 Nutrients requirements of poultry. 9th rev. National Academy Press, Washington DC.
  14. Park, B. S. 2008. Effect of dietary cinnamon powder on savor and quality of chicken meat in broiler chickens. Korean J. Soc. Food Sci. Nutr. 35, 618-624.
  15. SAS Institute. 2000. $SAS^{\circledR}$ User’s guide: Statistics. Version 8 edition SAS Institute Inc., Cary, NC, USA.
  16. Su, L., Yin, J. J., Zhous, D. C. K., Moore, J. and YU, L. 2007. Total phenolic contents, chelating capacities and radicalscavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem. 100, 990-997.
  17. Van der Slusis, A. A., Dekker, M. and Jogen, W. M. F. 1997. Flavonoids as bioactivity components in apple products. Cancer Letters 114, 107-108.
  18. Wang, H., Cao, G. and Prior, R. L. 1996. Tatal antioxidant capacity of fruits. J. Agric. Food. Chem. 44, 701-705.
  19. Zoladz, P., Raudenbush, B. and Lielley, S. 2004. Cinnamon perks performance. Paper presented at the annual meeting of the Association for Chemoreception Sciences, held in Sarasota, FL, April. p 21-25.

Cited by

  1. Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder vol.43, pp.9, 2014,