Abstract

Background:
Increasing consumer awareness of the health risks associated with antibiotic residues has led to greater demand for broiler meat and eggs produced through organic rearing systems, which are free from antibiotic residues.

Aim:
As an alternative to antibiotic growth promoters (AGPs), the goal of this study was to maximize the production of "Cinnamononi" extract, a natural feed additive made from cinnamon leaves, noni leaves, and noni fruit.

Methods:
Four extraction techniques were tested, varying in drying methods and raw material composition. Extracts 1 and 2 used a 1:2:2 ratio (cinnamon:noni leaf:noni fruit), dried by oven and rotary vacuum evaporation, respectively. Extracts 3 and 4 increased the proportion of noni fruit to 1:2:4 and 1:2:6, both subjected to vacuum drying. A completely randomized design (CRD) 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 receiving the basal diet supplemented with different Cinnamononi extracts administered via drinking water (T1–T4). The basal diet was formulated to be iso-nitrogenous and iso-caloric with the commercial feed.

Results:
The drying method significantly affected abdominal fat percentage (p> 0.05) T3 (1.14%), and T4 (1.29%) lower than the other treatment (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), final body weight (1867.25 g, and 1824.75 g), feed conversion ratio (1.53, and 1.51), and abdominal fat (1.14%, and 1.29%), but not feed intake or carcass yield (p < 0.05).

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

Key words: Cinnamononi extract; Cinnamon leaves; Extraction technique; Feed additive; Noni.