Improving the composition and drying techniques of "Cinnamononi" extract as a natural feed supplement to enhance carcass and broiler performance.

Background: Increasing consumer awareness of the health risks associated with antibiotic residues has increased the demand for antibiotic-free broiler meat and eggs produced through organic rearing systems. Aim: As an alternative to antibiotic growth promoters, this study aimed to maximize the production of "Cinnamononi" extract, a natural feed additive made from cinnamon leaves, noni leaves, and noni fruit. Methods: 4 extraction techniques were tested, with varying drying methods and raw material compositions. Extracts 1 and 2 were prepared in a 1:2:2 ratio (cinnamon:noni leaf:noni fruit), dried in an oven, and dried under rotary vacuum evaporation. Extracts 3 and 4 increased the proportion of noni fruit to 1:2:4 and 1:2:6, respectively, both subjected to vacuum drying. A completely randomized design 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 (T1-T4) receiving the basal diet supplemented with different Cinnamononi extracts administered via drinking water. The basal diet was formulated with the commercial feed to be iso-nitrogenous and iso-caloric. Results: The drying method significantly affected abdominal fat percentage ( Conclusion: These findings highlight the potential of Cinnamononi extracts, particularly from techniques 3 and 4, as effective natural feed additives for broiler production.