Cinnamon (Cinnamomum verum, also known as Cinnamomum zeylanicum (CZ) or “true cinnamon”) is a common herb used by several cultures around the world. The main active chemicals in cinnamon are trans-cinnamaldehyde (found in the bark), eugenol (found in the leaves), and camphor (found in the root). Specific applications in relation to poultry are:
Antibacterial: Cinnamon has been shown to inhibit the growth of many types of bacteria, including: Avibacterium paragallinarum, Clostridium, Enterobacter, Enterococcus, Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Pasteurella multimonas, Pasteurella multimonas, Pasteurella multimonas, Salem abi, Pasteurella Multimonasina, and Staphylococcus spp, Streptococcus spp and Yersinia spp.
Antifungal: Cinnamon has been shown to inhibit activity against several fungi such as: Aspergillus spp, Candida albicans and Microsporum spp.
Poultry red mite repellent: Cinnamon is a semi-effective repellent against poultry red mite.
Benefits of the digestive system: cinnamon powder or its derivatives have positive effects on the growth curve, digestion, absorption, intestinal microbiota activity, immunity, and also improving feed utilization.
