Enhancing protein protection and ruminal in vitro fermentation using cinnamon leaf powder (Burmese cinnamon ness ex bi.) as a cinnamaldehyde source

Abstract

This study aimed to assess the impact of adding cinnamon leaf flour (Burmese cinnamon Ness ex BI.) to rations on rumen fermentation parameters using an in vitro method. Cinnamon leaf flour was added at levels of 0%, 1%, 2%, 3%, and 4%, corresponding to 0, 16, 32, 48, and 64 mg/kg of feed dry matter (DM), with each treatment repeated three times. Data from the study were analyzed for variance with Duncan's multiple range test (DMRT), which was tested using one-way pattern first. The results showed that the addition of cinnamon leaf flour at level of 2% to 4% reduced pH to a range of 6.72 in the rumen. A significant decrease was observed in NH3 concentration with the addition of cinnamon leaf flour at 4% by 19.53%. Compared to the control, there was a decrease in microbial protein concentration, with 2% level showing the highest reduction of 16.67%. The addition of 1% level decreased the population of protozoa by 13.56%. VFA production increased with the addition of 3% cinnamon leaf meal in the ration, which included total VFA of 81.66 mM, acetic acid of 38.48 mM, propionic acid of 24.20 mM, butyric acid at 19.08 mM, and the acetate-to-propionate ratio of 1.60. This study showed that adding 3% cinnamon leaf flour, which was similar to 48 mg/kg DM of cinnamaldehyde, significantly (P<0,05) reduced NH3 and number of protozoa, maintained protein from microbes, and increased VFA production in the rumen in vitro