Cinnamon (Cinnamomum verum, also referred to as Cinnamomum zeylanicum (CZ) or "true cinnamon") is a common herb used by several cultures worldwide. The main active chemicals in cinnamon are: trans-cinnamaldhyde (found in the bark), eugenol (present in the leaves) and camphor (found in the root). Specific applications in relation to poultry include:
Antibacterial: Cinnamon has been shown to inhibit the growth of numerous types of bacteria, including: Avibacterium paragallinarum, Clostridium spp, Enterobacter spp, Enterococcus spp, Escherichia coli, Klebsiella pneumonia, Listeria monocytogenes, Pasteurella multocida, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella spp, Staphylococcus spp, Streptococcus spp and Yersinia spp.
Antifungal: Cinnamon has also been shown to inhibit activity against numerous fungi, including: Aspergillus spp, Candida albicans, and Microsporum spp.
Red poultry mite repellent: Cinnamon was found to be a semi-effective repellent against red poultry mites.
Gastrointestinal Tract Benefits: Cinnamon powder or its derivatives have positive impacts regarding growth curve, digestion, absorption, activity of gut microbiota, immunity, as well as improved feed utilization.