Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish
This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flour
in the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of
319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 days
of maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%
cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of
3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamon
capable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared to
controls (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality of
meat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.
Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.