Evaluation the Effect of Garlic and Cinnamon Powder on Performance, Antioxidant System, Blood Parameters of Broilers under Heat Stress Conditions

The objective of this experiment was to evaluate the effect of feeding different levels of garlic and cinnamon powder on antioxidant system and some blood parameters of broilers under heat stress condition. Two hundred forty commercial broiler chicks (ROSS 308) were dividing to 6 treatments and 4 replicates. This experiment was performed in a completely randomized design with 2*3 factorial trials, which included 2 levels of garlic powder (0, 1.5% ) and 3 levels of cinnamon powder (0, 0.4 and 0.8 %). The chicks were exposed to heat stress (32 oC) from day 29 to 42 for 6 hours. In d 40 and 42, two chicks from each replicate was chosen for collecting blood. Garlic and cinnamon powder did not effect on performance parameters. The results showed that different levels of cinnamon did not affect on serum MDA concentration, while garlic powder were significantly reduced MDA concentration (P