EFFECT OF FERMENTED CINNAMON (Cinnomomum zeylanicumon) JUICE EXTRACT ON RED SOKOTO BUCKS THERMOREGULATORY INDICES, HAEMATOLOGY AND SERUM BIOCHEMISTRY
DOI:
https://doi.org/10.33003/jaat.2022.0801.068%20Abstract
This study assessed the effect of fermented cinnamon (Cinnomomum zeylanicunom) juice extract on Red Sokoto bucks thermoregulatory indices, haematology and serum biochemistry. A total number of twelve (12) apparently healthy pubertal Red Sokoto Buck of approximately the same age (7 months) categories and with average body weight of 15±05 Kg was selected for this study. The bucks were allotted into four dosage levels of 0ml, 15ml, 30ml and 45ml of fermented cinnamon juice extract per treatment in a completely randomized design (CRD). The thermoregulatory result revealed that there are significant (P<0.05) differences in rectal temperature (ºC) and pulse rate while respiratory rate (brpm) indicate non-significant (P<0.05) difference in bucks supplemented fermented cinnamon juice extract. The meteorological data determined in this study indicate that experimental animals were raised in high Temperature-humidity index which signifies thermal discomfort. The haematological profile measured in this study revealed a significantly different (P<0.05) of packed cell volume, red blood cell, and white blood cell among the treatments. Significant (P<0.05) differences were also observed in aspartate aminotransferase, total protein, albumin, serum phosphorus, calcium, cholesterol, triglyceride and high density lipoprotein with increases dosages of fermented cinnamon juice extract. It is therefore concluded that supplementing Red Sokoto bucks with fermented cinnamon juice extract up 45ml has a profound effect in modulating thermoregulatory indices during period of thermal discomfort thereby ameliorating thermal stress, and played a crucial role in stabilizing hematological and serum biochemical profiles of Red Sokoto bucks.
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