Serum biochemistry, lipid profile, and oxidative status of broiler chickens in the tropics fed diets supplemented olive-garlic extract oil
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https://doi.org/10.4025/actascianimsci.v48.i1.74318Palavras-chave:
tropical climate, broiler nutrition, antioxidants, blood parameters, fat metabolism.Resumo
Broiler production in the tropics faces challenges from harmful residual effects of synthetic antibiotics and excessive fat accumulation. This study hypothesized that combining phytogenic products, like olive-garlic extract oil (OGEO), could enhance broiler health and lipid metabolism due to their bioactive compounds. The effects of OGEO supplementation on serum chemistry, lipid profile, and oxidative status were investigated using 240 Ross broilers assigned to four treatments: a control diet (no OGEO) and diets supplemented with 1% (10 g kg-1), 3% (30 g kg-1), and 5% (50 g kg-1) OGEO. Each treatment consisted of six replicates with ten birds each. Blood samples were collected for Serum and lipid analysis on days 21 and 42 and oxidative status was assessed on day 42. Data were analysed using SAS Institute Inc. (2000). At day 21, 5% OGEO increased serum total protein (TP) (linear, p = 0.003) and globulin (linear, p = 0.002). By day 42, 5% OGEO improved TP, albumin, and reduced cholesterol. High-density lipoprotein cholesterol (HDL-C) increased with 5% OGEO, while meat cholesterol and triglycerides decreased. Malondialdehyde (MDA), an oxidative stress marker, was reduced in blood and meat at 1, 3, and 5% OGEO. The study concludes that 5% OGEO supplementation improves serum TP, reduces cholesterol, and enhances lipid profile and oxidative stability in broilers.
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