The effect of chemical compounds of olive leaf on biochemical indicators of broiler blood

Economic productivity in the production of various agricultural products, including plants and livestock on the one hand and its direct relationship with public health on the other hand, has led to the use of various methods to increase qualitative and quantitative indicators in this field. Olive leaf extract, due to its beneficial chemical compounds, has been used as an effective herbal medicine in the treatment of various human and animal diseases. In this study, the effect of chemical compounds in olive tree leaves, measured by AOAO ۱۹۹۰ method, on the biochemical functions of broiler blood, such as triglycerides, cholesterol, heavy lipoproteins (HDL), light lipoproteins (LDL), total protein and blood glucose, were assessed. The results of this study showed that the mean difference of blood metabolites such as triglyceride and HDL between different treatments was not significant (P˃۰.۰۵), however, this difference was significant for LDL and blood cholesterol levels (P <۰.۰۵). Regarding the anti-diabetic and hypoglycemic function of olive leaf extract in regulating blood glucose and increasing serum insulin, as well as the average total protein, the observed results were not significant.

Keywords:

Olive leaf extract , LDL , HDL , Cholesterol , Tri glyceride , Oleuropein