Effect of olive leaf powder on the performance and ileal bacterial count of broilers

Document Type: Short Communication

Authors

1 Graduated from Department of Animal Science, Faculty of Agriculture, Yasouj University, Yasouj, Iran

2 Department of Animal Science, Faculty of Agriculture, Yasuj University, Yasuj, Iran

Abstract

This experiment was conducted to investigate the effects of olive leaf (OL) on the performance, abdominal fat pad and some ileal bacterial population of Cobb broiler chickens. A total number of 400 day-old chicks were randomly distributed into floor pens and reared under the same condition until 14 days of age. On day 14, each pen was randomly assigned to one of the five experimental treatments with four replicates of 20 male and female chicks. The dietary treatments were consisted of a control group which fed basal diet without OL entire period of the study and groups 2 to 5 that fed diets supplemented with 0.25, 0.50, 0.75 and 1.00% OL powder, respectively. On days 21 and 42 of the experiment, ileal digesta samples were collected under the sterile condition to evaluate ileal bacterial population. The results indicated that birds fed diets containing various levels of OL, had higher body weight gain (except for 1.00% OL) and lower feed conversion ratio compared to that of the control group. Dietary inclusion of OL resulted in a higher count of Lactobacillus sp.  compared to the control group on 42 days of age, while Escherichia coli count significantly was not influenced. The abdominal fat pad was lower in birds fed OL supplemented diets. In conclusion, findings of the current experiment showed that the OL had positive effects on feed conversion ratio, abdominal fat pad deposition and ileal bacterial count of broiler chickens.

Keywords

Main Subjects

 

  1. Anitha L, Sunita Raju K. A review on antimicrobial activity of vegetables, herbs and spices against cariogenic bacteria. Res J Biol 2016; 4: 12-20.
  2. Somova LI, Shode FO, Ramnanan P, et al. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies Africana leaves. J. Ethnopharmacol 2003; 84: 299-305.
  3. Medina E, de Castro A, Romero C, et al. Comparison of the concentrations of phenolic compounds in olive oils and other plant oils, correlation with antimicrobial activity. J Agric Food Chem 2006; 54(14): 4954-4961.
  4. Niewold TA. The nonantibiotic, anti-inflammatory effect of antimicrobial growth promoters, the real mode of action? A hypothesis. Poult Sci 2007; 86(4): 605-609.
  5. Shafey TM, Almufarij SI, Albatshan HA. Effect of feeding olive leaves on the performance, intestinal and carcass characteristics of broiler chickens. Int J Agric Biol 2013; 15(3): 585-589.
  6. Varmaghani S, Rahimi S, Karimi-Torshizi MA, et al. Effect of olive leaves on ascites incidence, hemato-logical parameters and growth performance in broilers reared under standard and cold temperature conditions. Anim Feed Sci Technol 2013; 185(1-2): 60-69.
  7.  Oke OE, Emeshili UK, Iyasere OS, et al. Physiological responses and performance of broiler chickens offered olive leaf extract under a hot humid tropical climate. J Appl Poultry Res 2017; 26(3): 376-382.
  8.  Sarica, S, Urkmez, D. The Use of grape seed, olive leaf and pomegranate peel extract as alternative natural antimicrobial feed additive in broilers diets. Europ Poult Sci 2016; 80: 1-13.
  9. El–Hakim A, Cherian S, Ali MN. Use of organic acid, herbs and their combination to improve the utilization of commercial low protein broiler diets. Int J Poult Sci 2009; 8(1): 14-20.
  10. De Leonardis A, Acetini A, Alfano G, et al. Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity. Eur Food Res Technol 2008; 226(4): 653-659.
  11. Tassou SC, Nychas GJ. Inhibition of Staphylococcus aureus by olive phenolics in broth and a model food system. J Food Prot 1991; 57(2): 120-124.
  12. Molan AL, Flanagan J, Wei W, et al. Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea. Food Chem 2009; 114: 820-835.
  13. Vidanarachchi JK, Mikkelsen LL, Sims IM, et al. Selected plant extracts modulate the gut microflora in broilers. In proceedings: Australian poultry science symposium. Sydney, Australia 2006; 145-148.
  14. Helander IM, Alakomi HL, Latva-Kala K, et al. Characterization of the action of selected essential oil components on gram-negative bacteria. J Agric Food Chem 1998; 46(9): 3590-3595.
  15. Farag RS, Daw ZY, Hewed FM, et al. Antimicrobial activity of some Egyptian spice essential oils. J Food Protec 1989; 52(9): 665-667.
  16. Bolukbasi S, Erhan MK. Effect of dietary thyme (Thymus vulgaris) on laying hens performance and Escherichia coli (E. coli) concentration in feces. Int J Nat Engin Sci 2007; 1(2): 55-58.
  17. Chatterjee S, Variyar SP, Sharma R. Bioactive lipid constituents of fenugreek. Food Chem 2010; 119(1): 349-353.
  18. Sung JH, Choi SJ, Lee SW, et al. Isoflavones found in Korean Soybean paste as 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitors. Biosci Biotechnol Biochem 2004; 68(5): 1051-1058.