effects of fresh garlic on the serum concentration of total cholesterol, total triglyceride and adipose tissues of broilers

• Published in: Comparative clinical pathology Vol. 19; no. 4; pp. 363 - 365
• Main Authors: Habibian Dehkordi, Saied, Zamani Moghadam, Abdolkarim, Maghsoudi, Negahdar, Aali, Ehsan, Gerami, Razieh, Dehsadeghi, Ehsan
• Format: Journal Article
• Language: English
• Published: London London : Springer-Verlag 2010; Springer-Verlag; Springer Nature B.V
• Subjects: adipose tissue; broiler chickens; Cholesterol; Fatty acids; garlic; Hematology; Medicine; Medicine & Public Health; Oncology; Original Article; Pathology; Poultry; Triglyceride; Garlic; Adipose tissue; Triglyceride; Broiler; Cholesterol
• ISSN: 1618-5641; 1618-565X
• DOI: 10.1007/s00580-009-0879-7

The aim of this study was to investigate the effects of garlic on total cholesterol, total triglyceride and adipose tissues in chickens, since garlic is typically used as a dietary supplement in broilers' diets. One hundred male broiler chicks were divided randomly into two groups. From the day after they were born, group one received standard feed plus 20 kg/ton dried fresh garlic and group two received just standard feed without added garlic. On day 50, the chickens were individually weighed and slaughtered. Carcasses and adipose tissues were weighed out separately. During the slaughtering process, blood samples were collected to provide serum samples. The sera were used to measure total cholesterol and total triglyceride using routine laboratory methods. All samples were analysed and the results assessed statistically using the t test method. The results showed no significant changes in chicken weights or in chicken carcass weights. However, the results indicated significant decreases in total cholesterol, total triglyceride and adipose tissue, in Group 1 compared with Group 2 (p < 0.001). The results suggest that fresh garlic may reduce total cholesterol, total triglyceride and the amount of carcass adipose tissue in chickens.