The effects of fresh garlic on the serum concentration of total cholesterol, total triglyceride and adipose tissues of broilers |
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| Authors: | Saied Habibian Dehkordi Abdolkarim Zamani Moghadam Negahdar Maghsoudi Ehsan Aali Razieh Gerami Ehsan Dehsadeghi |
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| Affiliation: | 1. Division of Pharmacology, Department of Basic Science, University of Shahrekord, Shahrekord, Iran
2. Department of Clinical Science, School of Veterinary Medicine, University of Shahrekord, Shahrekord, Iran
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| Abstract: | 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?
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