Improving Antioxidant Status of Japanese Laying Quails by Feeding Diets Supplemented with Olive Leaf Powder

Zahra Moradi¹ Zabihollah Nemati² Rashid Safari³ Kazem Alirezalou⁴

1) Department of Animal Science, Ahar Faculty of Agriculture and natural resources, University of Tabriz, Tabriz, 51666, Iran, Email:
2) Department of Animal Science, Ahar Faculty of Agriculture and natural resources, Tabriz, 51666, Iran, Email:
3) Department of Animal Science, Ahar Faculty of Agriculture and natural resources, Tabriz, 51666, Iran Email:
4) Department of food Science and Technology, Ahar Faculty of Agriculture and natural resources, Tabriz, 51666, Iran, Email:

Publication : Second International Conference and Sixth Conference of Organic vs. Conventional Agriculture(umaorg.ir)
Abstract :
The present study was conducted to evaluate the effects of olive leaf powder on the antioxidant status in laying Japanese quail. A total of 120 Japanese laying quails of 10 weeks old were used in a completely randomized design with 3 treatments and 4 replicates. Birds fed basal diets supplemented containing 0, 10, 20 gr / kg olive leaf powder from age 10 to 18 weeks. Olive leaf powder sample was analyzed for chemical composition and total phenol. Blood samples from 4 birds and 24 egg samples per treatment were obtained at the end of experiment to determine the serum and egg antioxidant indexes including total phenolic compounds, Malondialdehyde (MDA), and total antioxidant capacity (TAC). The results showed that supplementation of olive leaf powder decreased significantly the egg yolk MDA concentreation. Also the egg yolk phenolic compound was increased in treated group as supplemented olive leaf powder level increased (p <0.05). Total serum antioxidant capacity (TAC) and MDA content were not affected by additives (p > 0.05). In conclusion, olive leaf as natural additive improved antioxidant status in quail by improving total phenolic compounds concentration and MDA content of egg yolk (p <0.05).
Keywords : olive leaf MDA total Antioxidant phenolic component and Japanese quail