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

Garlic has been used for centuries as a herbal medicine in treating different diseases. Furthermore in the past two decades human, animal and in vitro studies have confirmed the ability of garlic to reduce plasma lipids in different species when they received a diet rich in lipid. As garlic is usually used in broilers diet and the diet is balanced in its lipid content, so the present study was carried out to investigate the effects of garlic on total serum cholesterol, total serum triglyceride and adipose tissues in chicken. For this purpose 100 male Ross 308 chickens were randomly divided into two groups. Chickens in group1, received 20 kg/ton dried, powdered fresh garlic from second day of their life. In group 2, garlic has been replaced with 20 kg/ton brane. In day 50 chickens were weighted out. Then chickens were sacrificed. Carcasses and adipose tissues were weighted out individually. During slaughtering blood samples were taken out and serum total cholesterol and total triglyceride were measured using routine laboratory methods. All samples were analysed and the results were assessed statistically using t. test. The results showed no significant changes in chickens weight and chickens carcasses weight, however significant decrease in total cholesterol, total triglyceride and adipose tissues, in group 1 compared with group 2 was observed (P<0.001). The results of present study suggest that fresh garlic is able to reduce total cholesterol, total triglyceride and adipose tissues in chickens.