The effect of hexane extract of Fig and olive fruits on the Immunogenicity of the inactivated Avian Influenza virus subtype H9N2

Avian influenza is a contagious viral disease. The H9N2 subtype of the agent is endemic in Iran and causes a lot of losses in poultry industry at the moment. Therefore, the control of the disease is particularly important. Vaccination is one of the control measures. Oils that are used as adjuvant in commercial vaccines are mineral oils. The most disadvantages of these oils include; low metabolism and residuals in tissues, severe tissue reactions, and carcinogenesis. So, researchers are trying to use vegetable oils as adjuvants in vaccines instead of mineral oils. In the present study, the adjuvant property of hexane extract of fig and olive fruits were evaluated. For this reason, the effect of mixture of inactivated avian influenza subtype H9N2 and fig or olive extract was separately examined in 50 commercial broiler chickens in comparison with a commercial vaccine. The anamnestic response method was used for evaluation. Results indicated that the mixtures could not inhibit infection and anamnestic response in the chickens, while the commercial vaccine inhibited anamnestic response and induced better immunity. According to the results, it seems that we cannot even use the hexane extract of fig and olive separately, as an adjuvant in preparation of avian influenza vaccine.