Evaluation of Olive-Derived (Powder, Extract and Oil) Supplements on Growth Dynamics, Carcass Traits and Meat’s Nutritional Profile in Broilers

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Published Jul 4, 2026
https://doi.org/10.70436/nuijb.v5i01.433
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Vol. 5 No. 01 (2026): January

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Sameen Sargand
Nangarhar University
Rozi Khan Sadiq
Nangarhar University
Sayed Attaulhaq Banuree
Nangarhar University
Rashed Ahmad Ahmadi
Nangarhar University
Fazal Raziq
University of Veterinary & Animal Science

Abstract

Background: The growing demand for sustainable poultry production has led to the exploration of natural feed additives that enhance growth performance and improve meat quality. Olive-derived products, known for their bioactive compounds and health benefits, have gained attention in the poultry industry. Olive leaves powder (OLP), olive leaves extract (OLE) and olive seed’s oil (OSO) are rich in antioxidants, polyphenols and essential fatty acids, which may positively influence broiler growth, carcass traits and nutritional composition of meat. Understanding the effects of these supplements can contribute to developing more efficient and health-oriented poultry feeding strategies. This study evaluated the effects of olive leaf powder (OLP), olive leaf extract (OLE) and olive seed oil (OSO) on growth dynamics, carcass features and meat quality in broiler chickens. A total of 300 broilers were allocated to 4 groups: a control (basal diet) and three treatment groups receiving olive leaf powder (OLP) (0.5%) and olive seed oil (OSO) (1%) or olive leaf extract (OLE) (1.5%) with three replicates with 30 birds each for six weeks with one-way analysis of variance (ANOVA) under completely randomized design (CRD). Findings: Results showed that olive leaves powder (OLP), olive leaves extract (OLE) and olive seed’s oil (OSO) supplementation significantly improved body weight, feed intake and feed conversion ratio compared to the control (P<0.05). Additionally, olive leaf powder (OLP) and olive leaf extract (OLE) reduced abdominal fat pad (AFP) content, while olive leaf powder (OLP) increased breast meat crude protein and all treatments lowered breast meat fat content (P<0.05). Conclusion: These findings suggest that olive-derived supplements can enhance growth, carcass characteristics and meat quality in broilers.

Keywords

day, old, broiler, carcass, traits, growth, dynamics, meat’s, quality, olive-derived, supplements

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Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

Sameen Sargand, Nangarhar University

Department of Clinic, Faculty of Veterinary Science, University of Nangarhar. Jalalabad, 2601, Afghanistan

Rozi Khan Sadiq, Nangarhar University

Department of Animal Production, Faculty of Veterinary Science, University of Nangarhar, Jalalabad, 2601, Afghanistan

Sayed Attaulhaq Banuree, Nangarhar University

Department of Pre-Clinic, Faculty of Veterinary Science, University of Nangarhar, Jalalabad, 2601 Afghanistan

Rashed Ahmad Ahmadi, Nangarhar University

Department of Clinic, Faculty of Veterinary Science, University of Nangarhar. Jalalabad, 2601, Afghanistan

Fazal Raziq, University of Veterinary & Animal Science

5Department of poultry production, faculty of animal production and technology, university of veterinary and animal science. Lahore, 54000, Pakistan

How to Cite
Sargand, S., Sadiq, R. K., Banuree, S. A., Ahmadi, R. A., & Raziq, F. (2026). Evaluation of Olive-Derived (Powder, Extract and Oil) Supplements on Growth Dynamics, Carcass Traits and Meat’s Nutritional Profile in Broilers. Nangarhar University International Journal of Biosciences, 5(01). https://doi.org/10.70436/nuijb.v5i01.433

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