Olives are small fruits produced by the olive tree (Olea europaea
), a deciduous tree or shrub that is native to the Mediterranean region. Olive trees, and their various parts, have been used in traditional and contemporary medicine for a wide range of ailments. Olive tree parts provide a rich source of polyphenols, including:
- Oleuropein: a bitter monoterpene glycoside; the most important natural source of this compound is the olive leaf.
- Oleanic and maslinic acids
: A study conducted in 2012 on the effects of supplementing broiler chickens' diets with 10 g/kg of dietary olive leaves, showed that it had an anti-hypertensive effect and decreased incidences of ascites in chickens exposed to cold ambient temperatures.
: Adding 1-3% olive leaf powder to the diet of 120 laying hens for 8 weeks showed that it helped to reduce egg yolk cholesterol content and egg yolk coloring agent.
: Olive oil leaf extract has demonstrated strong antimicrobial activity against Campylobacter jejuni
and Staphylococcus aureus
(including methicillin-resistant S. aureus
Summary of Poultry-associated Research Findings Related to Olive trees
|Leaf Powder||Laying Hens||1 to 3%||56 days||can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.||H Cayan et al., 2015|
|Leaves||Laying Hens||10 g/kg||42 days||could protect n-3 fatty acids in eggs from deterioration.||Botsogloi EN et al., 2013|
|Dried & ground Leaves||Quails||10 to 20 g/kg||29 days||Increased egg production and egg yolk color||Christaki EV et al., 2011|