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.
Egg quality improvements
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|