Effects of Basil (Ocimum basilicum) Leaf Extract (BLE) on Performance, Blood Biochemistry, Antioxidant Status and Oxidative Stability of the Meat of Broiler Chickens

Document Type : Original Paper


1 Department of Animal Science, College of Agriculture, Payam Noor University, Tehran, Iran

2 Department of Animal Sciences/College of Agricultural Engineering Science/ University of Sulaimani, Iraq

3 Department of Biology, College of Basic Science, Tehran, Iran


The present study was conducted to evaluate the effects of basil (Ocimum basilicum) leaf extract (BLE) in drinking water on growth performance, hepatic and serum-antioxidant related parameters, enzyme activity and biochemical parameters of serum,  and breast muscle lipid peroxidation of (after storage at 2-3°C,  for 1, 7 and 14 d).  A total of 450 one-day-old male broiler chickens of Ross 308 were randomly divided to three groups, with five replicates of 30 birds and allocated to the following treatments including control (only drinking water), or drinking water supplemented with either 300 or 600 ppm of BLE. At the end of the experiment (day 42), Two birds were randomly selected from each cage and decapitated. There were no significant effects of dietary treatments on body weight gain, feed intake and feed conversion ratio of the broilers. Basil leaf extract significantly increased the hepatic catalase, superoxide dismutase, and glutathione peroxidase activities and decreased lipid peroxidation in the liver and serum. Serum-enzyme activity (aspartate aminotransferase and lactate dehydrogenase) and biochemical parameters (low density lipoprotein and cholesterol) were significantly decreased by basil leaf extract. Moreover, BLE significantly reduced the malondialdehyde formation in breast muscle during storage period.  In conclusion, supplementation of basil leaf extract significantly increased the antioxidant capacity of broilers and consequently increased the oxidative stability of frozen meat.


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