Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3813

Full Length Research Paper

Influence of garlic (Allium sativum L.) and copper as phytoadditives in the feed on the content of cholesterol in the tissues of the chickens

Vidica Stanacev1*, Dragan Glamocic1, Niko Miloševic1, Lidija Peric1, Nikola Puvaca1, Vladislav Stanacev2, Dragan Milic2 and Nada Plavša1
1Department of Animal Science, Faculty of Agriculture, Trg Dositeja Obradovića 8, University of Novi Sad, Novi Sad, Serbia. 2Perutnina Ptuj, Petefi Brigade 2, 24300 Bačka Topola, Serbia.
Email: [email protected]

  •  Accepted: 26 October 2011
  •  Published: 16 April 2012


This work shows the effect of added garlic and high dosage of copper in the feed of broilers, especially in combination of both preparations, to the level of cholesterol in the muscle tissue and the skin of chickens. Four groups are formed, control (I) without the addition of additives and three experimental groups were included in the following order 2% of garlic (II), 2% of garlic and 100 ppm Cu (III) and 100 ppm Cu (IV). Experiment lasted for 42 days. Based on the results gained, it can be concluded that the addition of additives significantly lowers the level of cholesterol in the tissues of chickens. Garlic is the most efficient in red meat where the decrease of cholesterol is 83.53%. In white meat the effect is significantly less shown in the group with garlic (24.16%) and the most efficient is the effect of garlic and copper together (31.29%). Skin contains ten times more cholesterol compared to muscular tissue and non organic copper in this case decreased cholesterol for 72.53%. The greatest effect is made in red meat, then comes skin, while in the white meat the effect of additives to a decrease of cholesterol is the smallest.


Key words: Cholesterol, garlic, copper, chickens.


LDL, Low-density lipoprotein; HDL, high -density lipoprotein; VLDL, verylow-density lipoprotein; TG, triglyceride.