EFFECTS OF DIETARY CLOVES INCLUSION ON STRESS LEVELS AND THERMOTOLERANCE OF GUINEA PIGS

This study investigated the effect of dietary inclusion of clove (Syzygium aromaticum) on thermotolerance and haematological indices of guinea pigs. A total of 30 healthy, weaned guinea pigs, aged eight (8) weeks were used. (5 per treatment, each consisting of 6 animals, 3 replicates and 2 animals per replicate) were assigned to five dietary treatments with graded levels of clove at 0 g (control), 7 g, 14 g, 21 g, and 28 g, respectively. Thermoregulatory parameters, including pulse rate, rectal temperature, respiratory rate, and heat stress index, were measured using standard procedures alongside haematological indices such as Red Blood Cell (RBC) count, White Blood Cell (WBC) count, lymphocytes, neutrophils, and Neutrophil-to-Lymphocyte (N:L) ratio. Results showed a significant reduction (p < 0.05) in pulse rate with increasing clove supplementation, while rectal temperature and heat stress index exhibited slight but significant variations across treatments. Respiratory rate was not significantly affected (p > 0.05) by cloves supplementation. RBC counts were significantly increased at moderate clove levels (14–21 g), whereas WBC responses varied, with notable increases in lymphocyte proportions and reductions in neutrophil counts at higher clove inclusions. Consequently, the N:L ratio decreased progressively with clove supplementation, indicating reduced physiological stress. These findings suggested that clove supplementation enhanced hematological status, reduces stress biomarkers, and modulates thermoregulatory responses in guinea pigs. Clove, therefore, holds potential as a natural phytogenic additive for improving animal health and welfare.