EFFECTS OF DIETARY CLOVES INCLUSION ON LIPID PROFILE AND HAEMATOLOGICAL INDICES OF GUINEA PIGS

This study was conducted to evaluate the effects of varying dietary levels of clove (Syzygium aromaticum) on the lipid profile and hematological indices of guinea pigs (Cavia porcellus). A total number of thirty (30) guinea pigs were used for the experiment. The experiment lasted for eight (8) weeks after two (2) weeks of acclimatization. The guinea pigs were randomly assigned into five (5) treatment groups, each receiving a diet containing 7gram, 14gram, 21gram, 28gram clove powder respectively for a period of (8) weeks. Blood samples were collected at the end of the feeding trial to assess lipid profile and haematological parameters such as Packed Cell Volume (PCV), Hemoglobin Concentration (Hb), Red and White Blood cell counts (RBC, WBC), and platelet count, along with lipid profile indicators like total cholesterol, Triglycerides, High-Density Lipoprotein (HDL), and Low-Density Lipoprotein (LDL). The inclusion of cloves is significantly improved hematological parameters, including increased PCV, HB, and RBC counts, while reducing WBC count within the normal range, suggesting better physiological balance. Similarly, clove supplementation led to a marked reduction in total cholesterol, LDL, and triglycerides, alongside an increase in HDL levels, indicating improved lipid metabolism and potential cardio protective effects. It is concluded that dietary inclusion of clove at 14-21grams is beneficial for maintaining healthy blood parameters and lipid profiles in guinea pigs. Moderate dietary inclusion of clove powder is recommended for guinea pigs, as it significantly improved important hematological parameters such as hemoglobin concentration, packed cell volume (PCV), and red blood cell (RBC) count, indicating enhanced oxygen transport and general blood health.