Olive leaves and olive cake are by-products of olive oil production with potentially harmful effects on the environment. They contain food ingredients having positive impact on human and animal health and quality of animal products used in human nutrition. The aim of our study was to investigate the effect of their supplementation on balance and utilization of nutrients, minerals and energy in 36 Ross 308 broiler chickens. They were divided in four experimental and one control group according to olive leaves or cake supplementation (5 % and 10 % leaves, 5 % or 10 % cake, no supplementation, respectively). In this study we measured balance and utilisation of dry, organic and inorganic matter, proteins, fat, ash, energy and minerals (Ca, Cu, P, Mn, Mg, Fe, Zn). Olive cake (in both concentrations) increased the utilisation of fat, but decreased the utilisation of dry and organic matter, P and Cu at 10 % concentration. Olive leaves (in both concentrations) decreased the utilisation of dry and organic matter and energy, at 10 % concentration also the utilisation of P. Our results revealed no significant influence on body weight and growth of broiler chickens. In used concentrations, olive leaves and olive cake can be used as a component of broiler chicken’s feed, especially in extensive farming in finisher diets.
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