This study was conducted to investigate the effects of alfalfa (Medicago sativa) extract on hepatic enzymes performance and serum biochemical parameters of rainbow trout (Oncorhynchus mykiss). In this regard, 750 fish (initial weight: 10.4 ± 0.5 g) distributed in concrete pools and fed by 5 dietary treatments including 0 (control), 0.5, 1, 2, and 3 percent of alfalfa extract, respectively for 60 days. Serum parameters analysis showed that there was a significant difference between fish fed with alfalfa extract and control group. The highest and lowest levels of serum glucose were observed in treatment 4, and treatment 1 (control), respectively (p < 0.05). The highest level of total serum protein was observed in treatment 2, and the lowest was observed in treatment 5 (p < 0.05). However, there was no significant difference between control, treatments 2, and treatment 4 in terms of total serum protein level (p > 0.05). The highest level of serum albumin was recorded in control. Based on the results, different levels of alfalfa extract led to a downward trend in serum triglyceride and cholesterol levels. The highest level of serum phosphorus was observed in treatment 4, and the lowest level was observed in the control (p < 0.05). Serum magnesium levels were also affected by alfalfa extract (p < 0.05). Based on the results, no significant differences were observed between experimental treatments in serum SGOT and SGPT levels during the 60-day experimental feeding period (p > 0.05). The highest level of serum alkaline phosphatase (ALP) was in treatment 5 and the lowest level of serum ALP was observed in control (p < 0.05). The highest level of serum lactate dehydrogenase (LDH) was observed in control and the lowest in treatments 3 and 4 (p < 0.05). Based on the results, 2 percent of alfalfa extract in the diet had the best effects on serum biochemical parameters and hepatic enzymes.

Yogurt, a widely consumed dairy producton a global scale, is highly regarded for its outstanding nutritional composition, gastrointestinal advantages, prolonged storage capability, rapid digestibility and assimilation rates, economic importance, and therapeutic properties.  And It is shown in this research illustrates that yogurt with an increased quantity of alfalfa extract elevates the levels of phenolic compounds and antioxidant capabilities. In this study, alfalfa extract was incorporated into yogurt formulation at varying concentrations of 2, 4, 6, and 8 percent by weight. Following a storage period of 20 days, the assessment of antioxidant activity was conducted by measuring DPPH radical inhibition. Moreover, an analysis of phenolic compounds and an evaluation of yogurt quality attributes including pH, acidity, water content, and viscosity were carried out. Subsequently, a factorial experiment design was employed, utilizing a completely randomized design with three replications for statistical purposes. Statistical analysis involved the comparison of means at a significance level of 1% using SAS software version 9. The results showed that the presence of alfalfa extract led to an augmentation in the levels of water-soluble phenolic compounds as well as the antioxidant capacity of yogurt. So that, at the conclusion of a 10-day period, the highest antioxidant activity was associated with yogurt formulations incorporating 6% and 8% alfalfa extract. Furthermore, the yogurt sample containing 8% extract exhibited the lowest water content, a statistically significant variance compared to the remaining samples (p≤0.05). It should be noted that Considering the impact of dairy products on health and the need to increase per capita consumption of dairy products, more attention should be paid to the production of products that have more health benefits and high rheological properties. Hence, within this study, it was demonstrated that the inclusion of alfalfa extract resulted in an augmentation of the samples' antioxidant characteristics.

The alfalfa plant with the scientific name Medicago Sativa is called the queen of forages due to its high nutritional value. On the other hand, studies have shown that alfalfa has an effect on the intestinal microbial composition and its function. Inulin is also a compound with natural prebiotic properties that is used in various products. The aim of this study was to investigate carbohydrates, and in-vitro antimicrobial and the prebiotic activities of alfalfa extract compared to inulin.

Extraction from the aerial part of alfalfa was done by maceration method. Then the carbohydrates and prebiotic effect of alfalfa extract compared to inulin on the growth of two bacteria lacticasei bacillus casei and lactiplanti bacillus plantarum and also its effect on the antimicrobial activity of their supernatant were investigated.

Alfalfa extract showed more prebiotic properties than inulin, so that growth and antimicrobial effect of two bacteria, Lacticasei bacillus casei and Lactiplanti bacills plantarum, in the medium containing 2.5% extract were more than the medium containing inulin with the same amount.

In this study, an acceptable prebiotic property was obtained for alfalfa extract compared to the inulin, which makes alfalfa a suitable candidate for further studies to modulate the intestinal microbiome of humans and animals.