Agroindustrial By-Products and Animal Products: A Great Alternative for Improving Food-Quality Characteristics and Preserving Human Health

Simitzis, Panagiotis; Deligeorgis, Stelios G.

doi:10.1016/b978-0-12-811442-1.00008-0

Cited by 10 publications

(10 citation statements)

References 227 publications

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“…Crude olive cake usually has low crude protein (CP) and energy levels but high ether extract (EE), NDF, ADF, and acid detergent lignin (ADL) content [6,7]. Moreover, COC is rich in polyphenols that could improve animal health and the quality of animal products [8], although they could also negatively affect ruminal fermentation [9]. Notwithstanding, the chemical composition of COC is widely variable, especially due to the processing type and storage time [10], but also due to climate and cultivation conditions, varieties, or ripeness of olives.…”

Section: Introductionmentioning

confidence: 99%

Replacing Forage by Crude Olive Cake in a Dairy Sheep Diet: Effects on Ruminal Fermentation and Microbial Populations in Rusitec Fermenters

García-Rodríguez

Mateos

Saro

et al. 2020

Animals

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Olive oil extraction generates large amounts of a highly pollutant by-product called olive cake (OC), and its use in ruminant feeding could be an alternative. This study was designed to evaluate the effects of partially replacing forage by crude OC (COC) in a mixed dairy diet on rumen fermentation and microbial populations in Rusitec fermenters. The COC replaced 33% of the forage (66% maize silage and 33% barley straw) and was included at 16.6% of the total diet. Four fermenters were used in a cross-over design with two 13-day incubation periods. Experimental diets had a 50:50 forage-to-concentrate ratio and were formulated to contain the same protein (16.0%) and neutral detergent fiber (32.5%) levels. Compared with control fermenters, those fed the COC diet showed greater (p ≤ 0.02) pH (6.07 vs. 6.22), diet disappearance (0.709 vs. 0.748), and butyrate proportions (18.0 vs. 19.4), but there were no differences in volatile fatty acids and ammonia production. Microbial growth, bacterial diversity, protozoal abundance, and relative abundance of fungi and archaea were unaffected by diet, although the solid phase of COC-fed fermenters showed greater (p = 0.01) bacterial abundance than control ones. Results indicate that COC could replace 33% of the forage in a mixed dairy diet.

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Section: Introductionmentioning

confidence: 99%

Replacing Forage by Crude Olive Cake in a Dairy Sheep Diet: Effects on Ruminal Fermentation and Microbial Populations in Rusitec Fermenters

García-Rodríguez

Mateos

Saro

et al. 2020

Animals

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“…Previous studies have already pointed out that it is feasible to include olive cake in the diets of ruminants with neutral or positive effects on performance [4]. In dairy ewes, the inclusion of partly-destoned olive cake at the level of 20% resulted in an increase of milk yield and unsaturated/saturated fatty acid ratios, without negative effects on milk chemical composition and clotting properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Tsala

Mpekelis²,

Karvelis³

et al. 2020

Foods

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Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed.

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“…Cows’ diets afforded a replacement up to 30% w / w with a mixture of ensiled tomato and apple pomace, resulting in a slight increase in milk yield without however provoking any negative effects on the animals’ health [ 13 , 14 ]. Additionally, the incorporation of a mixture of ensiled apple pomace and broiler litter (15 or 30% w / w ) in dairy cows’ diets has proved to have beneficial effects on milk yield and dry matter intake [ 15 ].…”

Section: Feedstuffsmentioning

confidence: 99%

Reintegration of Food Industry By-Products: Potential Applications

Eliopoulos

Μάρκου

Langousi

et al. 2022

Foods

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Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.

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Agroindustrial By-Products and Animal Products: A Great Alternative for Improving Food-Quality Characteristics and Preserving Human Health

Cited by 10 publications

References 227 publications

Replacing Forage by Crude Olive Cake in a Dairy Sheep Diet: Effects on Ruminal Fermentation and Microbial Populations in Rusitec Fermenters

Replacing Forage by Crude Olive Cake in a Dairy Sheep Diet: Effects on Ruminal Fermentation and Microbial Populations in Rusitec Fermenters

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Reintegration of Food Industry By-Products: Potential Applications

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