Bioconversion of alperujo into an alternative feed for ruminants by pretreatment with live yeasts and/or exogenous fibrolytic enzymes

Abstract

Extraction of olive oil through a two-stage centrifugation process produces a large amount of phytotoxic waste known as alperujo. This research was performed to bioconvert alperujo into enriched ruminant feed by pretreatment with exogenous fibrolytic enzymes (EFE) or/and live yeasts (LY). These additives were used in a completely randomized design with 3 EFE doses (0, 4, and 8 µl/g dry matter) and 3 LY doses (0, 4, and 8 mg/g dry matter) in a 3 × 3 factorial arrangement. Fermented alperujo with both EFE doses converted some of their hemicellulose and cellulose to simple sugars and increased bacterial abundance in the rumen. As a result, it shortens the lag time of rumen fermentation, increases the rate and amount of rumen fermentation, and improves digestibility. This improvement provides additional energy that can be used by ruminants to produce milk and by rumen microbiota to produce short-chain fatty acids. Fermented alperujo with a high dose of LY decreased their antinutritional compounds and reduced their high content of lipid. In the rumen, this waste became rapidly fermentable, and rumen bacteria became more abundance. Fermented alperujo with a high dose of LY + EFE accelerated rumen fermentation and improved rumen digestibility, energy available for milk production, and short-chain fatty acids compared to the use of LY or EFE alone. This synergistic interaction between these two additives increased protozoa abundance in rumen and the ability of rumen microbiota to bioconvert ammonia–nitrogen to microbial protein. Ultimately, fermentation alperujo with EFE + LY is a good strategy with minimum investment for a social sustainable economy and environment.

Impacts of enzymes and probiotic in improving the utilization of sieved olive pulp meal in growing rabbit diets

“…Econase was added to SOP, which accelerated the biodegradation of CF and caused a further decrease in CF content and an increase in CP content. Yeast has a well-established history of being utilized to enhance diets that include agro-industry by-products [ 1 ]. In the literature, yeast has been observed to enhance digestion by encouraging the growth of beneficial organisms and enhancing gut morphology and ecology [ 12 ].…”

“…Simultaneously, the expanding need for the utilization of by-products for rabbit farming can be justified by the growing demand in global markets, especially in developing countries like Egypt. Olive pulp (OP) is one of the most interesting by-products of olive trees in the Mediterranean region, and it has several bioactive substances with antioxidant, antibacterial, and antifungal characteristics [ 1 ]. On the other hand, the use of by-products from different vegetal origins for feed supplementation is gaining popularity due to its eco-friendly use, efficacy, and sustainability, other than avoiding the necessity to eliminate potentially beneficial and valuable by-products of the agro-food system [ 1 ].…”

“…Recent worldwide crises, including climate change, the COVID-19 pandemic, and the war in Russia and Ukraine, have made feed resources scarce, and driven up their price exponentially [ 4 ]. Therefore, the valorization of agro-industrial by-products, such as those from the extraction of olive oil, as an alternative feed and the improvement of their nutritional value have become an interesting research direction that requires further investigation [ 1 ]. Several feeding practices have been established to increase the utilization of OP to produce economically valuable by-products while lowering the environmental pollution load [ 5 ].…”

Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil

“…In the same way, other phenolic compounds of high interest that can be obtained from alperujo together with another group of bioactive compounds such as carbohydrates, specifically acid and neutral oligosaccharides with or without phenolic remains of a low degree of polymerization, have been described [6]. Obtaining these high-added-value compounds not only increases the value of the by-product but also enables and improves the subsequent application of bioprocesses for obtaining energy (methane and ethanol) [7] or agricultural substrate, as well as direct use in human food (dietary fiber) [8] or animal feed [9]. However, in order to gain access to these bioactive compounds, the pomace must be pre-treated.…”

Potential Anti-Cancer Effects of Extra Virgin Olive Oil and Its Phenolic Extracts on Hepatocellular Carcinoma Cells

“…EVOO contains over 230 chemical compounds. Its main antioxidants are carotenes and phenolic compounds (Abid et al, 2023).The polyphenolic composition of olive oil depends on several factors such as geographical region, agro-climatic conditions, fruit ripeness, harvest time, cultivars, storage conditions and oil extraction technology. Genetic variations between cultivars appear to influence the amount of polyphenols present in olive oil.…”