Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

Abstract

Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE) and dehydrated olive cake (DOC) on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE-or DOC-enriched maize at two dosages (low: 16%; high: 33%). The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower (p < 0.05) prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group (p < 0.001). These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

“…According to Tufarelli et al [11], the positive effect of olive oil polyphenols on the chickens' growth rate is possibly related with the increased feed digestibility caused by the reduced digesta passage rate. The only study which reports the effects of pOC on broiler performance demonstrated a positive effect of these supplements in birds when slaughtered at 49 days of age with diets which contained amounts of pOC similar to those of the present experiment [6]. In previous studies where olive mill by-products or other polyphenol-rich by-products were used in broilers, inconsistent results were reported due to differences in the composition of feeds or in the experimental design [10,11,32,33].…”

“…Major phenolic compounds contained in olive cake are included in the following classes [3][4][5]: (a) hydroxytyrosol (3,4-DHPEA) and tyrosol (p-HPEA) (class of phenolic alcohols); (b) dialdehydic form of decarboxymethyl elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) (class of secoiridoids derivatives); (c) verbascoside (a derivative of the hydroxicinnamic acid); (d) caffeic acid, p-coumaric acid and vanillic acid (class of phenolic acids and derivatives); (e) lutein (class of flavones); and (f) (+)-acetoxypinoresinol and (+)-pinoresinol (class of lignans). Polyphenols are bioactive molecules commonly used as antioxidants and antimicrobials in food industry [6,7]. It has been demonstrated that polyphenols with more than one hydroxyl group, such as hydroxytyrosol, exert a higher antioxidant activity [5].…”

Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

“…Olive mill waste water polyphenol content of the different feeds was analyzed resulting 263.2 mg/kg for the L-OW diet and 556.5 mg/kg for the H-OW feed. Olive mill wastewater supplement was obtained as reported by Branciari et al ( 2016 ) from processing of Italian cultivar Moraiolo of Olea europea using a filtration system based on progressive permeability membranes.…”

Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology

“…OMWW polyphenols have been also effective in reducing faecal shedding of Campylobacter spp. in broilers [35], which is of particular interest considering that a high number of foodborne disease outbreaks in humans are due to the presence of Campylobacter spp. in poultry meat [36].…”