Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition

Abstract

In recent years, the increased demand for agri-food products to feed livestock species has stimulated research to identify novel solutions for the valorization of natural waste, according to the modern concept of a circular economy. Numerous studies have shown the use of plant-derived and agro-industrial co-products that are sources of bioactive molecules for preparing animal feeds. Supplementation with co-products derived from the extraction of olive oil (i.e., olive pomace, olive mill wastewater, olive cake and olive leaf) in diet has been widely considered in recent decades, because these wastes are produced in high quantity and their re-use represents an innovative economic and environmental strategy. Olive oil co-products are characterized by various bioactive molecules such as polyphenols, carbohydrates, proteins, and lipids. Among them, polyphenols are the nutraceuticals most studied, showing to promote health effects in both humans and animals. Olive oil co-products and their phenolic extracts have shown many beneficial and promising effects when added to the diets of monogastric animals, by improving performance parameters and maintaining the oxidative status of meat and derived products. This review provides an update on the use of olive co-products in monogastric animal (swine, poultry and rabbit) diets and their effects on the productive performance, meat quality characteristics and gut health status.

Olive Mill Waste-Water Extract Enriched in Hydroxytyrosol and Tyrosol Modulates Host–Pathogen Interaction in IPEC-J2 Cells

“…This by-product comprises about 50% of the total phenolic compounds of the olive fruit [7], with different phenolic types, mainly tyrosol, hydroxytyrosol, verbascoside and oleuropein [8][9][10], which are highly known for their antioxidant, antimicrobial and anti-inflammatory activities [11][12][13][14][15]. The supplementation of olive by-products, including OMWW, as a source of polyphenols in animal diets potentially represents an innovative strategy for olive oil waste recycling, in line with the current concept of the circular economy [16][17][18][19][20][21][22].…”