Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens

Pečjak, Manca; Levart, Alenka; Salobir, Janez; Rezar, Vida

doi:10.15414/afz.2020.23.mi-fpap.105-111

Cited by 9 publications

(8 citation statements)

References 24 publications

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“…Similar results were obtained by Pečjak et al, (2020) who found that there were no significant differences between (0 or 10 %) dietary OC levels on BWT, FI and FCR of male Ross 308 broilers.…”

Section: Productive Performancesupporting

confidence: 87%

“…Also, Sateri et al, (2017) stated that there wewr no significant differences by dietary level of Olive meal (OM) 0, 2, 4, 6 or 8 % in BWT, BWG and FCR values of male Ross 308 broiler chickens. Also, Similar results were obtained by Pečjak et al, (2020) who found that there were no significant differences between (0 or 10 %) dietary OC levels on BWT, FI and FCR of male Ross 308 broilers.…”

Section: Productive Performancesupporting

confidence: 87%

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Effect of using olive pulp supplemented with or without sodium bentonite supplementation on productive performance of broilers

Farahat

2022

Al-Azhar Journal of Agricultural Research

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A total number of 240 broiler chicks (Cobb 500 ) were arranged in a factorial experiment (2x4) with 3 replicates per treatment of 10 chicks per replicate, (5 males + 5 females). Two dietary levels of Sodium Bentonite (SB) namely 0 and 2.5 %, and four dietary levels of olive pulp (OP) namely 0, 5, 10, and 15 %, and their interactions were conducted to study its effects on productive performance and carcass characteristics. The experiment lasted from hatch to 35 days of age. Results indicated that dietary SB 2.5% improved (p≤0.0001) feed conversion ratio (FCR) significantly and decreased (p≤0.0330) total feed intake (FI) significantly, gizzard weight (p≤0.0001) and increased significantly (p≤0.0008) front Parts weight compared to that of 0% level of dietary SB. Results also indicated that 10 or 15% dietary OP decreased non significantly the final body weight (BWT), total body weight gain (BWG), and total FI. The dietary group 10 or 15% dietary OP decreased significantly (p≤0.0003) the abdominal fat compared to that 0 or 5% levels of dietary OP. There were no significant effect either of OP or SB levels on weights of carcass, hind parts, heart, liver and spleen. There were also no significant interactions among all levels of SB and OP on all experiment variables. In conclusion, it could be recommended that the use of dietary SB with level of 2.5% and/or dietary OP with levels up to 15% in broiler feeds have no adverse effects.

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Section: Productive Performancesupporting

confidence: 87%

Section: Productive Performancesupporting

confidence: 87%

Effect of using olive pulp supplemented with or without sodium bentonite supplementation on productive performance of broilers

Farahat

2022

Al-Azhar Journal of Agricultural Research

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“…Other authors have tested the effects of extra virgin olive oil [ 24 ] or dried olive pulp inclusion [ 25 ] highlighting a positive effect of dietary integration on rearing performance. Other studies have evaluated the supplementation with olive leaves, rich in oleuropein [ 26 ], or olive leaves and olive cake [ 27 ] and have not found significant effects on rearing performance.…”

Section: Resultsmentioning

confidence: 99%

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

et al. 2021

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Olive vegetation water (OVW) is a by-product with a noticeable environmental impact; however, its polyphenols may be reused food and feed manufacture as high-value ingredients with antioxidant/antimicrobial activities. The effect of dietary supplementation with OVW polyphenols on the gut microbiota, carcass and breast quality, shelf life, and lipid oxidation in broiler chickens has been studied. Chicks were fed diets supplemented with crude phenolic concentrate (CPC) obtained from OVW (220 and 440 mg/kg phenols equivalent) until reaching commercial size. Cloacal microbial community (rRNA16S sequencing) was monitored during the growth period. Breasts were submitted to culture-dependent and -independent microbiological analyses during their shelf-life. Composition, fatty acid concentration, and lipid oxidation of raw and cooked thawed breasts were measured. Growth performance and gut microbiota were only slightly affected by the dietary treatments, while animal age influenced the cloacal microbiota. The supplementation was found to reduce the shelf life of breasts due to the growth of spoilers. Chemical composition and lipid oxidation were not affected. The hydroxytyrosol (HT) concentration varied from 178.6 to 292.4 ug/kg in breast muscle at the beginning of the shelf-life period. The identification of HT in meat demonstrates that the absorption and metabolism of these compounds was occurring efficiently in the chickens.

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“…In broiler diets, supplementation of up to 10% olive leaves or OC did not alter bone mineralization nor affected the growth performance of broilers [127]. For broilers at 1-28 d of age, the optimal production index and productive performance were the achieved with application of 5% OC combined with 0.4 g/kg of Saccharomyces cerevisiae yeast [128] or with 10% OC supplemented and 500 FTU/kg bacterial E. coli phytase [129,130].…”

Section: Olive Oil Industry By-productsmentioning

confidence: 91%

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

et al. 2023

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Agro-industrial by-products (AIBPs) that are not intended for human consumption can be used as alternatives to conventional feedstuffs in animal nutrition to produce animal products without competing for land or triggering the food-feed competition, thus leading to environmental, social, and economic sustainability. These by-products are also known to contain several bioactive compounds and have a potential to become nutraceuticals that can promote the health and well-being of poultry. The potentials of some AIBPs (e.g., fruit juice industry leftovers, oilseed industrial by-products, distillers’ grain by-products, vinification by-products, olive oil industry by-products, pomegranate by-products, tomato processing by-products) and their derivative products as functional feeds for poultry, but also potential limitations of utilizing AIBPs in poultry nutrition are elaborated in the present review. The possible mechanisms through which AIBPs may improve the health status and productivity of poultry are also discussed. We suggest that nutrient variability across countries should be stabilized and potential hazards such as mycotoxins and pesticides should be eliminated, and the potential hazards present in AIBPs (e.g., mycotoxins) should be better controlled through appropriate legislation and proper application of control measures. Modern processing methods, new types/classifications, and proper developmental strategies foster the utilization of AIBPs in animal nutrition. This review focuses on the AIBPs as feeds, not only for their nutritional value but also for their contribution to sustainable practices.

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Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens

Cited by 9 publications

References 24 publications

Effect of using olive pulp supplemented with or without sodium bentonite supplementation on productive performance of broilers

Effect of using olive pulp supplemented with or without sodium bentonite supplementation on productive performance of broilers

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

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