Effects of dietary dried olive pulp inclusion on growth performance and meat quality of broiler chickens

Papadomichelakis, George; Pappas, Athanasıos C.; Tsiplakou, Eleni; Symeon, George; Sotirakoglou, Κyriaki; Mpekelis, Vasilios; Fegeros, K.; Zervas, G.

doi:10.1016/j.livsci.2019.01.023

Cited by 26 publications

(44 citation statements)

References 31 publications

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“…Decreased oxidation rates in beef [21] and lamb meat [14] were observed after the dietary supplementation with olive by-products, since they contain several substances with confirmed antioxidant and radical scavenging activity, such as oleuropein, hydroxytyrosol (3,4-DHPEA), tyrosol (p-HPEA), and their secoiridoid derivatives (dialdheydic form of decarboxymethyl elenolic acid, 3,4-DHPEA-EDA or p-HPEA-EDA) [22]. On the other hand, reduced oxidative stability was observed after the inclusion of olive by-products into the diet of broilers [13] and rabbits [12]. These discrepancies indicate that many factors could influence the antioxidant potential of olive by-products, including peroxide value and polyphenol levels.…”

Section: Discussionmentioning

confidence: 99%

“…An increase of MUFA concentration in meat of pigs fed partially defatted olive cake supplemented diets (120 g/kg) was also observed without other side effects on growth performance, carcass quality, and microbial counts [11]. Inclusion of olive by-products into the diet of other farm animals also increases MUFA levels (especially oleic acid) of the derived products, i.e., rabbit meat [12], broiler meat [13], lamb meat [14], and ewe milk [15].…”

Section: Introductionmentioning

confidence: 89%

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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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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 89%

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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show abstract

“…Furthermore, addition of olive by-product (OB) in pig diets could serve as a feasible approach to reducing production costs, especially in the Mediterranean region, while the quality and antioxidant capacity of the derived meat is maintained [ 10 ], as indicated by the reduction in the levels of saturated fatty acids (SFAs) and the increase in that of unsaturated fatty acids (MUFAs and PUFAs) [ 6 , 11 , 12 ]. In broilers, meat MUFAs levels are increased [ 13 ] and growth parameters [ 14 ] and carcass traits [ 15 ] are improved as an effect of OB dietary inclusion. Similar findings have been shown in laying hens, since levels of cholesterol and SFAs are reduced and those of MUFAs and PUFAs are increased in egg yolk after OB dietary supplementation [ 16 , 17 ], without negative effects on productive performance at a level of up to 9% [ 18 ] or 16% [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

Tzamaloukas

Neofytou

Simitzis

2021

Animals

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The olive oil industry has a leading position in the Mediterranean countries, resulting in the production of considerable quantities of the respective by-products (OB) that constitute an important environmental issue. OB contain valuable nutrients and bioactive components that can be re-used under the bioeconomy strategy, and several chemical, physical, and biological processes have been evaluated with the intention to improve their nutritional value. One feasible application of OB is their incorporation in the diets of livestock and especially ruminants due to their high fiber content. As indicated by numerous studies, OB dietary supplementation increases the levels of monounsaturated fatty acids (MUFAs) and decreases that of saturated fatty acids (SFAs) in the milk and meat of ruminants with beneficial effects for consumers’ health. At the same time, environmental impact and feeding costs are reduced without detrimental effects on ruminal fermentation, nutrients utilization, growth performance, carcass traits, milk yield and composition.

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“…effect. The recent study of Papadomichelakis et al [33] on the effects of dietary dried olive pulp inclusion on growth performance and meat quality of broiler chickens, showed that broiler chickens utilize dried olive pulp (DOP) supplemented diets more efficiently when dietary DOP inclusion is increased gradually with age, i.e., by using a combination of grower and finisher diets with a maximum of 25 and 50 g DOP/kg, respectively. The dietary addition of olive cake to broilers up to the level of 150 g/kg did not affect performance parameters [34].…”

Section: Introductionmentioning

confidence: 99%

Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

et al. 2020

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Nowadays, there is an increasing interest in the exploitation and valorization of agricultural food waste and by-products. At the same time, the growing demand by markets worldwide, especially in Africa and Southeast Asia, can justify the growing interest in the use of by-products for the poultry industry. Olive pulp is one of the most interesting by-products of olive tree farming (typical of the Mediterranean area), being a good source of many biologically active compounds with antioxidant, antifungal, and antibacterial properties. The presence of processed olive pulp in the diet showed to be effective in increasing the weight of specific carcass and offal traits. This work aims at studying olive pulp as a feed supplement in poultry nutrition, by focusing on the effects on broiler carcass and offal. Olive pulp (OP) is one of the by-products of olive tree farming, being the residue of olive cake after it is dried. To evaluate the effects of OP in a diet supplemented with different levels of a commercial enzyme (ENZ) blend on broiler carcass and offal traits, three hundred male broiler chicks (Ross 308 lineage; one-day-old) were divided into ten treatment groups according to a completely randomized design. The treatments diets contained: unprocessed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), processed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), and control groups (without OP, and without OP with ENZ). The OP processing increased breast percentages in broilers. Supplementation with ENZ did not change any of the studied carcass or offal trait values. The presence of OP (50 g/kg) in broiler diets increased the eviscerated carcass, leg, and neck percentage values. The presence of processed OP (50 g/kg) in the diet showed to be effective in increasing the weight of specific carcass and offal traits.

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Effects of dietary dried olive pulp inclusion on growth performance and meat quality of broiler chickens

Cited by 26 publications

References 31 publications

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

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

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

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