Effects of olive pulp addition to broiler diets on performance, selected biochemical parameters and antioxidant enzymes

Abstract

Olive oil production generates various by-products that can be used in animal nutrition. These by-products contain several polyphenolic compounds that may exhibit antioxidant properties. The present study was designed to evaluate the effects of adding olive pulp to the feed on broiler performance, carcass yield and antioxidant enzymes. Two hundred (200), as hatched, day-old, Cobb 500 broilers were reared in total for 42 days. There were 4 dietary treatments. In T1 treatment, no olive pulp was added to starter, grower and finisher diet. In T2 treatment, olive pulp was added to starter, grower and finisher diet at a level of 0, 2.5 and 5% respectively. In T3 treatment, olive pulp was added to starter, grower and finisher diet at a level of 0, 5 and 5% respectively. In T4 treatment, olive pulp was added to starter, grower and finisher diet at a level of 0, 5 and 8% respectively. Performance, carcass yield and a number of biochemical parameters were examined. Oleuropein and hydroxytyrosol were present in the olive pulp at 952 and 216 mg/kg respectively. Broilers performed well and no differences were observed between treatments on final body weight, carcass yield, total antioxidant activity and expression of selected antioxidant enzymes. Discriminant analysis was further applied and revealed that samples clustered according to added level of olive pulp. Samples from broilers fed T2 and T3 diet were located in the middle of the plot away from other treatments exhibiting high values of carcass, breast yield and most of the antioxidant enzyme activities. In conclusion, olive pulp can be used up to 5% in diets of broilers and future studies conducted on-farm conditions may pronounce its impact on growth performance and antioxidant potential.

Influence of dietary olive paste flour on the performance and oxidative stress in chickens raised in field conditions

“…This research concluded that OMWW is a supplement that can enhance the polyphenolic content of animal feed and thus protect animals against various pathologies. By contrast, Pappas et al (2019) reported that the addition of 5% olive pulp into chicken diet did not significantly affect the total antioxidant activity measured in blood by several biochemical markers (GPx, GST, SOD, GR, CAT, ABTS, FRAP).Furthermore, it was reported that differences in antioxidant activity between studies could be attributed to the experimental conditions, but also to the different content of polyphenols between the examined olive-based products. The latter is further justified by the fact that indeed there are differences in phenolic content during olive processing, oil extraction and storage (Frankel et al, 2013).…”

“…Particularly, the body weight gain (BWG), FI,and FCR were higher for the broilers fed with 5% OC, except for EPEF which was higher in broilers fed with 10% OC (Al-Harthi, 2016). Pappas et al (2019) reported that broilers fed with olive pulp up to 5% performed well and maintained good health, final body weight, and carcass yield without impacting to feed:gain ratio. Remarkably, broilers fed 8% of olive pulp showed meaningfully poorer FCR and numerically higher feed intake (FI).…”

“…The latter is further justified by the fact that indeed there are differences in phenolic content during olive processing, oil extraction and storage (Frankel et al, 2013). Finally, Pappas et al (2019) stated that their study was applied in small-scale production and suggested that commercial conditions in large-scale production may affect the analyzed biochemical markers.…”

“…Particularly, we aimed to estimate the influence of olive paste flour on the redox status and performance of broiler chick-ens raised in field conditions in large-scale production systems. The chosen dosage of 2.5% and 5% OPF in grower, and finisher 1 and 2 periods was based on previous studies (Shafeyet al, 2013;Al-Harthi 2016;Pappas et al, 2019),which showed that olive byproducts up to 5% affected positively the performance in broilers raised in small-scale production.The total antioxidant capacity was studied in chicken plasma and muscle extract, while α-tocopherol levels were determined in broiler plasma.Organoleptic attributes were evaluated by tasters. BW and liveability were recorded daily, FI was calculated at the end of each period, whereas FCR and EPEF were calculated at the end of the experiment for estimating growth performance.…”

Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

“…However, during the oil extracting methods, we cannot extract all of the oil from the seeds and, thus, this byproduct was higher in terms of its fat content. A few compounds that may have antioxidant properties are included in this byproduct [ 4 ]. OCM is high in oil and can be used as a source of energy and antioxidant compounds.…”