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

Saleh, Ahmed A.; Alzawqari, Mohammed H.

doi:10.3390/ani11082240

Cited by 18 publications

(27 citation statements)

References 43 publications

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“…Since there is lack of research evidence regarding the effect of OP in the lipid profile of eggs when supplementing laying hens' feed, the comparison of our results with those in literature is not possible. However, similar studies carried out with other farm animals have shown that the incorporation of OP in their diet ameliorates the FA profile by decreasing SFAs and increasing unsaturated fatty acids in the final products such as broiler meat [46,47], pork meat [48], rabbit meat [49], lamb meat [50] and small ruminants' milk [51,52] and cheese [52]. The decreased concentration of SFAs in OP eggs observed in this study could be attributed to the high concentration of phenolic compounds of the OP used in the experiment that act as antioxidants and suppress egg lipid oxidation.…”

Section: Discussionmentioning

confidence: 80%

Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Dedousi¹,

Kritsa²,

Stojčić

et al. 2022

Sustainability

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This study aimed to evaluate the long-term dietary effects of dried olive pulp (OP) on production performance, fatty acid profile and health lipid indices and quality characteristics of produced eggs, health and welfare indicators of laying hens. It was carried out in a commercial poultry farm using 300 Isa Brown layers at 23 weeks of age. The hens were randomly and equally divided in six dietary groups CON, OP2, OP3, OP4, OP5 and OP6, according to the inclusion rate of OP in the ration (0%, 2%, 3%, 4%, 5% and 6%, respectively). OP feeding increased the percentage of polyunsaturated fatty acids (PUFA) in eggs, decreased that of saturated fatty acids (SFA) and improved the PUFA to SFA ratio and health lipid indices, as indicated by the decrease of AI and TI and the increase in the h/H ratio of produced eggs, in a dose-dependent way. OP-fed layers presented a lower percentage of broken eggshells compared to controls. No adverse effects on birds’ performance, egg quality traits, health and welfare parameters were observed but a positive impact on Keel Bone Damage (KBD) incidence and belly plumage damage was recorded. OP feeding at the rates of 5% and 6% seems to be beneficial in improving egg nutrition quality.

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Section: Discussionmentioning

confidence: 80%

Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Dedousi¹,

Kritsa²,

Stojčić

et al. 2022

Sustainability

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show abstract

Section: Discussionmentioning

confidence: 99%

“…Dietary fat sources generally contain high fat-soluble vitamins, including α-tocopherol, but they vary among themselves. Vegetable oils and most plant-origin feedstuffs are rich in vitamin E, while their content is lower than most animal products [ 51 , 52 , 53 , 54 ]. In the present study, levels of α-tocopherol in pectoral muscle and TBARS in the liver did not differ by replacing SO with PF.…”

Section: Discussionmentioning

confidence: 99%

Soybean Oil Replacement by Poultry Fat in Broiler Diets: Performance, Nutrient Digestibility, Plasma Lipid Profile and Muscle Fatty Acids Content

Saleh

Alharthi

Alhotan

et al. 2021

Animals

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Continuous genetic improvements of commercial broiler strains has led to the necessity of using fats in their rations to fulfill a large portion of the energetic requirements. Several fat sources have been introduced in poultry nutrition, such as rendering poultry fat (PF) an available and cheap lipid source compared to conventional sources such as soybean oil (SO). The present study investigated the effect of partial or full replacement of SO by PF on performance, nutrient digestibility, blood lipids, and fatty acids (FAs) content of pectoral muscle. Four hundred and eighty one-day-old male Ross-308 chicks were distributed into four experimental groups (12 replicates each): the first group (control) was fed a diet formulated with soybean oil as a fat source while the second to fourth groups (PF25, PF50, and PF100) were fed diets formulated with 25, 50 and 100% of PF as a fat source instead of SO. Results revealed no synergistic effect between SO and PF in any of the studied parameters. Replacing SO by PF did not alter birds’ growth, carcass characteristics, and plasma indices of birds. Abdominal fat% was increased (p < 0.01) in PF50 and PF100. Dry matter digestibility was improved (p < 0.05) in PF50 and PF100, while crude fat and protein digestibility was not affected. Contents of palmitic and docosahexaenoic acids in the pectoral muscle of PF50 and PF100 were reduced (p < 0.01) while concentrations of oleic and linolenic acids, total unsaturated FAs, and polyunsaturated FAs/Saturated FAs ratio were elevated (p < 0.05) in the same groups. Liver thiobarbituric acid reactive substances (TBARS) and muscle vitamin E contents were not altered. The dietary addition of PF greatly improved economic parameters. In conclusion, PF can be used as a lipid source in broiler diets to produce inexpensive meat while maintaining its growth performance.

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“…Polyunsaturated fatty acids (PUFA), polyphenols, and minor phytochemical compounds in olive products improved productivity and the immune system by influencing metabolism processes and the synthesis of white blood cells and cytokine [45,[90][91][92][93]. Olive leaves, cake meal (a by-product of olive oil extraction), and oil are used in poultry diets as a source of energy and antioxidant compounds [94]. Olive leaves have high antioxidant activity, originating from phenolics, thus exhibiting strong preventive effects against oxidation [95,96].…”

Section: Olive (Olea Europaea L)mentioning

confidence: 99%

“…Olive cake meal has a high nutritional value (crude fat, 13%–18%; crude proteins, 9%–10%) [ 97 , 98 ]. It is rich in lignin and includes a high content of non-starch polysaccharides [ 94 , 99 ]. Furthermore, it contains Vitamin E, calcium, iron, potassium, magnesium, sodium, and phosphorus [ 100 ].…”

Section: Olive ( Olea Europaea L )mentioning

confidence: 99%

Application of botanical products as nutraceutical feed additives for improving poultry health and production

2023

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Poultry is one of the most consumed sources of animal protein around the world. To meet the global demands for poultry meat and eggs, it is necessary to improve their nutrition to sustain the poultry industry. However, the poultry industry faces several challenges, including feedstuff availability, the banning of antibiotics as growth promoters, and several environmental stressors. Therefore, there is a critical need to include available nutraceuticals in the diet to sustain the poultry industry. Nutraceuticals are natural chemical substances that positively influence animal physiological and productive traits. Botanical products (such as fenugreek seeds, ginger roots, and olive leaves) are among the most commonly used nutraceuticals and are gradually gaining popularity in the poultry industry due to their immense benefits in nutrition and therapeutic properties. They can be added to the diet separately or in combination (as a natural antioxidant and immunostimulant) to improve poultry health and production. Botanical products are rich in essential oils and essential fatty acids, which have multiple benefits on the animal's digestive system, such as activating the digestive enzymes and restoring microbiota balance, enhancing poultry health, and production. These nutraceuticals have been shown to stimulate the expression of several genes related to growth, metabolism, and immunity. In addition, the essential oil supplementation in poultry diets up-regulated the expression of some crucial genes associated with nutrient transportation (such as glucose transporter-2 and sodium-glucose cotransporter-1). Previous studies have suggested that supplementation of botanical compounds increased broiler body weight and hen egg production by approximately 7% and 15%, respectively. Furthermore, the supplementation of botanical compounds enhanced the reproductive efficiency of hens and the semen quality of roosters by 13%. This review article discusses the significant effects of some botanical products in the poultry industry and how they can benefit poultry, especially in light of the ban on antibiotics as growth promoters.

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

Cited by 18 publications

References 43 publications

Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Soybean Oil Replacement by Poultry Fat in Broiler Diets: Performance, Nutrient Digestibility, Plasma Lipid Profile and Muscle Fatty Acids Content

Application of botanical products as nutraceutical feed additives for improving poultry health and production

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