Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties

Abstract

Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study is to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics, and nutritional value in terms of cardioprotection. Broilers are fed four experimental diets containing 0% OP (control group), 2.5% OP (group A), 5.0% OP (group B), and 7.5% OP (group C). The obtained broiler meat samples are evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC50 = 10.5 ± 0.92) compared to the ones of control group (EC50 = 420 ± 21.3). Grilled broiler meat of group B is found to have acceptable sensory properties. The overall conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat. Practical applications: The objective of this research is to assess the use of olive industry by‐products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value toward the valorization of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security. Valorization of olive industry by‐products (A) in the farming of Ross 308 broilers (B) and the cardioprotective properties of the functional broilers as means of reduced platelet aggregation in humans (C).

Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers

“… PO enhanced the meat quality of broiler and could be used in the production of functional broilers meat. Nasopoulou et al (2018) Olive pomace extract (750 ppm in drinking water) No substantial changes in feed intake were observed among dietary treatments. A significant decrease in IL-8 gene and upregulated TGF-β4, and Bu-1 were noticed in broiler fed olive pomace extract.…”

“…Trails suggested that the dietary levels of NSP could affect the health or performance of the broiler ( Zahi et al, 2022 ). For the chemical composition of olive pomace ( Nasopoulou et al, 2018 ), the fat, protein, fiber, total carbohydrates and organic matter were 18.3, 9.8, 21.5, 58.9, and 92.9%, respectively ( Table 1 ). Olive pomace extract or oils also have bioactive compounds such as total triterpenes (oleanoic and maslinic acids) and polyphenols in olive pomace oils ( Mateos et al, 2020 ).…”

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

“…Higher levels of OC (82.5-165 g/kg diet) seemed to enhance daily weight gain, meat antioxidant status, and oxidative stability [138]. The inclusion of 5% olive pomace in broiler diets also improved breast and thigh sensory attributes and antithrombotic properties [139].…”

Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production

“…A variety of wastes and byproducts are produced during the olive oil processing process. The main ones with significant nutritional and technological interests are olive pomace, olive mill waste waters, olive leaves, and olive stone and seed ( Nasopoulou and Zabetakis 2013 ; Nunes et al, 2016 ; Nasopoulou et al, 2018 ). In this review, we reviewed existing information of olive oil and derivatives positive health uses and prospective effects on poultry production in this review ( Figure 1 ).…”