Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Bonos, Eleftherios; Skoufos, Ioannis; Petrotos, Konstantinos; Giavasis, Ioannis; Mitsagga, Chrysanthi; Fotou, Konstantina; Vasilopoulou, Konstantina; Giannenas, Ιlias; Gouva, Evangelia; Tsinas, Anastasios; D’Alessandro, Angela Gabriella; Cardinali, Angela; Tzora, Athina

doi:10.3390/vetsci9060290

Cited by 12 publications

(15 citation statements)

References 40 publications

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“…The microbial populations of the samples of the shoulder, belly, and boneless steak cut were identified and counted using conventional methods, following the procedure described by Bonos et al [ 41 ]. In addition, the presence of Salmonella spp.…”

Section: Methodsmentioning

confidence: 99%

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Combined Dietary Supplementation of Tenebrio molitor Larvae and Chitosan in Growing Pigs: A Pilot Study

Zacharis,

Bonos,

Voidarou

et al. 2024

Veterinary Sciences

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Nowadays, the global animal industry faces considerable challenges in securing sufficient feed resources. Responding to consumer demands for reduced use of antibiotics in animal nutrition, better animal welfare status, and reduced impact on the environment, there is an increased urgency to develop innovative functional feeds with a reduced environmental footprint and the ability to improve meat quality and safety. In an effort to explore innovative feed ingredients for growing pig diets, the combined dietary supplementation of Tenebrio molitor larvae and chitosan was investigated. An experimental trial was performed with 48 weaned pigs (34 days of life; mixed sex) that were randomly assigned to four treatment groups (with six males and six females each): Group A (control), Group B (supplemented with T. molitor larvae at 10%), Group C (supplemented with chitosan at 0.05%), and Group D (supplemented with both ingredients at 10% and 0.05%, respectively). On the 42nd day of the experimental trial, samples of blood, feces, and carcass parts were taken for analysis. The results indicated that the insect larvae meal significantly improved (p < 0.05) overall performance, increased (p < 0.05) blood red blood cell content, increased meat phenolic content (p < 0.05), improved meat oxidative stability (p < 0.05), and affected meat fatty acid profile (p < 0.05). On the other hand, chitosan had no significant effect on overall performance (p > 0.05), but it significantly increased blood lymphocyte content (p < 0.05), affected the fecal microbiota (p < 0.05), improved meat oxidative stability (p < 0.05), increased meat phenolic content (p < 0.05), and affected meat fatty acid composition (p < 0.05) and (p < 0.05) meat color. Finally, the combined use of both T. molitor and chitosan significantly affected some important zootechnical parameters (p < 0.05), fecal microbial populations (p < 0.05), meat color (p < 0.05), and fatty acid profile (p < 0.05). Further investigation into the potential interaction between insect larvae meals and chitosan in pig diets is advised.

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Section: Methodsmentioning

confidence: 99%

“…The chromatic profiles of the meat cuts (shoulder, belly, and boneless steak) were assessed using the “Hunter scale” (L*, a*, and b* values) using a “CAM-System 500” analyzer (Lovibond, Amesbury, UK) and following the method described by Bonos et al [ 41 ].…”

Section: Methodsmentioning

confidence: 99%

Combined Dietary Supplementation of Tenebrio molitor Larvae and Chitosan in Growing Pigs: A Pilot Study

Zacharis,

Bonos,

Voidarou

et al. 2024

Veterinary Sciences

Self Cite

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“…Another by-product of olive oil extraction, olive mill wastewater, when added to broiler diets, improved total antioxidant capacity and redox status and reduced protein and lipid peroxidation rates in plasma and tissues [143]. In a recent study, the incorporation of silage from olive mill wastewater solids, grape pomace solids, and feta cheese whey solids at levels up to 10% showed promising results for growth performance and meat quality [144], and increased n-3 fatty acids and antioxidant capacity in meat [145]. The application of an olive pomace extract at 750 ppm in broiler diets positively affected animal growth and anti-inflammatory properties [146].…”

Section: Olive Oil Industry By-productsmentioning

confidence: 99%

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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“…In several studies, OMWW and GP have been used in silage production for the feeding of animals such as lambs, pigs and broiler chickens [23][24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Potential Use of Wheat Straw, Grape Pomace, Olive Mill Wastewater and Cheese Whey in Mixed Formulations for Silage Production

D’Alessandro,

Dibenedetto,

Skoufos

et al. 2023

Agronomy

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Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage formulations were based on a ratio of 60% solids (WS + GP) and 40% liquids (CW + OMWW), with the addition of water (W) where necessary to achieve 40% of liquids. In experiment 1, the effects of the inclusion of GP or CW in a mixture of WS and OMWW were studied according to two silage formulations: SIL-A, WS40% + OMWW5% + GP20% + W35%; SIL-B, WS60% + OMWW5% + CW35%. In experiment 2, the effects of two levels of CW and the inclusion of OMWW in mixed silages based on WS, GP, and CW were studied according to four silage formulations: SIL-C, WS40% + GP20% + CW20% + W20%; SIL-D, WS40% + GP20% + CW20% + OMWW5% + W15%; SIL-E, WS40% + GP20% + CW35% + W5%; SIL-F, WS40% + GP20% + CW35% + OMWW5%. In experiment 1, the silage formulation affected the chemical composition showing a greater (p < 0.05) content of DM in SIL-B; crude protein, ether extract and ADL contents were higher (p < 0.05) in SIL-A. In experiment 2, no differences (p > 0.05) in the chemical characteristics of the silages were found. In both of the experiments, the chemical composition and total phenol content did not change (p > 0.05) during the ensiling period. Fermentative characteristics were not affected (p > 0.05) by the by-product combination nor the ensiling period and proved to be adequate for good-quality silages. The Flieg’s scores at D30 and D90 were greater than a 100 score in all the experimental silages, leading to the conclusion that WS, GP, OMWW and CW can be effective for producing silage.

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Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Cited by 12 publications

References 40 publications

Combined Dietary Supplementation of Tenebrio molitor Larvae and Chitosan in Growing Pigs: A Pilot Study

Combined Dietary Supplementation of Tenebrio molitor Larvae and Chitosan in Growing Pigs: A Pilot Study

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

Potential Use of Wheat Straw, Grape Pomace, Olive Mill Wastewater and Cheese Whey in Mixed Formulations for Silage Production

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