Olive pomace for the feeding of commercial poultry: effects on performance, meat and eggs quality, haematological parameters, microbiota and immunity

Oliveira, Carolina Oreques de; Roll, Aline Arassiana Piccini; Gonçalves, Fernanda Medeiros; Lopes, Débora Cristina Nichelle; Xavier, Eduardo Gonçalves

doi:10.1080/00439339.2021.1894409

Cited by 20 publications

(16 citation statements)

References 65 publications

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“…Similar to our findings, de Oliveira et al reported that no significant effects on the carcass and organ weights were observed when including OCM in the diets of broilers at 35 days of age [ 31 ]. In previous OCM studies on broiler diets using contents of 5% to 10% with and without enzyme additives, carcass and organ weights were not affected [ 2 , 14 ].…”

Section: Discussionsupporting

confidence: 91%

“…Regarding the effects of corn replacement with OCM in broiler diets on muscle FA content, in the present study muscle unsaturated FAs were increased by the presence of OCM. The high content of unsaturated and polyunsaturated FAs in OCM can lead to the effects observed in OCM diets [ 17 , 31 ]. In addition, Chamruspollert and Sell reported that the presence of olive oil in OCM can cause modifications in unsaturated FAs by inhibiting the delta-9 desaturase enzyme system, which is responsible for desaturating saturated FAs and converting them to unsaturated FAs in the muscles [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

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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

Saleh

Alzawqari

2021

Animals

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The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (p = 0.04) and feed conversion ratio than the 20% OCM group (p < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (p = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (p = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

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

Saleh

Alzawqari

2021

Animals

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“…When observing the final table for all the production periods from (20-32) weeks, it is noticed that there were significant differences (P<0.05) in the general average of the percentage of egg production, where the treatments that included olive pomace (T4, T3 and T2) outperformed the control treatment, and it was noticed that there were no significant differences among T2, T3 and T4 treatments. This study agrees with Taylor [13], which indicated that the use of olive pomace 6% showed a significant improvement in the rate of egg production. The study also agreed with the findings of Dedousi et al [14], and a positive effect was recorded in the rate of egg production, with the presence of other studies that found that there were no significant differences using bagasse in place of basic ration materials such as wheat, corn and barley as an addition or replacement of up to 10%, such as Zarei et al [15] as well as agree with the study of Zangenh and Tork [16] who They also used three levels of olive pomace in the feed for laying hens (0, 4.5 and 9%) and they did not find any harmful effect in terms of egg production and egg quality.…”

Section: Egg Production Hd (%)supporting

confidence: 92%

Effect of Different Levels of Olive Pomace on Some Productive Traits of ISA Brown Laying Hens

Habib,

Al-Zamili,

Al-Gharawi

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study was conducted to compare the effect of adding different levels of olive pomace on some productive traits of ISA Brown laying hens, at the field of laying hens of the Agricultural Research and Experiment Station, Agriculture College, Al-Muthanna University, from 7/6/2022 to 4/9/2022 for a period of 12 weeks. A total of 72 hens, 18 weeks old, ISA Brown laying hens were used, it was randomly distributed to four treatments distributed to 3 replicates ( 6 laying hens each replicate), the treatments were as follows: T1: the control treatment. As for the treatments T2, T3 and T4, dried olive-pomace powder was added at levels of 1.5, 3 and 4.5% to the diet. The results indicated a significant superiority on the egg production and egg mass with a significant improvement in the feed conversion factor in all treatments of olive-pomace powder compared to the control treatment, there were no significant differences on the average egg weight among all experimental treatments.

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“…In this study, the FA composition of the diets was clearly mirrored by the FA profile of chicken meat. The fact that the FA profile of meat coming from monogastric animals can be easily modified with the diet has been widely reported in the literature [ 23 , 24 , 25 , 26 ]. In the present work, the main FA observed in dark chicken meat was oleic acid, and most of the FAs were MUFAs, even when the PO diet was used.…”

Section: Discussionmentioning

confidence: 99%

Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Albendea

Guardiola

Rafecas

et al. 2023

Animals

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This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.

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Olive pomace for the feeding of commercial poultry: effects on performance, meat and eggs quality, haematological parameters, microbiota and immunity

Cited by 20 publications

References 65 publications

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

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

Effect of Different Levels of Olive Pomace on Some Productive Traits of ISA Brown Laying Hens

Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

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