2020
DOI: 10.3390/agriculture10080359
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Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

Abstract: Nowadays, there is an increasing interest in the exploitation and valorization of agricultural food waste and by-products. At the same time, the growing demand by markets worldwide, especially in Africa and Southeast Asia, can justify the growing interest in the use of by-products for the poultry industry. Olive pulp is one of the most interesting by-products of olive tree farming (typical of the Mediterranean area), being a good source of many biologically active compounds with antioxidant, antifungal, and an… Show more

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Cited by 12 publications
(20 citation statements)
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“…The highest percentage of the liver is obtained in treatment P3 while the lowest is obtained in treatment P1. The results of this study are in line with the results of previous studies which report the percentages of broiler chicken livers ranging from 1.25 -1.81% [7], 2.13% [6], and 2.08 -2.58% [8].…”
Section: Resultssupporting
confidence: 92%
See 1 more Smart Citation
“…The highest percentage of the liver is obtained in treatment P3 while the lowest is obtained in treatment P1. The results of this study are in line with the results of previous studies which report the percentages of broiler chicken livers ranging from 1.25 -1.81% [7], 2.13% [6], and 2.08 -2.58% [8].…”
Section: Resultssupporting
confidence: 92%
“…These results are not much different from the results of several previous studies. Several studies report that the average percentage of gizzard broilers ranges from 1.98% [6], 2.36 -2.86% [7], and 2.60 -3.29% [8].…”
Section: Resultsmentioning
confidence: 99%
“…Agro-industrial by-products can provide an alternative feed source for livestock which offer an eco-friendly approach for their disposal and recycling. In the past, utilization of crop residues and by-products (such as brewers dried grain and olive pomace) as alternatives to corn in poultry feed was not successful, mainly due to their high fiber content and poor digestibility (1)(2)(3). Additionally, the quality of poultry meat is strongly related to an animal diet; thus, modulation of the animal feed could account for higher quality and nutritional value of their products (4,5).…”
Section: Introductionmentioning
confidence: 99%
“…Furthermore, addition of olive by-product (OB) in pig diets could serve as a feasible approach to reducing production costs, especially in the Mediterranean region, while the quality and antioxidant capacity of the derived meat is maintained [ 10 ], as indicated by the reduction in the levels of saturated fatty acids (SFAs) and the increase in that of unsaturated fatty acids (MUFAs and PUFAs) [ 6 , 11 , 12 ]. In broilers, meat MUFAs levels are increased [ 13 ] and growth parameters [ 14 ] and carcass traits [ 15 ] are improved as an effect of OB dietary inclusion. Similar findings have been shown in laying hens, since levels of cholesterol and SFAs are reduced and those of MUFAs and PUFAs are increased in egg yolk after OB dietary supplementation [ 16 , 17 ], without negative effects on productive performance at a level of up to 9% [ 18 ] or 16% [ 16 ].…”
Section: Introductionmentioning
confidence: 99%