Productive and Physiological Performance of Broilers Fed Diets Containing Different Levels of Olive Pulp

Abstract

This study was conducted to investigate the effect of using different levels of olive pulp in broiler diets on productive performance, carcass traits, protein fractions, lipids profile and antioxidant activity. One hundred eighty one-day old chicks were divided into four experimental groups (three replicates of 15 birds per treatment). Four experimental diets were used as follow: control, 5, 10, or 15% of olive pulp (OP) and fed up to five weeks of age. At 35 d of age, results showed that body weight and feed conversion ratio were declined (P < 0.05) in groups fed OP10 and OP15compared with the control group. Moreover, feed intake decreased in group OP15 compared to other groups. Abdominal fat was decreased (P < 0.05) in groups fed OP15 and OP10,, also gizzard weight was decreased in all treatment groups except the OP15 group. Thymus gland weight was increased in groups fed OP15 and OP10.Blood plasma low-density lipoprotein cholesterol (LDL) content increased linearly with increasing OP levels, while total protein, albumin, and triglycerides content decreased linearly. OP increased malondialdehyde (MDA) level but had no effects on other antioxidant traits (total antioxidant capacity (TAC) and superoxide dismutase (SOD). It seems that the addition of OP at 5% in broiler diets had the highest relative economic efficiency without detrimental effects on their biological performance. However, OP can be used safely in broiler diets up to 10%.

Effect of Adding Different Levels of Dried Olive Pomace to the Diet on some Blood Traits of Broilers

“…It is noted in the table a significant decrease in the cholesterol concentration in the blood plasma of birds for the treatments to which olive pomace was added, as for the decrease in the level of cholesterol in the blood plasma, it can be explained by the effect of zeptonol in increasing the level of Glutethione and Catalase proteins, and the activity of the enzyme Reductase-HMG-COA and as a result the decrease in the level of cholesterol, this was consistent with El-Baz et al [22], where these compounds work to reduce the absorption of cholesterol in the viscera and thus reduce its concentration in the blood, a decrease in the concentration of triglycerides (mg / 100 ml) in the blood of broilers was also observed for the treatments to which the bagasse was added, these results were in agreement with [16,23,24]. We conclude from the above that there is a clear positive effect of adding olive pomace to broiler diets on blood and tissue characteristics [25].…”

Effect of using olive pulp supplemented with or without sodium bentonite supplementation on productive performance of broilers

“…Total FI, final BWT and BWG showed nonsignificant decrease in birds fed 10 or 15% dietary OP compared to those fed 0 or 5% dietary OP (Table 7). The negative effect of high levels dietary OP on FI and FCR was noticed before by several authors as was found by ELbaz et al, (2020) who found that high levels of OP (10 and 15%) declined significantly the FCR compared with the control or 5% groups fed to Ross 308 broilers from 1 to 35 days of age. Moreover, FI decreased in group by 15%of OP compared to (0 or 5%) OP levels.…”

Biochemical Blood Plasma Changes of Awassi Sheep Using Different Levels of Olive Pulp

“…The effect of adding olive pulp to the feed in measuring some blood biochemical parameters of Awassi lambs (mean ± standard error). The reason for this decrease may also be due to the effect of the components of the bagasse, especially the effect of enzymes on the metabolism of carbohydrates through an increase in the activity of the glycogen syuthase enzyme, reducing the activity of glycogen phosphorylate enzyme [10]. Where these compounds work to reduce the absorption of cholesterol in the body and thus lower its concentration in the blood.…”