The Effect of Adding Fermented Olive Cake With and Without Herbal Aromatic Plants to Broilers Chicken Diet

Abstract

he increased demand for animal products worldwide has led to a rise in the need for feed components. Nonetheless, there was always a need for feed ingredients due to the decrease in farmed land and natural resources. Therefore, researchers are particularly interested in studies on sustainable alternative feed additives. By-products of the olive industry, which could be substituted for other substances in animal and poultry feed, are among the main pollutants that the industry releases into the environment. The by-products of producing olive oil, especially olive cake, are not commonly utilized as feed ingredients for chickens. Even if they are low in nutrients, they could be used after the fermentation process that produce higher-quality nutrients.A total number of 5490 one-day-old unisex Saso chicks, were housed in a deep litter floor under a closed system house, including 3 different treatments with 5 pens (replicates) of 366 chicks in each. Three different feed combinations, were fed. The first group without olive cake representing the control, second group with 10% olive cake (OC) without herbal mixture, and third group with 10% olive cake and 4% herbal mixture. Live body weight (LBW), body weight gain (BWG), and feed conversion ratio (FCR) were all significantly impacted by the olive cake supplement. When OC was added to the diet, triglycerides and cholesterol of blood were considerably reduced in comparison to the control group. Conversely, OC supplementation raised the levels of lipid metabolites (P > 0.05) except for LDL. In conclusion, adding fermented olive cake to the feed won't have a detrimental impact on the birds' ability to grow. This study shows that using leftover olive cake in poultry feed affects growth.