Utilization of Olive Cake by-Product for Improvement of Shelf Life and Quality of Chicken Meat

Badawy, Waleed; Saleh, Ahmed A.

doi:10.21608/zjar.2018.48437

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…The basal diet contained a low percentage of oleic acid (25.87%) and a high percentage of OCM (66.98%), and the OCM supplement contained a high percentage of MUFA (67.83%) (Table 3). Olive oil is rich in oleic acid, and thus in MUFA (Chiofalo et al, 2002;Badawy & Saleh, 2018). Therefore, because the breast meat oleic acid levels of T2.5, T5, and T7.5 increased, this could be attributed to the composition of the OCM supplement (El Hachemi et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Özcan¹,

Çimrin²,

Yakar³

et al. 2021

SA J. An. Sci.

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This study was aimed at determining the effects of various levels of dietary olive cake meal (OCM) on certain blood parameters and breast muscle fatty acid and cholesterol levels. For this purpose, 400 day-old Japanese quail (Coturnix coturnix japonica) chicks of both sexes were randomly assigned to four trial groups, each including five replicates of 20 animals. The quail were fed on a maize and soybean meal-based basal diet supplemented with 0%, 2.5%, 5% and 7.5% of OCM for six weeks. Dietary supplementation with 5% and 7.5% of OCM decreased total cholesterol and low-density lipoprotein cholesterol levels in the blood serum, and increased cholesterol levels in the breast muscle. Dietary supplementation with various levels of OCM decreased saturated fatty acid and polyunsaturated fatty acid levels, and increased monounsaturated fatty acid and total unsaturated fatty acid levels in the breast muscle. As a result, it was concluded that, olive cake meal, which contains a high level of olive oil, could be incorporated in poultry feed at a level of 5%, owing to its beneficial effects of decreasing serum LDL cholesterol, which plays a major role in the aetiology of cardiovascular diseases, and in reducing saturated fatty acid levels in breast muscle.

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Section: Resultsmentioning

confidence: 99%

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Özcan¹,

Çimrin²,

Yakar³

et al. 2021

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…Olive oil has a significant amount of monounsaturated fats and only trace amounts of vitamins E and K. Extra virgin olive oil has a distinct flavor and scent in addition to being high in antiinflammatory and disease-fighting antioxidants, which are linked to a variety of potential health benefits (Fernando, 2021). Also, Badawy and Saleh (2018) indicated that the main fatty acids of olive oil were the unsaturated oleic acid (72.1 %), the linoleic (9.5%), linolenic acid (4.1%), the palmitic (7.3 %) and stearic acid (4.4 %). Turmeric's culinary spice, curcumin, is a polyphenolic molecule that has a variety of pharmacologic, comprised of antiinflammatory, antioxidant, anti-proliferative, and antiangiogenic properties (Anand, 2007).…”

Section: Introductionmentioning

confidence: 99%

Olive and Turmeric Oils: Nutraceutical Effectiveness against Paracetamol-Induced Hepatotoxicity in Experimental Rats

Bakr,

Badawy

2023

Journal of Food and Dairy Sciences

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Olive and turmeric oils have numerous health benefits by preventing hepatotoxicity, moreover, each gives benefits that go beyond reducing risk factors of liver diseases. This investigation aimed to estimate the nutraceutical Effectiveness of olive and turmeric oils against paracetamol-induced hepatotoxicity in experimental rats. Twenty Sprague-Dawley male albino rats weighing 200±10 g each, were randomly divided into four groups; five rats each as follows; the first group was control negative (C -ve), the second group induced with liver intoxicated by paracetamol then fed on basal diet ( C +ve), the third group induced with liver intoxicated by paracetamol then fed on basal diet concurrently with orally administered of olive oil at a dose of 1 ml/kg body weight., and the fourth group induced with liver intoxicated by paracetamol then fed on basal diet concurrently with orally administered of turmeric oil at a dose of 1 ml/kg body weight. At the finale of investigational period 28 days, blood samples were collected for determination the following parameters; TC, TG, HDL, LDL VLDL, AI, glucose, TP and Alb. Moreover, BWG, FI and FER were calculated. The findings showed that all rats in the experimental groups orally injected with olive oil and turmeric oil at a dose 1 ml/kg body weight, each displayed a notable decline in TC, TG, LDL VLDL, AI, glucose, TP and Alb. Moreover, increasing in HDL, BWG, FI and FER. This study demonstrated that olive oil and turmeric oil had noticeable nutraceutical effectiveness against paracetamol-induced hepatotoxicity in experimental rats.

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Utilization of Olive Cake by-Product for Improvement of Shelf Life and Quality of Chicken Meat

Cited by 2 publications

References 19 publications

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Olive and Turmeric Oils: Nutraceutical Effectiveness against Paracetamol-Induced Hepatotoxicity in Experimental Rats

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