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Ferlisi F, Tang J, Cappelli K, Trabalza-Marinucci M. Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition. Front Vet Sci 2023; 10:1272274. [PMID: 37901105 PMCID: PMC10611480 DOI: 10.3389/fvets.2023.1272274] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 09/29/2023] [Indexed: 10/31/2023] Open
Abstract
In recent years, the increased demand for agri-food products to feed livestock species has stimulated research to identify novel solutions for the valorization of natural waste, according to the modern concept of a circular economy. Numerous studies have shown the use of plant-derived and agro-industrial co-products that are sources of bioactive molecules for preparing animal feeds. Supplementation with co-products derived from the extraction of olive oil (i.e., olive pomace, olive mill wastewater, olive cake and olive leaf) in diet has been widely considered in recent decades, because these wastes are produced in high quantity and their re-use represents an innovative economic and environmental strategy. Olive oil co-products are characterized by various bioactive molecules such as polyphenols, carbohydrates, proteins, and lipids. Among them, polyphenols are the nutraceuticals most studied, showing to promote health effects in both humans and animals. Olive oil co-products and their phenolic extracts have shown many beneficial and promising effects when added to the diets of monogastric animals, by improving performance parameters and maintaining the oxidative status of meat and derived products. This review provides an update on the use of olive co-products in monogastric animal (swine, poultry and rabbit) diets and their effects on the productive performance, meat quality characteristics and gut health status.
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Affiliation(s)
- Flavia Ferlisi
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Jiayong Tang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China
| | - Katia Cappelli
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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El-Sabrout K, Khalifah A, Mishra B. Application of botanical products as nutraceutical feed additives for improving poultry health and production. Vet World 2023; 16:369-379. [PMID: 37041996 PMCID: PMC10082723 DOI: 10.14202/vetworld.2023.369-379] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 01/23/2023] [Indexed: 02/27/2023] Open
Abstract
Poultry is one of the most consumed sources of animal protein around the world. To meet the global demands for poultry meat and eggs, it is necessary to improve their nutrition to sustain the poultry industry. However, the poultry industry faces several challenges, including feedstuff availability, the banning of antibiotics as growth promoters, and several environmental stressors. Therefore, there is a critical need to include available nutraceuticals in the diet to sustain the poultry industry. Nutraceuticals are natural chemical substances that positively influence animal physiological and productive traits. Botanical products (such as fenugreek seeds, ginger roots, and olive leaves) are among the most commonly used nutraceuticals and are gradually gaining popularity in the poultry industry due to their immense benefits in nutrition and therapeutic properties. They can be added to the diet separately or in combination (as a natural antioxidant and immunostimulant) to improve poultry health and production. Botanical products are rich in essential oils and essential fatty acids, which have multiple benefits on the animal's digestive system, such as activating the digestive enzymes and restoring microbiota balance, enhancing poultry health, and production. These nutraceuticals have been shown to stimulate the expression of several genes related to growth, metabolism, and immunity. In addition, the essential oil supplementation in poultry diets up-regulated the expression of some crucial genes associated with nutrient transportation (such as glucose transporter-2 and sodium-glucose cotransporter-1). Previous studies have suggested that supplementation of botanical compounds increased broiler body weight and hen egg production by approximately 7% and 15%, respectively. Furthermore, the supplementation of botanical compounds enhanced the reproductive efficiency of hens and the semen quality of roosters by 13%. This review article discusses the significant effects of some botanical products in the poultry industry and how they can benefit poultry, especially in light of the ban on antibiotics as growth promoters.
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Affiliation(s)
- Karim El-Sabrout
- Department of Poultry Production, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
| | - Ayman Khalifah
- Department of Livestock Research, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Borg El Arab, Egypt
| | - Birendra Mishra
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, 1955 East-West Road, Honolulu, HI, 96822, USA
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Bionda A, Lopreiato V, Crepaldi P, Chiofalo V, Fazio E, Oteri M, Amato A, Liotta L. Diet supplemented with olive cake as a model of circular economy: Metabolic and endocrine responses of beef cattle. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1077363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
IntroductionIntegrating by-products into livestock diet represents a great opportunity for implementing the concept of circular economy while reducing feed costs. Olive cake (OC) is considered an agro-industrial waste, but the high content of valuable metabolites makes it a promising feed integration. Therefore, this study investigated the effect of OC integration in beef cattle diet on different blood parameters.MethodsForty-eight young growing fattening Limousines-−24 bulls (body weight 350 ± 15 kg) and 24 heifers (280 ± 10 kg)—, aged 240 ± 20 days, were randomly allocated to 1 of 3 dietary treatments: concentrate at 0% (Control group: CTR), 10% (Low-olive cake group: L-OC), or 15% (High-olive cake group: H-OC) of OC inclusion. Blood samples and body weights were collected before administrating the supplemented diet (0 d), at the end of the stocker growing phase (56 d), and at the end of the fattening (147 d). After being slaughtered, animal carcasses were weighted. A linear regression model was fitted for each blood parameter with the 0 d as covariate and diet, time, sex, diet × time, and diet × sex as fixed effects.ResultsIn males, body weight was highest in CTR, but carcass weight was similar in all the groups. All the blood parameters were within physiological ranges, independently from the animal diet. CTR group showed the highest alanine aminotransferase (ALT, P = 0.0027) and creatine kinase (P = 0.0119), whereas total bilirubin (P = 0.0023) was higher in H-OC than in CTR. Moreover, ALT was highest in CTR at 56 d, becoming similar in all the groups at 147 d (P = 0.0280). Instead, the increase observed in total cholesterol from 56 to 147 d was lower in H-OC compared with CTR and L-OC (P = 0.0451). A significant effect of diet × sex interaction was observed on triglycerides, urea, liver enzymes, and insulin. These data support the OC inclusion of up to 15% of the concentrate with no detrimental effect on beef cattle metabolic status.DiscussionIn conclusion, OC can be considered as a component in beef diet giving an opportunity to improve agriculture sustainability.
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Sánchez CJ, Barrero-Domínguez B, Martínez-Miró S, Madrid J, Baños A, Aguinaga MA, López S, Hernández F. Use of Olive Pulp for Gestating Iberian Sow Feeding: Influence on Performance, Health Status Indicators, and Fecal Microbiota. Animals (Basel) 2022; 12:ani12223178. [PMID: 36428405 PMCID: PMC9686466 DOI: 10.3390/ani12223178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/13/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Olive pulp (Olea europaea) inclusion in the diet of Iberian sows (Sus scrofa) is interesting due to fiber and bioactive compounds content and because both productions are located in the same area. The aim of this trial was to study the effect of olive pulp inclusion at 100 g/kg in Iberian sow’s diet on performance, immunoglobulin and serum parameters, antioxidant status, and fecal microbiota. Forty multiparous Iberian sows (body weight (BW) = 149.6 ± 20.2 kg) were assigned either a control diet (CON) or an experimental diet (PUL) with olive pulp at 100 g/kg. The BW and backfat thickness in sows were measured at post-insemination days 42 and 107, and litter performance was measured on the farrowing day. Blood and fecal samples were collected at gestation day 107. In piglets, blood was sampled when they were 10 days old for immunoglobulin analysis. Albumin, total protein, triglyceride, creatinine, urea, glucose, and Trolox equivalent antioxidant capacity in serum were higher (p < 0.05) in PUL sows than in CON sows. The Enterobacteriaceae, Bifidobacterium spp., and Lactobacillus spp. fecal counts were increased (p < 0.05) with olive pulp supplementation compared with the CON sow group. Olive pulp added to gestating Iberian sow’s diet at 100 g/kg has beneficial effects on the fecal microbiota and antioxidant status, without penalizing other gestation parameters.
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Affiliation(s)
- Cristian Jesús Sánchez
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
- Correspondence: ; Tel.: +34-622-540-243
| | | | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Granada, Spain
| | | | - Silvia López
- Dcoop Sociedad Cooperativa Andaluza, Carretera Córdoba S/N, 29200 Antequera, Málaga, Spain
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
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Ayeb N, Addis M, Fiori M, Atti N, Barmat A, Hammadi M, Boukhris H, Damergi C, Khorchani T. Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions. J Anim Physiol Anim Nutr (Berl) 2019; 103:1637-1645. [PMID: 31389084 DOI: 10.1111/jpn.13168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/02/2019] [Accepted: 07/01/2019] [Indexed: 11/28/2022]
Abstract
The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.
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Affiliation(s)
- Naziha Ayeb
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Margherita Addis
- Department of Animal Production Research, AGRIS-Sardegna, Bonassai, Italy
| | - Myriam Fiori
- Department of Animal Production Research, AGRIS-Sardegna, Bonassai, Italy
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA, Ariana, Tunisia
| | - Ahmed Barmat
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Mohamed Hammadi
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Hager Boukhris
- Instiut National Agronomique, Cité Mahrajène, Tunis, Tunisia
| | - Chokri Damergi
- Instiut National Agronomique, Cité Mahrajène, Tunis, Tunisia
| | - Touhami Khorchani
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
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Britton J, Davis R, O'Connor KE. Chemical, physical and biotechnological approaches to the production of the potent antioxidant hydroxytyrosol. Appl Microbiol Biotechnol 2019; 103:5957-5974. [PMID: 31177312 DOI: 10.1007/s00253-019-09914-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 05/13/2019] [Accepted: 05/15/2019] [Indexed: 12/12/2022]
Abstract
Hydroxytyrosol (HT) is a polyphenol of interest to the food, feed, supplements and pharmaceutical sectors. It is one of the strongest known natural antioxidants and has been shown to confer other benefits such as anti-inflammatory and anti-carcinogenic properties, and it has the potential to act as a cardio- and neuroprotectant. It is known to be one of the compounds responsible for the health benefits of the Mediterranean diet. In nature, HT is found in the olive plant (Olea europaea) as part of the secoiridoid compound oleuropein, in its leaves, fruit, oil and oil production waste products. HT can be extracted from these olive sources, but it can also be produced by chemical synthesis or through the use of microorganisms. This review looks at the production of HT using plant extraction, chemical synthesis and biotechnological approaches.
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Affiliation(s)
- James Britton
- School of Biomolecular and Biomedical Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Reeta Davis
- School of Biomolecular and Biomedical Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Kevin E O'Connor
- School of Biomolecular and Biomedical Science, University College Dublin, Belfield, Dublin 4, Ireland. .,Beacon Bioeconomy Research Centre, University College Dublin, Belfield, Dublin 4, Ireland.
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Leskovec J, Rezar V, Svete AN, Salobir J, Levart A. Antioxidative Effects of Olive Polyphenols Compared to Vitamin E in Piglets Fed a Diet Rich in N-3 PUFA. Animals (Basel) 2019; 9:E161. [PMID: 31013804 PMCID: PMC6523078 DOI: 10.3390/ani9040161] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Accepted: 04/09/2019] [Indexed: 01/24/2023] Open
Abstract
The aim of the current study was to assess the antioxidative effects of the dietary supplementation of olive leaf extract (OLE) in different concentrations compared to those of vitamin E in piglets under conditions of dietary n-3 PUFA-induced oxidative stress. Forty-eight castrated male piglets (10.6 ± 0.99 kg) were fed the following experimental diets: Cont- (low-fat diet, no supplement), Cont+ (high linseed oil diet, no supplement), Vit-E (as Cont+, 105 IU vitamin E/day), OLE-1 (as Cont+, 3.84 mg hydroxytyrosol equivalents (HEQs)/day), OLE-2 (as Cont+, 38.4 mg HEQ/day), and OLE-3 (as Cont+, 96 mg HEQ/day). After 21 days of feeding, the experimental diets, blood and urine samples were collected to assess the extent of the oxidative stress. Results indicated that diet OLE-1 lowered the activity of gamma-glutamyl transferase, protected DNA (measured as DNA tail %) and altered urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG). Dietary vitamin E lowered the levels of urinary F2-isoprostanes, as well as of plasma malondialdehyde and γ-tocopherol, but raised the plasmatic α-tocopherol and altered the level of urinary 8-OHdG. In conclusion, only minor positive effects of dietary OLE on the oxidative stress parameters were observed. Additionally, OLE did not show concentration dependence.
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Affiliation(s)
- Jakob Leskovec
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
| | - Vida Rezar
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
| | - Alenka Nemec Svete
- Small Animal Clinic, Veterinary Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
| | - Janez Salobir
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
| | - Alenka Levart
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
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Romero C, Medina E, Mateo MA, Brenes M. New by-products rich in bioactive substances from the olive oil mill processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:225-230. [PMID: 28580634 DOI: 10.1002/jsfa.8460] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. RESULTS Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg-1 , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg-1 in this waste product, maslinic acid comprising around 70% of total triterpenics. CONCLUSION Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg-1 of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
| | | | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Seville, Spain
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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Ayeb N, Seddik M, Atti N, Atigui M, Fguiri I, Barmat A, Arroum S, Addis M, Hammadi M, Khorchani T. Growth, feed intake and carcass characteristics of indigenous goats fed local resources in Tunisian arid land. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Native genetic resource of goats is a pivotal source for meat and milk in southern Tunisia. Feeding is one of the most important activities of goat husbandry. Perceptions on the role of native feed resources for growth and carcass characteristics have not been well studied. Therefore, the present study was designed to help understand and to compare the influences of local forage resources (grass hay, dried olive leaves, Stipa tenacissima and oat hay) on growth performance and carcass characteristics of kids. The kids with the age of 4 months (average live bodyweight of 15 ± 58 kg) were selected for the study. The three study groups in the 90-day trial were as follows: Group C, where animals received oat hay only (control), Group OL, where animals received olive leaves (dried) + S. tenacissima and Group GH, where animals received grass hay. A daily allowance of commercially available concentrate (305 g DM/day) was offered to all groups (making about half of the total DM intake). At the end of the experiment, all animals were slaughtered. Statistical analysis showed that total DM intake was lower (P < 0.001) in C group (490.77 g) than the other two groups having similar DM intake (619.22 and 589.28 g for OL and GH, respectively). Average daily gain was comparable for the three groups (38.33, 40.71 g and 39.52, respectively, for C, OL and GH), with similar final liveweights. Cold carcass weight and carcass yield were not affected by diet treatment. Diet had no significant effect on individual organ weights and carcass composition. The use of the local forage resources evaluated in this trial could be used for the local goat population without loss of productivity when they make up about half of the diet along with a concentrate feed.
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