In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and "cachaços" were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01).

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal's diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.

Improved Antioxidant Blood Parameters in Piglets Fed Diets Containing Solid-State Fermented Mixture of Olive Mill Stone Waste and Lathyrus clymenum Husks

Solid-state fermentation represents a sustainable approach for the conversion of agro-industrial wastes into high-added-value feed ingredients. The present study aimed to evaluate the effects of the dietary addition of a solid-state-fermented mixture of olive mill stone waste (OMSW) and Lathyrus clymenum husks (LP) on the antioxidant blood parameters of weaned piglets. Two hundred 35-day-old weaned piglets were allotted into two groups and fed either a control (C) diet or a diet containing 50 g of OMSW-LP per kg (OMSW-LP) for 40 days. Blood samples were collected at 35 and 75 days of age to assess the free radical scavenging activity (FRSA), reduced glutathione (GSH) levels, catalase activity (CAT), protein carbonyls (CARBs), and thiobarbituric acid reactive species (TBARS). The OMSW-LP diet reduced the TBARS (p = 0.049) and CARB contents (p = 0.012) and increased the levels of FRSA (p = 0.005), GSH (p = 0.040), and CAT activity (p = 0.012) in the piglets' blood, likely due to the synergistic action of the antioxidants and bioactive compounds present in the OMSW-LP mixture. Overall, the dietary inclusion of solid-state-fermented OMSW-LP at 50 g/kg could potentially serve a bio-functional purpose since it enhanced the antioxidant blood parameters in this study, a crucial factor for the health and growth of piglets post-weaning.

The use of olive cake in the diet of dairy cows improves the mineral elements of Provola cheese

Mineral elements (Ca, Na, K, Mg, Zn, Ti, Sr, Fe, Ni, Ba, Cr, Mn, Cu, Se, Cd, Mo, B, V, As, Pb and Hg) in Provola cheeses obtained from dairy cows fed with two different integrated diets (Biotrak) and without olive cake (Control) were determined to discriminate between the two different cheeses. The results showed that cheeses from the Biotrak group presented higher values of essential elements. Selenium (Se) was found to be the most interesting: in Biotrak cheeses the content of Se was in the range of 0.112 to 0.281 mg/kg, about twice the content of Se in cheeses from the Control group. Among the toxic elements, only Cd was found in the samples, but at low levels (in average lower than 0.11 mg/kg). Therefore, the use of olive cake in animal feed is a good strategy to improve the mineral profile of the product obtained.

Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

Effect of olive cake supplementation on faecal microbiota profile of Holstein and Modicana dairy cattle

The present study aimed to investigate the effect of olive cake supplementation on faecal microbiota of Holstein (n = 16) and Modicana (n = 16) dairy cows. Although no difference in richness was detected, within breeds and between the two dietary treatment, the PERMANOVA analysis applied to the beta diversity allowed to discriminate samples according to breeds (p < 0.001) and treatment (p < 0.001). In Holstein cows, the olive cake supplementation led to the increase of Pseudobutyrivibrio and Christensenellaceae_R7-group genera (p < 0.05) recognized as health-promoting or associated with feed efficiency. Differently, no difference was detected between control and treated groups for Modicana suggesting a high adaptive capacity to diet changes. In addition, the higher prevalence of Firmicutes phyla in the Modicana microbiota reflected its better capacity to digest the fibrous sources. Our study supports the suitability of olive cake as a feed supplement for cows and could help validating a sustainable livestock system in the Mediterranean area, characterized by a relevant oil production and by a native breeds reared with extensive systems.

Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition

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.

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs

The aim of this study was to evaluate the inclusion of different amounts of ensiled olive cake, a major pollutant from olive oil production, in the fattening diets of 30 Apulo-Calabrese pigs as a strategy to partially substitute the traditional cereal-based diet and improve animal performance and meat fatty acid composition. The animals, during a fattening period of 120 days, were fed with three dietary treatments containing increasing levels of ensiled olive cake: 0% (C), 20% (OC20) and 40% (OC40) on dry matter. No effect of the dietary treatment was found on the animal performance and proximate meat analysis results. The inclusion of ensiled olive cake in the diet led to differences in the fatty acid (FA) profile of intramuscular fat, with a higher proportion of monounsaturated fatty acid (MUFA; p < 0.001) and oleic acid (C8:1n-9, p < 0.001) and a lower concentration of polyunsaturated (PUFA, p < 0.001) and linoleic acid (C18:2n-6, p < 0.001). In conclusion, the supplementation of ensiled olive cake at up to 40% in the diets of fattening pigs could represent a useful strategy in Mediterranean areas to naturally improve the nutritional value of meat and valorise a by-product of the olive industry, reducing its environmental impact and promoting the exploitation of this local feed resource according to the principles of the circular economy.

Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.

Pearls before Swine: Plant-Derived Wastes to Produce Low-Cholesterol Meat from Farmed Pigs-A Bibliometric Analysis Combined to Meta-Analytic Studies

Due to environmental and human factors, there is a growing amount of agri-food waste worldwide. The European Commission is incentivizing a zero-waste policy by 2025, pushing to find a "second life" for at least the avoidable ones. In this review, after summarizing the nutritional values of pork and the importance of its inclusion in human diet, a phylogenetic analysis was conducted to investigate potential differences in the structure and activity of HMGCR, which is a key enzyme in cholesterol metabolism. In addition, a bibliometric analysis combined with visual and meta-analytical studies on 1047 scientific articles was conducted to understand whether the inclusion of agro-food waste could affect the growth performance of pigs and reduce cholesterol levels in pork. Although some critical issues were highlighted, the overall data suggest a modern and positive interest in the reuse of agri-food waste as swine feed. However, although interesting and promising results have been reported in several experimental trials, further investigation is needed, since animal health and meat quality are often given marginal consideration.

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Introduction

With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.

Methods

Our panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.

Results and discussion

Looking at the physicochemical variable's profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.

Diet supplemented with olive cake as a model of circular economy: Metabolic and endocrine responses of beef cattle

Introduction

Integrating 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.

Methods

Forty-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.

Results

In 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.

Discussion

In conclusion, OC can be considered as a component in beef diet giving an opportunity to improve agriculture sustainability.

Use of Olive Pulp for Gestating Iberian Sow Feeding: Influence on Performance, Health Status Indicators, and Fecal Microbiota

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.

Suitability of dried olive pulp in slow-growing broilers: performance, meat quality, oxidation products, and intestinal mucosa features

To assess the effect of dietary dried olive pulp (DOP) on growth performance, meat traits and oxidation, and intestinal mucosa features, a total of 180 male slow-growing broiler chickens (Hubbard) were divided into 3 groups and fed 3 isonitrogenous and isoenergetic diets from 14 d of age until slaughter (49 d). The treatments varied according to 3 DOP levels: a control diet without DOP (DOP0, 0%) and 2 test diets containing 5 and 10% of DOP (DOP5 and DOP10, respectively). Duodenal morphometric indices were measured at the end of the feeding period and included: villus height, crypt depth, villus-to-crypt ratio, and villus surface area. Dietary DOP had no adverse effect on growth performance, dressing percentage, or breast yield of broilers. The breast muscle pH at 24 h was significantly higher in birds fed DOP10 diet compared to those on DOP0 and DOP5 diets. Meat color was also affected by dietary treatments. Feeding DOP did not influence breast meat fatty acid composition, whereas meat from DOP-fed broilers resulted less susceptible to lipid and protein oxidation compared to control diet. Including DOP up to 10% in diet resulted in higher duodenal villus height, crypt depth, and villus height to crypt depth ratio as well as villus surface area. Based on our findings, dietary DOP supported productive traits of slow-growing broilers preserving meat from oxidation and improving intestinal morphometric features. As a result, the current study assessed that olive by-product can be used in broiler ration, resulting in a valuable ingredient as replacement for conventional feeds, which could reduce feeding costs due to the low cost of the olive by-product. Thus, using olive by-products as poultry feed may become economically feasible for producers where the olive oil industries play an important economic role.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51−52), b* (11−12) and SF (3.4−4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality

Simple Summary

Sustainability is a current issue that is gaining an important place in consumer choices. Natural and environment-friendly products are becoming more popular and widely accepted, so changes to production methods are needed. Local by-products offer a good way to close the circle on animal production. In this study, two by-products were used: Garlicon ST^®, a supplement obtained from garlic and onion, which could improve the microbiota gut and the ingestion in pigs, and olive pulp from Mediterranean oil production, which could be a good source of nutrients for pigs. The impact of the use of both by-products on the quality of meat and fat of pigs was examined.

Abstract

A total of 70 male growing non-castrated pigs (Large White), with a 23.07 ± 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher water holding capacity (WHC) than those fed the control diet. No significant differences were observed between groups for cooking loss, drip losses and color CIELab. No antioxidant effect was observed on an oxygen radical absorbance capacity (ORAC) test. Animals fed OLIVE presented a more unsaturated fatty acid profile than CONTROL and ALLIUM. Meat from ALLIUM group and OLIVE showed her values of brightness and meat odor than CONTROL. Mean scores of sensory analyses (color, odor, flavor and juiciness) of cooked samples were similar for the three treatments, with the meat samples from the ALLIUM and OLIVE treatments being less hard. Consumers did not reflect a preference for any of the treatments. Both by-products could be used for pork production.

The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs' nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs' diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability

BACKGROUND

Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers.

RESULTS

The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls. α-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant status in vivo.

CONCLUSION

The administration of 96 mg oleuropein kg^-1 feed produced similar meat quality characteristics as the use of 100 mg kg^-1 α-tocopheryl acetate +0.26 mg kg^-1 sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. © 2020 Society of Chemical Industry.

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Simple Summary

Using polyphenols from olive oil waste as feed supplements in animal diets can be a strategy to reduce adverse environmental effects of this by-product and to enhance the quality of products of animal origin. The aim of the study was to assess the effects of adding a polyphenolic concentrate from olive oil wastewater to a typical sheep diet on the nutraceutical and quality characteristics of cheese. The experiment was carried out on thirty-six Sarda ewes, divided into two homogenous groups fed a standard diet composed of hay and concentrate. In one of the two diets, the concentrate was supplemented (25 g/kg) with polyphenols obtained from olive mill wastewater using a special filtration system. Data showed that the polyphenol supplementation in the ewe’s diet resulted in the presence of tyrosol and hydroxytyrosol sulphate metabolites in milk and cheese. Furthermore, these compounds were able to provide a direct antioxidant effect on cheese with no modification in its chemical composition.

Abstract

The aim of the study was to define the chemical characteristics, antioxidant capacity, oxidative status, sensory properties, and the presence of polyphenols in ovine cheese obtained after dietary administration of spray-dried olive mill wastewater (SDP). SDP is a waste from olive oil production rich in bioactive molecules obtained by further processing the olive mill wastewater through a spray-drying system. Thirty-six sheep were randomly assigned to two experimental groups that received a standard diet based on hay and concentrate. The concentrate fed to the SDP group was supplemented with SDP at a rate 25 g/kg (as fed). The trial lasted 9 weeks. Milk from the two treatment groups was separately collected and used for manufacturing cheese. Cheese quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and oxidative stability of cheese were positively affected. Polyphenol analyses in cheese were performed through liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The concentration of hydroxytyrosol and tyrosol, and their sulphate metabolites, were higher in cheese from supplemented sheep. These findings suggest that polyphenol metabolites can play a major role in the beneficial effects observed in food produced from sheep fed SDP.

Productive and Qualitative Traits of Amaranthus Cruentus L.: An Unconventional Healthy Ingredient in Animal Feed

Agronomic traits, oil content, fatty acid composition, antioxidant activity, and total phenolic content were studied on eight A. cruentus accessions cultivated in Southern Italy. A one-way ANOVA model was performed to compare accessions and the Principal Components Analysis was applied to identify patterns in our dataset and highlight similarities and differences. A. cruentus showed valuable seed yield (0.27 kg/m2, on average) comparable to the main tradition cereals used for animal feeding. Seed-oil composition showed significant differences among the accessions. Data showed a higher lipid content than most cereal grains (from 5.6 to 7.3%). Approximately 60% of fatty acids were unsaturated; linoleic fatty acid ranged from 19 to 34%, oleic acid from 29 to 36%, and alfa-linolenic fatty acid from 0.3 to 0.5%, respectively. The saturated/unsaturated fatty acid ratio ranged from 0.5 to 0.8, the hypocholesterolemic:hypercholesterolaemic ratio from 1.7 to 2.7, the Atherogenic Index from 0.38 to 0.66, the Thrombogenic Index from 0.85 to 1.48, the total phenolic content from 0.14 to 0.36 mg/g seeds, and the antioxidant activity (DPPH•) from 0.30 to 0.50. The studied seed-oil composition evidenced A. cruentus as a healthy ingredient for animal feed and consequently, as a possible substitute for traditional cereals. Accessions from Mexico and Arizona emerged for their high qualitative traits.

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Simple Summary

The consumer’s liking of meat is measured in relation to color, intramuscular fat content, healthy composition of fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics, influencing the consumer’s choice, guide the market whose objective is to provide safe beef with high food characteristics. The use of agro-industrial co-products, containing appreciable amounts of vegetable oils, could be a feasible strategy to influence the quality of meat. In this study, the effect of the partially destoned olive cake supplementation on the performance, carcass characteristics, and meat quality of beef cattle was evaluated. The experiment was carried out on 45 Limousin bulls divided into three homogenous groups, fed with a diet containing 0%, 7.5%, and 15.0% of the olive cake. Results show that the olive cake supplementation influenced the animal performance, increased the tenderness of meat, the intramuscular fat content and unsaturated fatty acids (oleic acid and essential fatty acids), affecting the meat quality indices and suggesting olive cake as a strategy for the sustainability of the animal food chain, rural economies, and environment, providing healthy animal products.

Abstract

Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Simple Summary

Replacing conventional feed with waste biomass produced by crop-industrial processes can be a good practice for the sustainability of crop-livestock systems and an interesting solution for their disposal—as long as they maintain the quality of products. Considering the relationship between feeding management and qualitative profile in products of animal origin, the aim of our study was to assess the effect of dietary olive cake supplementation on nutritional quality, fatty acid composition, volatile and sensory profile of milk and the cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows, divided into two homogenous groups. Animals were fed with a conventional diet (CTR group) and a conventional diet supplemented with dried olive cake (OC group). Data showed that olive cake utilization in the diet of lactating dairy cows may modify the quality of dairy products. The increased unsaturated fatty acids (oleic acid, vaccenic acid and CLA) and decreased SFA (short- and medium-chain fatty acids) suggest a positive role of olive cake in improving the nutritional and nutraceutical properties of the cheese. Moreover, the olive cake affected not only the volatile profile of the cheese, but also its appearance, smell and taste, which are associated with a higher score of acceptance.

Abstract

Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p < 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p < 0.05) yield, moisture and fat content, lower (p < 0.05) pH, protein, salt and ash content, higher (p < 0.01) MUFA and PUFA and CLA content, lower (p < 0.05) SFA, higher (p < 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p < 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors’ acceptance.