The Effect of Olive Cake, with or Without Enzymes Supplementation, on Growth Performance, Carcass Characteristics, Lymphoid Organs and Lipid Metabolism of Broiler Chickens

Abstract

Keywords Broilers, enzymes, olive cake, carcasses parameters, lymphoid organs and lipid metabolism constituents.Submitted: May/2016 Approved: November/2016 ABStRACtAn experiment was carried out to investigate the effect of using olive cake (OC) in broiler diets, when it is supplemented with multienzymes or phytase enzyme. The OC was included in isocaloric, isonitorgneous diets at 5 and 10% levels and fed to broilers from 1-28 days of age. Experimental diets were fed with or without either of the two enzymes: galzym or phytase. This resulted in 3 OC levels (0, 5, 10%) × 3 enzyme supplementations (no enzyme, galzym enzyme, phytase enzyme). This included nine treatments, and each treatment was replicated eight times with seven broiler chickens each. Feed intake, feed conversion ratio, body weight gain, survival rate, dressing, inner and immune organ´s weights (compared to live body weight); and blood lipids constituents were investigated. According to the findings in this study, it could be concluded that OC is a valuable ingredient and might be included in the broiler diet up to 10% without galzym or phytase enzyme addition. Also, further studies should investigate the possibility of using higher ratios of it or mixed with another by-product in poultry diets; as a very cheap by-product. Moreover, these studies can be associated with suitable additives at different concentrations that might help to increase the utilization of olive cake or at least to keep performance equal to the control. On the other hand, it is worthwhile to follow the positive effect of phytase enzyme on cholesterol and very low density lipoprotein (VLDL) concentrations, which may relate it´s use with chicken´s health.

Influence of Different Time and Frequency of Multienzyme Application on the Efficiency of Broiler Chicken Rearing and Some Selected Metabolic Indicators

“…However, enzymes had no significant effect on concentrations of triglyceride and cholesterol compared with animals fed on the same diet without the addition of enzymes [46]. Similar to the current results, different blood cholesterols and HDL/LDL ratios were increased in the unsupplemented control groups than enzyme-supplemented groups, showing the positive influence of enzymes on blood cholesterol [7,41,47].…”

“…These authors indicated that application with enzymes did not affect carcass parameters and body organs of broilers and Japanese quail except for liver percent that was reduced with multienzymes application. Likewise, carcass traits were not influenced by dietary enzyme addition to broiler chicken diets [29,40,41].…”

Effects on Intestinal Mucosal Morphology, Productive Parameters and Microbiota Composition after Supplementation with Fermented Defatted Alperujo (FDA) in Laying Hens

“…One modified by-product, the fermented defatted alperujo (FDA), contains molecules like polyphenols, which make it interesting as a potential supplement in animal feed [8], as demonstrated by the capacity of polyphenols-containing olive oil by-products to modulate gene expression in vivo [19]. FDA supplementation has not been previously used for animal feed, although alperujo supplementation has been tested in several species with the objective of improving performance or exploiting the product's antioxidant capacity [28]. Iannaccone et al [19] demonstrated that olive oil pomace supplementation in laying hens affects gene expression and thus enhance oxidative status and improves inflammatory response, which suggests that alperujo may contribute to hens welfare and health.…”

Olive Cake Meal and Bacillus licheniformis Impacted the Growth Performance, Muscle Fatty Acid Content, and Health Status of Broiler Chickens

“…A considerable effort has been applied to find alternative and sustainable protein sources to be included in broilers diets [5]. In this context, among the available plant protein alternatives, olive cake meal which has high nutritional value (lipids, 13-15%, and proteins, 9-10%), with a high level of non-starch polysaccharides (NSP) (xyloglucan and xylan-xyloglucan complexes) [3,[6][7][8]. The extraction of oils from olives usually results in large quantities of olive cake meal.…”