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

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.

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

“…These results are in accordance with the lack of differences between diets in pH and chemical composition of the meat. In contrast, some authors have reported a discoloration of beef meat when crude olive cake was included in the diet at greater levels than that used in the present study [38,39], and Lanza et al [40] observed that the inclusion of 10% of orange pulp and 10% carob pulp in the diet of Barbaresca lambs decreased the lightness and intramuscular fat content of the meat.…”

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

“…The lower levels of linoleic and linolenic acids compared to the oleic acid content could be explained by the fact that linoleic and linolenic acids are biosynthesized from the oleic acid [56]. It is worth mentioning that oleic acid is considered a heart-healthy fatty acid and is generally recommended to reduce the oxidation of LDL cholesterol, the progression of atherosclerosis, and the cardiovascular risk [58,59]. Several researchers studied the effect of the diet on the fatty acid profile in ruminants [58,59] and in the mogastric species [60] in order to increase the monounsaturated fatty acids, and particularly the oleic acid for its beneficial effects on the human and animal health.…”

“…It is worth mentioning that oleic acid is considered a heart-healthy fatty acid and is generally recommended to reduce the oxidation of LDL cholesterol, the progression of atherosclerosis, and the cardiovascular risk [58,59]. Several researchers studied the effect of the diet on the fatty acid profile in ruminants [58,59] and in the mogastric species [60] in order to increase the monounsaturated fatty acids, and particularly the oleic acid for its beneficial effects on the human and animal health. In this view, amaranth confirms its feed value for animal nutrition even if it is necessary to pay particular attention to the stakeholders using ad hoc formulations and methodology in order to exploit amaranth seeds to promote the quality of animal products.…”

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

“…However, dried partially destoned olive cake (DPDOC) dietary supplementation of Limousin bulls at the level of 7.5–15% (of DM) increased final body weight, average daily gain, carcass traits, intramuscular fat content, and meat yellowness. Moreover, DPDOC inclusion at the level of 15% reduced meat cooking loss, shear force value, and SFAs levels and increased PUFAs and MUFAs content, UFA/SFA and n-6/n-3 PUFAs ratio, and oleic acid levels [ 68 ]. Finally, incorporation of calcium soap of olive oil into the diets of Blonde D’Aquitane steers at the level of 4.8% did not affect growth performance, carcass traits, and meat sensory attributes [ 69 ].…”