Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

Hlatshwayo, Itumeleng S.; Mnisi, Caven Mguvane; Egbu, Chidozie Freedom

doi:10.1038/s41598-023-33495-3

Cited by 4 publications

(2 citation statements)

References 39 publications

(53 reference statements)

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“…The overall consumer approval of meat and meat products is influenced by pH, colour, water retention, texture and sensory qualities 52 . Consumers tend to reject meat items because of unusual appearances that deviate from the expected norm 53 . However, no variations were observed in meat colour across all treatment groups indicating that feeding the SMS-containing diets had no influence on meat appearance.…”

Section: Discussionmentioning

confidence: 99%

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Mhlongo,

Mnisi

2024

Sci Rep

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Use of brown seaweed (Ecklonia maxima) as a nutraceutical source in indigenous chicken diets is limited by high dietary fibre levels. Inoculating seaweeds with oyster mushroom (Pleurotus ostreatus) spawn (OMS) could enhance the utility of the spent mushroom substrate (SMS). This study investigated the effect of feeding incremental levels of brown seaweed SMS on growth performance, physiological responses, and meat quality parameters in Boschveld roosters. A total of 324, 4-week-old Boschveld roosters were weighed and randomly allotted to 36 pens (9 birds per pen) to produce six replicates per dietary treatment. The diets were formulated as follows: a standard grower diet (CON); and CON containing 150 g/kg of brown seaweed inoculated with OMS at 0 (SMS0), 20 (SMS20), 30 (SMS30), 40 (SMS40) and 50% (SMS50). Birds fed diet CON had the least feed intake (p < 0.05) than all the other SMS treatment levels in weeks 7, 8, 12, 14 and 15. Diet SMS40 promoted higher (p < 0.05) body weight gain (BWG) than CON in weeks 6, 7, 9 and 14. Gain-to-feed ratio linearly increased in weeks 7 [R2 = 0.288; p = 0.010], 11 [R2 = 0.581, p = 0.0001] and 14 [R2 = 0.389, p = 0.004], respectively. Quadratic responses (p < 0.05) were observed for BWG in week 5, white blood cells, heterophils, platelets, lymphocytes, monocytes, and relative spleen and large intestine weights as OMS levels increased. Linear increases were recorded for slaughter [R2 = 0.197, p = 0.017] and breast weights [R2 = 0.197, p = 0.020] as OMS levels increased. Diet SMS0 promoted higher (p < 0.05) relative caeca weights than the CON and SMS treatment groups. Neither quadratic nor linear responses (p > 0.05) were observed for breast meat quality parameters. In conclusion, feeding brown seaweed SMS improved growth performance and slaughter weight, altered some blood parameters and internal organs, without affecting breast meat quality of Boschveld roosters. Based on the quadratic response for BWG, the optimum OMS level was deduced at 20% in a brown seaweed-based Boschveld rooster diet.

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Section: Discussionmentioning

confidence: 99%

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Mhlongo,

Mnisi

2024

Sci Rep

Self Cite

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“…Moreover, they serve as natural food additives, prolonging shelf life and minimizing nutrient loss [86,87]. On the other hand, due to the presence of antinutrients like condensed tannins and insoluble fibers in dietary olive pomace, it was theorized that incorporating olive pomace into the diet would negatively impact serum biochemical parameters [88].…”

Section: Chemistry Of Selected By-productsmentioning

confidence: 99%

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Zarzycki,

Wirkijowska,

Teterycz

et al. 2024

Applied Sciences

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The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

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Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails

Rivas-Caceres,

Khazaei,

Ponce-Covarrubias

et al. 2024

Poultry Science

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Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

Cited by 4 publications

References 39 publications

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails

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