Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Bosco, Alessandro Dal; Mourvaki, Evangelia; Cardinali, R.; Servili, Maurizio; Sebastiani, Bartolomeo; Ruggeri, S.; Mattioli, Simona; Taticchi, Agnese; Esposto, Sonia; Castellini, Cesare

doi:10.1016/j.meatsci.2012.07.001

Cited by 92 publications

(83 citation statements)

References 29 publications

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“…The most abundant polyphenols were 3,4-dihydroxyphenylethanolelenolic acid di-aldehyde (3,4-DHPEA-EDA, also known as oleuropein-aglycone di-aldehyde) and verbascoside (Supplementary Table S1). Similar results were reported by Dal Bosco et al (2012). The effect of olive cake polyphenols on the oxidative stability of lamb meat has been reported in a previous paper (Luciano et al, 2013).…”

Section: Resultssupporting

confidence: 90%

“…The initial temperature of the flow drying air was 120°C and did not exceed 45°C to prevent from oxidative deterioration (Servili et al, 2011). The extraction of phenolic compounds from olive cake was performed according to Dal Bosco et al (2012). Briefly, 10 g of the sample were homogenized with 100 ml of a solution containing 20 mg/l of sodium diethyldithiocarbamate in methanol; the extraction was performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…After solvent removal under vacuum at 30°C, the phenolic extract was recovered and then dissolved in methanol. The HPLC analysis of the phenolic extracts was performed according to Dal Bosco et al (2012).…”

Section: Methodsmentioning

confidence: 99%

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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentratebased diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20 : 80 forage : concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6 : n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

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Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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“…The ultimate pH in our study was in the normal range for rabbit meat (Blasco and Piles, 1990). These results are in agreement with those reported by Benatmane et al (2011), Dal Bosco et al (2012 and Peiretti et al (2011a and with different raw material supplementation in rabbit feed. In our study, meat colour parameters were not affected significantly by AB supplementation.…”

Section: Carcass Characteristicssupporting

confidence: 93%

“…These results are in agreement with other studies that use various agricultural byproducts, such as the study by Dal Bosco et al (2012) using olive pomace from different varieties and Peiretti et al (2013) using different levels of tomato pomace in rabbits' diet.…”

Section: Carcass Characteristicssupporting

confidence: 92%

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dabbou

Gasco

Gai

et al. 2014

Animal

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In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22 ± 2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at + 4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freezedried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P < 0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P < 0.01). Furthermore, no significant difference was found in preference among meat samples from each group. The enrichment of the rabbit's diet with AB allows the production of rabbit meat with a good degree of unsaturation and low saturation, even if the n-6/n-3 ratio was slightly worse.

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New approaches to virgin olive oil quality, technology, and by‐products valorization

Servili

Esposto

Taticchi

et al. 2015

Euro J Lipid Sci & Tech

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Extra virgin olive oil (EVOO) merchandize quality is based on analytical parameters describing alteration status and assuring genuineness, but qualitative/quantitative composition of those quality markers related to health and sensory aspects such as monounsaturated fatty acids, phenolic compounds as secoiridoid derivatives, and C5 and C6 volatile compounds are not mentioned. This paper focuses on the new approaches to the definition of EVOO quality that might include also healthy and sensory parameters and on the agronomic and technological factors that most influence their variability. Crushing and malaxation are discussed as critical points of the technological process since their direct involvement on the phenolic release and on the aroma generation. Variables such as time, temperature, and oxygen level, during malaxation, were analyzed to design new implant systems for the improvement of EVOO quality. Flash thermal conditioning (FTC) of the crushed olive pastes was briefly discussed as a new approach to the technological process. The rapid reaching of the optimal malaxing temperature seems to improve polyphenols and volatile concentration. The paper shows also recent studies on the valorization of the mechanical extraction co-products as stoned pomaces for the animal feeding and vegetation waters phenolic concentrates and extracts for functional foods and ingredients production. This article provides an overview of the Author keynote lecture delivered at the Euro Fed Lipid Congress and focuses on the group's works.

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Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Cited by 92 publications

References 29 publications

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

New approaches to virgin olive oil quality, technology, and by‐products valorization

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