Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Özcan, Cahit; Çimrin, Tülay; Yakar, Yasin; Alaşahan, Sema

doi:10.4314/sajas.v50i6.14

Cited by 3 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As well as having a high content of non-starch polysaccharides (NSPs), OCM has a high nutritional value (crude fat, 13–18%; crude proteins, 9–10%) [ 10 , 11 , 12 ]. Additionally, vitamin E, calcium, iron, potassium, magnesium, sodium, and phosphorus are all contained within OCM [ 13 ]. Large amounts of OCM are generally produced during the extraction of oils from olives.…”

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Saleh

Alzawqari

2021

Animals

View full text Add to dashboard Cite

The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (p = 0.04) and feed conversion ratio than the 20% OCM group (p < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (p = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (p = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Saleh

Alzawqari

2021

Animals

View full text Add to dashboard Cite

show abstract

“…It is rich in lignin and includes a high content of non-starch polysaccharides [ 94 , 99 ]. Furthermore, it contains Vitamin E, calcium, iron, potassium, magnesium, sodium, and phosphorus [ 100 ]. Olive cake meals are found worldwide and used as a plant source for broiler diets at a fair price in several countries [ 101 ].…”

Section: Olive ( Olea Europaea L )mentioning

confidence: 99%

Application of botanical products as nutraceutical feed additives for improving poultry health and production

2023

View full text Add to dashboard Cite

Poultry is one of the most consumed sources of animal protein around the world. To meet the global demands for poultry meat and eggs, it is necessary to improve their nutrition to sustain the poultry industry. However, the poultry industry faces several challenges, including feedstuff availability, the banning of antibiotics as growth promoters, and several environmental stressors. Therefore, there is a critical need to include available nutraceuticals in the diet to sustain the poultry industry. Nutraceuticals are natural chemical substances that positively influence animal physiological and productive traits. Botanical products (such as fenugreek seeds, ginger roots, and olive leaves) are among the most commonly used nutraceuticals and are gradually gaining popularity in the poultry industry due to their immense benefits in nutrition and therapeutic properties. They can be added to the diet separately or in combination (as a natural antioxidant and immunostimulant) to improve poultry health and production. Botanical products are rich in essential oils and essential fatty acids, which have multiple benefits on the animal's digestive system, such as activating the digestive enzymes and restoring microbiota balance, enhancing poultry health, and production. These nutraceuticals have been shown to stimulate the expression of several genes related to growth, metabolism, and immunity. In addition, the essential oil supplementation in poultry diets up-regulated the expression of some crucial genes associated with nutrient transportation (such as glucose transporter-2 and sodium-glucose cotransporter-1). Previous studies have suggested that supplementation of botanical compounds increased broiler body weight and hen egg production by approximately 7% and 15%, respectively. Furthermore, the supplementation of botanical compounds enhanced the reproductive efficiency of hens and the semen quality of roosters by 13%. This review article discusses the significant effects of some botanical products in the poultry industry and how they can benefit poultry, especially in light of the ban on antibiotics as growth promoters.

show abstract

“…High oil content after the sieving of the kernel, the polyphenolic compound-rich structure of the oil, and versatile biological properties of it such as its antioxidant, antithrombotic, anti-inflammation, hypocholesterolaemic, antimicrobial, and antiviral effects, have all been demonstrated by various scientific studies (Basmacıoğlu-Malayoğlu & Aktaş, 2011). Olive cake has also become a feed source that has a great potential in increasing the quality of animal products, a property that has been emphasized in recent years (Molina-Alcaide & Ruiz, 2008;Çıbık, 2014;Özcan et al, 2020;Özcan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Intestinal morphology and mucin composition in Japanese quails fed on olive cake

Karakoç¹,

Özcan²

2023

SA J. An. Sci.

View full text Add to dashboard Cite

Olive cake, sometimes also called spent olive, is a low-energy nutrition source. It possesses various biological properties that are antioxidant, anti-inflammatory, antimicrobial, and antiviral in property due to its rich polyphenolic compound content. Mucins can be found in the composition of the mucus that cover the surface of the gastrointestinal tract. Feed additives can influence the mucin composition, as well as the height and width of the villi, which are biological appendages tasked to increase the absorption surface in the small intestinal mucosa. The aim of the present study was to determine the histology of the small intestine in Japanese quails fed with olive cake. In the study, mixed-sex quails fed with rations containing different amounts of olive cake were used as the live material. Morphological measurements, Alcian blue/periodic acid–Schiff, and aldehyde fuchsin/Alcian blue histochemical stains were performed on stomach and small intestine tissues taken from quails. Significant increases in villus height, villus width, and crypt depth in duodenum, jejunum, and ileal tissues were determined in control and experimental groups. The increase in crypt depth was greatest in the ileum. In the jejunal tissue, it was determined that the width of the villus decreased in groups 1 and 2 but increased in group 3. In the histochemical evaluation, it was determined that sulphate mucins were intense in the proventriculus, while carboxylic mucins were intense in all three parts of the small intestine. Considering the physiological functions of mucins, olive cake is thought to play an important role in the protection of the mucosa in quails.

show abstract

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Cited by 3 publications

References 17 publications

Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Application of botanical products as nutraceutical feed additives for improving poultry health and production

Intestinal morphology and mucin composition in Japanese quails fed on olive cake

Contact Info

Product

Resources

About