Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

Zilio, David Meo; Bartocci, S.; Giovanni, Sabrina Di; Servili, Maurizio; Chiariotti, A.; Terramoccia, S.

doi:10.1071/an14254

Cited by 21 publications

(20 citation statements)

References 12 publications

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“…Several studies have tested dietary olive pomace supplementation in ruminant species, but they did not highlight any effects on production characteristics such 8659 as milk yield (Terramoccia et al, 2013;Zilio et al, 2014;Cibik and Keles, 2016) and growth rate (Owaimer et al, 2004;Awawdeh and Obeidat, 2013;Mele et al, 2014). On the other hand, to date only a few studies have reported the effect of dietary olive pomace supplementation on fatty acid (FA) composition and aromatic profile in milk and cheese.…”

Section: Introductionmentioning

confidence: 99%

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Castellani

Vitali

Bernardi

et al. 2017

Journal of Dairy Science

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This study aimed to evaluate the effect of dietary integration of dried olive pomace (DOP), a by-product of olive oil separation, on nutritional and aromatic properties of milk and cheese. Twenty dairy cows were divided into 2 groups that were balanced for milk yield, parity, and days in milk. The control group was fed a conventional diet (20 kg of dry matter/head per day), whereas the experimental group (EG) received the conventional diet supplemented with DOP as 10% of dry matter. During the trial, milk yield was recorded and the samples of milk, cheese, total mixed rations, and DOP were collected and analyzed to determine the chemical-nutritional composition and aromatic profile. Atherogenic and thrombogenic indices were calculated on the basis of the fatty acid (FA) profile of milk and cheese. Data were analyzed according to the mixed model for milk yield and chemical composition, including cows nested within treatment as a random effect, whereas the general linear model was used for the analysis of cheese parameters. Differences were assessed by Tukey's test. The EG diet had a lower content of palmitic, stearic, and linoleic acids and a higher level of oleic acid compared with the control. Dietary DOP integration did not affect milk yield and composition with the exception of protein content, which was greater in EG and significantly affected by diet and period. Instead, period was found to be significant for fat and casein in both groups. Dietary supplementation with DOP modified the FA profile of milk and cheese. There was a decrease in short- and medium-chain FA, but significance was achieved only for palmitic acid. The stearic, isomer trans of oleic (in particular vaccenic acid), oleic, and isomer trans of linoleic acids significantly increased. Monounsaturated FA increased in EG milk and cheese and saturated FA were significantly lower, whereas no difference was marked between the groups regarding level of polyunsaturated FA. Supplementation with DOP reduced atherogenic and thrombogenic indices and increased conjugated linoleic acid in both milk and cheese. The free fatty acids, ketones, lactones, esters, and phenylalanine catabolites were increased in raw milk, whereas only leucine metabolism was affected by diet in pasteurized milk cheese at both 1 and 30 d of ripening. The present results pointed out that DOP supplementation may improve the nutritional and nutraceutical properties and modify the aroma of milk and derived cheese.

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Section: Introductionmentioning

confidence: 99%

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Castellani

Vitali

Bernardi

et al. 2017

Journal of Dairy Science

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“…Olive pomace, a by-product of olive oil production, may be used in feeding operations and its positive effect on quality of dairy products is reported in various studies (Vargas-Bello-Pérez et al, 2013;Zilio et al, 2014). Although some studies on the effect of olive pomace on pooled volatile compounds developed in dairy products were performed (Caputo et al, 2015;Castellani et al, 2017), none information is available about single volatiles produced by proteolytic processes.…”

Section: Introductionmentioning

confidence: 99%

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

Castellani¹,

Bernardi²,

Vitali³

et al. 2018

J. Anim. Feed Sci.

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“…Additionally OP polar lipids possess in vivo anti‐atherogenic properties . There are limited scientific data on broilers compounded feed enrichment with olive oil production by‐products such as olive pulp, whereas OP inclusion in animal feeds (such as lamb, goat, and rabbit feeds), cattle feeds, swine feeds, and fish feeds is more common. Taken into consideration the functional properties of OP, the aim of the present study was to expand our previous work on olive pomace and fish feeds and to evaluate the potential dietary inclusion of OP in broiler diet by assessing broilers growth performance and the nutritional value of the obtained meat by assessing its in vitro antithrombotic properties and organoleptic characteristics.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties

Nasopoulou

Lytoudi

Zabetakis³

2018

Euro J Lipid Sci & Tech

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Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study is to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics, and nutritional value in terms of cardioprotection. Broilers are fed four experimental diets containing 0% OP (control group), 2.5% OP (group A), 5.0% OP (group B), and 7.5% OP (group C). The obtained broiler meat samples are evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC50 = 10.5 ± 0.92) compared to the ones of control group (EC50 = 420 ± 21.3). Grilled broiler meat of group B is found to have acceptable sensory properties. The overall conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat. Practical applications: The objective of this research is to assess the use of olive industry by‐products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value toward the valorization of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security. Valorization of olive industry by‐products (A) in the farming of Ross 308 broilers (B) and the cardioprotective properties of the functional broilers as means of reduced platelet aggregation in humans (C).

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Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

Cited by 21 publications

References 12 publications

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties

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