Growth performance, carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes

Otmani, Samira El; Hornick, Jean-Luc; Cabaraux, Jean-François; Chentouf, Mouad

doi:10.1016/j.anifeedsci.2020.114746

Cited by 20 publications

(19 citation statements)

References 56 publications

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“…Moreover, Jabalbarezi Hukerdi et al [48] and Jabalbarezi Hukerdi et al [49] improved the proportions of unsaturated fatty acids and the oxidative stability of Mahabadi male goat kids meat after supplementation of 75 and 150 g olive leaves/kg/day. Lastly, similar results has been also obtained by El Otmani et al [50] after addition of 200 g olive cake (made with olive leaves)/kg/day to the diet of male goat kids. Both extracts reduced the TVC, the protein oxidation and the lipid oxidation measured by nonanal and hexanal presence after 6 days.…”

Section: Olive and Its Derivatives As Functional Ingredients In Meat Product Productionsupporting

confidence: 86%

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Martínez-Zamora

Peñalver

Ros

et al. 2021

Foods

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Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.

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Section: Olive and Its Derivatives As Functional Ingredients In Meat Product Productionsupporting

confidence: 86%

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Martínez-Zamora

Peñalver

Ros

et al. 2021

Foods

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“…At the families’ level, Defluviitaleaceae was significantly higher with 30% CC. Lin et al [ 59 ] reported that Defluviitaleaceae is correlated negatively to obesity that explains the low fat in lean meat of semimembranosus of animals fed on CC found by several authors [ 9 , 21 ]. Fusobacteriaceae tended to be higher in the group receiving both of the resources.…”

Section: Discussionmentioning

confidence: 99%

“…After 3 months of the experiment, the animals were slaughtered, as detailed by El Otmani et al [ 9 ]. The use of the animals and the experimental procedure were approved by the Regional Center of Agricultural Research of Tangier, Morocco (permit number 01/CRRAT/2017).…”

Section: Methodsmentioning

confidence: 99%

“…Their use presents a competition for human food and an additional cost for herders [ 6 ]. Researches recommend the use of unconventional feed resources to diversify ruminants’ diet, valorize poor quality feed, satisfy livestock needs, and reduce feeding costs and rangeland degradation [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…The olive cake (OC) and cactus cladodes (CC) are two alternatives feed resources widely available in the Mediterranean basin, and their use in ruminants’ diet is recommended by many studies that evaluate their composition and their effects on animal products [ 8 , 9 , 19 , 20 , 21 ]. These studies reported most of the time lack of negative effect on production, and often the improvement of products’ quality [ 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Olive Cake and Cactus Cladodes Incorporation in Goat Kids’ Diet on the Rumen Microbial Community Profile and Meat Fatty Acid Composition

Otmani

Taminiau

Chentouf³

et al. 2021

Biology

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The olive cake (OC) and the cactus cladodes (CC) are two alternative feed resources widely available in the southern Mediterranean region that could be used in ruminants’ diet. Their impact on the rumen bacterial ecosystem is unknown. This work aims to evaluate their effects on the microbial community and meat fatty acids of goat’s kids. Forty-four goat kids were divided into four groups receiving diets with conventional concentrate, or 35% OC, or 30% CC, or 15% OC, and 15% CC. After 3 months, these animals were slaughtered, and the rumen liquor and longissimus dorsi and semimembranosus muscles samples were collected. Animals receiving a control diet had rumen liquor with high acidity than test groups (p < 0.001). Test rumen liquor was more adapted to digest efficiently their matching diet than control liquor (p < 0.05). These feedstuffs did not affect rumen bacteria abundance and alpha diversity (richness, evenness, and reciprocal Simpson indexes), and these results were confirmed by beta-diversity tests (NMDS plot, HOMOVA, PERMANOVA). The test diets slightly affected the individual fatty acids of meat (p < 0.05) without effect on fatty acids summaries, indexes, and ratios. Thus, these alternative feed resources could take place in goat kids’ diet to diversify their feed and to reduce feed costs.

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Olive Mill Wastewater: Treatment and Valorization

El-Emam

2023

Springer Water

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Growth performance, carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes

Cited by 20 publications

References 56 publications

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Effect of Olive Cake and Cactus Cladodes Incorporation in Goat Kids’ Diet on the Rumen Microbial Community Profile and Meat Fatty Acid Composition

Olive Mill Wastewater: Treatment and Valorization

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