Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

Abstract

The use of dried olive pomace as complementary energy sources in poultry feed is still limited due to its low protein and high fiber contents. Bioconversion of olive pomace through solid-state fermentation with or without exogenous enzymes is considered as a trial for improving its nutritional value. This study aimed to evaluate the effects of fermented olive pomace with or without enzymatic treatment on the growth, modulations of genes encoding digestive enzymes and glucose transporters, meat oxidative stability, and economic efficiency of broiler chickens. A total of 1400 day-old broiler chicks (Ross 308) were randomly allocated to seven dietary treatments with 10 replicates of 20 birds/replicate. Treatments included control (basal corn–soybean diet) and other six treatments in which basal diet was replaced by three levels (7.5, 15, and 30%) of fermented olive pomace (FOPI) or enzymatically fermented olive pomace (FOPII) for 42 days. The highest body weight gain was observed in groups fed 7.5 and 15% FOPII (increased by 6.6 and 12.5%, respectively, when compared with the control group). Also, feeding on 7.5 and 15% FOPII yielded a better feed conversion ratio and improved the digestibility of crude protein, fat, and crude fiber. The expression of the SGLT-1 gene was upregulated in groups fed FOPI and FOPII when compared with the control group. Moreover, the expression of the GLUT2 gene was elevated in groups fed 7.5 and 15% FOPII. By increasing the levels of FOPI and FOPII in diets, the expression of genes encoding pancreatic AMY2A, PNLIP, and CCK was upregulated (p < 0.05) when compared with the control. Fat percentage and cholesterol content in breast meat were significantly reduced (p < 0.05) by nearly 13.7 and 16.7% in groups fed FOPI and FOPII at the levels of 15 and 30%. Total phenolic and flavonoid contents in breast meat were significantly increased in groups fed 15 and 30% FOPI and FOPII when compared with the control group and even after a long period of frozen storage. After 180 days of frozen storage, the inclusion of high levels of FOP significantly increased (p < 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net profit and profitability ratio and the lowest cost feed/kg body gain were achieved in groups fed 7.5 and 15% of FOPII, respectively. The results of this study indicated that dietary inclusion of 15% FOPII could enhance the growth performance and economic efficiency of broiler chickens. Moreover, a higher inclusion level of FOPI or FOPII could enhance the quality and increase the oxidative stability of frozen meat and extend the storage time.

Supplementing Garlic Nanohydrogel Optimized Growth, Gastrointestinal Integrity and Economics and Ameliorated Necrotic Enteritis in Broiler Chickens Using a Clostridium perfringens Challenge Model

“…The average daily feed intake (FI) and body weight (BW) were determined to calculate the body weight gain (BWG) and feed conversion ratio (FCR) at the end of each period [30]. The FI, BWG and FCR were calculated for the entire experimental period (d 1-38) as previously reported by Ibrahim et al [31,32].…”

Productive and Economic Performances of Magelang Duck Fed on Fermented Kariba Weed

“…In line with this finding, Dwiloka et al (2015) documented that incorporating KW in duck rations reduced cholesterol levels in meat. In term of fermentation effect, Ibrahim et al (2021) reported that feeding fermented, dried olive pomace reduce fat and cholesterol levels in the meat of broiler chickens. The latter further suggested that the decrease in fat and cholesterol contents can be caused by fermentation products such as short-chain fatty acids that suppress hepatic fat and cholesterol synthesis.…”

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

“…Oke et al [16] added different volumes of olive leaf extract (5, 10 and 15 mL/liter) to the drinking water supplied to Abor acre strain broilers, observing a significant effect on the reduction of blood levels of malondialdehyde (MDA). Ibrahim et al [42], observed a significant reduction in the MDA concentration in chicken breast obtained by adding the diet with increasing levels of fermented or enzymatically fermented dried olive pomace. Unlike other studies, a protective effect against muscular fat oxidation in muscle tissue was not observed in the present one.…”

“…At the same time the feed intake of the experimental groups was higher than control group, suggesting that the resulting extra energy produced could have been deposited as fat in the muscular tissue. The addition of fermented or enzymatically fermented dried olive pomace to broiler chickens' diet (Ross 308) at three inclusion levels (7.5, 15 and 30%) significantly increased protein content and decreased fat in breast muscle of the experimental groups [42]. Table 6 presents the fatty acid profiles of the breast muscle.…”