Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

Abstract

Nowadays, there is an increasing interest in the exploitation and valorization of agricultural food waste and by-products. At the same time, the growing demand by markets worldwide, especially in Africa and Southeast Asia, can justify the growing interest in the use of by-products for the poultry industry. Olive pulp is one of the most interesting by-products of olive tree farming (typical of the Mediterranean area), being a good source of many biologically active compounds with antioxidant, antifungal, and antibacterial properties. The presence of processed olive pulp in the diet showed to be effective in increasing the weight of specific carcass and offal traits. This work aims at studying olive pulp as a feed supplement in poultry nutrition, by focusing on the effects on broiler carcass and offal. Olive pulp (OP) is one of the by-products of olive tree farming, being the residue of olive cake after it is dried. To evaluate the effects of OP in a diet supplemented with different levels of a commercial enzyme (ENZ) blend on broiler carcass and offal traits, three hundred male broiler chicks (Ross 308 lineage; one-day-old) were divided into ten treatment groups according to a completely randomized design. The treatments diets contained: unprocessed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), processed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), and control groups (without OP, and without OP with ENZ). The OP processing increased breast percentages in broilers. Supplementation with ENZ did not change any of the studied carcass or offal trait values. The presence of OP (50 g/kg) in broiler diets increased the eviscerated carcass, leg, and neck percentage values. The presence of processed OP (50 g/kg) in the diet showed to be effective in increasing the weight of specific carcass and offal traits.

The Effect of Different Probiotics on the Broiler’s Offals Percentage

“…The highest percentage of the liver is obtained in treatment P3 while the lowest is obtained in treatment P1. The results of this study are in line with the results of previous studies which report the percentages of broiler chicken livers ranging from 1.25 -1.81% [7], 2.13% [6], and 2.08 -2.58% [8].…”

“…These results are not much different from the results of several previous studies. Several studies report that the average percentage of gizzard broilers ranges from 1.98% [6], 2.36 -2.86% [7], and 2.60 -3.29% [8].…”

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

“…Furthermore, addition of olive by-product (OB) in pig diets could serve as a feasible approach to reducing production costs, especially in the Mediterranean region, while the quality and antioxidant capacity of the derived meat is maintained [ 10 ], as indicated by the reduction in the levels of saturated fatty acids (SFAs) and the increase in that of unsaturated fatty acids (MUFAs and PUFAs) [ 6 , 11 , 12 ]. In broilers, meat MUFAs levels are increased [ 13 ] and growth parameters [ 14 ] and carcass traits [ 15 ] are improved as an effect of OB dietary inclusion. Similar findings have been shown in laying hens, since levels of cholesterol and SFAs are reduced and those of MUFAs and PUFAs are increased in egg yolk after OB dietary supplementation [ 16 , 17 ], without negative effects on productive performance at a level of up to 9% [ 18 ] or 16% [ 16 ].…”

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

“…In this respect, Al-Harthi and Sateri recently suggested the use of up to 10% of OCM in the total formula in broiler diets [ 11 , 16 ]. Furthermore, broiler performance has no adverse effect when the feed is replaced with up to 150 g OCM/kg [ 17 , 18 ]. OCM has been recommended for broiler chicken nutrition at a rate of 5–10%.…”