Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Branciari, Raffaella; Galarini, Roberta; Giusepponi, Danilo; Trabalza‐Marinucci, Massimo; Forte, Claudio; Roila, Rossana; Miraglia, Dino; Servili, Maurizio; Acuti, Gabriele; Valiani, Andrea

doi:10.3390/su9091566

Cited by 60 publications

(89 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A possible explanation for the decreased value of meat yellowness (a*) observed both in the present study and in literature is the dark color of the DOP that could influence coloration of pork meat. Moreover, dietary supplementation of rabbits with olive pomace [12] and of broilers with polyphenols extracted from olive oil industry waste [20] did not affect values of meat pH, cooking loss, tenderness, and color parameters.…”

Section: Discussionmentioning

confidence: 86%

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Tsala

Mpekelis²,

Karvelis³

et al. 2020

Foods

View full text Add to dashboard Cite

Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed.

show abstract

Section: Discussionmentioning

confidence: 86%

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Tsala

Mpekelis²,

Karvelis³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Another discovery worthy of support is that olive oil polyphenols have been found in a blend of OMWW and olive cake known as "paté", another olive oil extraction waste product. Paté has also been used as a supplement for poultry and reports have shown its beneficial effects in improving chicken performance and the oxidative status of meat [37].…”

Section: Introductionmentioning

confidence: 99%

Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology

et al. 2018

Self Cite

View full text Add to dashboard Cite

BackgroundThe Mediterranean diet is considered one of the healthier food habits and olive oil is one of its key components. Olive oil polyphenols are known to induce beneficial effects in several pathological conditions, such as inflammatory bowel disease, and to contrast the proliferation of cancer cells or hypercholesterolemia. Polyphenols are also present in waste products derived from the olive industry: olive mill wastewaters (OMWW) are rich in polyphenols and there is an increasing interest in using OMWW in animal nutrition. OMWW are attributed with positive effects in promoting chicken performance and the quality of food-derived products. However, a tissue-specific transcriptome target analysis of chickens fed with OMWW has never been attempted.ResultsWe explored the effect of dietary OMWW on the intestinal function in broilers. A morphological analysis of the jejunum revealed that OMWW reduced crypt depth, whereas no significant modifications were observed for villus height and the villus height/crypt depth ratio. An RNA Sequencing analysis was performed on isolated, intestinal, epithelial cells and 280 differentially expressed genes were found using a count-based approach. An enrichment analysis revealed that the majority of up regulated genes in the OMWW group were over-represented by the regulation of viral genome replication-related GO-Terms, whereas down regulated genes were mainly involved in cholesterol and lipid metabolism.ConclusionsOur study showed how an industrial waste product can be recycled as a feed additive with a positive relapse. OMWW dietary supplementation can be a nutritional strategy to improve chicken performance and health, prevent intestinal damage, enhance innate immunity and regulate cholesterol metabolism and fat deposition.Electronic supplementary materialThe online version of this article (10.1186/s12864-018-4962-9) contains supplementary material, which is available to authorized users.

show abstract

“…The increased antioxidant status improved meat color stability (54). Similarly, when growing chickens were provided a by-product of the olive oil industry (semi-solid olive cake; "pate"), meat oxidative stability was improved and tyrosol and metabolites of hydroxytyrosol (phenolic compounds) were detected (66). These results support the mode of action for a direct antioxidant activity at the bodily fluids and tissue level by absorbed PSC and this interpretation has also been suggested by Vasta and Luciano (59).…”

Section: Plant Secondary Compounds As Antioxidants: Potential Modes Omentioning

confidence: 99%

How Dietary Diversity Enhances Hedonic and Eudaimonic Well-Being in Grazing Ruminants

Beck

Gregorini

2020

Front. Vet. Sci.

View full text Add to dashboard Cite

Ruminants evolved in diverse landscapes of which they utilized, by choice, a diverse arrangement of plants (grasses, forbs, and trees) for food. These plants provide them with both primary (carbohydrates, protein, etc.) and secondary (phenolics, terpenes, etc.) compounds (PPC and PSC, respectively). As no one plant could possibly constitute a "balanced-diet," ruminants mix diets so that they can exploit arrangements of PPC to meet their individual requirements. Diet mixing also allows for ruminants to ingest PSC at levels, acquiring their benefits such as antioxidants and reduced gastrointestinal parasites, without overstepping thresholds of toxicity. Meeting dietary requirements is assumed to provide satisfaction through achieving positive internal status and comfort, thereby a sense of hedonic (happiness through pleasure) well-being. Furthermore, choice including dietary choice is a factor influencing well-being of ruminants in a manner akin to that in humans. Choice may facilitate eudaimonic (happiness through pursuit of purpose) well-being in livestock. Nutritional status plays an integral role in oxidative stress, which is linked with illness. Several diseases in livestock have been directly linked to oxidative stress. Mastitis, metritis, hypocalcaemia, and retained placenta occur in animals transitioning from dry to lactating and have been linked to oxidative stress and such a stress has likewise been linked to diseases that occur in growing livestock as well, such as bovine respiratory disease. The link between physiological stress and oxidative stress is not well-defined in livestock but is evident in humans. As dietary diversity allows animals to select more adequately balanced diets (improved nutrition), take advantage of PSC (natural antioxidants), and allows for choice (improved animal well-being) there is a strong possibility for ruminants to improve their oxidative status and thus health, well-being, and therefor production. The purposes of this review are to first, provide an introduction to oxidative and physiological stress, and nutritional status as effected by dietary diversity, with special attention to providing support and on answering the "how." Second, to provide evidence of how these stresses are connected and influence each other, and finally discuss how dietary diversity provides a beneficial link to all three and enhances both eudaimonic and hedonic well-being.

show abstract

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Cited by 60 publications

References 34 publications

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology

How Dietary Diversity Enhances Hedonic and Eudaimonic Well-Being in Grazing Ruminants

Contact Info

Product

Resources

About