The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

Paiva‐Martins, Fátima; Barbosa, Susana; Pinheiro, Victor; Mourão, José Luís; Outor-Monteiro, Divanildo

doi:10.1016/j.meatsci.2009.02.014

Cited by 58 publications

(50 citation statements)

References 26 publications

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“…To our knowledge, there are no studies of the effect of G. lucidum on the fatty acid composition, although there are a few dealing with olive leaves. These studies also showed that addition of olive leaves in diet had no effect on fatty acid composition (Paiva-Martins et al, 2009). Oxidative stress is caused by providing large amounts of PUFA from linseed oil and was expressed by increasing MDA concentration in the liver and muscles, but did not affect the leukocyte DNA damage and MDA concentration in the plasma (Table 8) or in the urine (8.19±0.89 nmol/mL in average, not presented).…”

Section: Fatty Acid Composition Of Tissues and Oxidative Status Of Ramentioning

confidence: 95%

Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits

et al. 2014

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The aim of the present study was to evaluate the influence of natural antioxidant supplementation on the oxidative stress induced by a high proportion of polyunsaturated fatty acids (PUFA) in rabbit diets. Forty-eight SIKA rabbits (24 male, 24 female) were penned individually and after a 5-d adaptation period divided into 4 homogeneous groups (2.58±0.3 kg). The CONT-group received a diet with 60 g/kg palm fat, while the other 3 groups received a diet with 60 g/kg linseed oil which was either unsupplemented (CONT+) or supplemented with 10 g/kg of Ganoderma lucidum (REISHI) or 10 g/kg of olive leaves (OLIVE). Rabbits were euthanised at 102 d of age, 22 d after the start of the experiment. Live weight, weight gain, feed intake and feed conversion rate were recorded. The fatty acid composition of back (M. longissimus dorsi) and hind leg muscle (thigh muscle), adipose tissue (abdominal fat) and liver were determined. To evaluate the oxidative status of rabbits, the malondialdehyde (MDA) concentration in the plasma, liver and both muscles was measured. DNA damage in the leukocytes was measured. Linseed oil addition increased the PUFA ratio and decreased the proportion of saturated fatty acids in all tissues (P<0.001), with no detrimental effect on productive performance of rabbits compared to palm fat. Linseed oil also reduced n-6/n-3 PUFA ratio in all tissues (P<0.001). However, linseed oil addition increased the oxidative stress by increasing MDA concentrations in the liver and muscles (P<0.001), but did not affect the plasma MDA concentrations and the extent of DNA damage in the blood leukocytes compared to palm fat. Addition of olive leaves tended to decrease the concentration of MDA in the liver Addition of olive leaves tended to decrease the concentration of MDA in the liver compared to CONT+ (P=0.059), with no effect of Ganoderma lucidum.

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Section: Fatty Acid Composition Of Tissues and Oxidative Status Of Ramentioning

confidence: 95%

Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits

et al. 2014

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“…While Fraga et al (2008) did not report any reduction in the carcass yield in response to the inclusion of 19% of rice hull in the diet of swine slaughtered at a live weight of 130 kg, Scipione et al (1991) reported a significant reduction in carcass yield in pigs fed with sugar beet pulp silage and slaughtered at 144 kg. Paiva-Martins et al (2009) reported that the use of 5 or 10% of olive leaves in the diet decreased the carcass weight and yield, the back fat thickness and the area of the Longissimus muscle. More recently, Watanabe et al (2010) observed negative linear responses on final live weight, carcass yield and ham weight values as the inclusion of citrus pulp level in the diet was increased from 0% to 30% in pigs slaughtered at a live weight of 130 kg.…”

Section: Semimembranosusmentioning

confidence: 99%

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán

Lorenzo

Castiñeiras³

et al. 2014

Span. j. agric. res.

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Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions.

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“…As substâncias ativas das plantas são capazes de alterar a estrutura fosfolipídica da membrana celular, interrompendo o sistema enzimático, comprometendo o material genético da bactéria e formando compostos tóxicos, como o peróxido de hidrogênio (AFONSO, 2014;CIRQUEIRA, 2010). A ação positiva das folhas de oliveira in vivo também foi verificada em filés de peru e em carne suína (PAIVA-MARTINS et al, 2013;BOTSOGLOU et al, 2012;PAIVA-MARTINS et al, 2009) e, em todas as pesquisas, o efeito positivo diante das bactérias foi atribuído à presença de compostos fenólicos e à oleuropeína, o que, conforme mencionado por , recomenda o uso de folhas de oliveira como suplemento nutricional ou componente funcional de alimentos, ou Gökmen et al (2014) que indicam o uso de folhas de oliveira pela indústria de alimentos como um antimicrobiano natural.…”

Section: Marangoni C Et Alunclassified

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Marangoni

Cichoski

Barin

et al. 2015

Braz. J. Food Technol.

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Efeito da incorporação de folhas de oliveira (Olea europaeaL Recebido: Abr. 10, 2015 Aprovado: Nov. 11, 2015 Resumo Foi realizada suplementação de folhas de oliveira na ração de frangos na quantidade de 5 e 10 g de folhas/kg de ração e acompanhou-se o desempenho dos animais durante seu crescimento. Depois do abate, as coxas e sobrecoxas foram coletadas e armazenadas a 4 °C (± 1 °C) por 12 dias. Os resultados mostraram melhor conversão alimentar dos frangos que receberam dieta suplementada com 5g/kg. As coxas e sobrecoxas dos frangos que receberam folhas de oliveira apresentaram melhor estabilidade microbiológica que o controle, em que 5 g/kg inibiu o crescimento de Staphylococcus aureus, aeróbios psicrotróficos e mesófilos e 10 g/kg inibiu o crescimento de Enterococcus spp., bactérias ácido láticas, coliformes termotolerantes e totais, Pseudomonas, Clostridium perfringens e Escherichia coli (p < 0,05). Os resultados indicam a possibilidade de uso de folhas de oliveira, como suplemento alimentar, com vistas à melhoria da qualidade microbiológica da carne de frango. Palavras-chave: Folhas de oliveira; Frangos; Bactérias. SummarySupplementation of broiler feed with olive leaves was carried out at the rate of 5 and 10 g of leaves/kg feed and the performance of the animals monitored during their growth. After slaughter, the thighs and drumsticks were stored at 4 °C (± 1 °C) for 12 days. The results showed better feed conversion by the chickens fed the feed supplemented with 5 g/kg. The thighs and drumsticks of chickens that received the feed supplemented with olive leaves showed better microbiological stability than the control treatment, 5 g/kg inhibiting the growth of Staphylococcus aureus, psychrotrophic and mesophilic aerobes and 10 g/kg inhibiting the growth of Enterococcus spp, lactic acid bacteria, coliforms, Pseudomonas, Clostridium perfringens and Escherichia coli (p < 0.05). The results indicated the possibility of using olive leaves as a food supplement aimed at improving the microbiological quality of chicken meat.

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The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

Cited by 58 publications

References 26 publications

Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits

Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

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