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Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

Author

Listed:
  • Raffaella Branciari

    (Department of Veterinary Medicine, University of Perugia, Via S. Costanzo 4, Perugia 06126, Italy)

  • David Ranucci

    (Department of Veterinary Medicine, University of Perugia, Via S. Costanzo 4, Perugia 06126, Italy)

  • Roberta Ortenzi

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy)

  • Rossana Roila

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy)

  • Massimo Trabalza-Marinucci

    (Department of Veterinary Medicine, University of Perugia, Via S. Costanzo 4, Perugia 06126, Italy)

  • Maurizio Servili

    (Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy)

  • Paola Papa

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy)

  • Roberta Galarini

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy)

  • Andrea Valiani

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy)

Abstract

Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE) and dehydrated olive cake (DOC) on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE- or DOC-enriched maize at two dosages (low: 16%; high: 33%). The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower ( p < 0.05) prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group ( p < 0.001). These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

Suggested Citation

  • Raffaella Branciari & David Ranucci & Roberta Ortenzi & Rossana Roila & Massimo Trabalza-Marinucci & Maurizio Servili & Paola Papa & Roberta Galarini & Andrea Valiani, 2016. "Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens," Sustainability, MDPI, vol. 8(9), pages 1-7, August.
    • Handle: RePEc:gam:jsusta:v:8:y:2016:i:9:p:837-:d:76581
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    References listed on IDEAS

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    1. Antonio Messineo & Roberto Volpe & Francesco Asdrubali, 2012. "Evaluation of Net Energy Obtainable from Combustion of Stabilised Olive Mill By-Products," Energies, MDPI, vol. 5(5), pages 1-14, May.
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    1. Raffaella Branciari & Roberta Galarini & Massimo Trabalza-Marinucci & Dino Miraglia & Rossana Roila & Gabriele Acuti & Danilo Giusepponi & Alessandro Dal Bosco & David Ranucci, 2021. "Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality," Sustainability, MDPI, vol. 13(8), pages 1-10, April.
    2. Raffaella Branciari & Roberta Galarini & Danilo Giusepponi & Massimo Trabalza-Marinucci & Claudio Forte & Rossana Roila & Dino Miraglia & Maurizio Servili & Gabriele Acuti & Andrea Valiani, 2017. "Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste," Sustainability, MDPI, vol. 9(9), pages 1-13, September.

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