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

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  • Raffaella Branciari

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

  • Roberta Galarini

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

  • Danilo Giusepponi

    (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)

  • Claudio Forte

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

  • Rossana Roila

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

  • Dino Miraglia

    (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)

  • Gabriele Acuti

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

  • Andrea Valiani

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

Abstract

A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as “paté” (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

Suggested Citation

  • 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.
  • Handle: RePEc:gam:jsusta:v:9:y:2017:i:9:p:1566-:d:110862
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    References listed on IDEAS

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    1. 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.
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    Cited by:

    1. Alexandros Georganas & Elisavet Giamouri & Athanasios C. Pappas & Evangelos Zoidis & Michael Goliomytis & Panagiotis Simitzis, 2023. "Utilization of Agro-Industrial By-Products for Sustainable Poultry Production," Sustainability, MDPI, vol. 15(4), pages 1-46, February.
    2. 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.
    3. Anna Dedousi & Maria-Zoi Kritsa & Evangelia N. Sossidou, 2023. "Thermal Comfort, Growth Performance and Welfare of Olive Pulp Fed Broilers during Hot Season," Sustainability, MDPI, vol. 15(14), pages 1-16, July.

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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.

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