Effect of dietary inclusion of olive leaves and olive pulp on the oxidative status and meat quality of broiler chickens

Vida Rezar (Avtor), Manca Pečjak (Avtor), Janez Salobir (Avtor), Alenka Levart (Avtor)

Povzetek

The production of olive oil results in various by-products such as olive leaves and olive pulp, which can be utilized in animal nutrition. The aim of the present study was to investigate the effects of dietary olive leaves and olive pulp on the oxidative status and fatty acid (FA) composition of broiler breast meat. A total of 120 one-day-old male Ross 308 broilers were randomly divided into 5 experimental groups: 1 control group (Cont) without supplementation and 4 experimental groups supplemented with either 5% or 10% olive leaves (OLeav5; OLeav10) or olive pulp (OPulp5; OPulp10). Blood and breast muscle samples were taken at the end of the experiment. The results showed that the addition of olive leaves or olive pulp did not significantly alter the concentration of malondialdehyde (MDA) and the antioxidant capacity of lipid-soluble compounds (ACL) in the blood or the enzyme activities of the liver. However, the antioxidant capacity of water-soluble compounds (ACW) in serum was reduced in broilers receiving 5% olive pulp or 10% olive leaves (p = 0.002). In addition, meat quality parameters were not affected by olive leaves or pulp intake, although 10% olive leaves reduced lightness (L*) (p = 0.023) and α-tocopherol concentration in breast muscle (p = 0.001) compared to control. Olive leaves and pulp intake also affected the FA profile of the breast muscle, with 5% olive pulp increasing monounsaturated fatty acid (MUFA) content (p = 0.002), while 10% olive leaves increased polyunsaturated fatty acid (PUFA) content (p = 0.015). In conclusion, supplementation with up to 5% olive leaves or pulp had no adverse effects on the oxidative status and meat quality of broilers.

Ključne besede

perutnina;pitovni piščanci;prehrana živali;oljčni listi;oljčne tropine;meso;prsi;kakovost;oksidacijski stres;

Podatki

Jezik:	Angleški jezik
Leto izida:	2025
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	UL BF - Biotehniška fakulteta
UDK:	636.5.084/.087
COBISS:	232954883
ISSN:	2077-0472
Št. ogledov:	75
Št. prenosov:	20
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Slovenski jezik
Sekundarne ključne besede:	perutnina;pitovni piščanci;prehrana živali;oljčni listi;oljčne tropine;meso;prsi;kakovost;oksidacijski stres;
Vrsta dela (COBISS):	Članek v reviji
Strani:	14 str.
Letnik:	ǂVol. ǂ15
Zvezek:	ǂiss. ǂ6, [article no.] 662
Čas izdaje:	2025
DOI:	10.3390/agriculture15060662
ID:	26225403