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Title : Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties
link : Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties^†

^{C.N, K.L and I.Z.}

• ^†This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201700290].

Abstract

Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study was to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics and nutritional value in terms of cardioprotection. Broilers were fed four experimental diets containing 0 % OP (control group), 2.5 % OP (group A), 5.0 % OP (group B) and 7.5 % OP (group C). The obtained broiler meat samples were evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC₅₀ = 10.5±0.92) compared to the ones of control group (EC₅₀ = 420±21.3). Grilled broiler meat of group B was found to have acceptable sensory properties. The overal conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat.

Practical applications: The objective of this research is to assess the use of olive industry by-products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value towards the valorisation of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security.

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