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

Raffaella Branciari, Roberta Galarini, Danilo Giusepponi, Massimo Trabalza-Marinucci, Claudio Forte, Rossana Roila, Dino Miraglia, Maurizio Servili, Gabriele Acuti and Andrea Valiani
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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

Sustainability, 2017, vol. 9, issue 9, 1-13

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.

Keywords: olive oil by-products; meat quality; antioxidant; sulphate metabolites; circular economy; sustainable development (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2017
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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