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

Raffaella Branciari, David Ranucci, Roberta Ortenzi, Rossana Roila, Massimo Trabalza-Marinucci, Maurizio Servili, Paola Papa, Roberta Galarini and Andrea Valiani
Additional contact information
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

Sustainability, 2016, vol. 8, issue 9, 1-7

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.

Keywords: broiler; olive mill by-products; polyphenols; microbial shedding (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2016
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
https://www.mdpi.com/2071-1050/8/9/837/pdf (application/pdf)
https://www.mdpi.com/2071-1050/8/9/837/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:8:y:2016:i:9:p:837-:d:76581

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().