20.500.12556/RUL-168551 Effect of dietary inclusion of olive leaves and olive pulp on the oxidative status and meat quality of broiler chickens 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. broiler olive leaves olive pulp oxidative status breast meat perutnina pitovni piščanci prehrana živali oljčni listi oljčne tropine meso prsi kakovost oksidacijski stres true false true Angleški jezik Slovenski jezik Članek v reviji 2025-04-16 14:55:54 2025-04-16 14:55:55 2025-04-17 04:54:45 0000-00-00 00:00:00 2025 0 0 14 str. iss. 6, art. 662 Vol. 15 2025 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 0000-00-00 636.5.084/.087 2077-0472 10.3390/agriculture15060662 232954883 RAZ_Rezar_Vida_2025.pdf RAZ_Rezar_Vida_2025.pdf 1 E770A8F814EC8DA8CF9F0813DBFE83C1 81a8f2ba053d849acc6c4eb8abedcd5cba5cd0ac9fe4a989edacf332f1440675 a6edeaff-1ac3-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=208519 https://www.mdpi.com/2077-0472/15/6/662 1 02cd858c-1ac1-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=208517 Biotehniška fakulteta 0 0 0