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

Rezar, Vida (author), Pečjak Pal, Manca (author), Salobir, Janez (author), Levart, Alenka (author)

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.

• Language: English
• Keywords: broiler, olive leaves, olive pulp, oxidative status, breast meat
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2025
• Number of pages: 14 str.
• Numbering: Vol. 15, iss. 6, art. 662
• PID: 20.500.12556/RUL-168551
• UDC: 636.5.084/.087
• ISSN on article: 2077-0472
• DOI: 10.3390/agriculture15060662
• COBISS.SI-ID: 232954883
• Publication date in RUL: 16.04.2025

Record is a part of a journal

• Title: Agriculture
• Publisher: MDPI
• ISSN: 2077-0472
• COBISS.SI-ID: 523634201

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: perutnina, pitovni piščanci, prehrana živali, oljčni listi, oljčne tropine, meso, prsi, kakovost, oksidacijski stres

Projects

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0097
• Name: Prehrana in mikrobna ekologija prebavil

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: V4-1621
• Name: Možnosti uporabe ostankov proizvodnje v oljkarstvu