Olive Pomace Extract Improves Growth in Meat-Chickens

11/11/19:  Agricultural eco-innovation is based on circular economy and cradle to cradle concepts. This innovative concept aims at “zero waste” economy or a sustainable production where new products and applications are created from by-products of agricultural wastes, namely olive pomace.

Extra Virgin Olive Oil is well known for its high antioxidant capacity, however, some phenols are lost in the waste during the olive oil extraction process.  The question is, would there be potential benefits in recovering some of these lost phenols and would there be a potential to turn olive waste into several streams of products that could potentially open up new lines of profitability to the modern-day olive grove owner?

The latest study out of Spain aims to investigate the potential effects of supplementing meat chicken diets with an olive pomace extract in animal growth performance, nutrient digestibility, bile acid composition, gut microbiota, and immune function.

The study looked at the feeding trial which included:

  • a negative control with no additives (Control)
  • a positive control with 100 ppm of monensin (Monensin; Elanco Valquimia S.A.)
  •  the basal diet supplemented with 750 ppm of an olive extract (OE, Lucta S. A.; Spain) which consisted of an olive pomace extract standardized to contain a minimum of 10% total triterpenes and 2% polyphenols

Researchers noted  “The inclusion of 750 ppm of an olive pomace extract containing a minimum of 10% total triterpenes and 2% polyphenols positively affects growth in broiler chickens. Among the possible mechanism of action studied so far in this work improvement in performance is likely related to the extract anti-inflammatory properties.”

This research is interesting because it potentially opens up a new market for chicken feed supplements made with olive pomace which could be a great addition to a value-added product, working towards more sustainable production and higher profits for producers outside of just producing olive oil.

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Effects of a Bioactive Olive Pomace Extract From Olea Europea on Growth Performance, Gut Function, and Intestinal Microbiota in Broiler Chickens

Abstract

The present study aims to investigate the effects of supplementing broiler diets with a bioactive olive pomace extract (OE) from Olea europaea on growth performance, digestibility, gut microbiota, bile acid composition, and immune response. To this end, three hundred and six 1-day-old broiler chickens (Ross
308) were housed in floor pens (6 pens/treatment, with 17 birds/pen). Animals were fed with a standard nonmedicated starter diet for 21 D, and from 22 to 42 D of age with their respective experimental diet: a negative control with no additives (Control), a positive control with 100 ppm of monensin (Monensin) and the basal diet supplemented with 750 ppm of an OE (Lucta S.A., Spain). Feed intake and growth rate were monitored weekly throughout the trial. From 21 to 42 D of age, no significant differences in feed intake were observed among dietary treatments; however, lower average daily gain and higher feed conversion ratio (P < 0.05) was observed in birds fed the Control compared to Monensin and OE groups. Performance of birds fed OE or Monensin was similar throughout the trial. The apparent ileal digestibility of crude protein was higher in birds fed Monensin than Control treatment (P < 0.05). No significant changes on bacterial composition at a family level were observed in the caeca of birds fed the experimental diets. Moreover, no significant differences on plasma and intestinal bile acid composition were observed among treatments. Birds fed the OE showed a significant decrease of IL-8 expression in the ileum (P < 0.05).  Additionally, the expression of TGF-β4, and Bu-1 was significantly upregulated (P < 0.01) in broilers fed the OE and Monensin diets compared to those fed the Control. In conclusion, the inclusion of 750 ppm of a bioactive olive pomace extract from Olea europaea in broiler chicken diets improved animal growth likely as result of its anti-inflammatory properties.

Authors: J. Herrero-Encinas,∗ M. Blanch,† J. J. Pastor,† A. Mereu,†,1 I. R. Ipharraguerre,†,2 and D. Menoyo∗,3

  • Departamento de Producción Agraria, Universidad Politécnica de Madrid, ETS Ingeniería Agronómica Alimentaria y de Biosistemas, 28040 Madrid, Barcelona, Spain;
  • † Lucta S.A., Innovation Division, UAB Research Park, Edifici Eureka, 08193 Bellaterra, Barcelona, Spain

Read the full study at Poultry Science

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