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Sustainability 2017, 9(9), 1566; doi:10.3390/su9091566

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

1
Department of Veterinary Medicine, University of Perugia, Via S. Costanzo 4, Perugia 06126, Italy
2
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via G. Salvemini 1, Perugia 06126, Italy
3
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy
*
Author to whom correspondence should be addressed.
Received: 18 July 2017 / Revised: 25 August 2017 / Accepted: 29 August 2017 / Published: 5 September 2017
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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. View Full-Text
Keywords: olive oil by-products; meat quality; antioxidant; sulphate metabolites; circular economy; sustainable development olive oil by-products; meat quality; antioxidant; sulphate metabolites; circular economy; sustainable development
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Branciari, R.; Galarini, R.; Giusepponi, D.; Trabalza-Marinucci, M.; Forte, C.; Roila, R.; Miraglia, D.; Servili, M.; Acuti, G.; Valiani, A. Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste. Sustainability 2017, 9, 1566.

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