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Article

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

by
Stefania Balzan
1,†,
Barbara Cardazzo
1,†,
Enrico Novelli
1,*,
Lisa Carraro
1,
Federico Fontana
1,
Sarah Currò
1,
Matteo Laghetto
1,
Angela Trocino
1,
Gerolamo Xiccato
2,
Agnese Taticchi
3 and
Luca Fasolato
1
1
Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, I-35020 Padova, Italy
2
Department of Agronomy Food Natural Resources Animal and Environment, University of Padova, Viale dell’Università 16, I-35020 Legnaro, Padova, Italy
3
Department of Economical and Food Science, University of Perugia, 06123 Perugia, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Molecules 2021, 26(14), 4307; https://doi.org/10.3390/molecules26144307
Submission received: 23 June 2021 / Revised: 12 July 2021 / Accepted: 13 July 2021 / Published: 16 July 2021
(This article belongs to the Special Issue Bioactive Compounds and Antioxidant Activity of Extracts from Different Natural Plants)
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Abstract

Olive vegetation water (OVW) is a by-product with a noticeable environmental impact; however, its polyphenols may be reused food and feed manufacture as high-value ingredients with antioxidant/antimicrobial activities. The effect of dietary supplementation with OVW polyphenols on the gut microbiota, carcass and breast quality, shelf life, and lipid oxidation in broiler chickens has been studied. Chicks were fed diets supplemented with crude phenolic concentrate (CPC) obtained from OVW (220 and 440 mg/kg phenols equivalent) until reaching commercial size. Cloacal microbial community (rRNA16S sequencing) was monitored during the growth period. Breasts were submitted to culture-dependent and -independent microbiological analyses during their shelf-life. Composition, fatty acid concentration, and lipid oxidation of raw and cooked thawed breasts were measured. Growth performance and gut microbiota were only slightly affected by the dietary treatments, while animal age influenced the cloacal microbiota. The supplementation was found to reduce the shelf life of breasts due to the growth of spoilers. Chemical composition and lipid oxidation were not affected. The hydroxytyrosol (HT) concentration varied from 178.6 to 292.4 ug/kg in breast muscle at the beginning of the shelf-life period. The identification of HT in meat demonstrates that the absorption and metabolism of these compounds was occurring efficiently in the chickens.
Keywords: olive vegetation water; phenolic compounds; broilers; gut microbiota; breast shelf life olive vegetation water; phenolic compounds; broilers; gut microbiota; breast shelf life
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MDPI and ACS Style

Balzan, S.; Cardazzo, B.; Novelli, E.; Carraro, L.; Fontana, F.; Currò, S.; Laghetto, M.; Trocino, A.; Xiccato, G.; Taticchi, A.; et al. Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets. Molecules 2021, 26, 4307. https://doi.org/10.3390/molecules26144307

AMA Style

Balzan S, Cardazzo B, Novelli E, Carraro L, Fontana F, Currò S, Laghetto M, Trocino A, Xiccato G, Taticchi A, et al. Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets. Molecules. 2021; 26(14):4307. https://doi.org/10.3390/molecules26144307

Chicago/Turabian Style

Balzan, Stefania, Barbara Cardazzo, Enrico Novelli, Lisa Carraro, Federico Fontana, Sarah Currò, Matteo Laghetto, Angela Trocino, Gerolamo Xiccato, Agnese Taticchi, and et al. 2021. "Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets" Molecules 26, no. 14: 4307. https://doi.org/10.3390/molecules26144307

APA Style

Balzan, S., Cardazzo, B., Novelli, E., Carraro, L., Fontana, F., Currò, S., Laghetto, M., Trocino, A., Xiccato, G., Taticchi, A., & Fasolato, L. (2021). Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets. Molecules, 26(14), 4307. https://doi.org/10.3390/molecules26144307

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