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Applied Sciences
Volume 15
Issue 22
10.3390/app152212117
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality

by
Carmelo Cavallo
1,
Annalisa Amato
1,*,
Vincenzo Lopreiato
1,*,
Nicoletta Paparone
2,
Danilo Scalone
3,
Federica Litrenta
4 and
Luigi Liotta
1
1
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
2
Parco Scientifico Tecnologico Della Sicilia S. C. p. A. PSTS, 95121 Catania, Italy
3
Innovation Broker INNOVAMEAT, 97100 Ragusa, Italy
4
Department of Biomedical, and Dental Sciences and of Morphological and Functional Imagines (Biomorf), University of Messina, 98168 Messina, Italy
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2025, 15(22), 12117; https://doi.org/10.3390/app152212117
Submission received: 16 October 2025 / Revised: 8 November 2025 / Accepted: 13 November 2025 / Published: 14 November 2025
(This article belongs to the Section Food Science and Technology)
Versions Notes

Abstract

This study aimed to evaluate the effects of olive cake (OC) supplementation on buffalo performance and meat quality. Sixty Italian Mediterranean Buffalo males (thirty/group) were enrolled for 90 days before slaughter and allocated into two homogeneous groups according to body weight and age. The Innova group received concentrate with a 7% inclusion of OC, whereas the Ctrl group received no supplementation. Animal performances were recorded at the beginning and at the end of the trial to assess average daily gain (ADG), final live weight, and carcass weight. The Longissimus thoracis muscle samples were harvested and analyzed for chemical composition, fatty acid profile, and total polyphenols content. Dietary inclusion of OC improved animal performances, with greater ADG, final live weight, and carcass weight than the Ctrl group. Furthermore, the Innova meat exhibited a greater polyphenols content and a better acidic profile, represented by greater monounsaturated fatty acids and lower saturated fatty acids. Innova meat had a greater n-3/n-6 ratio, lower atherogenic (AI) and thrombogenic index (TI), and greater hypocholesterolemic/hypercholesterolemic ratio (H/H) compared with Ctrl meat. These results suggest that inclusion of OC in buffalo diet improved the meat’s fatty acid profile and nutritional value, contributing to healthier, higher-quality products while supporting circular economy principles.
Keywords: olive cake; buffalo meat; polyphenols; growth performances; fatty acids olive cake; buffalo meat; polyphenols; growth performances; fatty acids

Share and Cite

MDPI and ACS Style

Cavallo, C.; Amato, A.; Lopreiato, V.; Paparone, N.; Scalone, D.; Litrenta, F.; Liotta, L. Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Appl. Sci. 2025, 15, 12117. https://doi.org/10.3390/app152212117

AMA Style

Cavallo C, Amato A, Lopreiato V, Paparone N, Scalone D, Litrenta F, Liotta L. Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Applied Sciences. 2025; 15(22):12117. https://doi.org/10.3390/app152212117

Chicago/Turabian Style

Cavallo, Carmelo, Annalisa Amato, Vincenzo Lopreiato, Nicoletta Paparone, Danilo Scalone, Federica Litrenta, and Luigi Liotta. 2025. "Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality" Applied Sciences 15, no. 22: 12117. https://doi.org/10.3390/app152212117

APA Style

Cavallo, C., Amato, A., Lopreiato, V., Paparone, N., Scalone, D., Litrenta, F., & Liotta, L. (2025). Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Applied Sciences, 15(22), 12117. https://doi.org/10.3390/app152212117

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