Effects of dietary dried olive pulp inclusion on growth performance and meat quality of broiler chickens

• Published in: Livestock science 2019-03, Vol.221, p.115-122
• Main Authors: Papadomichelakis, G., Pappas, A.C., Tsiplakou, E., Symeon, G.K., Sotirakoglou, K., Mpekelis, V., Fegeros, K., Zervas, G.
• Format: Article
• Language: English
• Subjects: Breast meat; Breast meat quality traits; Broiler chickens; Dried olive pulp; Fatty acids; Oxidative stability
• ISSN: 1871-1413; 1878-0490
• DOI: 10.1016/j.livsci.2019.01.023

•Effect of different dietary olive pulp inclusion rates during grower and finisher phases on broiler chickens was studied.•Dietary olive pulp at 50 g and 80 g/kg during grower and finisher phase, respectively, impaired feed efficiency.•Dietary olive pulp at 25 g and 50 g/kg during grower and finisher phase, respectively, did not affect growth performance.•Breast meat oleic acid was increased by dietary olive pulp addition in a dose dependent manner.•Breast meat oxidative stability, pH24, and color were impaired by dietary olive pulp at 80 g/kg during finisher phase. Two hundred 10-d-old broiler chickens were used to study the effects of different dried olive pulp (DOP) inclusion rates on growth performance and meat quality. Broiler chickens were assigned to 4 experimental treatments (5 replicates of 10 broiler chickens each) for 32 d. The broiler chickens of each treatment were offered a different combination of grower (d 11 to 22; grower phase) and finisher (d 23 to 42; finisher phase) diets in terms of DOP content. The experimental treatments were: control (C), grower and finisher diets with no DOP; treatment 1 (T1), grower and finisher diets with 25 and 50 g DOP/kg, respectively; treatment 2 (T2), grower and finisher diets with 50 g DOP/kg; and treatment 3 (T3), grower and finisher diets with 50 and 80 g DOP/kg, respectively. Feed intake and body weight were recorded to calculate weight gain and feed conversion ratio (FCR). Fatty acid (FA) composition, oxidative stability, pH at 24 h post-mortem (pH24), color properties, cooking loss, and tenderness (as shear force) were determined in the breast muscle obtained from 2 broiler chickens/replicate pen of each treatment at d 42. The FCR was greater in T2 and T3 compared to C (P = 0.013) during the grower phase. During the finisher phase, FCR was greater in T3 when compared to C (P = 0.014), and to T1 and T2 (P = 0.031). The addition of DOP increased 18:1n-9 and total monounsaturated FA (P