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

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,...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-07, Vol.26 (14), p.4307
Main Authors: Balzan, Stefania, Cardazzo, Barbara, Novelli, Enrico, Carraro, Lisa, Fontana, Federico, Currò, Sarah, Laghetto, Matteo, Trocino, Angela, Xiccato, Gerolamo, Taticchi, Agnese, Fasolato, Luca
Format: Article
Language:English
Subjects:
Age
Animals
Antiinfectives and antibacterials
Antimicrobial agents
Antioxidants
Bioavailability
Breast muscle
breast shelf life
broilers
Chemical composition
Chickens
Diet
Dopamine
Feeds
gut microbiota
Intestinal microflora
Lipid peroxidation
Lipids
Meat
Metabolism
Metabolites
Microbiota
Microorganisms
Muscles
Olive oil
olive vegetation water
Oxidation
Phenolic compounds
Phenols
Polyphenols
Poultry
Shelf life
Tissues
Vegetation
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Summary: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.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26144307