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Caparra P, Chies L, Scerra M, Foti F, Bognanno M, Cilione C, De Caria P, Claps S, Cifuni GF. Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs. Animals (Basel) 2023; 13:2022. [PMID: 37370532 DOI: 10.3390/ani13122022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/07/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to evaluate the inclusion of different amounts of ensiled olive cake, a major pollutant from olive oil production, in the fattening diets of 30 Apulo-Calabrese pigs as a strategy to partially substitute the traditional cereal-based diet and improve animal performance and meat fatty acid composition. The animals, during a fattening period of 120 days, were fed with three dietary treatments containing increasing levels of ensiled olive cake: 0% (C), 20% (OC20) and 40% (OC40) on dry matter. No effect of the dietary treatment was found on the animal performance and proximate meat analysis results. The inclusion of ensiled olive cake in the diet led to differences in the fatty acid (FA) profile of intramuscular fat, with a higher proportion of monounsaturated fatty acid (MUFA; p < 0.001) and oleic acid (C8:1n-9, p < 0.001) and a lower concentration of polyunsaturated (PUFA, p < 0.001) and linoleic acid (C18:2n-6, p < 0.001). In conclusion, the supplementation of ensiled olive cake at up to 40% in the diets of fattening pigs could represent a useful strategy in Mediterranean areas to naturally improve the nutritional value of meat and valorise a by-product of the olive industry, reducing its environmental impact and promoting the exploitation of this local feed resource according to the principles of the circular economy.
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Affiliation(s)
- Pasquale Caparra
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Luigi Chies
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Manuel Scerra
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Francesco Foti
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Matteo Bognanno
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Caterina Cilione
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Paolo De Caria
- Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Salvatore Claps
- Council for Agricultural Research and Economics-Research Centre for Animal Production and Aquaculture, S.S.7 Via Appia, 85051 Bella Muro, Italy
| | - Giulia Francesca Cifuni
- Council for Agricultural Research and Economics-Research Centre for Animal Production and Aquaculture, S.S.7 Via Appia, 85051 Bella Muro, Italy
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Sánchez CJ, Barrero-Domínguez B, Martínez-Miró S, Madrid J, Baños A, Aguinaga MA, López S, Hernández F. Use of Olive Pulp for Gestating Iberian Sow Feeding: Influence on Performance, Health Status Indicators, and Fecal Microbiota. Animals (Basel) 2022; 12:ani12223178. [PMID: 36428405 PMCID: PMC9686466 DOI: 10.3390/ani12223178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/13/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Olive pulp (Olea europaea) inclusion in the diet of Iberian sows (Sus scrofa) is interesting due to fiber and bioactive compounds content and because both productions are located in the same area. The aim of this trial was to study the effect of olive pulp inclusion at 100 g/kg in Iberian sow’s diet on performance, immunoglobulin and serum parameters, antioxidant status, and fecal microbiota. Forty multiparous Iberian sows (body weight (BW) = 149.6 ± 20.2 kg) were assigned either a control diet (CON) or an experimental diet (PUL) with olive pulp at 100 g/kg. The BW and backfat thickness in sows were measured at post-insemination days 42 and 107, and litter performance was measured on the farrowing day. Blood and fecal samples were collected at gestation day 107. In piglets, blood was sampled when they were 10 days old for immunoglobulin analysis. Albumin, total protein, triglyceride, creatinine, urea, glucose, and Trolox equivalent antioxidant capacity in serum were higher (p < 0.05) in PUL sows than in CON sows. The Enterobacteriaceae, Bifidobacterium spp., and Lactobacillus spp. fecal counts were increased (p < 0.05) with olive pulp supplementation compared with the CON sow group. Olive pulp added to gestating Iberian sow’s diet at 100 g/kg has beneficial effects on the fecal microbiota and antioxidant status, without penalizing other gestation parameters.
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Affiliation(s)
- Cristian Jesús Sánchez
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
- Correspondence: ; Tel.: +34-622-540-243
| | | | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Granada, Spain
| | | | - Silvia López
- Dcoop Sociedad Cooperativa Andaluza, Carretera Córdoba S/N, 29200 Antequera, Málaga, Spain
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Murcia, Spain
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Barbieri S, Mercatante D, Balzan S, Esposto S, Cardenia V, Servili M, Novelli E, Taticchi A, Rodriguez-Estrada MT. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants (Basel) 2021; 10:antiox10121969. [PMID: 34943072 PMCID: PMC8750197 DOI: 10.3390/antiox10121969] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/02/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022] Open
Abstract
This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.
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Affiliation(s)
- Sara Barbieri
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy;
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
- Correspondence: ; Tel.: +39-075-585-7909
| | - Maria Teresa Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy
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Centrone M, D'Agostino M, Difonzo G, De Bruno A, Di Mise A, Ranieri M, Montemurro C, Valenti G, Poiana M, Caponio F, Tamma G. Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods 2020; 10:E11. [PMID: 33374501 DOI: 10.3390/foods10010011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/16/2020] [Accepted: 12/19/2020] [Indexed: 12/11/2022] Open
Abstract
The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before the expensive disposal. Therefore, reducing waste biomass and valorizing by-products would make olive oil production more sustainable. Here, we explore the biological actions of extracts deriving from olive by-products including olive pomace (OP), olive wastewater (OWW), and olive leaf (OLs) in human colorectal carcinoma HCT8 cells. Interestingly, with the same phenolic concentration, the extract obtained from the OWW showed higher antioxidant ability compared with the extracts derived from OP and OLs. These biological effects may be related to the differential phenolic composition of the extracts, as OWW extract contains the highest amount of hydroxytyrosol and tyrosol that are potent antioxidant compounds. Furthermore, OP extract that contains a higher level of vanillic acid than the other extracts displayed a cytotoxic action at the highest concentration. Together these findings revealed that phenols in the by-product extracts may interfere with signaling molecules that cross-link several intracellular pathways, raising the possibility to use them for beneficial health effects.
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Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
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