Abstract
Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens
Highlights
Olive oil production generates many by-products and wastes, which are usually released into the environment in large quantities and represent a major environmental problem due to their phytotoxicity and high organic content (Nunes et al, 2016)
In the present study the final live weight of broilers did not differ among the experimental groups, in agreement with results reported in similar studies (Herrero-Encinas et al, 2020; Leskovec et al, 2018; Varmaghany et al, 2013)
The differences detected for feed intake and feed conversion ratio (FCR) among groups were not statistically significant, in the present trial, the number of birds (24) and experimental units (2) per dietary group were rather low and the results on growth performance need to be confirmed in further trials
Summary
Olive oil production generates many by-products and wastes, which are usually released into the environment in large quantities and represent a major environmental problem due to their phytotoxicity and high organic content (Nunes et al, 2016). It is known that both olive leaves and olive cake have a poor nutritional value, mainly due to their high fibre content, unpleasant taste, low energy and digestible protein and a certain mineral content, but can be additional sources of Mn, Zn and Ca in animal feed (Sayehban et al, 2016). They can be added to feed mixtures in limited quantities, as animals can consume large amounts of antinutritive substances, namely lignin, tannins, Cu and polyphenols. The beneficial effects of olives on health, welfare and performance are mainly attributed to polyphenols such as oleuropein, hydroxytyrosol and tyrosol, which are known to exert a variety of biological activities in animals, including antimicrobial, antiatherogenic, antioxidant, anti-inflammatory, anticoagulant, antihypertensive, hypolipidemic and anticancer activities (Ghanbari et al, 2012; Leskovec et al, 2018; Şahin and Bilgin, 2018; Salobir et al, 2013)
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