Abstract
The olive oil sector is currently adapting its traditional function to also become a supplier of high-value by-products that possess antioxidant, anti-inflammatory and antimicrobial properties. In this study, we evaluated the effect of the fermented defatted alperujo (FDA) on the intestinal health of laying hens. The morphology of the duodenal and cecal mucosa, the composition of the intestinal microbiota and the productivity of a batch of laying hens were evaluated after FDA supplementation. At early life stages, significant differences (p < 0.001) were observed in duodenal villi height and in crypt depth of both the duodenum and the cecum in the FDA-supplemented group, indicating improved intestinal health in this group. Microbiota composition in the hatchery group supplemented with FDA had a higher abundance of Actinobacteria, Firmicutes and Proteobacteria, and higher bacterial diversity. During the production period, significant differences (p < 0.05) were observed in the number of broken eggs from the supplemented group. We conclude that FDA supplementation improves the absorption capacity of the intestinal mucosa and modifies the intestinal microbiota to favor a greater immune response, leading to an increase in egg production.
Highlights
The European Union, the Mediterranean countries, is the main producer of olive oil worldwide [1]
In hatchery-staged hens, duodenal villi height and crypt depth and cecal crypt number and depth were significantly higher in the fermented defatted alperujo (FDA)-supplemented group (p < 0.05)
One bythe fermented defattedsuch alperujo contains molecules like polyphenols, which makemodified it interesting product, the fermented defatted alperujo (FDA), contains molecules like polyphenols, which make it as a potential supplement in animal feed [8], as demonstrated by the capacity of polyphenols-containing interesting as a potential supplement in animal infeed demonstrated by thehas capacity of olive oil by-products to modulate gene expression vivo[8]
Summary
The European Union, the Mediterranean countries, is the main producer of olive oil worldwide [1]. The olive oil industry has a major economic impact in the producing countries, accounting for around 46 million jobs per production cycle (from seed to final product). This industry has cultural and environmental implications [3,4]. The centrifugation process used in olive oil production generates by-product wastes, which is of great concern due to their polluting activity and, significant environmental impact [4,5].
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