Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Anna Dedousi,Maria-Zoi Kritsa,Evangelia Sossidou,Mirjana Đukić Stojčić,Themistoklis Sfetsas,Antonios Sentas

doi:10.3390/su14063157

Abstract

This study aimed to evaluate the long-term dietary effects of dried olive pulp (OP) on production performance, fatty acid profile and health lipid indices and quality characteristics of produced eggs, health and welfare indicators of laying hens. It was carried out in a commercial poultry farm using 300 Isa Brown layers at 23 weeks of age. The hens were randomly and equally divided in six dietary groups CON, OP2, OP3, OP4, OP5 and OP6, according to the inclusion rate of OP in the ration (0%, 2%, 3%, 4%, 5% and 6%, respectively). OP feeding increased the percentage of polyunsaturated fatty acids (PUFA) in eggs, decreased that of saturated fatty acids (SFA) and improved the PUFA to SFA ratio and health lipid indices, as indicated by the decrease of AI and TI and the increase in the h/H ratio of produced eggs, in a dose-dependent way. OP-fed layers presented a lower percentage of broken eggshells compared to controls. No adverse effects on birds’ performance, egg quality traits, health and welfare parameters were observed but a positive impact on Keel Bone Damage (KBD) incidence and belly plumage damage was recorded. OP feeding at the rates of 5% and 6% seems to be beneficial in improving egg nutrition quality.

Highlights

It is well known that the major cost in poultry farming is feed, representing 70% of the total production costs [1]
The current study revealed that feeding laying hens with dried olive pulp (OP) increased the polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) ratio in a manner proportional to the inclusion rate in the hens’ diet
The current study revealed that feeding laying hens a diet with dried OP increased the percentage of PUFA in eggs, decreased that of SFA and improved the PUFA to SFA ratio in a manner proportional to the inclusion rate in the hens’ diet

Summary

Introduction

It is well known that the major cost in poultry farming is feed, representing 70% of the total production costs [1]. In order to reduce this cost, the research has recently focused on exploring and evaluating new sources of raw materials from agricultural and industrial by-products for use as animal feed. Key benefits of this practice include lower dependence of animal production on human consumed seeds and reduced waste management costs [2]. The utilization of olive by-products as feedstuff is a promising strategy of recycling this waste, assisting the transition to an efficient circular waste-based economy [2]. It perfectly fits with the EU Green Deal

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