PSVII-32 Fat analysis and sensory trial on Gallus gallus domesticus fed olive pomace

Abstract

Abstract In any livestock production system, feed is the most costly production input. The goal of any producer is to find a feed source or combination of sources that provide a balance of nutrients that meet the requirements for maintenance, growth, and performance while efficiently contributing to favorable growth and carcass attributes at a low cost. Olive pomace is a by-product of the olive oil industry which can serve as a source of fat (14%), protein (3.6%), and fiber (44.5%). This by-product has potential as a supplemental source of energy and other essential nutrients to be blended into livestock rations. The objective of the study was to analyze the adipose tissue, and conduct a sensory trial from broilers fed different levels of olive pomace. Four pens, consisting of 10 broilers each at 34 days of age, were provided four feed diets in separate feeders. Feeders were filled with either a commercial broiler feed (control), or an olive pomace to commercial broiler feed mixture at 1:3, 1:1, or 3:1. The broilers were fed for 27 days, harvested, a fat sample was taken for fatty acid analysis, and a breast was taken from each bird for sensory analysis. The sensory trial on the chicken breast was to determine if students (n = 42) could detect flavor differences between treatment groups. No significant differences were detected between treatment groups in the sensory analysis (P > 0.79). Fat samples showed that all of the fat from the control, 1:3, and 3:1 were similar, however, the 1:1 treatment had lower amounts of docosahexaenoic acid and higher amounts of decanoic acid. While unsure about the differences in fatty acid content for 1:1 treatment, the results illustrate that olive pomace can be fed in large amounts and not affect the palatability of the resulting product.