Artichoke By-products Research Articles

Formulation and testing of cutting-edge food supplements tailored for glucose and oxidation controlling, converting artichoke by-products in inulin-rich antioxidant phytocomplex loaded into zein liposomes

Formulation and testing of cutting-edge food supplements tailored for glucose and oxidation controlling, converting artichoke by-products in inulin-rich antioxidant phytocomplex loaded into zein liposomes

Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil

Beef burger consumption has been questioned due to the burgers’ high levels of saturated fatty acids and the use of synthetic additives for preservation. In order to improve the acceptability and health benefits of this product, two functional ingredients, artichoke and extra-virgin olive oil (EVOO), have been used to formulate four different beef burgers: a control burger (CB), a fat-replaced burger with an EVOO emulsion (FRB), and two FRB formulations with the incorporation of enzymatically treated (FRB-TAE) or untreated (FRB-AE) artichoke extract. Fat replacement significantly affected the lipid profile of the burgers, increasing oleic acid levels and n-3 PUFA such as α-linolenic and eicosapentaenoic acids. Artichoke incorporation exerted beneficial effects on the antioxidant activity, as well as on the total phenolic content of the reformulated burgers, leading to a decrease in color changes, lipid and protein oxidation after 3 days of storage at 4 °C, as well as reducing the formation of volatile compounds such as hexanal, 2,3-Octanedione, or 1-Octen-3-ol. No differences were found between formulations for the sensory parameters studied. These results demonstrate a possible revalorization of artichoke by-products by improving the nutritional properties of beef burgers, revealing a potential application as a higher value-added ingredient in the meat industry.

Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60-80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000-2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough's workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life.

Hydrolysates from cauliflower and artichoke industrial wastes as biostimulants on seed germination and seedling growth: a chemical and biological characterization.

Cauliflower (Brassica oleracea L.) and globe artichoke (Cynara scolymus L.) are vegetables with a high waste index mainly related to stems and leaves. In this study, enzymatic hydrolysates obtained from these wastes were proposed to be used as plant biostimulants. Life cycle assessment methodology was also applied to evaluate environmental performances related to cauliflower and artichoke byproducts. Hydrolysates (HYs) were chemically and biologically characterized. Amino acids, organic acids, amines, polyols, mineral elements, phenols, tannins, flavonoids and sulfur compounds were identified and quantified by means of NMR, inductively coupled plasma mass spectrometry and UV-visible analyses. Cauliflower leaf and flower HYs showed the highest concentration of free amino acids, whereas stems showed the highest concentration of Ca. Regarding artichoke, asparagine, glutamine and aspartic acid were exclusively detected in stems, whereas artichoke leaves showed the highest Mg and Mn levels together with the highest antioxidant activity. The HYs diluted in water were tested as biostimulants. The impacts of five concentrations of HYs (0.00, 0.28, 0.84, 2.52 and 7.56 g L-1) on seed germination and early seedling growth of crimson clover, alfalfa, durum wheat and corn were investigated. The application of artichoke biostimulant (0.28 g L-1) positively influenced the coefficient of velocity of germination in alfalfa, crimson clover and durum wheat, whereas cauliflower biostimulant significantly improved corn germination speed. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essential vitamins, minerals and bioactive compounds. In particular, the leaves represent a great source of phenolic acids derived from caffeoylquinic acid or flavonoids such as luteonin and apigenin, while the head and stem contain a high content of soluble and insoluble dietary fiber, especially inulin and pectins. Its high content of bioactive compounds provides artichoke a high antioxidant power due to the modulation effect of the transcription factor Nrf2, which may lead to protection against cardiovascular, hepatic and neurological disorders. The potential use of artichoke as a functional ingredient in the food industry may be promising in terms of improving the nutritional value of products, as well as preventing oxidation and extending the shelf-life of processed foods due to its antimicrobial activity. This review aims to provide an overview of the nutritional qualities of Cynara scolymus L. and its by-products, focusing on the possible health effects and potential applications in food products as a higher-value-added alternative ingredient.

Artichoke by-products: Promising ingredients for breadstick fortification

The globe artichoke industry produces significant losses, amounting to 60–80% of the biomass. These losses represent a natural source of high-value compounds. To mitigate the environmental impact of these wastes, this study evaluated the effect of adding different concentrations (3 and 5%) of powders obtained from two main artichoke by-products, stems and outer bracts, on the nutritional, bioactive, textural, aromatic and organoleptic properties of conventional breadsticks. Compared to the control, all fortified samples showed increased contents of dietary fiber, ash, flavonoids, and soluble polyphenols, especially at high addition levels. Stem powder supplementation resulted in the highest antioxidant capacity, with values of +527% and +114% in DPPH and ABTS assays, respectively. Fortification reduced the moisture and water activity of the breadsticks and improved their brittleness but did not significantly affect the color of the finished product. Sensory investigation found that consumers perceived fortified samples to be more bitter, astringent, and herbaceous, but also healthier and more sustainable. The volatile component of the fortified breadsticks was richer than the control, mostly in terms of some terpenes, acids and aldehydes. In conclusion, the fortification of breadsticks with artichoke by-products is promising for the obtaining of a functional and sustainable bakery product.

Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties.

Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also of residual leaves, stalks, roots, and seeds. Artichoke by-products are rich in nutrients (carbohydrates and proteins) and bioactive compounds (polyphenols and terpenes) and represent potential ingredients for foodstuffs, functional foods, and food supplements, due to their functional and biological properties. In fact, artichoke by-products' components exhibit many beneficial effects, such as dyspeptic, prebiotic, antioxidant, anti-inflammatory, antiglycative, antimicrobial, anticarcinogenic, and hypolipidemic properties. Therefore, they can be considered potential food ingredients useful in reducing the risk of developing metabolic and age-related disorders. This work summarizes the economic and environmental impact of the recovery and valorization of artichoke by-products, focusing on rheological, physical, and biological properties of the different components present in each by-product and their different food applications.

Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status.

The aim of this work is to study the effect of 40% inclusion of artichoke by-product silage (AB) in dairy goat diets on milk yield, composition and animal health status during a full lactation period compared to an isoenergetic and isoproteic mixed ration based on alfalfa hay and a cereal and legume mixture. Milk yield was not affected by the dietary treatments, and neither was body weight. AB treatment reduced whey protein (0.38 vs. 0.42%, p < 0.05) and milk urea concentrations (687 vs. 773 mg/L, respectively, p < 0.001), and did not affect total true protein (3.22 vs. 3.24% p > 0.05) or other macro-composition variables. AB treatment showed higher milk concentrations of Ca (p < 0.05), Mn (p < 0.01), Cu (p < 0.01) and Zn (p < 0.001) compared to the control group (C). Slight differences were observed in milk fatty acid profile without any negative effects (p > 0.05) on the blood cholesterol and glucose of goats. The AB group reduced blood urea due to its high dietary total phenol content. However, it had a positive effect on β-hydroxybutyrate (p < 0.05) and nonesterified fatty acids (p > 0.05). It was concluded that 40% artichoke by-product inclusion in dairy goat feed for the whole lactation period (23 weeks) is a sustainable solution, reducing feeding cost by 12.5% per kg of dry matter, contributing to a better circular economy without any negative repercussions on the productivity and health of Murciano-Granadina dairy goats.

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

The reuse and valorization of agri-food by-products is a pivotal activity in the pursuit of a circular model that can improve sustainability and efficiency of agri-food production. During artichoke processing, 60–80% of the biomass produced by the plant consists of inedible fractions, which nevertheless represent a natural source of high value-added compounds, such as phenolics. In this study, response surface methodology was applied to investigate and optimize the amount of ethanol and the reduction of extraction time to achieve the maximum yield of polyphenols and flavonoids from artichoke stems, leaves, and bracts, by using two extraction methods, namely maceration and ultrasound-assisted extraction. Overall, phenolic compounds were most concentrated in extracts obtained from the stems, followed by those derived from the bracts and leaves, with the percentage of ethanol being the most influential factor. After applying the optimization criteria, the best factor setting to achieve maximum extraction yields and strong antioxidant capacities was: 53% ethanol for stems, 45% for leaves, and 50% for bracts and 60 min for all by-products in the case of maceration; 10 min for stems and leaves with 42 and 20% of ethanol, respectively, and 41 min and 64% ethanol for bracts in the case of ultrasound-assisted extraction. Comparison between the two techniques evidenced that maceration was significantly more efficient, but similar recoveries were obtained with ultrasound-assisted extraction in shorter extraction time and lower ethanol consumption. Therefore, using this unconventional method to convert Spinoso Sardo artichoke by-products into bioactive ingredients with interesting industrial applications could be a viable strategy to reduce food losses and mitigate related environmental impacts.

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties.

Due to its high nutritional value and broad beneficial effects, the artichoke plant (Cynara cardunculus L.) is an excellent healthy food candidate. Additionally, the artichoke by-products are usually discarded even though they still contain a huge concentration of dietary fibers, phenolic acids, and other micronutrients. The present work aimed to characterize a laboratory-made gluten-free bread (B) using rice flour supplemented with a powdered extract from artichoke leaves (AEs). The AE, accounting for the 5% of titratable chlorogenic acid, was added to the experimental gluten-free bread. Accounting for different combinations, four different bread batches were prepared. To evaluate the differences, a gluten-free type-II sourdough (tII-SD) was added in two doughs (SB and SB-AE), while the related controls (YB and YB-AE) did not contain the tII-SD. Profiling the digested bread samples, SB showed the lowest glycemic index, while SB-AE showed the highest antioxidant properties. The digested samples were also fermented in fecal batches containing viable cells from fecal microbiota samples obtained from healthy donors. Based on plate counts, no clear tendencies emerged concerning the analyzed microbial patterns; by contrast, when profiling volatile organic compounds, significant differences were observed in SB-AE, exhibiting the highest scores of hydrocinnamic and cyclohexanecarboxylic acids. The fecal fermented supernatants were recovered and assayed for healthy properties on human keratinocyte cell lines against oxidative stress and for effectiveness in modulating the expression of proinflammatory cytokines in Caco-2 cells. While the first assay emphasized the contribution of AE to protect against stressor agents, the latter enlightened how the combination of SB with AE decreased the cellular TNF-α and IL1-β expression. In conclusion, this preliminary study suggests that the combination of AE with sourdough biotechnology could be a promising tool to increase the nutritional and healthy features of gluten-free bread.

Byproducts of Globe Artichoke and Cauliflower Production as a New Source of Bioactive Compounds in the Green Economy Perspective: An NMR Study.

The recovery of bioactive compounds from crop byproducts leads to a new perspective way of waste reutilization as a part of the circular economy. The present study aimed at an exhaustive metabolite profile characterization of globe artichoke and cauliflower byproducts (leaves, stalks, and florets for cauliflower only) as a prerequisite for their valorization and future implementations. The metabolite profile of aqueous and organic extracts of byproducts was analyzed using the NMR-based metabolomics approach. Free amino acids, organic acids, sugars, polyols, polyphenols, amines, glucosinolates, fatty acids, phospho- and galactolipids, sterols, and sesquiterpene lactones were identified and quantified. In particular, globe artichoke byproducts are a source of health-beneficial compounds including chiro-inositol (up to 10.1 mg/g), scyllo-inositol (up to 1.8 mg/g), sesquiterpene lactones (cynaropicrin, grosheimin, dehydrocynaropicrin, up to 45.5 mg/g in total), inulins, and chlorogenic acid (up to 7.5 mg/g), whereas cauliflower byproducts enclose bioactive sulfur-containing compounds S-methyl-L-cysteine S-oxide (methiin, up to 20.7 mg/g) and glucosinolates. A variable content of all metabolites was observed depending on the crop type (globe artichoke vs. cauliflower) and the plant part (leaves vs. stalks). The results here reported can be potentially used in different ways, including the formulation of new plant biostimulants and food supplements.

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke (Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g−1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g−1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P1 and P2) and with soft wheat alone (P3 and P4) were prepared. Compared with control pastas (P1 and P3), the enriched ones (P2 and P4) showed a higher polyphenol content, especially for P4 (1.86 ± 0.03 mg GAE g−1 d.w. for P1, 2.05 ± 0.02 mg GAE g−1 d.w. for P2, 1.92 ± 0.03 mg GAE g−1 d.w. for P3, 2.04 ± 0.02 mg GAE g−1 d.w. for P4). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P1 and −70% for P3) in comparison with P2 (−64%) and P4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P2 and P4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

Quantification of microstructural changes in artichoke by-products by image analysis after high-power ultrasound-assisted extraction of bioactive compounds

Image analysis of optical and scanning electron micrographs was successfully used to quantify the microstructural effect of ultrasound application (at 200 and 335 W/L) in artichoke stem samples during the extraction of phenolic compounds and chlorogenic acid. Three temperatures were evaluated (25, 40, and 60 °C) and ultrasound-assisted extraction was compared with mechanical assisted extraction (100 rpm). The low extraction yields of phenolic compounds and chlorogenic acid at 25 °C with mechanical agitation (3.9% and 0.9%) increased up to 96.7% and 78.5%, respectively, at 60 °C and 335 W/L ultrasonic power density. Breakages in plant tissue increased from 4.3% after extraction by mechanical agitation at 25 °C to 10.7% and 16.7% at 25 °C when US at 200 W/L and 335 W/L were applied, respectively. The combined effect of temperature and ultrasound during extraction promoted cell shrinkage, and thus, an increase in cell number per area, reaching the highest increase (36%) when extraction was performed at 60 °C and 335 W/L. The intensified ultrasonic-assisted extraction process affected the microstructure of the solid, with the magnitude of the effects depending on both the extraction temperature and the ultrasonic power density, which explains the increase in extraction yields.

Valorisation, Green Extraction Development, and Metabolomic Analysis of Wild Artichoke By-Product Using Pressurised Liquid Extraction UPLC-HRMS and Multivariate Data Analysis.

Valorisation of food by-products has recently attracted considerable attention due to the opportunities to improve the economic and environmental sustainability of the food production chain. Large quantities of non-edible parts of the artichoke plant (Cynara cardunculus L.) comprising leaves, stems, roots, bracts, and seeds are discarded annually during industrial processing. These by-products contain many phytochemicals such as dietary fibres, phenolic acids, and flavonoids, whereby the most challenging issue concerns about the recovery of high-added value components from these by-products. The aim of this work is to develop a novel valorisation strategy for the sustainable utilisation of artichoke leaves' waste, combining green pressurised-liquid extraction (PLE), spectrophotometric assays and UPLC-HRMS phytochemical characterization, to obtain bioactive-rich extract with high antioxidant capacity. Multivariate analysis of the major selected metabolites was used to compare different solvent extraction used in PLE.

Antioxidant and Anti-Inflammatory Effects of Extracts from Pulsed Electric Field-Treated Artichoke By-Products in Lipopolysaccharide-Stimulated Human THP-1 Macrophages.

In this study, pulsed electric field (PEF—3 kV/cm; 5 kJ/kg) pretreatment was used to intensify the extractability of valuable intracellular compounds from artichoke by-products during a subsequent aqueous extraction (solid–liquid ratio = 1:10 g/mL, T = 20 °C; t = 120 min). Total phenolic content (TPC), antioxidant activity (DPPH, ABTS) and HPLC–PDA analysis of the artichoke extract (AE) and the biological effects on human cell lines were determined. Chlorogenic acid was found to be the most abundant phenolic compound (53% of the TPC) in the AE. The extract showed good antioxidant properties in a concentration-dependent manner. The potential biological effects of AE were investigated using THP-1 macrophages stimulated by lipopolysaccharides (LPS) as an in vitro model system of oxidative stress. Reduced reactive oxygen species production upon treatment with AE was found. Moreover, AE was able to reduce the secretion of the pro-inflammatory mediators Interleukin-6 and Monocyte Chemoattractant Protein-1 in LPS-stimulated macrophages, as determined by qRT-PCR and ELISA assays. These results highlighted the anti-inflammatory and antioxidant properties of the extracts from PEF-treated artichoke by-products, corroborating their potential application as a source of functional ingredients obtained through a feasible and sustainable process.

Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota

In vitro fermentability of artichoke by-product by pure cultures of lactic bacteria was previously observed. Therefore, prebiotic potential of globe artichoke by-product (Cynara cardunculus L.) was evaluated by in vitro fermentation with human faecal microbiota. Inulin, a well-known prebiotic compound, and sucrose were used as fermentation controls. The inoculated batches were incubated at 37 °C over 72h. Fermentability was evaluated by monitoring bacterial growth, pH, short chain fatty acids (SCFAs) release, lactic acid production and substrate consumption. The most representative gut bacteria were evaluated. Growth of beneficial lactic acid bacteria and bifidobacteria on artichoke by-product was higher than on inulin and similar to sucrose control. Counts of potentially pathogenic bacteria such as coliforms and sulphite-reducing clostridia, where up to 2 log UFC/mL lower than those of beneficial bacteria. After an initial adaptation period, they decreased on inulin and sucrose controls but remained on artichoke by-product. Release of SCFAs was observed on artichoke substrate which showed the highest levels of individual acetic, propionic and butyric acids at 24h or 72h of fermentation, respectively. The lactic acid produced was significantly lower on artichoke substrate than on controls. Human faecal bacteria consumed the 54.6% of artichoke by-product substrate. Therefore, artichoke by-product showed a potential prebiotic effect under the assayed conditions. Further analysis by molecular biology techniques and in vivo studies are needed to determine the specific compounds involved and health-promoting effects in humans. In addition, the possible use of artichoke waste as prebiotic ingredient could contribute to minimize food waste and environmental impact.

Quantification of Microstructural Changes in an Artichoke By-Product by Image Analysis after High-Power Ultrasound-Assisted Extraction of Bioactive Compounds

Quantification of Microstructural Changes in an Artichoke By-Product by Image Analysis after High-Power Ultrasound-Assisted Extraction of Bioactive Compounds

In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum

Potential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low molecular weight carbohydrates (6.14% dw) in raw artichoke by-product were extracted with ethanol. Fermentability was evaluated by monitoring growth, pH, short chain fatty acids (SCFAs) and lactic acid production. Maximum growth of L. acidophilus differed on both substrates but B. bifidum exhibited a similar growth pattern. Artichoke by-product provided a higher growth than control for both bacteria. Release of total SCFAs was also significantly higher on artichoke by-product than on the control in both bacterial cultures. Nonetheless, no clear pH reduction was found in culture medium for artichoke by-product batches. Lactic acid content in L. acidophilus culture was remarkably higher on control (6.6-fold) than on artichoke by-product. Non-fermented residue of artichoke by-product was 56.2% and 41.8% for L. acidophilus and B. bifidum, respectively. Artichoke by-product shows a potential prebiotic effect under the assayed conditions. The use of valuable bio-resources, like artichoke by-product, is another step ahead on waste management and reduction of the main residues from the agro-food industry.

Effect of the Short-Term Incorporation of Different Proportions of Ensiled Artichoke By-Product on Milk Parameters and Health Status of Dairy Goats

The use of local agricultural by-products for animal feed is an alternative that reduces livestock production costs and allows food production of greater environmental sustainability. The aim of this experiment was to study the effect of the inclusion in the dairy goat ration of artichoke by-product silage (ABS) at three levels (25%, 40% and 60%, on a dry matter basis) on the milk yield, composition and quality, and on the metabolic profile of dairy goats. Thirty-six Murciano-Granadina dairy goats in mid-lactation were divided into four groups with homogeneous characteristics. Each group was assigned a diet: a control treatment (C) that consisted of a conventional diet of alfalfa hay and concentrate, and three other treatments that included 25, 40 and 60% ABS: ABS25, ABS40 and ABS60. Small differences were observed in the milk yield and quality and the health status of the animals. Only ABS60 presented a slightly lower milk yield (−20% compared to control group), without relevant differences in the milk composition and mineral profile. Regarding the lipid profile, ABS40 was the treatment with the best milk quality, due to a higher content of polyunsaturated fatty acids (4.37%) and lower atherogenicity (1.90) and thrombogenicity indices (3.05), without differences from C. It was concluded that the maximum inclusion level of ABS in dairy goats’ diet should be equal to 40%.