Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition
2022
Eleftherios Bonos | Ioannis Skoufos | Konstantinos Petrotos | Ioannis Giavasis | Chrysanthi Mitsagga | Konstantina Fotou | Konstantina Vasilopoulou | Ilias Giannenas | Evangelia Gouva | Anastasios Tsinas | Angela Gabriella D’Alessandro | Angela Cardinali | Athina Tzora
The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. A total of 216 one-day-old male Ross-308 chicks were randomly allocated to three treatment groups with six replications (12 chicks per pen). Three isocaloric and isonitrogenous diets were formulated to include the examined silage at 0%, 5%, or 10%. Commercial breeding and management procedures were employed throughout the trial. At the end of the trial (day 35), tissue samples were collected for analysis. Feeding 10% silage resulted in increased (p &le: 0.001) final body weight (p &le: 0.001) and feed intake. Jejunum and cecum microflora, as well as breast and thigh meat microflora, were modified (p &le: 0.05) by the dietary inclusion. Thigh meat oxidative stability was improved (p <: 0.01) by the silage supplementation. In addition, breast and thigh meat fatty acid profiles were different, respectively, (p <: 0.05) in the supplemented treatments compared to the control. The examined silage was successfully tested in broiler diets with potential benefits for their performance and meat quality.
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