TY - JOUR
TI - Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties
AU - Nasopoulou, C.
AU - Lytoudi, K.
AU - Zabetakis, I.
JO - Lipid - Fett (now called European Journal of Lipid Science and Technology)
PY - 2018
VL - 120
TODO - 4
SP - null
PB - Wiley-VCH Verlag
SN - 0931-5985, 1521-4133
TODO - 10.1002/ejlt.201700290
TODO - null
TODO - Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study is to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics, and nutritional value in terms of cardioprotection. Broilers are fed four experimental diets containing 0% OP (control group), 2.5% OP (group A), 5.0% OP (group B), and 7.5% OP (group C). The obtained broiler meat samples are evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC50= 10.5 ± 0.92) compared to the ones of control group (EC50= 420 ± 21.3). Grilled broiler meat of group B is found to have acceptable sensory properties. The overall conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat. Practical applications: The objective of this research is to assess the use of olive industry by-products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value toward the valorization of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security. Valorization of olive industry by-products (A) in the farming of Ross 308 broilers (B) and the cardioprotective properties of the functional broilers as means of reduced platelet aggregation in humans (C). © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
ER -