ArticleFoods (Basel, Switzerland)2020
Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effects of Rosa roxburghii Tratt. pomace as a functional feed ingredient on the growth performance, antioxidant capacity, meat quality, and muscle chemical composition of broilers.Poultry science · 2026Article
- Effects of dietary supplementation with an olive mill wastewater phenolic extract on the growth performance, oxidative status, and meat quality traits of finishing pigs.Frontiers in veterinary science · 2026Article
- Functional Feed with Bioactive Plant-Derived Compounds: Effects on Pig Performance, Muscle Fatty Acid Profile, and Meat Quality in Finishing Pigs.Animals : an open access journal from MDPI · 2025Article
- Innovative Use of Olive, Winery and Cheese Waste By-Products as Novel Ingredients in Weaned Pigs Nutrition.Veterinary sciences · 2023Article
- Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers.Foods (Basel, Switzerland) · 2023Article
- Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition.Frontiers in veterinary science · 2023Review
- A combination of selenium andFrontiers in veterinary science · 2023Article
- Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality.Animals : an open access journal from MDPI · 2021Review
- Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens.Frontiers in veterinary science · 2021Article
- Phenolic Compounds Obtained fromAntioxidants (Basel, Switzerland) · 2020Review
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Authors and funding
6 authors.
Funding
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Abstract
Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed.
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