Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

peer-reviewedSeveral 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 was 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 were 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 were 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 was found to have acceptable sensory properties. The overal conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat.ACCEPTEDpeer-reviewe

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable?

European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach. The purpose of this review was to explore in what way the current drive for sustainability has affected what the consumer perceives as quality in fish, specifically in gilthead seabream, one of the most important farmed species in the Mediterranean. It focuses on nutritional aspects such as fish meal and fish oil replacement, quality tailoring through finishing strategies, the influence of different farming systems and the effect of slaughter stress on seabream quality. In general, fish meal and fish oil replacement with vegetable ingredients will result in changes in the fatty acid profile of the fillets, and consequently the potential health benefits seabream offers to the consumer. While organoleptic properties suffer little change, the impact of these ingredients on welfare has not been fully investigated. Further studies are also needed to evaluate the effect of land animal ingredients on seabream quality. In either case, although finishing strategies to restore essential fatty acids are not completely effective, seabream can still retain a high nutritional value. Information on the use of dietary supplements as finishing strategies is still extremely scarce. Regarding fish welfare, the high densities practised in intensive production systems pose concerns which warrant further research in this area. Furthermore, new alternatives for common harvesting and slaughter methods are needed to improve welfare, as traditional methods are clearly stressful.FCT, Portugal [SFRH/BD/40886/2007, SFRH/BD/41392/2007]info:eu-repo/semantics/publishedVersio

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed

Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from olive pomace, the inclusion of olive pomace in fish feed has been studied for gilthead sea bream (Sparus aurata). The aim of the current research was to elucidate the anti-atherogenic properties of specific HPLC lipid fractions obtained from olive pomace, olive pomace enriched fish feed and fish fed with the olive pomace enriched fish feed, by evaluating their in vitro biological activity against washed rabbit platelets. This in vitro study underlines that olive pomace inclusion in fish feed improves the nutritional value of both fish feed and fish possibly by enriching the marine lipid profile of gilthead sea bream (Sparus aurata) with specific bioactive lipid compounds of plant origin