11 Carcass Attributes and Performance of Poultry (Gallus gallus domesticus) fed Olive Pomace

Abstract In livestock production systems, feed is the most expensive production input. The goal of any producer is to find feed that provides a balance of nutrients to meet requirements for maintenance, growth, and performance while efficiently contributing favorable carcass attributes at a low cost. Olive pomace, a by-product of the olive industry, can serve as a source of fat (14%), protein (3.6%), and fiber (44.5%). The objective of this study was to determine adipose tissue content and sensory attributes of chicken breast (Phase I), as well as determine growth of growing chickens fed a mixture of commercial feed and olive pomace (Phase II). In Phase I, mature broilers were fed rations consisting of 25%, 50%, and 75% olive pomace blended with standard poultry feed for 27d. After harvest, a fat sample was taken for fatty acid analysis, and a breast was taken from each bird for sensory analysis. The only difference in fatty acid composition was in the 50% treatment, which had lower amounts of docosahexaenoic acid and higher amounts of decanoic acid. No significant differences were detected between treatment groups in the sensory analysis (P = 0.79). The young chickens (n = 40) were divided into three groups and fed a standard diet (control), or a standard diet with either 25% or 75% replaced with olive pomace. They were fed ad libitum for 35d; total feed consumed was measured daily and bodyweight (BW) was recorded weekly. No difference was detected between control and 25% in BW, but the 75% was lighter (P < 0.01) than the other groups. Additionally, 75% consumed more feed (0.91/lb/bird/d; P < 0.01) than any other group with no difference between control (0.64/lb/bird/d) and 25% (0.71/lb/bird/d). The results show that olive pomace can be utilized in chicken rations and will not affect growth or the quality of the end product.