| Autor: |
Bonos E; Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, University of Ioannina, 47100 Arta, Greece., Skoufos I; Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, University of Ioannina, 47100 Arta, Greece., Petrotos K; Laboratory of Food and Biosystems Engineering, Department of Agrotechnology, School of Agricultural Sciences, Geopolis, University of Thessaly, 41500 Larisa, Greece., Giavasis I; Laboratory of Biotechnology and Applied Microbiology, Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, End of N. Temponera Str., 43100 Karditsa, Greece., Mitsagga C; Laboratory of Biotechnology and Applied Microbiology, Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, End of N. Temponera Str., 43100 Karditsa, Greece., Fotou K; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece., Vasilopoulou K; Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece., Giannenas I; Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece., Gouva E; Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, University of Ioannina, 47100 Arta, Greece., Tsinas A; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece., D'Alessandro AG; Department of Agro-Environmental and Territorial Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy., Cardinali A; National Research Council-Institute of Science of Food Production, Via Amendola 122/O, 70126 Bari, Italy., Tzora A; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece. |
| Abstrakt: |
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 ≤ 0.001) final body weight (p ≤ 0.001) and feed intake. Jejunum and cecum microflora, as well as breast and thigh meat microflora, were modified (p ≤ 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. |
