Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Simple Summary Yellow corn is a grain frequently utilized in broiler diets. Moreover, the new era of the corn-ethanol industry for biofuel production has increased the divergence of energy applications of corn. These uses have considerably increased corn prices over the past few years. Using byproducts may be one of solutions to this problem. Olive cake meal (OCM) is a byproduct obtained from olive oil factories after olive oil is extracted. It has a high nutritional value, especially in regard to metabolizable energy. OCM has been used successfully in livestock and poultry feeding as an alternative to energy sources such as corn, without any adverse effects on performance. Hence, the current study investigated the effects of replacing yellow corn with OCM on the growth, nutrient utilization, selected blood parameters, and muscle fatty acid profile of broilers. Four hundred and eighty one-day-old male broiler chickens (Ross 308) were divided into four experimental groups (a control group, and groups with 5%, 10%, and 20% of corn replaced with OCM). The results revealed that replacing 10% of corn with OCM in the diet improved growth performance and reduced abdominal fat and liver malondialdehyde (MDA) and increased high density lipoprotein (HDL). The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (p = 0.04) and feed conversion ratio than the 20% OCM group (p < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (p = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (p = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.

Automated summary

Replacing yellow corn with olive cake meal (OCM) in broiler diets showed positive effects on growth performance, plasma lipid profile, and muscle fatty acid content, with the best results seen at a 10% replacement level. By utilizing OCM as a byproduct, there is potential for improving broiler feed efficiency and reducing abdominal fat levels.