The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls
To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (w...
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2025-07-01
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| author | Paolo De Caria Luigi Chies Giulia Francesca Cifuni Manuel Scerra Francesco Foti Caterina Cilione Paolo Fortugno Miriam Arianna Boninsegna Corinne Giacondino Salvatore Claps Pasquale Caparra |
| author_facet | Paolo De Caria Luigi Chies Giulia Francesca Cifuni Manuel Scerra Francesco Foti Caterina Cilione Paolo Fortugno Miriam Arianna Boninsegna Corinne Giacondino Salvatore Claps Pasquale Caparra |
| author_sort | Paolo De Caria |
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| description | To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (<i>p</i> > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (<i>p</i> < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy. |
| format | Article |
| id | doaj-art-fd05f0e5169b4a0ba7e6ac65ecac288b |
| institution | Kabale University |
| issn | 2076-2615 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Animals |
| spelling | doaj-art-fd05f0e5169b4a0ba7e6ac65ecac288b2025-08-20T04:00:50ZengMDPI AGAnimals2076-26152025-07-011515218810.3390/ani15152188The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian BullsPaolo De Caria0Luigi Chies1Giulia Francesca Cifuni2Manuel Scerra3Francesco Foti4Caterina Cilione5Paolo Fortugno6Miriam Arianna Boninsegna7Corinne Giacondino8Salvatore Claps9Pasquale Caparra10Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyCouncil for Agricultural Research and Economics-Research Centre for Animal Production and Aquaculture, S.S.7 Via Appia, 85051 Bella Muro, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyCouncil for Agricultural Research and Economics-Research Centre for Animal Production and Aquaculture, S.S.7 Via Appia, 85051 Bella Muro, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, ItalyTo evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (<i>p</i> > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (<i>p</i> < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy.https://www.mdpi.com/2076-2615/15/15/2188shelf lifebull meatolive pomaceflaxseed meallocal breedsgrowth performance |
| spellingShingle | Paolo De Caria Luigi Chies Giulia Francesca Cifuni Manuel Scerra Francesco Foti Caterina Cilione Paolo Fortugno Miriam Arianna Boninsegna Corinne Giacondino Salvatore Claps Pasquale Caparra The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls Animals shelf life bull meat olive pomace flaxseed meal local breeds growth performance |
| title | The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls |
| title_full | The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls |
| title_fullStr | The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls |
| title_full_unstemmed | The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls |
| title_short | The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls |
| title_sort | effects of olive cake and linseed dietary supplementation on the performance carcass traits and oxidative stability of beef from young podolian bulls |
| topic | shelf life bull meat olive pomace flaxseed meal local breeds growth performance |
| url | https://www.mdpi.com/2076-2615/15/15/2188 |
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