Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality
Source abstract
Abstract
This study aimed to evaluate the effects of olive cake (OC) supplementation on buffalo performance and meat quality. Sixty Italian Mediterranean Buffalo males (thirty/group) were enrolled for 90 days before slaughter and allocated into two homogeneous groups according to body weight and age. The Innova group received concentrate with a 7% inclusion of OC, whereas the Ctrl group received no supplementation. Animal performances were recorded at the beginning and at the end of the trial to assess average daily gain (ADG), final live weight, and carcass weight. The Longissimus thoracis muscle samples were harvested and analyzed for chemical composition, fatty acid profile, and total polyphenols content. Dietary inclusion of OC improved animal performances, with greater ADG, final live weight, and carcass weight than the Ctrl group. Furthermore, the Innova meat exhibited a greater polyphenols content and a better acidic profile, represented by greater monounsaturated fatty acids and lower saturated fatty acids. Innova meat had a greater n-3/n-6 ratio, lower atherogenic (AI) and thrombogenic index (TI), and greater hypocholesterolemic/hypercholesterolemic ratio (H/H) compared with Ctrl meat. These results suggest that inclusion of OC in buffalo diet improved the meat’s fatty acid profile and nutritional value, contributing to healthier, higher-quality products while supporting circular economy principles.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Ruminant Nutrition and Digestive Physiology · Rabbits: Nutrition, Reproduction, Health
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
Parco Scientifico Tecnologico Della Sicilia S. C. p. A. PSTS, 95121 Catania, Italy
Innovation Broker INNOVAMEAT, 97100 Ragusa, Italy
Department of Biomedical, and Dental Sciences and of Morphological and Functional Imagines (Biomorf), University of Messina, 98168 Messina, Italy
Funding
Regione Siciliana
References (37)
Show source-provided references
1. Chiofalo, B., Di Rosa, A.R., Lo Presti, V., Chiofalo, V., and Liotta, L. (2020). Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom. Animals, 10.10.3390/ani10060977 ↗
2. Litrenta, F., Cincotta, F., Russo, N., Cavallo, C., Caggia, C., Amato, A., Lopreiato, V., Merlino, M., Verzera, A., and Randazzo, C.L. (2024). Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese. Foods, 13.10.3390/foods13203320 ↗
3. Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves10.1021/jf063093y ↗
4. Chiofalo, V., Liotta, L., Presti, V.L., Gresta, F., Di Rosa, A.R., and Chiofalo, B. (2020). Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle. Animals, 10.10.3390/ani10071176 ↗
5. Dietary Olive Cake Reduces the Oxidation of Lipids, Including Cholesterol, in Lamb Meat Enriched in Polyunsaturated Fatty Acids10.1016/j.meatsci.2012.11.033 ↗
6. Alternative Feed Resources and Their Effects on the Quality of Meat and Milk from Small Ruminants10.1016/j.anifeedsci.2007.09.020 ↗
7. The Use of Stoned Olive Cake and Rolled Linseed in the Diet of Intensively Reared Lambs: Effect on the Intramuscular Fatty-Acid Composition10.1017/S1751731113001924 ↗
8. Feeding Strategies to Design the Fatty Acid Profile of Sheep Milk and Cheese10.1590/S1516-35982014000800008 ↗
9. Administration of Olive Cake for Ewe Feeding: Effect on Milk Yield and Composition10.1016/j.smallrumres.2003.12.011 ↗
10. Effect of Olive Pomace on Digestibility, Blood Biochemical Parameters and Milk Production and Composition of Dairy Buffalo
11. Effects of Dietary Supplementation with Olive Cake Enriched in Polyphenols on Growth, Rumen Fermentation, and Metabolic Status of Finishing Limousine Bulls10.1080/1828051X.2024.2445165 ↗
12. Effects of Feeding Enriched-Olive Cake on Milk Quality, Metabolic Response, and Rumen Fermentation and Microbial Composition in Mid-Lactating Holstein Cows10.1080/1828051X.2024.2381736 ↗
13. Attard, G., Bionda, A., Litrenta, F., Lopreiato, V., Di Bella, G., Potortì, A.G., Lo Turco, V., and Liotta, L. (2024). Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese. Sustainability, 16.10.3390/su16083306 ↗
14. Bionda, A., Lopreiato, V., Crepaldi, P., Chiofalo, V., Fazio, E., Oteri, M., Amato, A., and Liotta, L. (2022). Diet Supplemented with Olive Cake as a Model of Circular Economy: Metabolic and Endocrine Responses of Beef Cattle. Front. Sustain. Food Syst., 6.10.3389/fsufs.2022.1077363 ↗
15. EMEA (European Medicines Agency) (2000). VICH GL9: Good Clinical Practice, EMEA.
16. EU (2010). Directive 2010/63/EU of the European Parliament and of the Council of 22 September 2010 on the Protection of Animals Used for Scientific Purposes.
17. Council of The European Union Council (2009). Regulation No 1099/2009 of the European Council of 24 September 2009 on the Protection of Animals at the Time of Killing. Off. J. Eur. Union, 303, 30.
18. AOAC (2005). Official Methods of Analysis of AOAC International, Association of Official Analytical Chemistry International.
19. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES10.1016/S0021-9258(18)64849-5 ↗
20. A Simple Procedure for Rapid Transmethylation of Glycerolipids and Cholesteryl Esters10.1016/S0022-2275(20)38081-0 ↗
21. Coronary Heart Disease: Seven Dietary Factors10.1016/0140-6736(91)91846-M ↗
22. Effect of Genotype, Feeding System and Slaughter Weight on the Quality of Light Lambs: II. Fatty Acid Composition of Meat10.1016/S0301-6226(02)00059-3 ↗
23. FAO (1961). Food and Agriculture Organization of the United Nations (FAO). FAOSTAT Statistical Database, FAO.
24. Beneficial Impact on Cardiovascular Risk Profile of Water Buffalo Meat Consumption10.1038/ejcn.2010.108 ↗
25. Physical and Nutritional Properties of Buffalo Meat Finished on Hay or Maize Silage-based Diets10.1111/asj.12152 ↗
26. Cholesterol and Fatty Acid Composition of Longissimus Thoracis from Water Buffalo (Bubalus Bubalis) and Brahman-Influenced Cattle Raised under Savannah Conditions10.1016/j.meatsci.2015.03.024 ↗
27. Review. Tannins and Ruminant Nutrition10.5424/sjar/2004022-73 ↗
28. De Caria, P., Chies, L., Cifuni, G.F., Scerra, M., Foti, F., Cilione, C., Fortugno, P., Boninsegna, M.A., Giacondino, C., and Claps, S. (2025). The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls. Animals, 15.10.3390/ani15152188 ↗
29. Effect of Olive Cake on Daily Gain, Carcass Characteristics and Chemical Composition of Lamb Meat10.17221/2261-CJAS ↗
30. Protein Carbonyls in Meat Systems: A Review10.1016/j.meatsci.2011.04.025 ↗
31. Cory, H., Passarelli, S., Szeto, J., Tamez, M., and Mattei, J. (2018). The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Front. Nutition, 5.10.3389/fnut.2018.00087 ↗
32. Invited Review: Plant Polyphenols and Rumen Microbiota Responsible for Fatty Acid Biohydrogenation, Fiber Digestion, and Methane Emission: Experimental Evidence and Methodological Approaches10.3168/jds.2018-14985 ↗
33. Very Long-Chain Saturated Fatty Acids and Diabetes and Cardiovascular Disease10.1097/MOL.0000000000000806 ↗
34. Potential Use of Olive By-Products in Ruminant Feeding: A Review10.1016/j.anifeedsci.2007.09.021 ↗
35. Use of Dried Stoned Olive Pomace in the Feeding of Lactating Buffaloes: Effect on the Quantity and Quality of the Milk Produced10.5713/ajas.2012.12627 ↗
36. Effect of Tanniniferous Terminalia chebula Extract on Rumen Biohydrogenation, ∆9-Desaturase Activity, CLA Content and Fatty Acid Composition in Longissimus dorsi Muscle of Kids10.1016/j.meatsci.2011.09.016 ↗
37. Effect on Quanti-Quality Milk and Mozzarella Cheese Characteristics with Further Increasing the Level of Dried Stoned Olive Pomace in Diet for Lactating Buffalo10.5713/ajas.16.0767 ↗