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Title: Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality
Authors: Tzamaloukas, Ouranios 
Neofytou, Marina C. 
Simitzis, Panagiotis E 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Meat quality;Milk quality;Monounsaturated fatty acids;Olive by-products;Ruminants
Issue Date: 18-Feb-2021
Source: Animals, 2021, vol. 11, no. 2, articl. no. 531
Volume: 11
Issue: 2
Journal: Animals 
Abstract: The olive oil industry has a leading position in the Mediterranean countries, resulting in the production of considerable quantities of the respective by-products (OB) that constitute an important environmental issue. OB contain valuable nutrients and bioactive components that can be re-used under the bioeconomy strategy, and several chemical, physical, and biological processes have been evaluated with the intention to improve their nutritional value. One feasible application of OB is their incorporation in the diets of livestock and especially ruminants due to their high fiber content. As indicated by numerous studies, OB dietary supplementation increases the levels of monounsaturated fatty acids (MUFAs) and decreases that of saturated fatty acids (SFAs) in the milk and meat of ruminants with beneficial effects for consumers' health. At the same time, environmental impact and feeding costs are reduced without detrimental effects on ruminal fermentation, nutrients utilization, growth performance, carcass traits, milk yield and composition.
ISSN: 2076-2615
DOI: 10.3390/ani11020531
Rights: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : Cyprus University of Technology 
Agricultural University of Athens 
Appears in Collections:Άρθρα/Articles

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