Functional Feed with Bioactive Plant-Derived Compounds: Effects on Pig Performance, Muscle Fatty Acid Profile, and...

Area of Science:

• Animal Nutrition
• Food Science
• Agricultural By-products Valorization

Background:

• Agro-industrial by-products and plant extracts offer bioactive compounds for animal feed.
• Olea europaea L. leaf extract is rich in beneficial phenolic compounds.
• Optimizing animal feed can enhance the nutritional quality of meat products.

Purpose of the Study:

• To investigate the effect of Olea europaea L. leaf extract on pig muscle fatty acid composition.
• To evaluate the potential of olive leaf extract as a dietary supplement for improving pork quality.
• To assess changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in pig meat.

Main Methods:

• Thirty hybrid pigs were divided into two groups: control (standard diet) and treatment (standard diet + olive leaf extract).
• Olive leaf extract was administered daily for 90 days.
• Analysis included phenolic content, antioxidant activity, bioactive compounds, and fatty acid profiles of meat and diets.

Main Results:

• Olive leaf extract supplementation did not significantly alter meat chemical composition or pig performance.
• A significant reduction in saturated fatty acids (SFAs) and an increase in oleic acid were observed.
• The proportion of monounsaturated fatty acids (MUFAs) increased, and the n-6/n-3 polyunsaturated fatty acid (PUFA) ratio significantly decreased.

Conclusions:

• Dietary supplementation with Olea europaea L. leaf extract positively modulates pig meat's fatty acid profile.
• Olive leaf extract enhances the nutritional and functional quality of pork by improving its lipid composition.
• This study supports the use of plant-based by-products like olive leaves in animal feed for healthier meat production.