This document discusses the nutritional applications and health benefits of olive oil and its derivatives for poultry. Olive oil contains polyphenols and monounsaturated fatty acids that have anti-inflammatory, antioxidant, and immune-modulating effects. Studies have shown that supplementing poultry feed with olive oil and its byproducts can improve animal performance and health by maintaining oxidative balance and enhancing immunity. The review aims to highlight how olive oil and derivatives can benefit poultry production.
This document discusses the nutritional applications and health benefits of olive oil and its derivatives for poultry. Olive oil contains polyphenols and monounsaturated fatty acids that have anti-inflammatory, antioxidant, and immune-modulating effects. Studies have shown that supplementing poultry feed with olive oil and its byproducts can improve animal performance and health by maintaining oxidative balance and enhancing immunity. The review aims to highlight how olive oil and derivatives can benefit poultry production.
This document discusses the nutritional applications and health benefits of olive oil and its derivatives for poultry. Olive oil contains polyphenols and monounsaturated fatty acids that have anti-inflammatory, antioxidant, and immune-modulating effects. Studies have shown that supplementing poultry feed with olive oil and its byproducts can improve animal performance and health by maintaining oxidative balance and enhancing immunity. The review aims to highlight how olive oil and derivatives can benefit poultry production.
Plant polyphenols have promoting health features, including anti-
mutagenic, anti-inflammatory, anti-thrombotic, anti-atherogenic, and
anti-allergic effects. These polyphenols improve the immune system by affecting the white blood cell proliferation, as well as by the synthesis of cytokines and other factors, which contribute to immunological resistance. Olive trees are one of the most famous trees in the world. Whereas, olive olive oil and derivatives represent a large group of feeding resource for farm animals. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. In vivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection. Therefore, this review article aims to highlight the nutritional applications and beneficial health aspects of olive oil and its effect on poultry production.
Plant-derived supplements are usually used to improve the public
health and growth performance of animals (Elwan H. A. M. et al., 2019; Alagawany et al., 2019). The active molecules of plant seed oils can activate the immunity and enhance the secretion of digestive enzymes (Reda et al., 2020; Alagawany et al., 2021. (Nutrients and phytochemicals, especially polyphenols and fatty acids have shown to improve the immune system, rendering the development of dietary approaches for non-pharmacological prevention and management of the diseases (Alagawany et al., 2020a; El-Tarabily et al., 2021). One of such non-pharmacological substances is olive (Olea europaea L.) fruit and its by-products, including olive oil, which is isolated by the physical methods or by solvent extraction or reorganization processes. The European Union (EU) regulations (EEC Regulation 1513/2001; EU Regulation No. 29/2012 and EU Regulation 1348/2013) classify and define olive oil into different types such as: Virgin olive oil (VOO), Extra Virgin olive oil (EVOO), refined olive oil, olive oil, olive-pomace oils and lampante olive oil. Particularly, EVOO containing glycerol or saponifiable fraction represents about 90–99% of the oil. Fatty acids represent the major portion of the saponifiable compounds, mainly including monounsaturated fatty acids (MUFAs), where oleic acid make up to 80% of the total oil. Polyunsaturated fatty acids (PUFAs) constitute 3–22% of the olive oil, where saturated fatty acids (SFAs) and linoleic acid from 8 to 26% of it (Quintero-Fló rez et al., 2015). Moreover, olive oil also contains minor phytochemical compounds that have many biological functions and represent 1–2% (La Lastra et al., 2001).
The positive effects of EVOO are attributed to its higher MUFA
contents, especially oleic acid, which has shown several favorable properties (Bermudez et al., 2011). MUFAs have the ability to modulate the immune response and can be useful in treating certain autoimmune diseases and in general regulation of immunity (Miles and Calder, 2015). Polyphenols of olive oil may be associated with some properties, including hypoglycemics, anti-atherogenic, antitumor, anti-inflammatory, immunomodulatory, and antiviral properties which are partly attributed to the antioxidant effect of these products (Rigacci and Stefani, 2016). Also, hydroxytyrosol (HT) ((3,4-Dihydroxyphenyl)ethanol) is a polyphenol found in extra virgin olive oil (EVOO) and red wine. It has a strong antioxidant effect due to hydrogen donation, and it can enhance radical stability. Humans, as well as cellular and animal models, have been researched for the positive benefits of HT, most notably in connection to EVOO intake. Aside from its antioxidant potential, this polyphenol has been linked to a slew of other benefits. The purpose of this study was to evaluate the major characteristics of HT for human health, with a focus on those linked to the potential prevention and/or treatment of noncommunicable illnesses (Echeverría et al., 2017). Besides, unsaturated fatty acids can perform critical biological activities such as anti-persistent role and positive impacts on endothelial function and regulation of specific parameters for inflammatory diseases (Cá rdeno et al., 2014). A variety of wastes and byproducts are produced during the olive oil processing process. The main ones with significant nutritional and technological interests are olive pomace, olive mill waste waters, olive leaves, and olive stone and seed (Nasopoulou and Zabetakis 2013; Nunes et al., 2016; Nasopoulou et al., 2018). In this review, we reviewed existing information of olive oil and derivatives positive health uses and prospective effects on poultry production in this review (
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