Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

The objective of this research is to assess the use of olive industry by‐products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value towards the valorisation of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security.
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research