58 documents found, page 1 of 6

Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the...

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in t...

In vivo study of the effect of sugarcane bagasse lignin supplementation on broi...

Since the global restrictions on antibiotics in poultry systems, there has been a growing demand for natural and sustainable feed additives for disease prevention and poultry nutrition. This study evaluated the effects of incorporating sugarcane bagasse (SCB) lignin into broiler chicken diets. The performance of the chickens, including body weight, feed intake, and mortality, as well as intestinal histomorphome...

From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nut...

The olive oil industry, recognised for its beneficial products for health and food culture, generates a significant amount of by-products that, if not appropriately managed, can pose considerable environmental challenges. This study examined six olive cakes (OC) from the Trás-os-Montes and Alto Douro regions, collected on different dates and mills: two obtained by pressing (COC), two by centrifugation (TPOC), i...

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Produc...

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemica...

Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Oli...

The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)—a primary by-product of olive oil extraction—stands out due to its high content of bioactive compounds and potential for value-added recycling. This study focused on characterizing six OC samples from the Trás-os-Montes and Alto Douro regions, collected at different p...

Can the introduction of different olive cakes affect the carcass, meat and fat ...

The implementation of climate-smart policies to enhance carbon sequestration and reduce emissions is being encouraged worldwide to fight climate change. Afforestation practices and rewilding initiatives are climate-smart examples suggested to tackle these issues. In contrast, fire-smart approaches, by stimulating traditional farmland activities or agroforestry practices, could also assist climate regulation whi...

Can the inclusion of different olive oil cakes on diet affect carcass quality o...

The present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics. The experiment was carried out on 40 Bísaro p...

Can the inclusion of different olive oil cakes on diet affect carcass quality o...

The present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics

Ammonia and greenhouse gas emissions from a breeding hen building in Portugal

Assessment of ammonia and carbon dioxide concentrations in a breeding hen build...

Excessive ammonia (NH3) and carbon dioxide (CO2) in the housing of breeding hens can cause various negative effects on the health of hens and the welfare of the workers who care for them. The aim of this study was to evaluate the NH3 and CO2 concentrations in the first month of housing the breeding hens during Portuguese winter. The study was conducted on a commercial hen breeding farm located in central Portug...