From byproduct to benefit: Effects of olive mill wastewater on broiler chicken meat nutrition and flavor

Abstract

The primary objective of this study was to investigate the effect of adding olive mill wastewater (OMWW) to a diet on the meat composition and sensory profile of broiler chickens. The investigation involved an experiment with 100 broilers that were 45 days old. Meat quality assessments were conducted on the pectoral muscle immediately after slaughter. The study revealed a significant difference in meat composition between the groups, specifically noting variations in mineral matter, carbohydrates, total phenol (TP) components (<i>P</i> = 0.00), and flavonoids (<i>P</i> = 0.03). The identified increase in TP components and flavonoids that are well known for their antioxidant activity explained several positive outcomes. This increased antioxidant content resulted in inhibited lipid peroxidation after storage (as indicated by thiobarbituric acid-reactive substance values; <i>P</i> ≤ 0.0001) and protected meat color from oxidation where significant variations were observed in myoglobin content and the <i>L</i>, <i>a</i>, and <i>b</i> color parameters (<i>P</i> ≤ 0.0001), confirming the stabilizing effect of the OMWW diet on meat color. The sensory profile assessment also showed significant differences between the groups in several attributes: taste: differences were noted in salty taste and metallic taste; odor: variations were observed in fatty, plant, and animal odors. Crucially, the meat from the group fed with OMWW-supplemented diets was significantly preferred by panelists (<i>P</i> = 0.002). A preference test further showed that 65% of panelists found the meat from the OMWW group to be more tasty and tender. Relationship analyses confirmed that the diet supplemented with OMWW positively affected both the meat's biochemical composition and its organoleptic quality, leading to improved oxidative stability and enhanced consumer preference.