UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT

Abstract

Olive oil extraction a remaining cake rich in oil that can be used in chicken diets. The objectives of this study are to determine the chemical composition, minerals and fatty acid composition of olive cake (OC). The effect of addition of OC (2 and 4%) to chicken diets onthesensory evaluation, oxidative stability (OS) and bacteriological activity of chicken meat during 15 days storage period at 4°C were also investigated. The results indicated that, the ether extract and crude fiber contents of OC were 12.57 and 50.87%, respectively. In addition, OC contained high percentage of minerals such as K, Mg, Ca and P. In contrast, analysis of fatty acids using GLC revealed that the unsaturated oleic acid (18:1) was predominant (72.1%). Moreover, OS of chicken meat fed on 4% olive cake was significantly higher than that of 2% olive cake during the storage period (15 days). It can be concluded that OC is considered as a good by-product of nutrients and addition of OC in the chicken diet had an influence on reducing of lipid oxidation and delaying colour and odour deterioration in chicken meat during the storage period.