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

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 physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01).

A case report and review of the literature on swine hemorrhagic tracheitis syndrome in a Portuguese farm.

Background: Respiratory diseases, including the multifactorial "swine respiratory disease complex," have a significant impact on swine production. Recently, a condition manifesting primarily in the trachea, known as hemorrhagic tracheitis syndrome (HTS), has been described in pigs. HTS is characterized by severe coughing and high mortality in finishing pigs. Case Description: This report presents the first case of HTS in an adult male pig from a Portuguese farm. The animal died without any previous clinical signs. Necropsy revealed significant thickening of the trachea. Fibrinous necrotic hemorrhagic tracheitis was identified through histopathological analysis, but no bacterial infectious agents were detected during microbiological examination. Conclusion: This case underscores the need for comprehensive research, including systematic necropsies and histopathological assessments, to understand the actual prevalence of the disease, elucidate the etiology, and develop effective interventions for HTS in swine productions.

Effects of Urtica urens in the Feed of Broilers on Performances, Digestibility, Carcass Characteristics and Blood Parameters.

With the aim of improving animal health and productivity, plants or plant extracts that have antimicrobial, antifungal and antioxidant properties are often used in studies with broilers. The aim of this work was to investigate the effect of Urtica urens in broilers. Ninety male Ross chicks were used, randomly placed in 30 pens (three broilers per pen). The broilers were assigned to three treatment groups: group CT (control) received a basal diet; group UU1 received a basal diet with 1% dried Urtica urens; and group UU2 received a basal diet with 2% dried Urtica urens. Each treatment consisted of two feeds, distributed from day 1 to 15 (starter) and from day 15 to 36 (grower). As a result of this study, broilers in the UU1 treatment group had higher weight on day 15 (p = 0.029) and day 36 (p = 0.014) than those in treatments CT and UU2 and a higher daily weight gain between days 1 and 15 (p = 0.028) and days 1 and 36 (p = 0.014). Broilers in the UU1 and UU2 groups had lower serum HDL cholesterol (88.8 and 88.9 mg/dL, respectively) than the CT (96.1 mg/dL). In conclusion, the use of dried Urtica urens at 1% as an additive in broiler diets may affect growth performance and blood HDL cholesterol.

Swine Colibacillosis: Global Epidemiologic and Antimicrobial Scenario.

Swine pathogenic infection caused by Escherichia coli, known as swine colibacillosis, represents an epidemiological challenge not only for animal husbandry but also for health authorities. To note, virulent E. coli strains might be transmitted, and also cause disease, in humans. In the last decades, diverse successful multidrug-resistant strains have been detected, mainly due to the growing selective pressure of antibiotic use, in which animal practices have played a relevant role. In fact, according to the different features and particular virulence factor combination, there are four different pathotypes of E. coli that can cause illness in swine: enterotoxigenic E. coli (ETEC), Shiga toxin-producing E. coli (STEC) that comprises edema disease E. coli (EDEC) and enterohemorrhagic E. coli (EHEC), enteropathogenic E. coli (EPEC), and extraintestinal pathogenic E. coli (ExPEC). Nevertheless, the most relevant pathotype in a colibacillosis scenario is ETEC, responsible for neonatal and postweaning diarrhea (PWD), in which some ETEC strains present enhanced fitness and pathogenicity. To explore the distribution of pathogenic ETEC in swine farms and their diversity, resistance, and virulence profiles, this review summarizes the most relevant works on these subjects over the past 10 years and discusses the importance of these bacteria as zoonotic agents.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1­Basic diet and commercial feed; T2­Basic diet + 10% crude olive cake; T3­Basic diet + 10% olive cake, two phases; T4­Basic diet + 10% exhausted olive cake; T5­Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51−52), b* (11−12) and SF (3.4−4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs.

BACKGROUND: In a preliminary study the oxidative stability and tocopherol content of pork meat were shown to be improved by olive leaf (OL) feed supplementation at 50 and 100 g kg(-1) . However, growth performance was affected negatively. Therefore the objective of the present study was to assess the influence of OL supplementation at a lower level on feed digestibility, growth performance and meat quality. RESULTS: Pigs were fed a basal diet (control), a basal diet with 25 g OL kg(-1) (OL2.5) or a basal diet with 50 g OL kg(-1) (OL5). The incorporation of OL significantly decreased growth rates (P = 0.010) and backfat thickness (P = 0.035) and increased feed/gain ratio (P = 0.032) in the OL5 group. Feed/gain ratio increased more for females (P = 0.001). The incorporation of OL decreased the crude fat (P = 0.006) and protein (P = 0.037) digestibility of both OL diets. Nevertheless, OL was effective in increasing the tocopherol content of meat (P = 0.009). However, meat from pigs fed the OL diets showed similar conjugated diene content, pH and colour parameters to that from pigs fed the control diet, even after 6 days of storage at 4 °C. CONCLUSION: The data indicate that olive leaves may be included in pig diets at 25 g kg(-1) in order to improve the tocopherol content of meat without excessively compromising growth performance.

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat.

The influence of olive leaves supplementation on feed digestibility, growth performance of pigs and pork meat quality was investigated. Pigs fed diets with olive leaves at 5% (OL5) and 10% (OL10) levels had lower daily weight gain (DG) and daily feed intake (DFI) than pigs fed a conventional diet (OL0) but differences were not observed between groups fed with the different quantities of leaves. Additionally, pigs fed diets with leaves had the worst feed:gain ratio and showed a decrease in overall backfat. Chops from pigs fed the leaf diets had lower peroxide (PV) and conjugated diene (CD) contents than chops from pigs fed conventional diets. Moreover, chops from pigs fed with the higher quantity of leaves also showed a lower drip loss. After a storage period of 8 days at 4°C, meat obtained from both OL5 and OL10 animals also differed (P<0.05) in PV and %CD values from those fed a conventional diet. Since the fatty acid composition of the longissimus muscles was not different, differences in oxidative stability could only be explained by the significantly higher α-tocopherol concentration in intramuscular fat and backfat in pigs fed with olive leaf diets.