Summary
This experimental study evaluated the potential of olive leaf extract, a plant-derived bioactive compound rich in oleuropein diglucoside, as a functional feed additive for finishing pigs. Conducted over 90 days in 30 commercial hybrid pigs, the research assessed effects on growth performance and muscle fatty acid profile—particularly the modification of polyunsaturated fatty acid content and the ratio of n-6 to n-3 fatty acids. The findings contribute to evidence on agro-industrial by-products as natural sources of bioactive compounds for improving meat nutritional quality without compromising production metrics.
UK applicability
The findings may have relevance to UK pig farming systems seeking to improve meat nutritional composition through plant-based feed additives, though UK-specific validation would be needed given differences in pig genetics, feed formulations, and production systems. Olive leaf extract availability and cost-effectiveness relative to UK agro-industrial alternatives would require assessment.
Key measures
Pig growth performance, muscle fatty acid composition (saturated, monounsaturated, polyunsaturated fatty acids), meat quality attributes, bioactive compound bioavailability
Outcomes reported
The study measured the impact of dietary olive leaf extract supplementation (300 mg/head/day over 90 days) on finishing pig performance, muscle fatty acid profiles, and overall meat quality parameters in commercial hybrid pigs.
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