Gilthead seabream (Sparus aurata) fed with polar lipids from olive oil industry by-products: Shelf-life, microbiological and physicochemical characteristics during storage at 2 oC

 The Microbe

Available online 7 December 2024, 100222

Highlights

• •
  enriched seabream fed with lipids from olive-oil industry by-products
• •
  microbiota profile of conventional and enriched fish fillets
• •
  both fish exhibited similar microbiological and physicochemical changes

Κτηνοτροφία: Η άγνωστη αξία του ελαιοπυρήνα στις ζωοτροφές

Πηγή:  Cibum.gr

Σε πρόσφατη συνέντευξή του, ο κ. Θάνος Αγγελάκης (Πρόεδρος της Εθνικής Διεπαγγελματικής Οργάνωσης Πτηνοτροφίας) αναφέρθηκε στο θέμα των ζωοτροφών.

Σύμφωνα με τον κ. Αγγελάκη, το κόστος των ζωοτροφών πλήττει συνολικά την κτηνοτροφία, όμως δυστυχώς επηρεάζει παραπάνω τον κλάδο της πτηνοτροφίας, καθώς οι εκτροφές είναι εντατικές και δεν υπάρχει η δυνατότητα βόσκησης όπως μπορεί και συμβαίνει στη βοοτροφία και στην αιγοπροβατοτροφία.

Μήπως έφτασε η ώρα να ξαναδούμε την αξία του ελαιοπυρήνα ως εναλλακτική ζωοτροφή;

Ο ελαιοπυρήνας είναι άφθονος στην Ελλάδα και αυτή την στιγμή δεν αξιοποιείται στο έπακρο. Μάλλον, δεν αξιοποιείται καθόλου!

Δύο μελέτες που δείχνουν την αξία του ελαιοπυρήνα (olive pomace) είναι οι παρακάτω:

1.     Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties

2.     Olive pomace for the feeding of commercial poultry: effects on performance, meat and eggs quality, haematological parameters, microbiota and immunity 

Ο ελαιοπυρήνας μπορεί να αξιοποιηθεί ως λειτουργικό συστατικό των ζωοτροφών και ο πόλεμος στην Ουκρανία ίσως είναι ο καταλύτης ώστε οι ομάδες R+D στους κλάδους της πτηνοτροφίας αλλά και της ζωοτροφίας να ξαναδούν τον ελαιοπυρήνα με φρέσκια ματιά.

Ιχθυκαλλιέργειες και ελαιοπυρήνας: Μία σχέση με μέλλον…

 Του Γιάννη Ζαμπετάκη*

Ένα ενδιαφέρον άρθρο που διάβασα στο cibum.gr την περασμένη εβδομάδα, μιλούσε για τα οικοσυστήματα και τους πληθυσμούς των αλλιευμάτων στην Ελλάδα (ερευνητική δουλειά του καθηγητή του εργαστηρίου Άγριας Πανίδας και Ιχθυοπονίας Γλυκέων Υδάτων στο τμήμα Δασολογίας και Φυσικού Περιβάλλοντος του Αριστοτελείου Πανεπιστημίου Θεσσαλονίκης (ΑΠΘ) Αντώνιου Κοκκινάκη).

 Από το 1960 και μετά, η ετήσια κατανάλωση ψαριών είναι διπλάσια σε σχέση με την αύξηση του πληθυσμού σε παγκόσμιο επίπεδο, με την κατά κεφαλή ετήσια κατανάλωση να υπερβαίνει τα 20 κιλά. Αντίστοιχα ανοδική πορεία ακολουθεί και η ετήσια κατά κεφαλήν κατανάλωση αλιευμάτων στην Ελλάδα, που σήμερα διαμορφώνεται στα 22-23 κιλά, από πέντε κιλά προ 20ετίας. Μάλιστα, στην αλιευτική προσπάθεια για να καλυφθούν οι υψηλές ανάγκες των καταναλωτών, τριπλασιάστηκαν οι αλιευτικοί στόλοι, «με τους ψαράδες να ψαρεύουν πολλά περισσότερα ψάρια απ’ αυτά που οι θάλασσες μπορούν να αντέξουν να απολέσουν».

Με άλλα λόγια, θα πρέπει να βρούμε άλλες πηγές αλλιευμάτων και μια από αυτές είναι η ιχθυοκαλλιέργεια η οποία ανθεί στην χώρα μας. Το 2014, ήταν μια ιστορική χρονιά: τότε για πρώτη φορά σε παγκόσμιο επίπεδο, τα κιλά των ψαριών που καταναλώσαμε από ιχθυκαλλιέργεια ξεπέρασαν τα κιλά των άγριων ψαριών (από τις θάλασσες). Και αυτή η τάση θα συνεχιστεί.

Θα πρέπει να βρούμε, λοιπόν, τρόπους πώς να κάνουμε την ιχθυοκαλλιέργεια πιο βιώσιμη και πιο φιλική προς το περιβάλλον.

Ένας τέτοιος τρόπος είναι να μειώσουμε την ποσότητα ιχθυελαίων που χρησιμοποιούνται για ιχθυοτροφές. Η ερευνητική μας ομάδα έχει βρει τρόπο να αξιοποιήσει τον ελαιοπυρήνα (κατσίγαρο) (παραπροϊόν της ελαιουργίας στην Ελλάδα) και να τον χρησιμοποιήσει για την παραγωγή τσιπούρας και λαβρακίου, σε συνεργασία με κορυφαία εταιρεία ιχθυοκαλλιέργειας στην Ελλάδα. Αυτή η in vitro μελέτη υπογράμμισε ότι η συμπερίληψη του ελαιοπυρήνα στις ιχθυοτροφές βελτιώνει τη θρεπτική αξία τόσο της ιχθυοτροφής όσο και των ψαριών, πιθανώς εμπλουτίζοντας το θαλάσσιο λιπιδικό προφίλ της τσιπούρας (Sparus aurata ) με συγκεκριμένες βιοδραστικές λιπιδικές ενώσεις φυτικής προέλευσης. Ακολούθως θα μπορούσε να αυξήσει και την εμπορική αξία των ιχθυοτροφών και κατά συνέπεια αυτών των ψαριών υδατοκαλλιέργειας. 

Πιο πολλά μπορείτε να διαβάσετε ΕΔΩ και ΕΔΩ.

Olive oil by-products in aquafeeds: Opportunities and challenges

the full paper is here 

Abstract

The increment in world population has led to the increasing demands for fish supply as principal source of animal protein that represents about 17% of animal protein consumption globally. The world aquaculture industry has expanding remarkably but limited source of fishmeal and fish oil which known as important ingredients in fish feed has led to seeking of alternative sources for their replacement in aquafeed formulation. Many potential and cheaper ingredients derived from vegetable oils or agricultural by-products have been investigated to replace fish meal and fish oil which shown promising results in fish productivity and fish health status including olive oil by-products. Varies depending on its type, olive oil composes of antioxidants, healthy type of fats such as MUFA and PUFA, and high in vitamins that provide human health benefits for heart and liver, help in many diseases and reducing the risk of cancer. In agriculture industry, olive and olive oil production processes have resulted to by-products such as olive mill wastewater (OMW), olive leaf and olive pomace. The inclusion of these by-products in animal feeds is the solution for agricultural waste management. The first report of utilization of olive oil by-products in fish feed was documented in 2004 and since then, many researches has been conducted to investigate fish health benefits that showed improvement in fish carcass composition and fish immunity depending on type of by-products used and fish species. Additionally, antioxidant contents in olive oil extract were reported could provide antimicrobial, antifungal and antioxygenic characteristics which potentially improve the fish health. This review discussed the opportunities and challenges in application of olive oil by-products in aquafeed which provides significant prospects in fish growth performance that could boost aquaculture industry development.

new research paper on olive polar lipids

one of the figures of the paper below

this is a really exciting paper:

Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications

Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil. Their potential impact on nutrition and health will be presented as a valuable source of bioactive compounds and as promising ingredients for different uses from olive-derived industrial by-products. View Full-Text

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a recent related paper of our team is this one
Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

shelf life and raw materials in Aquaculture

How can we modify raw materials (i.e. include novel oil sources, like olive pomace) in order to improve shelf life of fish?

here is an interesting paper

Impact of dietary oil source on the shelf-life of gilthead seabream (Sparus aurata)

 the authors conclude that...

"Despite the differences among groups observed in psychrophilic and Pseudomonas counts and in some sensory attributes, shelf life was equal for both groups."

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 In a similar paper on pork, 

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

OP have protected sausages against cholesterol oxidation, thus limiting the production of COPs (α‐hydroxycholesterol, α‐epoxycholesterol, and 7‐ketocholesterol). The most probable mechanism is attributable to electron or H+ donor properties of polyphenols contained in olive pomace. 

Olive Pomace in Sausages

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

the protection of foods against lipid peroxidation is a very important aspect in terms of their quality. Achieving this naturally is a high priority for consumers, as there is an increasing demand for “low impact” and “environment-safe” production processes. The approach proposed in the present study is aimed at meeting both these objectives. Our findings demonstrate that the inclusion of olive pomace in the swine diet effectively slowed down the lipid oxidation in the sausages. The strategy we propose also meets both economic and ecological goals. Olive pomace is the main by-product of olive oil spinneret, and its re-use in another spinneret is a cost-effective way of improving the sustainability of the production process.

valorising Olive Pomace

Our group has been working on the valorisation of olive pomace for 10 years now.

Below you can find some papers and patents.

Papers
1. Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

2. Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)

3. Structural elucidation of olive pomace fed sea bass (Dicentrarchus labrax) polar lipids with cardioprotective activities

Patents (3)
 

PRODUCTION METHOD OF FISH FEED ENRICHED WITH POLAR LIPIDS AND METHOD TO ENRICH FARMED FISHES	Authors of Document Demopoulos, Constantinos; Antonopoulou, Smaragdi; Zabetakis, Ioannis(...) (DEMOPOULOS, Constantinos (...))	Year the Document was Published 2015	Source of the Document United States Patent and Trademark Office Pre-Granted Publication	Patent number US20150366239
	PRODUCTION METHOD OF FISH FEED ENRICHED WITH POLAR LIPIDS AND METHOD TO ENRICH FARMED FISHES | [VERFAHREN ZUR HERSTELLUNG VON MIT POLAREN LIPIDEN ANGEREICHERTEM FISCHFUTTER UND VERFAHREN ZUR ANREICHERUNG VON ZUCHTFISCHEN]	Authors of Document DEMOPOULOS, Constantinos; ANTONOPOULOU, Smaragdi; ZABETAKIS, Ioannis(...) (Nireus Aquaculture S.A (...))	Year the Document was Published 2015	Source of the Document European Patent Application	Patent number EP2953478
	PRODUCTION METHOD OF FISH FEED ENRICHED WITH POLAR LIPIDS AND METHOD TO ENRICH FARMED FISHES | [PROCÉDÉ DE PRODUCTION DE NOURRITURE DE POISSON ENRICHIE EN LIPIDES POLAIRES ET PROCÉDÉ POUR ENRICHIR DES POISSONS D'ÉLEVAGE]	Authors of Document DEMOPOULOS, Constantinos; ANTONOPOULOU, Smaragdi; ZABETAKIS, Ioannis(...) (NIREUS AQUACULTURE S.A (...))	Year the Document was Published 2014	Source of the Document Patent Cooperation Treaty Application	Patent number WO2014122571

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties^†

^{C.N, K.L and I.Z.}

• ^†This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201700290].

Abstract

Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study was to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics and nutritional value in terms of cardioprotection. Broilers were fed four experimental diets containing 0 % OP (control group), 2.5 % OP (group A), 5.0 % OP (group B) and 7.5 % OP (group C). The obtained broiler meat samples were evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC₅₀ = 10.5±0.92) compared to the ones of control group (EC₅₀ = 420±21.3). Grilled broiler meat of group B was found to have acceptable sensory properties. The overal conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat.

Practical applications: The objective of this research is to assess the use of olive industry by-products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value towards the valorisation of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security.

paper: Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

this is an interesting paper

By-products and waste from olive production (agriculture) and the olive oil industry (mills and refineries) are an important environmental issue in Mediterranean areas. Industrial waste and by-products contain highly valuable components that can also be phytotoxic. This article reviews recent research on the valorisation of olive by-products under the bioeconomy strategy. The alternatives are classified according to the ‘bioeconomy value pyramid’, which prioritises higher value uses over the current energy and compost valorisation. Special attention is paid to the use of these by-products for animal feed that can be improved by reducing the content of saturated fatty acids (SFAs) and increase the polyunsaturated fatty acids amount considered beneficial in response to their use; this makes the food healthier for humans while simultaneously reducing feeding costs and the environmental impact of livestock.

Food security and …olives

[from Aquaculturists]

 

by Ioannis Zabetakis, Lecturer on Food Lipids, University of Limerick, Limerick, Ireland

My relationship with olives is a precious one. Some memorable events in this path: reading about olive oil when I was a primary school student, analysing olive oil in my BSc years, planting my own olive trees in our garden and then talking to my kids about Olympic Games and olives where the winners were not given any medals but an olive wreath
 

Ioannis Zabetakis

In my Academic research later, I developed a long standing interest in the by-products of olive industry and olive pomace (OP) in particular. OP is the main agricultural by-product of olive industry; because of its nature, it is a major environmental issue for all the olive-producing countries.

Research on the waste-management issues of OP has been active over the 15 years and all the available data suggest that OP could be exploited as an alternative dietary lipid source in compounded fish feeds resulting in the formulation of functional fish feeds and aquacultured fish according to the EU legislation (EC 1924/2006).

Moreover OP can also be used in agriculture by inclusion in animal feeds without attenuating animal performance and meat quality. We have developed a patented novel fish feed and fish based on the valorisation of OP (Nasopoulou et al., 2011).

In some exciting relevant developments, the potential of dry olive cake in a practical diet for juvenile hybrid tilapia, Oreochromis niloticus × Oreochromis aereus, has been recently reported (Harmantepe et al., 2016).

A feeding trial was carried out to evaluate the effects of olive cake (OC) on growth, feed utilisation, digestibility of nutrient, haematological values and some blood chemistry parameters of juvenile hybrid tilapia (Oreochromis niloticus × Oreochromis aereus).

The best feed conversion rate and protein efficiency rate were obtained from the fish fed with the control and OC12 diets. Growth performance, feed conversion rate and protein efficiency rate of fish fed diets with OC incorporation levels of more than 12 percent tended to decrease significantly (P <0.05) compared to the control and OC12 diet groups.

To read the full article and for references, click HERE.

Hooray for Dr Eleni

This morning, the viva of Eleni Sioriki took place, via video-conference between UL and Universities of Athens and Aegean in Greece.
All went well and we got one more Dr in our team!
Well done Eleni!

You can find Eleni's work on olive pomace and aquaculture by clicking here  and here.


Yannis Zabetakis

how can we produce functional fish feeds and novel fish?

This is the question we have tried to answer in this paper that has just been published in

Food Research International.

Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)

Highlights

•

Gilthead sea bream was aquacultured using 8% olive pomace in fish finishing diet.

•

Polar lipids of all samples were assessed in vitro towards platelet aggregation.

•

These polar lipid fractions were also studied by ES-MS/MS and GC–MS.

•

Major classes of diacyl-glycerophospholipids (PC, PE, PI, PG, PA) were identified.

•

Two PE species were identified in OP, OP-diet and fish fed with OP-diet.

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Abstract

Total lipids of olive pomace (OP), olive pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipids. All samples were assessed for their in vitro activity against washed rabbit platelets aggregation induced by platelet activating factor (PAF) and they were further analyzed by electrospray-mass spectrometry. The high levels of palmitic (16:0), oleic (18:1 cis ω − 9), linoleic (18:2 ω − 6) and docosapentaenoic acid (DPA 22:5 ω − 3) contained in both OP and FO diets are reflected to the gilthead sea breams fed with the individual diet respectively, while the gilthead sea bream fed with FO diet displays a decrease in DPA. All samples contained various glycerophospholipids species. Two PE species were identified in OP, OP diet and fish fed with OP diet and not in FO diet, while that might be an indication that these substances are likely to be the key polar phospholipids that have the ability to be in vitro PAF inhibitors, i.e. inhibit the formation of atherosclerotic plaques in blood arteries.

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The related patent can be found here.

 

Yannis Zabetakis