Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. A total of 216 one-day-old male Ross...

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Bibliographic Details
Main Authors: Eleftherios Bonos, Ioannis Skoufos, Konstantinos Petrotos, Ioannis Giavasis, Chrysanthi Mitsagga, Konstantina Fotou, Konstantina Vasilopoulou, Ilias Giannenas, Evangelia Gouva, Anastasios Tsinas, Angela Gabriella D’Alessandro, Angela Cardinali, Athina Tzora
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Veterinary Sciences
Subjects:
broilers
bioactive silage
antioxidant status
microbiology
intestine
meat
Online Access:https://www.mdpi.com/2306-7381/9/6/290

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