Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization.

The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)-a primary by-product of olive oil extraction-stands out due to its high content of bioactive compounds and potential for value-added recycling. This study focused on characterizing six OC samples from the Trás-os-Montes and Alto Douro regions, collected at different processing times and mills.

Application of DNA aptamers to block enterotoxigenic toxicity in a larval model.

Enterotoxigenic (ETEC) is the major bacterial cause of diarrheal diseases in pigs, particularly at young ages, resulting in significant costs to swine farming. The pathogenicity of ETEC is largely dependent on the presence of fimbriae and the ability to produce toxins. Fimbriae are responsible for their initial adhesion to the intestinal epithelial cells, leading to the onset of infection.

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.

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.

Swine Colibacillosis: Global Epidemiologic and Antimicrobial Scenario.

Swine pathogenic infection caused by , known as swine colibacillosis, represents an epidemiological challenge not only for animal husbandry but also for health authorities. To note, virulent 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.

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 (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic 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.

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.

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.