Olive cake dietary supplementation in rabbit: immune and oxidative status

• Main Authors: A. Taticchi, M. Servili, L. Battistacci, L. Moscati, E. Mourvaki, C. Castellini, R. Cardinali, A. Dal Bosco
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-04-01
• Series: Italian Journal of Animal Science
• Subjects: Rabbit, Olive cake, Immune, Oxidative status.
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/1640

The aim of the present study was to study the effect of three different types of dehydrated olive cakes on immunitary and oxidative status of growing rabbits. One hundred and sixty New Zealand White weaned rabbits, 30 day old, were divided into four homogeneous groups. To experimental groups was administered a similar diet integrated with 5% of three types of olive cake (A, B, C) obtained from local olive oil mills. The olive cakes A and C were both of high quality (C better than A), while the by-product B had the lowest level of total polyphenols, o-diphenols and oleic acid and the highest peroxide number. The aspecific immunitary and oxidative status was improved in animals fed olive cakes richer in antioxidant components.