What the study found
Dietary olive mill wastewater (OMWW) polyphenols did not change growth performance, backfat thickness, or the histopathological and morphometric findings measured in female finishing pigs. The authors report changes in some antioxidant measures and in raw meat quality traits.
Why the authors say this matters
The study suggests that OMWW polyphenols may influence the technological quality and antioxidant state of pork meat. The authors conclude that more research is needed to better understand this role.
What the researchers tested
The researchers tested a polyphenol extract from OMWW in female Landrace × Duroc heavy finishing pigs. Three diets were compared: a control diet, the control diet with 74 ppm OMWW polyphenols, and the control diet with 225 ppm OMWW polyphenols, across 135 pigs in total.
What worked and what didn't
There were no significant differences between groups in growth performance, backfat thickness, or the histopathology and morphometry of the liver, ovary, uterus, fat, and muscle. In the P-HIGH group, liver DPPH radical scavenging activity increased, and serum paraoxonase activity and ferric reducing antioxidant power were higher. Meat cooking loss and redness (a*) decreased, while yellowness (b*) increased in both supplemented groups.
What to keep in mind
The abstract states that additional research is required, and it does not describe specific limitations beyond that. The findings come from female Landrace × Duroc heavy finishing pigs and the tested supplementation levels, so the scope is limited to that setting.
Key points
- OMWW polyphenol supplementation did not significantly affect growth performance or backfat thickness.
- No significant differences were found in the histopathological and morphometric findings measured in several tissues.
- The P-HIGH group showed higher liver DPPH radical scavenging activity, serum paraoxonase activity, and ferric reducing antioxidant power.
- Cooking loss and redness (a*) decreased in both supplemented groups, while yellowness (b*) increased.
- The authors say more research is needed to understand the role of OMWW polyphenols in pork meat quality and antioxidant status.
Disclosure
- Research title:
- Olive mill wastewater polyphenols altered some pork meat traits
- Authors:
- Flavia Ferlisi, David Ranucci, Raffaella Branciari, Katia Cappelli, Giuseppe Giglia, Luca Mechelli, Federica Mannelli, Samanta Mecocci, Gabriele Acuti, Ioannis Mourtzinos, Anastasia Kyriakoudi, Martina Crociati, Jiayong Tang, Erminio Trevisi, Massimo Trabalza-Marinucci
- Institutions:
- University of Perugia, Aristotle University of Thessaloniki, University of Udine, Sichuan Agricultural University, Università Cattolica del Sacro Cuore
- Publication date:
- 2026-02-24
- OpenAlex record:
- View
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