动物营养学报 >

2024 , Vol. 36 >Issue 1: 1 - 11

DOI: https://doi.org/10.12418/CJAN2024.001

综述

油橄榄果渣的营养与功能特性及其在畜禽生产中的应用研究进展

  • 韦良开 , 1, 2, 3 ,
  • 张安宁 4 ,
  • 李瑞 , 2, * ,
  • 印遇龙 1, 2
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  • 1 湖南农业大学动物科学技术学院,湖南畜禽安全生产协同创新中心,长沙 410128
  • 2 中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室,畜禽养殖污染控制与资源化技术国家工程实验室,动物营养生理与代谢过程湖南省重点实验室,长沙 410125
  • 3 南宁大北农饲料科技有限责任公司,南宁 530105
  • 4 甘肃新牧原丹谷生态农业发展集团股份有限公司,陇南 746000
* 李瑞,助理研究员,E-mail:

韦良开(1990—),男,广西柳州人,博士研究生,从事饲料资源开发与利用研究工作。E-mail:

Copy editor: 陈鑫

收稿日期: 2023-07-18

  网络出版日期: 2024-01-12

基金资助

云南省重大科技专项计划(202202AE090032)

湖南省自然科学基金(2022JJ40532)

院企合作项目(E049020701)

收起

Research Progress in Nutritional and Functional Characteristics of Olive Pomace and Its Application in Livestock and Poultry Production

  • WEI Liangkai , 1, 2, 3 ,
  • ZHANG Anning 4 ,
  • LI Rui , 2, * ,
  • YIN Yulong 1, 2
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  • 1 Hunan Co-Innovation Center of Animal Production Safety, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128,China
  • 2 Key Laboratory of Animal Nutritional Physiology and Metabolic Process of Hunan, National Engineering Laboratory for Poultry Breeding Pollution Control and Resource Technology, Chinese Academy of Sciences Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
  • 3 Nanning Dabei Agricultural Feed Technology Co., Ltd., Nanning 530105, China
  • 4 Gansu Xinmuyuan Dangu Ecological Agriculture Development Group Co., Ltd., Longnan 746000, China
* assistant professor, E-mail:

Received date: 2023-07-18

  Online published: 2024-01-12

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摘要

油橄榄果渣是油橄榄榨油后的主要副产物,其粗脂肪、粗蛋白质、可溶性纤维、矿物质等营养成分含量丰富,且富含植物多酚、黄酮、环烯醚、甾醇等多种天然活性成分,有降血脂、抗氧化、抗菌、抗炎症等功效。油橄榄果渣作为畜禽饲料原料,不仅可以变“废”为宝、降低饲料成本、减少环境污染,还能改善畜禽生长性能、增强机体免疫和抗氧化能力、提高畜禽产品品质。本文概述了油橄榄果渣的营养特点、生物学功能及其在畜禽中的应用现状,旨在为油橄榄果渣作为饲料原料的高效利用提供参考。

关键词： 油橄榄果渣; 营养特性; 生物学功能; 畜牧业

本文引用格式

韦良开 , 张安宁 , 李瑞 , 印遇龙 . 油橄榄果渣的营养与功能特性及其在畜禽生产中的应用研究进展[J]. 动物营养学报, 2024 , 36(1) : 1 -11 . DOI: 10.12418/CJAN2024.001

Abstract

Olive pomace is the main by-product of olive after pressing. It is rich in crude fat, crude protein, soluble fiber components, minerals and other nutrients, as well as plant polyphenols, flavonoids, cycloene ethers, sterols and other natural active ingredients, which play an important role in blood lipids-lowering, antioxidant, antibacterial and anti-inflammatory. Olive pomace, as a feed ingredient for livestock and poultry, can not only recycle waste material, reduce feed costs and protect environment, but also improve the growth performance, enhance immune and antioxidant and improve the quality of livestock and poultry products. In the paper, the nutritional characteristics and biological functions of olive pomace and its application in animal husbandry were reviewed, providing a reference for in-depth research and the comprehensive utilization of olive pomace.

Key words： olive pomace; nutritional characteristics; biological function; animal husbandry

油橄榄(Olea europaea L.)是被子植物门木犀科木犀榄属常绿乔木,含有丰富的橄榄油,具有极高的药食兼用价值。全球油橄榄超2 000种,常见的有300余种,在食品、医药、化学、农业等领域应用广泛[1]。西班牙、意大利、希腊是世界前三的橄榄油产地,占全球产量的60%以上,我国的橄榄油主要产于甘肃、四川、陕西等省份,且消费量逐年攀升[2-3]。国内外对橄榄油需求的增加,带动了油橄榄种植面积的进一步扩大,油橄榄榨油工艺过程中会产生大量的副产物,如不能合理利用,可能会引起有害气体排放以及水、土壤污染等一系列的环境问题。
近几年,饲料原料供应紧张,且价格一直高位运行,给饲料和养殖行业带来了巨大压力。2021年,全国动物营养指导委员会提出了《猪、鸡饲料玉米豆粕减量替代技术方案》,该方案突出了非常规饲料资源开发与高效利用的重要性。油橄榄果渣(olive pomace,OP)是油橄榄榨油后的主要副产物,在生产中一般会打包成油橄榄饼(olive cake,OC)使用,其粗脂肪、粗蛋白质、可溶性纤维和矿物质含量丰富,营养价值较高,此外还含有植物多酚类、黄酮类、甾醇类等多种天然活性成分,是一种极具开发潜力的非常规饲料资源[2]。油橄榄果渣的高效开发利用,不仅能变“废”为宝、降低饲料成本、减少环境污染,而且还能在改善畜禽健康、生长以及产品品质方面发挥一定功效[3]。本文主要对油橄榄果渣的营养特点、功能特性以及其在畜牧业中的应用进行综述,旨在为油橄榄果渣的开发和利用提供理论依据。

1 油橄榄果渣的营养特点

油橄榄果榨油后有30%~40%的果渣,我国油橄榄果渣年产量2.0万~2.3万t[2]。油橄榄果的初榨工艺包括两相离心分离和三相分离,前者得到油和渣,后者形成橄榄油、废液与废渣,目前大多采取三相分离法,但2种榨油工艺均难以完成100%提油率,果渣中仍含8%以上的橄榄油[4-5]。国内外报道显示,油橄榄果渣含2.5%~10.7%粗蛋白质,3.0%~18.3%粗脂肪,14.2%~48.2%粗纤维[6⇓⇓⇓⇓⇓⇓⇓⇓⇓⇓-17](表1),且受栽培条件、榨油工艺、检测方法等因素影响,果渣营养组成变异较大。
表1 油橄榄果渣营养成分(风干基础)

Table 1 Nutritional components of olive pomace (air-dry basis)%

序号
No.		 文献
References		 表观代谢能
AME/(kcal/kg)		 干物质
DM		 粗蛋白质
CP		 粗脂肪
EE		 粗纤维
CF		 中性洗
涤纤维
NDF		 酸性洗
涤纤维
ADF		 粗灰分
Ash
1 Afsari等[6] 93.0 6.1 7.6 48.2 7.4
2 Al-Harthi等[7] 1 600(肉鸡) 5.2 11.8 14.1 20.4
3 El-Galil等[8] 2 463(蛋鸡) 9.1 9.0 18.5 39.3 22.0 7.5
4 El-Moneim等[9] 87.2 9.7 10.7 20.0 8.0
5 Iannaccone等[10] 67.2 7.8 15.5 58.1
6 Ibrahim等[11] 3 751(鹌鹑) 90.0 10.7 12.0 24.0 34.0 54.2 7.5
7 Nasopoulou等[12] 94.1 9.8 18.3 21.5 7.1
8 Papadomichelakis等[13] 2 675(肉鸡) 94.5 8.6 17.5 27.6
9 Pappas等[14] 93.0 6.1 7.6 48.2 7.4
10 Rebollada-Merino等[15] 87.8 6.4 3.0 27.7 49.3 39.2 7.7
11 Sayehban等[16] 2 980(肉鸡) 93.6 10.7 13.0 25.6 71.6 55.0 8.5
12 张华玲等[17] 2.5 8.0 26.4 0.9

2 油橄榄果渣的生物学功能

油橄榄榨油后,约98%的酚类物质存留于果渣中[18]。此外,果渣中还含有羟基酪醇、酪醇及其衍生物、环烯醚酮前体、二环烯醚酮(橄榄苦苷、橄榄苦苷苷元、灯盏花苷、毛蕊花苷)及其衍生物、类黄酮(槲皮素、芹菜素、芦丁、木犀草素葡萄糖苷、木犀草素、芹菜素葡萄糖苷、芦丁及其衍生物等)、木脂素(松脂醇及其衍生物)、酚酸(没食子酸、咖啡酸、肉桂酸、对香豆酸、阿魏酸、香草酸和莽草酸等)等具有抗氧化、抗菌、消炎、降脂等功效的天然活性成分[19⇓⇓⇓-23](表2)。
表2 油橄榄果渣中的活性成分与抑菌机制

Table 2 Bioactive ingredients and antibacterial mechanism in olive pomace[24-25]

活性成分
Bioactive ingredients		 抑菌机制
Antibacterial mechanism
酚类化合物
Phenolic compounds		 破坏细菌细胞壁的完整性和细胞膜的通透性,使细胞膜电位去极化、
超极化,影响细胞正常能量代谢,抑制细菌生长、繁殖
黄酮类化合物
Flavonoid compounds		 破坏细菌细胞壁、细胞膜完整性,造成细胞膜内外电子传递、营养吸收、大分子合成等
功能障碍,抑制细菌生长;提供弱酸性环境,使蛋白质凝固、变性,发挥抑菌、杀菌作用
羟基酪醇与酪醇类化合物
Hydroxy tyrosol and tyrosol
compounds		 穿透细胞膜,分解细菌肽聚糖,造成细菌膜破损、
胞内营养物质流失,达到抑菌作用
酚酸类化合物
Phenolic acid compounds		 破坏菌体包被结构,螯合金属离子,抑制细菌正常生理代谢及蛋白质和
核酸合成,抑制细菌生长、繁殖

2.1 抗氧化作用

氧化应激与诸多疾病发生的病理机制有关[26]。正常情况下,机体依靠酶促抗氧化剂[超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和谷胱甘肽过氧化物酶(GSH-Px)等]与非酶促抗氧化剂[谷胱甘肽(GSH)、金属结合蛋白、还原性辅酶、多酚等]来维持体内氧化还原平衡[27]。油橄榄果渣富含植物多酚类化合物可通过清除自由基和抑制活性氧生成的方式来发挥抗氧化功效[28],其具体抗氧化机制主要包括:1)多酚特殊的物理化学结构中的氢原子可直接中和自由基[29];2)抑制相关氧化酶活性,降低超氧阴离子的生成[30];3)螯合铁或铜等金属离子,清除羟自由基[31];4)上调Kelch样环氧氯丙烷相关蛋白-1/核因子E2相关因子2/抗氧化反应元件(Keap1-Nrf2/ARE)信号通路中抗氧化基因的表达,促进抗氧化酶的产生[32]。诸多报道显示,油橄榄果渣中可分离出了黄酮类、萜类、苯丙素类和酚酸类化合物,具有良好的抗氧化活性[33-34]。

2.2 抗炎作用

炎症反应的经典信号通路主要包括Janus激酶细胞信号转导及转录活化因子(Jak-Stat)、核因子-κB(NF-κB)、Toll样受体(TLR)、丝裂原活化蛋白激酶(MAPK)、B细胞抗原受体(BCR)和T细胞受体(TCR)等[35]。Song等[36]发现,油橄榄甲醇提取物(Oe-ME)和乙醇提取物(Oe-EE)均能够抑制由脂多糖(LPS)、Pam3CSK4-和poly(I:C)刺激的RAW264.7细胞中一氧化氮(NO)和前列腺素E2(PEG2)的产生但未出现细胞毒性,且均下调了环氧合酶-2(COX-2)、诱导型一氧化氮合成酶(iNOS)、白细胞介素-6(IL-6)、白细胞介素-1β(IL-1β)和肿瘤坏死因子-α(TNF-α)的mRNA表达水平。Alsharif等[37]报道,橄榄苦苷能降低脓毒症小鼠肝脏损伤参数和肾脏损伤参数,显著降低LPS诱导大鼠肝脏和肾脏组织TNF-α、IL-1β、IL-6、核因子-κB p6(NF-κBp6)及高迁移率族蛋白B1(HMGB1)、一氧化氮合酶(NOS)、过氧化物酶(MPO)、人膜辅蛋白(CD46)、丝裂原激活蛋白激酶激酶4(MAP2K4)、丝裂原激活蛋白激酶激酶7(MAP2K7)mRNA表达水平,改善LPS诱导的肝脏和肾脏组织学病变。袁凤敏等[38]研究表明,饲喂添加橄榄苦苷的大鼠血清中SOD、GSH-Px活性显著提高,丙二醛(MDA)、IL-1β、IL-6和TNF-α含量显著降低,膝关节组织人磷酸化腺苷酸活化蛋白激酶α(p-AMPKα)、过氧化物酶体增殖物激活受体γ-共激活因子1α(PGC-1α)、核呼吸因子1(NRF1)和线粒体转录因子A(TFAM)蛋白表达水平显著升高,膝关节组织形态明显改善。由此可见,油橄榄中的生物活性成分能通过调控机体的炎症信号通路,发挥抗炎功效。

2.3 抑菌作用

油橄榄中含有多种天然的抑菌活性成分,果渣、叶子以及提取物中的植物多酚对革兰氏阳性和阴性细菌都有抗菌活性[39]。Nunes等[25]表明,油橄榄果渣中的生物活性物质(以总酚含量最高,其次是总黄酮),能抑制金黄色葡萄球菌和大肠杆菌的生长。李春爱[40]发现,橄榄果渣提取物(富含多酚类化合物)能够抑制灰葡萄孢菌落的生长,延缓该菌孢子的萌发,使菌丝生长细短而密集。Wahdan等[41]报道,油橄榄果渣提取物(富含多酚和类黄酮化合物)能显著抑制大肠杆菌和金黄色葡萄球菌的生长。Friedman等[42]用Hidrox-12(橄榄汁冻干提取物)与羟基酪醇的抗菌效果比较,发现分离的化合物比羟基酪醇提取物对金黄色葡萄球菌的抗菌效果更好。上述研究结果,可能与油橄榄渣中的生物活性物质能破坏细菌细胞膜结构,减少胞内ATP和蛋白质合成,影响细菌的能量代谢,导致细菌死亡有关[43-44]。据报道,油橄榄果渣的抗菌机理主要包括:1)酚类羟基基团与细菌膜相互作用,影响胞膜电位,引起膜结构的破坏和造成细胞内成分的渗漏,最终导致细胞死亡[45];2)黄酮能引起细胞质膜损伤,抑制核酸合成和抑制能量代谢[46];3)酚酸能作用于菌体包被结构、抑制细菌蛋白质和核酸的合成、抑制微生物生理活性[47]。

3 油橄榄果渣在畜禽生产中的应用

3.1 油橄榄果渣在猪生产中的应用

Gerasopoulos等[48]发现,饲粮中添1.9%的橄榄多酚能提高仔猪血清中总抗氧化能力(TAC)、CAT和GSH-Px活性,降低硫代巴比妥酸反应物质(TBARS)和蛋白质羰基含量。Liotta等[49]报道,饲粮中添加5%的油橄榄饼能提高猪的末均重,降低料重比,且5%和10%的添加水平显著降低背肌厚度和肌内脂肪含量,显著提高背肌中单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量,改善动脉粥样硬化指数(IA)和血栓形成指数(TI)。Ferrer等[50]结果显示,饲粮中添加12%的油橄榄饼对育肥猪生产性能、胴体品质、肠道菌群和料浆气体排放均无显著影响,但提高了育肥猪皮下脂肪中MUFA含量和MUFA/饱和脂肪酸(SFA)比值。Joven等[51]发现,饲粮中添加10%油橄榄饼提高了育肥猪的平均日采食量,降低了皮下脂肪饱和脂肪酸比例,提高了不饱和脂肪酸(UFA)比例。Tsala等[52]报道,饲粮中添加5%的油橄榄果肉干粉,猪肉的pH、亮度和红度值、蒸煮损失以及嫩度均无显著影响。Leite等[53]研究发现,饲粮中添加10%的油橄榄饼对育肥猪生长性能无显著影响,但降低了肌内脂肪含量和背脂中饱和脂肪酸含量,提高了背脂中MUFA含量,且改善了IA、TI和低胆固醇/高胆固醇(h/H)比值。Caparra等[54]表明,饲粮中添加40%的青贮油橄榄饼对猪的生长性能和胴体性状没有显著影响,但提高了肌肉MUFA和油酸含量,降低了PUFA和亚油酸含量、IA和TI,提高h/H比值。Palma-Granados等[55]发现,生长猪饲粮中添加45%的青贮油橄榄副产品对猪的胴体性能没有显著影响,但改善了背脂中脂肪酸组成。Sánchez等[56]报道,饲粮中添加10%油橄榄果渣,母猪血清中白蛋白、总蛋白、甘油三酯(TG)、肌酐、尿素、葡萄糖含量以及抗氧化能力显著提高,母猪肠道杆菌科、双歧杆菌科和乳酸杆菌数量显著提高。
综上所述,猪饲粮中添加油橄榄果渣,能够提高猪的抗氧化力,改善肠道菌群和肉品质以及生长性能,这可能与油橄榄果渣含有丰富活性物质与微量元素,能活化机体免疫细胞、促进血液循环与肠道肌肉收缩,从而增强机体免疫力与抗氧化力有关。

3.2 油橄榄果渣在鸡生产中的应用

3.2.1 油橄榄果渣在肉鸡生产中的应用

Salih等[57]发现,添加0.4 g/kg益生菌和4%油橄榄饼对肉鸡生长性能没有显著影响,但降低了血清胆固醇(TC)、TG和低密度脂蛋白胆固醇(LDL-C)含量。Tufarelli等[58]研究表明,饲粮中添加10%油橄榄果肉干粉对肉鸡的生长和肉品质没有显著影响,但提高了鸡胸肌的pH,改善肠道形态结构。Papadomichelakis等[13]、Pappas等[14]和Sayehban等[16]报道,饲粮中添加5%的油橄榄饼或果肉可改善肉鸡健康和胴体性状。Saleh等[59]研究表明,肉鸡饲粮中添加2%或4%的油橄榄饼能降低肉鸡腹部脂肪、血清TC和肝脏MDA含量,提高肉鸡肌肉油酸、亚油酸以及维生素E含量。Saleh等[60]发现,饲粮中添加10%的油橄榄饼能提高肉仔鸡胸肌中油酸、亚油酸、亚麻酸和花生四烯酸的含量,降低血清TC含量和腹脂率。
由上可知,在肉鸡饲粮中添加油橄榄果渣对生长性能没有负面影响,但是能改善肉鸡的鸡肉脂肪酸的含量,降低肉鸡血脂水平,提升肉鸡的健康水平,这可能与油橄榄果渣内含有丰富的橄榄油与多酚类物质有关,但是具体作用机理有待进一步探讨。

3.2.2 油橄榄果渣在蛋鸡生产中的应用

Safwat等[61]发现,饲粮中添加7%油橄榄饼,蛋鸡的血清和蛋黄中SOD活性、GSH含量和TAC上升,MDA和NO含量显著下降;蛋黄中油酸、亚油酸和亚麻酸含量增加,硬脂酸含量降低;胸肌中油酸含量升高,饱和脂肪酸含量降低,脂肪酸合成酶(FAS)和乙酰辅酶A羧化酶(ACC)基因表达上调。Afsari等[6]研究表明,饲粮中添加16%油橄榄果肉粉,对蛋鸡生长性能没有显著影响,但降低了血清TC和HDL-C含量。Dedousi等[62]报道,饲粮中添加6%的油橄榄果肉粉降低了蛋鸡蛋壳破损率,提高了蛋黄直径和蛋白pH;降低了鸡蛋的脂肪和SFA含量,提高了鸡蛋PUFA含量且PUFA中亚油酸的含量升高,提高了PUFA/SFA比值;降低了AI和TI,提高了h/H比值。Rebollada-Merino等[15]发现,添加发酵油橄榄果渣提高了产蛋鸡十二指肠绒毛高度,降低了破蛋率,提高了肠道放线杆菌、细菌和变形杆菌丰度以及细菌多样性,改善产蛋鸡生产期间肠道功能。
由此可见,在肉鸡或蛋鸡饲粮中添加油橄榄果渣能够调控脂代谢,改善血脂水平、调节脂肪酸组成,改善肠道形态结构和肠道菌群结构,提高鸡的抗氧化和抗炎能力,改善鸡的生长性能及肉、蛋品质。

3.3 油橄榄果渣在牛生产中的应用

3.3.1 油橄榄果渣在肉牛生产中的应用

Abd Allah等[63]研究表明,犊牛饲粮中添加15.0%油橄榄果渣能提高TAC,降低血清中TC、MDA、LDL-C、极低密度脂蛋白(VLDL)含量,降低血清肌酸酐和尿素氮含量以及天门冬氨酸氨基转移酶活性。Fazio等[64]发现,饲粮中添加15.0%油橄榄饼对犊牛血清中促甲状腺激素、甲状腺激素和皮质醇的含量没有显著影响。Chiofalo等[65]研究表明,饲粮中添加15%油橄榄饼能提高牛的末均重、平均日增重、屠宰性状,降低牛肉的蒸煮损失和剪切力,提高肌肉中PUFA含量。Bionda等[66]报道,饲粮添加15.0%的油橄榄饼对肉牛的生长性能没有显著影响,但能降低血清中TC含量。
上述研究表明,在肉牛饲粮中添加油橄榄果渣能提高肉牛的抗氧化力,改善血脂水平,这可能与油橄榄果渣内含有丰富的橄榄油与多酚类物质以及纤维物质能调控机体脂肪酸和激素水平有关。

3.3.2 油橄榄果渣在奶牛生产中的应用

Scicutell等[67]研究发现,饲粮中添加8%的油橄榄果渣能改善牛奶中亚油酸、共轭亚油酸、油酸、异丙酸等功能性脂肪酸含量,降低甲烷的产量。Chiofalo等[68]研究表明,饲粮中添加15%油橄榄饼,奶牛的产奶量、水分和脂肪含量增加,奶中MUFA和亚油酸含量提高,SFA含量降低,UFA/SFA和h/H比值增加,AI和TI下降。Cibik等[69]研究发现,饲粮中添加15%油橄榄果渣对奶牛的产奶量和奶品质没有负面影响。Russo等[70]研究表明,饲粮中添加8%的油橄榄饼能调节粪便微生物群,增加厚壁菌门的丰度,并减少拟杆菌门丰度,上调碳水化合物、脂肪酸、脂质和氨基酸的生物合成通路。Neofytou等[71]研究发现,饲粮中添加10%的青贮油橄榄饼时,奶牛乳中链脂肪酸含量下降,而长链脂肪酸和单不饱和脂肪酸含量升高,顺式-9、反式-11共轭亚油酸含量有升高趋势。Castellani等[72]发现,饲粮中添加2 kg/(d·头)油橄榄渣,牛乳中与奶新鲜度、香味相关的蛋白质分解挥发物(苯乙醛、苯乙醇和3-甲基-1-丁醇)含量增加。Castellani等[73]研究发现,饲粮中添加10%油橄榄果渣对奶牛产奶量和乳成分没有显著影响,但提高了奶中油酸、亚油酸的异构体、MUFA含量,降低了饱和脂肪酸含量。Terramoccia等[74]研究发现,水牛饲粮中添加15.50%干油橄榄渣,提高了乳脂总生育酚、视黄醇以及C18∶0含量,降低了TBARs。然而,也有研究显示,饲粮中添加15%~30%的油橄榄果渣不会改变荷斯坦奶生长性能、产奶性能及奶品质[75-76]。Ciliberti等[77]研究表明,奶牛饲粮中添加6%油橄榄果渣可增强中性粒细胞功能,提高炎症发生时候的机体防御力。
上述研究表明,在牛生产中应用油橄榄果渣能够改善牛的血液指标和肠道菌群结构,提高牛的抗氧化性能,增强机体免疫细胞功能,从而改善牛的生长性能以及牛肉、牛奶品质,且青贮后的油橄榄果渣效果更好。

3.4 油橄榄果渣在羊生产中的应用

3.4.1 油橄榄果渣在肉羊生产中的应用

De Evan等[78]研究发现,饲粮中添加8%油橄榄饼对羔羊生长性能和机体健康无显著影响。El Otmani等[79]研究表明,饲粮中添加20%油橄榄果渣对公羊生长、屠宰性能和肉品质没有显著影响。Obeidat等[80]发现,饲粮中添加15%油橄榄饼,粗脂肪消化率升高,饲粮成本降低。Hamdi等[81]研究表明,羔羊每天进食280 g/d油橄榄果渣对屠宰率和肉品质无显著影响,但室内饲养羊的屠宰率显著高于放牧羊,且室内饲养羊的胴体皮下脂肪含量升高。Benbati等[82]和Shdaifat等[83]研究发现,饲粮中添加10%~30%油橄榄果渣或青贮果浆对羊的育肥性能、屠体品质及肉品质均无负面影响。
上述研究表明,在肉羊饲养中应用油橄榄果渣对肉羊的生长性能、屠体性能及肉品质均无负面的影响,但是作为一种纤维原料使用主要体现在降低饲粮成本。

3.4.2 油橄榄果渣在奶羊生产中的应用

Aljamal等[84]研究发现,饲粮中添加25%油橄榄饼对羊的泌乳性能无显著影响,但降低了产奶成本,这个结果与Aloueedat等[85]研究结果相似。Symeou等[86]表明,饲粮中添加10%和20%的青贮油橄榄饼对羊的产奶量、乳脂或蛋白质含量没有显著影响,但羊乳中UFA、MUFA、PUFA、亚油酸的含量均线性增加,AI和TI分别降低31%和27%。Symeou等[87]研究发现,饲粮中添加7.2%和14.2%的青贮油橄榄饼,羊奶中SFA含量分别降低了7.2%和11.3%,UFA含量分别提高了26.3%和41.4%,单不饱和脂肪酸含量分别提高了30.3%和45.6%,且添加14.2%的青贮油橄榄饼共轭亚油酸的含量增加了47.2%,亚油酸含量增加了14.4%。Vargas-Bello-Pérez等[88]研究表明,饲粮中添加10%和25%的油橄榄饼对奶羊生长性能与繁殖性能均无显著影响,但随添加量的增加,奶中的油酸含量、n-6/n-3 MUFA比值升高,SFA含量、AI和TI降低。Luciano等[89]研究发现,羔羊饲喂含35%油橄榄饼的精料,羊肉的氧化稳定性提高。Rabee等[90]研究发现,饲粮中添加10%的油橄榄饼能提高羊的采食量,降低瘤胃氨的含量,且羊胃中细菌群落以拟杆菌门和厚壁菌门为主,普雷沃菌属、瘤胃球菌属和丁酸弧菌属为优势属。García-Rodríguez等[91]研究发现,添加16.6%发酵粗油橄榄饼不会影响羊的生长性能。
综上可知,在羊生产中油橄榄果渣作为纤维原料使用能够降低饲粮成本,且富含的多酚物质能提高羊的抗氧化性能和改善羊奶的脂肪酸组成,提升消化道中优势细菌菌属的数量。

4 小结

橄榄油需求量的增加带动了油橄榄种植面积进一步扩增,榨油工艺产生的副产物量也必然随之增多。为保障油橄榄产业的绿色、可持续发展,油橄榄副产物高效资源化利用是产业发展的重要环节。榨油工艺中产生的油橄榄果渣营养价值较高、富含多种植物活性成分,尽管在食品、医药、美容等行业均有研究报道,但其作为一种饲用资源尚未得到合理的开发利用,尤其是在畜牧业中的应用还存在诸多问题,如营养组成变异大、营养价值参数研究欠缺;植物活性成分鉴定不完全、作用机理不清楚等。因此,油橄榄副产物资源化利用,需建立完整的营养评价体系,理清主要有效活性成分的作用机理,为油橄榄副产物的合理开发利用奠定基础。

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