Improving sustainability in buffalo finishing: olive cake supplementation and its effects on performance and meat quality

This study aimed to evaluate the effects of olive cake (OC) supplementation on buffalo performance and meat quality. Sixty Italian Mediterranean Buffalo males (thirty/group) were enrolled for 90 days before slaughter and allocated into two homogeneous groups according to body weight and age. The Innova group received concentrate with a 7% inclusion of OC, whereas the Ctrl group received no supplementation. Animal performances were recorded at the beginning and at the end of the trial to assess average daily gain (ADG), final live weight, and carcass weight. The Longissimus thoracis muscle samples were harvested and analyzed for chemical composition, fatty acid profile, and total polyphenols content. Dietary inclusion of OC improved animal performances, with greater ADG, final live weight, and carcass weight than the Ctrl group. Furthermore, the Innova meat exhibited a greater polyphenols content and a better acidic profile, represented by greater monounsaturated fatty acids and lower saturated fatty acids. Innova meat had a greater n-3/n-6 ratio, lower atherogenic (AI) and thrombogenic index (TI), and greater hypocholesterolemic/hypercholesterolemic ratio (H/H) compared with Ctrl meat. These results suggest that inclusion of OC in buffalo diet improved the meat’s fatty acid profile and nutritional value, contributing to healthier, higher-quality products while supporting circular economy principles.