{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T20:31:19Z","timestamp":1791405079914,"version":"4.3.3"},"reference-count":73,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T00:00:00Z","timestamp":1767312000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Greece","award":["T7\u2206KI-00313 (MIS 5050735)"],"award-info":[{"award-number":["T7\u2206KI-00313 (MIS 5050735)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Veterinary Sciences"],"abstract":"<jats:p>In modern animal production systems, the use of alternative feed sources is essential for reducing production costs, protecting natural resources, and improving meat quality. This study evaluated the impact of a unique silage\u2014one produced by agro-industrial by-products\u2014on the growth, meat quality, and health parameters of finishing pigs. Eighteen pigs (120 days old, 59.47 \u00b1 0.85 kg) were randomly assigned to three dietary treatments containing 0% (A), 5% (B), or 10% (C) silage. After 60 days, blood samples were collected for hematological and biochemical analyses; this was followed by slaughter for the collection of muscle tissues (triceps brachii, external abdominal oblique) and intestinal digesta (ileum, cecum). Final body weight did not differ among groups (124.54 \u00b1 1.51 kg), and meat composition (fat, protein, collagen, and ash) and pH were unaffected (p &gt; 0.05). ALT levels were significantly lower in group C than in A (p = 0.030). In the ileum, Enterobacteriaceae and Enterococci populations decreased, whereas Lactobacilli increased in B and C (p \u2264 0.05). Cecal Enterococci were reduced in both B and C (p \u2264 0.01), with a tendency for increased Lactobacilli in B. Group C showed higher total phenolic content (p \u2264 0.05) and an improved \u03c9-6\/\u03c9-3 ratio (15.09 vs. 17.54 in A). The TBARS values did not differ among treatments. Campylobacter jejuni counts were lower in treatment C, and no Salmonella or Listeria monocytogenes were detected in any samples. The meat color of the triceps brachii was redder in treatments B and C (p = 0.001). Overall, the innovative silage increased phenolic content, supported improvements in gut microbiota, and maintained meat quality, indicating its potential as a sustainable feed ingredient.<\/jats:p>","DOI":"10.3390\/vetsci13010039","type":"journal-article","created":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T11:11:46Z","timestamp":1767352306000},"page":"39","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Sustainable Use of Agro-Industrial By-Products as Feed in Finishing Pigs"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-0586-2117","authenticated-orcid":false,"given":"Georgios","family":"Magklaras","sequence":"first","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ioannis","family":"Skoufos","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8166-564X","authenticated-orcid":false,"given":"Eleftherios","family":"Bonos","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christos","family":"Zacharis","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Konstantina","family":"Nikolaou","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Evangelia","family":"Gouva","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3145-3734","authenticated-orcid":false,"given":"\u0399lias","family":"Giannenas","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9066-1627","authenticated-orcid":false,"given":"Ioannis","family":"Giavasis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, 43100 Karditsa, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2615-7068","authenticated-orcid":false,"given":"Athina","family":"Tzora","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105584","DOI":"10.1016\/j.livsci.2024.105584","article-title":"Mediterranean Agro-Industrial By-Products and Food Waste in Pig and Chicken Diets: Which Way Forward?","volume":"289","author":"Georganas","year":"2024","journal-title":"Livest. 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