{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T21:56:29Z","timestamp":1780523789879,"version":"3.54.1"},"reference-count":46,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,6,12]],"date-time":"2022-06-12T00:00:00Z","timestamp":1654992000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Union"},{"name":"European Regional Development Funds"},{"name":"National Funds of Greece and Italy, Interreg V-A Greece\u2013Italy 2014\u20132020"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Veterinary Sciences"],"abstract":"<jats:p>The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. A total of 216 one-day-old male Ross-308 chicks were randomly allocated to three treatment groups with six replications (12 chicks per pen). Three isocaloric and isonitrogenous diets were formulated to include the examined silage at 0%, 5%, or 10%. Commercial breeding and management procedures were employed throughout the trial. At the end of the trial (day 35), tissue samples were collected for analysis. Feeding 10% silage resulted in increased (p \u2264 0.001) final body weight (p \u2264 0.001) and feed intake. Jejunum and cecum microflora, as well as breast and thigh meat microflora, were modified (p \u2264 0.05) by the dietary inclusion. Thigh meat oxidative stability was improved (p &lt; 0.01) by the silage supplementation. In addition, breast and thigh meat fatty acid profiles were different, respectively, (p &lt; 0.05) in the supplemented treatments compared to the control. The examined silage was successfully tested in broiler diets with potential benefits for their performance and meat quality.<\/jats:p>","DOI":"10.3390\/vetsci9060290","type":"journal-article","created":{"date-parts":[[2022,6,13]],"date-time":"2022-06-13T06:31:59Z","timestamp":1655101919000},"page":"290","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8166-564X","authenticated-orcid":false,"given":"Eleftherios","family":"Bonos","sequence":"first","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, University of Ioannina, 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, University of Ioannina, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Konstantinos","family":"Petrotos","sequence":"additional","affiliation":[{"name":"Laboratory of Food and Biosystems Engineering, Department of Agrotechnology, School of Agricultural Sciences, Geopolis, University of Thessaly, 41500 Larisa, 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":"Laboratory of Biotechnology and Applied Microbiology, Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, End of N. Temponera Str., 43100 Karditsa, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chrysanthi","family":"Mitsagga","sequence":"additional","affiliation":[{"name":"Laboratory of Biotechnology and Applied Microbiology, Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, End of N. Temponera Str., 43100 Karditsa, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Konstantina","family":"Fotou","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6653-4537","authenticated-orcid":false,"given":"Konstantina","family":"Vasilopoulou","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3145-3734","authenticated-orcid":false,"given":"Ilias","family":"Giannenas","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Evangelia","family":"Gouva","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Science, Nutrition and Biotechnology, Department of Agriculture, University of Ioannina, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anastasios","family":"Tsinas","sequence":"additional","affiliation":[{"name":"Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angela Gabriella","family":"D\u2019Alessandro","sequence":"additional","affiliation":[{"name":"Department of Agro-Environmental and Territorial Sciences, University of Bari, Via Amendola 165\/A, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9746-7437","authenticated-orcid":false,"given":"Angela","family":"Cardinali","sequence":"additional","affiliation":[{"name":"National Research Council\u2014Institute of Science of Food Production, Via Amendola 122\/O, 70126 Bari, Italy"}],"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, University of Ioannina, 47100 Arta, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"868","DOI":"10.3390\/agriengineering3040055","article-title":"Optimization of the composition of a novel bioactive silage produced by mixing of ground maize grains with olive mill waste waters, grape pomace and feta cheese whey","volume":"3","author":"Petrotos","year":"2021","journal-title":"AgriEngineering"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"382","DOI":"10.3109\/07388551.2012.659172","article-title":"Bio-processing of agro-byproducts to animal feed","volume":"32","author":"Ajila","year":"2012","journal-title":"Crit. 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