Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

High levels of dietary fiber could restrict the inclusion of olive (Olea europea L.) pomace (OP) as a source of energy and bioactive compounds in Jumbo quail (Coturnix sp.) diets. In this study, the optimum inclusion level of dietary OP on growth and carcass performance, serum biochemistry, and meat quality parameters in Jumbo quail was investigated. One-week-old Jumbo quail (350; 28.9 ± 1.29 g live-weight) were reared on a standard mash grower diet with 0 (OP0), 100 (OP10), 150 (OP15), 200 (OP20), and 250 g/kg (OP25) OP for five weeks. The experimental diets were randomly allocated to 35 pens (experimental units) with seven replicates each. Overall body weight gain in Jumbo quail fed with diets OP20 and OP25 was lower (p < 0.001) than those fed diets OP0 and OP10. Including dietary OP had no effect on the overall gain-to-feed ratio, serum biochemistry, and internal organs but linearly reduced carcass yields. Diet OP25 promoted a higher (p < 0.022) meat hue angle value than the other diets. The inclusion of OP beyond 150 g/kg compromised growth and carcass performance, and altered some meat color attributes, but had no influence on serum biochemistry, and internal organs of the Jumbo quail.