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WP4-Livestock Organic-PLUS Factsheet 001/2019-01.English
NATURAL VITAMINS IN
ORGANIC LIVESTOCK This project has received funding from the European
www.organic-plus.net Union's Horizon 2020 research and innovation programme
FARMING under grant agreement No [774340 - Organic-PLUS]
a b a a a b
F. Righi , C.L. Manuelian , R. Pitino , A. Quarantelli , A. Summer , M. De Marchi
a b
University of Parma; DAFNAE, University of Padova
SUMMARY INTRODUCTION
Vitamins are organic compounds Some vitamins must be included in
essential for animal health and animal diets and are considered dietary
performance. Conventional farming essentials, but the microbiota of some
uses synthetic vitamins to fulfil livestock animal species are able to synthesise
requirements because they are some of them at a sufficient level for
cheaper and usually more stable than them to be absorbed directly from the
those from natural sources. The animals’ gut mucosa surface. Thus,
European regulation for organic nutritional requirements differ between
livestock production indicates that species. For instance, rumen microbiota
vitamins in animal feed should in healthy adult cattle are able to
correspond to those naturally occurring synthesise adequate amounts of
in feedstuff, with some exceptions to vitamin C and many B vitamins, fulfilling
[1]
assure animal health. They also allow the cows’ requirements for those vitamins .
use of algae and food industry by-
products, which are relevant sources of What does the European legislation say?
vitamins and antioxidant compounds. The origin of those vitamins that can be
Economically relevant by-products in used in organic livestock production is
the Mediterranean area are those from regulated by Regulation (EU) 2018/848
th
the olive oil, citrus, wine, and carob food of May 30 2018. It establishes that
industries. Based on scientific evidence animal diet supplementation with
from several research trials, the use of vitamins should correspond to those
these products is a reasonable naturally occurring in feedstuff.
alternative to the use of synthetic However, it does allow for monogastrics
vitamins to assure adequate vitamin to be given synthetic vitamins identical
intake of livestock and to ameliorate to natural vitamins; and for ruminants,
animals’ oxidative status. However, the use of synthetic vitamins A, D, and E
there is very little information on the identical to natural vitamins with prior
vitamin content characterisation of authorisation of the Member States,
these products and very few studies based on the assessment of the
have evaluated their impact on impossibility for organically raised
animals’ performance and products ruminants to obtain the necessary
such as milk, meat and eggs. This quantities of the said vitamins through
document briefly summarises the results their regular feed. Also listed in Annex VIII
available for this topic. are the food additives that could be
1
WP4-Livestock Organic-PLUS Factsheet 001/2019-01.English
used in organic livestock farming, such which the effect of food industry by-
as extracts from plants and products of products has been studied.
animal origin. In Annex V, non-organic
feed materials that could be used under Table 1. Studies evaluating food industry by-
certain conditions, which include food products for use in animal feed.
industry by-products from non-organic By-product species n. of studies
production, are listed. Important by- Olive oil cows, water 22 (50% of
products in the Mediterranean region buffalos, them in
are those from the olive oil, citrus, wine, sheep, ruminants)
poultry, pigs,
and carob food industries. rabbits, fish
Citrus beef, sheep 5
Why use food industry by-products? Wine poultry 4
The possibility of using food industry by- Carob cow, lamb, 6
products opens a door to the pigs
philosophy underlying environmental
sustainability and organic farming. Olive oil industry by-products
Industry waste can be reduced, low Olive groves (Olea europaea L.) are an
value product are given a higher value important crop in the Mediterranean
– both from an economical and area which contains the world’s 3
nutritional point of view –, carbon greatest olive producers. In 2017, 21
footprint is reduced by using local waste megatonnes of olives were produced
[3]
products, as well as the feed to food globally (Figure 1) . Of this
competition in livestock production[2]. total, 31% were from
However, food industry by-products Spain, 13% from Greece
have so far been investigated more for and 12% from Italy. Almost
their potential in energy production all olives harvested are
than for their use as animal feed or diet destined to produce oil.
[2] The olive oil industry produces several
additives . by-products such as olive oil mill
wastewater, olive pomace, olive cake,
BY-PRODUCTS AS VITAMIN olive leaves and olive stones. Their
ALTERNATIVES chemical composition depends on the
Algae contain α-tocopherol (Vitamin E olive variety and the oil extraction
fraction), β-carotene (Vitamin A method. In general, they have a low
precursor), niacin and thiamine (Vitamin protein content but high energy, which
B-complex), and Vitamin C; and by- could negatively affect animals’ feed
products have Vitamin C, α-tocopherol intake. Diet supplementation using
and carotenoids. Moreover, they are some of these by-products has been
rich in polyphenols which have evaluated in cows, water buffalos,
antioxidant properties and can simulate sheep, poultry, pigs, rabbits and fish. The
and enhance the antioxidant activity of effect of supplementation with these
Vitamin A, E and C, apart from exerting by-products at a low level (<10%)
a sparing effect on them. Table 1 resulted in an improvement in the fatty
[4]
summarises the animal species from acid profile in milk and meat . This
2
WP4-Livestock Organic-PLUS Factsheet 001/2019-01.English
means a lower proportion of saturated oxidative stability and antioxidant
than unsaturated fatty acids, usually status. In beef, it improved forage
without affecting animal productive intake, digestion and ruminal pH.
performance. However, in rabbits it has
also been reported to reduce feed Wine industry by-products
intake as well as growth rate, carcass Grapes (Vitis spp.) are one of the most
weight and dressing out percentage. valued fruits in the world based on
hectares cultivated and their economic
160 value. Italy, France and Spain represent
140 24% of worldwide grape production (74
megatonnes in 2017; Figure 1), and are
120 among the 5 greatest producers
es [3]
ction, 100 worldwide .
odutonn80 The wine industry
pr produces a by-
ld mega60 product named
orw 40
grape pomace
20 which comprises
0 skins, stems and seeds. The study of
Citrus Grapes Olives animal diet supplemented with grape
Figure 1. Citrus, grape and olive worldwide pomace has focused on chickens
[3] showing its potential to reduce lipid
production in 2017. Data from FAOSTAT . oxidation of the meat during
refrigerated storage. This is an important
Citrus industry by-products trait for the poultry industry because
Citrus (Citrus spp.) poultry meat is richer in polyunsaturated
are one of the most fatty acid compared with other species.
abundant fruit
crops, with a Carob industry by-products
worldwide production of 147 Carob tree (Ceratonia siliqua L.) is a
megatonnes in 2017 (Figure 1), with typical crop in the Mediterranean area.
China (27%), Brazil (14%) and India (8%) Carobs worldwide production in 2017
the greatest producers[3]. About 18% of
global citrus production is from was 0.14 megatonnes, with the most
[3] productive
Mediterranean countries . countries being
The citrus industry produces a by- Portugal (31%),
product named citrus pulp which Italy (21%) and
comprises peel, pulp, pith and seeds. Morocco
This by-product is rich in pectin and (16%)[3].
soluble carbohydrates; it has a high The processing of the pods produces
energy and a low protein content. This carob pulp as a by-product. The carob
by-product has only been tested in pulp presents a high sugar content and
lambs and beef. In lambs, it improved low protein and fat contents. Moreover,
the meat fatty acid profile, meat
3
WP4-Livestock Organic-PLUS Factsheet 001/2019-01.English
its fatty acid profile includes essential
fatty acids for animal nutrition such as TAKE HOME MESSAGES
linoleic and α-linolenic acids. Diet Food industry by-products seem
supplementation with carob pulp has a reasonable alternative to the
been investigated in cows, lambs and use of synthetic vitamins to assure
pigs showing an improved fatty acid the adequate vitamin intake in
profile of the meat; that is, a greater livestock.
proportion of unsaturated than By-products are rich in energy
saturated fatty acid, and a reduction of but have a low protein content.
n-6/n-3 ratio. They enhance the antioxidant
activity of Vitamins A, E and C.
Conclusions There is very little information
Algae, olive oil, citrus, wine and carob available on the vitamin
industry by-products contain Vitamin E characterisation of by-products
and their impact on animal
and A’s precursors, Vitamin C, some performance and products.
vitamins from the B-complex and
polyphenols. Polyphenols have
antioxidant properties and can simulate
and enhance the antioxidant activity of REFERENCES
Vitamin A, E and C. Although there is [1] Weiss. 2017. A 100-Year Review: From
very little information on the vitamin ascorbic acid to zinc—Mineral and vitamin
characterisation of these products and nutrition of dairy cows. J. Dairy Sci. 100: 10045-
their impact on animal performance 10060
[2] Valenti et al. 2018. Dried tomato pomace
and products. There is evidence that supplementation to reduce lamb concentrate
algae, olive oil, citrus, wine and carob intake: Effects on growth performance and
industry by-products are a feasible meat quality. Meat Sci. 145:63-70
alternative to the use of synthetic [3] FAOSTAT. 2019. accessed 23 Jan 2019
vitamins in assuring the adequate [4] Nasopoulou and Zabetakis. 2013.
Agricultural and aquacultural potential of olive
vitamin intake of livestock and to pomace a review. J. Agr. Sci. 5:116-127
improve animals’ oxidative status. For further information, please contact those
responsible for the Livestock work of Organic-
ACKNOWLEDGEMENTS PLUS, massimo.demarchi@unipd.it
This project has received funding from the
European Union's Horizon 2020 research and PROJECT WEBSITE
innovation programme under grant agreement www.organic-plus.net
No [774340 - Organic-PLUS].
Proof reading by Judith Conroy and Sara Burbi,
Coventry University.
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