Modulating meat quality through circular economy: elemental profile changes induced by olive cake supplementation in male buffalo diets

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This study evaluated how olive cake (OC) supplementation in buffalo diet influences meat quality, with particular focus on elemental composition. Sixty male Italian Mediterranean buffaloes were enrolled for 90 days prior to slaughter and divided into two homogeneous groups based on age and body weight. Prior to the experimental period, all animals were adapted to the same basal diet for two weeks. The experimental group (Innova) received a concentrate with a 7% inclusion OC on a dry matter basis, while the control group (Ctr) received the conventional concentrate without OC supplementation. Samples of concentrates and Longissimus thoracis muscle were collected and analysed to determine elemental composition. Results showed that OC supplementation significantly increased the concentration of K, P, Na, Ca, Mg, Fe, Zn, Cu, Co, Mn and Se compared with the Ctr group (p < 0.05). These findings may reflect the mineral contribution of OC with potential implications for the nutritional value and technological properties of meat, given the role of these elements in muscle structure and oxidative stability. Indeed, the increase in macro-elements may contribute to technological and sensory attributes of meat, potentially influencing characteristics relevant to consumer perception. Finally, although trace contaminants were higher in the Innova group, they remained below current European regulations’ limits. Overall, OC emerges as a promising alternative feed ingredient capable of modulating meat elemental composition with potential implications for product characterisation, while requiring careful monitoring of trace contaminants to ensure food safety.