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Author Contributions: Conceptualization, N.L.C., G.G.M. and D.M.; methodology, N.L.C., F.S., R.E. and D.M.; formal analysis, N.L.C. and D.M.; investigation, N.L.C., F.S., R.E., G.G.M. and D.M.; data curation, N.L.C. and D.M.; writing—original draft preparation, N.L.C., F.S. and D.M.; writing— review and editing, N.L.C., R.E., G.G.M. and D.M. All authors have read and agreed to the published version of the manuscript., The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE (0 to 40 mg/kg, with differences of 10 mg/kg) by HT (30 to 0 mg/kg, with differences of 7.5 mg/kg). The basal diet was based on corn and soybean meal and provided 10 mg VE/kg. From 0 to 39 d of age, the growth performance of the birds was not affected by diet. The birds were slaughtered at 39 d of age to evaluate the quality of the breast, and malonaldehyde concentration, pH, color, and drip loss were measured. In terms of meat lipid oxidation, the combination of 22.5 mg HT/kg and 10 mg of added VE/kg equalized to a diet supplemented with 40 mg VE/kg. Meat color improved in broilers fed 7.5 mg HT/kg and 30 mg VE/kg. It is concluded that once the nutritional requirements of the birds in VE are satisfied, the dietary supplementation with the olive oil by-product rich in HT can be used as a strategy to spare VE in broiler diets., Ministerio de Ciencia e Innovación (España), Depto. de Producción Animal, Fac. de Veterinaria, TRUE, pub