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2. Sustainable Strategies for Greenhouse Gas Emission Reduction in Small Ruminants Farming

Author

Giamouri, Elisavet, primary, Zisis, Foivos, additional, Mitsiopoulou, Christina, additional, Christodoulou, Christos, additional, Pappas, Athanasios C., additional, Simitzis, Panagiotis E., additional, Kamilaris, Charalampos, additional, Galliou, Fenia, additional, Manios, Thrassyvoulos, additional, Mavrommatis, Alexandros, additional, and Tsiplakou, Eleni, additional

Published
2023
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3. List of Contributors

Author

Ambalam, Padma, primary, Arici, Elif, additional, Bat, Levent, additional, Beriain, María J., additional, Bonos, Eleftherios, additional, Chauhan, Anil K., additional, Christaki, Efterpi, additional, Conte-Junior, Carlos A., additional, Costa, Marion P., additional, De Meester, Fabien, additional, Deligeorgis, Stelios G., additional, Dini, Irene, additional, Doble, Mukesh, additional, Fabisiak, Anna, additional, Fedacko, Jan, additional, Florou-Paneri, Panagiota, additional, Frasao, Beatriz S., additional, Giannenas, Ilias, additional, Gómez, Inmaculada, additional, Gvozdjakova, Anna, additional, Hamed, Imen, additional, Hristova, Krasimira, additional, Ibáñez, Francisco C., additional, Itharat, Arunporn, additional, Jaarin, Kamsiah, additional, Jaworski, Mariusz, additional, Kalkan, Indrani, additional, Kamisah, Yusof, additional, Kompanowska-Jezierska, Elżbieta, additional, Masbah, Norliana, additional, Mishra, Sanjay, additional, Nisianakis, Pavlos, additional, Olszyński, Krzysztof H., additional, Onsaard, Ekasit, additional, Ordóñez, Ana I., additional, Özogul, Fatih, additional, Perri, Enzo, additional, Raman, Maya, additional, Rodrigues, Bruna L., additional, Rongai, Domenico, additional, Sabatini, Nadia, additional, Sarakatsianos, Ioannis, additional, Sarriés, M. Victoria, additional, Simitzis, Panagiotis E., additional, Singh, Meenakshi, additional, Singh, Ram B., additional, Singh, Ravi P., additional, Türkmen, Ayşe Sonay, additional, Takahashi, Toru, additional, Viswanathan, Gopalan, additional, and Wilson, Douglas W., additional

Published
2018
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10. Μeat Quality Traits as Affected by the Dietary Inclusion of Food Waste in Finishing Pigs

Author

Giamouri, Elisavet, primary, Papadomichelakis, George, additional, Pappas, Athanasios C., additional, Simitzis, Panagiotis E., additional, Galliou, Fenia, additional, Paßlack, Nadine, additional, Zentek, Juergen, additional, Lasaridi, Katia, additional, Fegeros, Kostas, additional, Manios, Thrassyvoulos, additional, Tsiplakou, Eleni, additional, and Zervas, George, additional

Published
2022
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12. Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers

Author

Mavrommatis, Alexandros, primary, Zografaki, Maria-Eleftheria, additional, Marka, Sofia, additional, Myrtsi, Eleni D., additional, Giamouri, Elisavet, additional, Christodoulou, Christos, additional, Evergetis, Epameinondas, additional, Iliopoulos, Vasilios, additional, Koulocheri, Sofia D., additional, Moschopoulou, Georgia, additional, Simitzis, Panagiotis E., additional, Pappas, Athanasios C., additional, Flemetakis, Emmanouil, additional, Koutinas, Apostolis, additional, Haroutounian, Serkos A., additional, and Tsiplakou, Eleni, additional

Published
2022
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13. The use of olive cake by-product in ruminant diets

Author

Tzamaloukas, Ouranios, Neofytou, M. C., Simitzis, Panagiotis E, Sparaggis, Dionysis, and Miltiadou, Despoina

Subjects
Animal Production, Agricultural Sciences, Animal and Dairy Science, Animal Science
Abstract

The Mediterranean countries produce the 98% of olive oil worldwide and generate large quantities of olive byproducts that could be considered as alternative feedstuffs with the intention to reduce both the feeding costs and the environmental impacts associated with waste accumulation. Among these by-products, olive cake (OC) is the most abundant containing nutrients and bioactive compounds that vary according to the cultivation conditions (geographic origin, year, season), the process of oil extraction (three or two phase centrifugation), or form and preservation method (crude, partly-destoned, dried or ensiled). With regards to nutrition, OC has a high fibre content, an attribute that makes its inclusion in ruminant diets as a replacement of forages, particularly useful in areas with roughage scarcity. However, its low protein and energy content, or the seasonal availability, possible rancidity and the need for processing may hinder its regular application. In the present review, data from the literature will be presented from earlier and recent studies conducted in ruminants evaluating the effects of various forms of processed OC on milk yield and composition as well as on the lipid profile of meat, milk and dairy products. Then, the proposed underline mechanisms of OC effects on intake, ruminal fermentation, metabolism and milk and dairy products quality will be discussed, suggesting possible ways of this by-product utilisation in ruminant diets.

Published
2021

15. Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II

Author

Mavrommatis, Alexandros, primary, Simitzis, Panagiotis E., additional, Kyriakaki, Panagiota, additional, Giamouri, Elisavet, additional, Myrtsi, Eleni D., additional, Evergetis, Epameinondas, additional, Filippi, Katiana, additional, Papapostolou, Harris, additional, Koulocheri, Sofia D., additional, Pappas, Athanasios C., additional, Koutinas, Apostolis, additional, Haroutounian, Serkos A., additional, and Tsiplakou, Eleni, additional

Published
2021
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18. Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner

Author

Hager-Theodorides, Ariadne L., primary, Massouras, Theofilos, additional, Simitzis, Panagiotis E., additional, Moschou, Katerina, additional, Zoidis, Evangelos, additional, Sfakianaki, Eleni, additional, Politi, Katerina, additional, Charismiadou, Maria, additional, Goliomytis, Michael, additional, and Deligeorgis, Stelios, additional

Published
2021
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21. Impact of Mycotoxins on Animals’ Oxidative Status

Author

Mavrommatis, Alexandros, primary, Giamouri, Elisavet, additional, Tavrizelou, Savvina, additional, Zacharioudaki, Maria, additional, Danezis, George, additional, Simitzis, Panagiotis E., additional, Zoidis, Evangelos, additional, Tsiplakou, Eleni, additional, Pappas, Athanasios C., additional, Georgiou, Constantinos A., additional, and Feggeros, Kostas, additional

Published
2021
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22. Quercetin and Egg Metallome

Author

Zoidis, Evangelos, primary, Pappas, Athanasios C., additional, Goliomytis, Michael, additional, Simitzis, Panagiotis E., additional, Sotirakoglou, Kyriaki, additional, Tavrizelou, Savvina, additional, Danezis, George, additional, and Georgiou, Constantinos A., additional

Published
2021
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28. Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets.

Author

Simitzis, Panagiotis E, Charismiadou, Maria A, Goliomytis, Michael, Charalambous, Alexis, Ntetska, Ina, Giamouri, Elisabeth, and Deligeorgis, Stelios G

Subjects
*ANTIOXIDANTS, *DIETARY supplements, *NARINGIN, *HESPERIDIN, *OXIDATIVE stress
Abstract

BACKGROUND Dietary supplementation of sheep with bioactive compounds such as citrus flavonoids appears as a great alternative for improving meat antioxidant capacity and could also have beneficial effects on growth performance, carcass traits and meat quality characteristics. An experiment was therefore conducted to examine the effects of hesperidin or naringin dietary supplementation on lambs' growth performance, antioxidant status and meat quality characteristics. Forty‐four male 3‐month‐old Chios lambs were randomly assigned to four groups: C, fed with a basal diet, or H or N or VE offered the same diet further supplemented with hesperidin at 2500 mg or naringin at 2500 mg or α‐tocopheryl acetate (vitamin E) at 200 mg kg−1 feed respectively. At the end of the experiment (day 35), samples of longissimus thoracis muscle were collected for meat quality evaluation. RESULTS: Both flavonoids and vitamin E dietary supplementation reduced plasma malondialdehyde (MDA) levels on day 35 (P < 0.05). No significant differences were observed in performance traits and meat quality characteristics among the experimental groups (P > 0.05). Hesperidin and naringin also reduced MDA levels in meat stored at 4 °C for up to 8 days (P < 0.05), although to a lesser extent than α‐tocopheryl acetate. CONCLUSION: Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2019
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30. The Effects of Dietary Cinnamon (Cinnamomum Zeylanicum) Oil Supplementation on Broiler Feeding Behaviour, Growth Performance, Carcass Traits and Meat Quality Characteristics

Author

Symeon, George K, primary, Athanasiou, Anastasios, additional, Lykos, Nikos, additional, Charismiadou, Maria A., additional, Goliomytis, Michael, additional, Demiris, Nikos, additional, Ayoutanti, Anna, additional, Simitzis, Panagiotis E., additional, and Deligeorgis, Stelios G., additional

Published
2014
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32. Comparison of the effects of six stunning/killing procedures on flesh quality of sea bass (Dicentrarchus labrax,Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture

Author

Simitzis, Panagiotis E, primary, Tsopelakos, Aristeidis, additional, Charismiadou, Maria A, additional, Batzina, Alkisti, additional, Deligeorgis, Stelios G, additional, and Miliou, Helen, additional

Published
2013
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34. Comparison of the effects of six stunning/killing procedures on flesh quality of sea bass ( Dicentrarchus labrax, Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture.

Author

Simitzis, Panagiotis E, Tsopelakos, Aristeidis, Charismiadou, Maria A, Batzina, Alkisti, Deligeorgis, Stelios G, and Miliou, Helen

Subjects
*SEA basses, *ANESTHESIA, *FISH development, *FISH growth, *ANIMAL welfare
Abstract

The effects of different stunning/killing procedures on flesh quality of European sea bass were investigated: (1) anaesthesia with clove oil, (2) anaesthesia with 2-phenoxyethanol, (3) percussive stunning, (4) immersion in ice/water slurry, (5) chilling on ice and (6) anaesthesia with clove oil followed by immersion in ice/water slurry. Muscle pH values were significantly lower in sea bass anaesthetized or stunned by a blow to the head compared with fish immersed in ice/water slurry, chilled on ice or immersed in ice/water slurry after clove oil anaesthesia. Lightness was highest in sea bass anaesthetized by 2-phenoxyethanol or percussively stunned and lowest in ice-chilled fish. Redness and yellowness were highest in fish chilled on ice and lowest in fish anaesthetized with clove oil. Liquid loss, fat loss and shear values were not significantly different among the procedures. In general, lipid oxidation values during refrigerated or frozen storage did not significantly differ among treatment groups. Combination of clove oil anaesthesia followed by chilling on ice/water slurry appears to improve both flesh quality and welfare of sea bass, although the implementation of further studies is warranted to consolidate this finding. [ABSTRACT FROM AUTHOR]

Published
2014
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35. The effects of dietary hesperidin supplementation on lamb performance and meat characteristics.

Author

SIMITZIS, Panagiotis E., ILIAS‐DIMOPOULOS, Vagelis, CHARISMIADOU, Maria A., BINIARI, Eugenia E., and DELIGEORGIS, Stelios G.

Subjects
*HESPERIDIN, *DIETARY supplements, *PERFORMANCE evaluation, *MEAT storage, *MEAT analysis, *OXIDATION, *DIET
Abstract

ABSTRACT An experiment was conducted to examine the effects of supplementing feed with hesperidin or α-tocopheryl acetate on lambs' growth performance, carcass and meat characteristics. Sixteen male lambs were randomly assigned to four groups. One of the groups served as control and was given a basal diet, whereas the other three groups were given the same diet further supplemented with hesperidin at 1500 mg/kg, or hesperidin at 3000 mg/kg, or α-tocopheryl acetate at 200 mg/kg. At the end of the experiment, lambs were fasted, weighed and slaughtered. After overnight chilling, samples of Longissimus thoracis muscle were taken and were used for meat quality evaluation. No significant differences were observed in final body weight, body weight gain and organ weights among the four groups. pH, color, water-holding capacity, shear force values and intramuscular fat concentration of Longissimus thoracis muscle were also not significantly influenced by the dietary treatments. Measurement of lipid oxidation values showed that hesperidin supplementation positively influenced meat antioxidant properties during refrigerated storage. [ABSTRACT FROM AUTHOR]

Published
2013
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