Effects of Dietary Enrichment with Olive Cake on the Thyroid and Adrenocortical Responses in Growing Beef Calves

Agro-industrial by-products incorporated into livestock feed formulations can positively impact feed costs and promote a circular bio-economy. Italy produces significant amounts of olive cake (OC), a by-product of olive oil extraction, with the potential for incorporation into bovine diets. However, information on its effects on endocrine responses in growing beef calves is lacking. Forty-eight Limousines randomly allocated to dietary treatment (control or 10%-OC or 15%-OC inclusion) were segregated according to sex and body weight. Serum concentrations of TSH, thyroid hormones, and cortisol were measured on day 0, day 56, and at the end of the trial on day 147. Circulating TSH, total (T3, T4) and free (fT3, fT4) iodothyronines, and cortisol concentrations were all within the normal physiological ranges, with no significant effect imparted by diet. However, the diet × time interaction was significant for T3. The cortisol, T3, T4, and fT4 registered on day 147 were higher than those of day 56, and cortisol was higher in heifers than bulls. Final body weight was positively correlated with TSH and T3 and negatively with cortisol concentration. These findings suggest that the inclusion of OC at levels up to 15% in growing/finishing beef diets had no adverse effects on the calves’ thyroid and cortical status.