Enhancing egg quality and oxidative stability through dietary olive pomace extract in laying hens

• Impact of olive pomace extract (OPE) on egg production and quality was assessed • OPE inclusion did not affect egg production or physical egg quality during laying • OPE preserved egg physical quality during ambient and chilled storage • OPE increased yolk C16:1n-7, C20:1n-9, C22:6n-3, and total n-3 fatty acids • OPE reduced yolk lipid oxidation during storage Olive pomace extract (OPE) is rich in bioactive compounds, particularly triterpenes, which may exert antioxidant effects in poultry products. This study evaluated the effects of dietary OPE on egg production, quality, shelf life, and yolk fatty acid composition in laying hens. A total of 288 H&N Brown Nick hens (59 weeks old; 1913 ± 10.42 g) were distributed into 24 replicates, and randomly assigned to three diets: control (CON), CON + 600 ppm OPE (CON+L 600 ), and CON + 1200 ppm OPE (CON+L 1200 ) for six weeks. Eggs collected during the final two days of the feeding trial were stored under ambient (∼26.34°C) or refrigerated (∼3.64°C) conditions for 14 and 28 days respectively, and assessed for physical quality, lipid oxidation, and fatty acid profile. OPE supplementation did not affect egg production or physical quality during the laying period ( P > 0.05). Under both ambient and chilled storage conditions, OPE particularly at 1200 ppm enhanced albumen height and Haugh unit, while reducing albumen pH. Yolk malondialdehyde levels decreased ( P < 0.05) in OPE-fed groups, while the proportions of C16:1n-7, C20:1n-9, C22:6n-3, and total n-3 fatty acids increased. Overall, dietary OPE preserved stored egg quality, and enhanced oxidative stability and yolk lipid profile without compromising egg production.