Valorization of olive oil industry by-products in livestock feeding: Nutritional value, functional properties, processing strategies, and research priorities
Authors
Qurat ul ain Sajid
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Muhammad Umair Asghar
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Maja Słupczyńska
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Anna Szuba-Trznadel
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Barbara Król
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Abdulmohsen Hussen Alqhtani
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
Mariusz Korczyński
Department of Animal Nutrition and Feed Sciences, Faculty of Biology and Animal Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
DOI: https://doi.org/10.2478/aoas-2027-0003 | Journal eISSN: 2300-8733 (formerly 1642-3402) | Journal ISSN: 1642-3402
Language: English
Page range: 1 - 37
Submitted on: Feb 13, 2026
Accepted on: May 15, 2026
Published on: Oct 13, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2026 Qurat ul ain Sajid, Muhammad Umair Asghar, Maja Słupczyńska, Anna Szuba-Trznadel, Barbara Król, Abdulmohsen Hussen Alqhtani, Mariusz Korczyński, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.