Impact of including two types of destoned olive cakes in crossbred pigs’ diets on fecal bacterial composition and its relationship with nutrient digestibility, gut fermentation, and gaseous emissions

This study aimed to evaluate the effects of including two different types of dried olive cake (OC), a fibrous source of bioactive phenolic compounds, on fecal bacterial composition and to assess the relationship between gut microbial communities and growth performance, feed efficiency, and slurry gas emission in pigs. In addition, a volatility test analysis was performed to assess the relationship between animal growth performance, nutrient digestibility, gas emission data, and changes in bacterial communities at the genus level. The differential abundance analysis performed using the ALDEx revealed significant differences among groups for various bacteria at the phylum, genus, and species levels at the end of the experimental period.