Chemical composition and nitrogen availability for goats and sheep of some olive by-products

Alcaide, Eduarda Molina; Ruiz, David Yáñez; Moumen, Abdelmajid; Garcı́a, Inmaculada

doi:10.1016/s0921-4488(03)00148-2

Cited by 51 publications

(35 citation statements)

References 25 publications

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“…Differences in the chemical composition can be due to the oil extraction process, degree of extraction, year and geographical origin of olives. One of the main limiting factors for the use of olive cake in the feed of domestic animals is its variable chemical composition (Molina Alcaide et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Mioč¹,

Pavić²,

Vnučec³

et al. 2007

CZECH J ANIM SCI

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This experiment investigated the effect of olive cake in the feed of weaned Pramenka lambs on their daily gain, carcass traits and on the chemical composition of different groups of muscles. For that purpose, 45 male lambs were divided into three groups with 15 lambs each and fed separately for 50 days. The first group (control) was fed a commercial concentrate, while the second and third (test) groups were fed a concentrate with the addition of 15% and 30% olive cake, respectively. The results showed that the high level of olive cake inclusion (30%) decreased (P < 0.01) daily gain, final weight, empty carcass weight and (P < 0.05) dressing percentage of lambs. The olive cake resulted in a significantly higher (P < 0.01) proportion of stomach and intestines in the carcass compared to the control. The content of fat, proteins and dry matter in all the analyzed groups of muscles was lowest in the carcasses of lambs fed olive cake. The results of this research suggest that the addition of 15% of olive cake to the concentrate had no significant negative effect on daily gain, carcass weight and dressing percentage of lambs.

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Section: Resultsmentioning

confidence: 99%

Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Mioč¹,

Pavić²,

Vnučec³

et al. 2007

CZECH J ANIM SCI

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show abstract

“…There are several studies about the digestibility of the protein content in 2POMSW used as sheep and goat feed Molina Alcaide et al, 2003). Maslinic acid obtained from 2POMSW added to the diet of rainbow trout increased growth and protein-turnover rates (Fernández-Navarro et al, 2008).…”

Section: Two-phase Olive Mill Solid Wastes (2pomsw)mentioning

confidence: 99%

Olive Oil Mill Waste Treatment:Improving the Sustainability of the Olive Oil Industry with Anaerobic Digestion Technology

Rincón¹,

Fermoso²,

Borja³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…This point of view would be of importance to learn the true potential of olive leave as alternative forage. Some studies searched in vitro [64,78] showed that use of olive leave nutrients could be limited by phenolic compounds, such as condensed tannins. Silanikove et al (1994) indicated that the use of compounds such as polyethylene glycol (PEG), which seems to dissociate the tanninprotein complexes, could help to clarify the presence and effects of tannins in two-stage olive cake on ruminant digestion [79].…”

Section: Oleuropein As An Additive For Feedmentioning

confidence: 99%

Oleuropein using as an Additive for Feed and Products used for Humans

Özkaya¹,

Özkaya²

2011

J Food Process Technol

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Chemical composition and nitrogen availability for goats and sheep of some olive by-products

Cited by 51 publications

References 25 publications

Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Olive Oil Mill Waste Treatment:Improving the Sustainability of the Olive Oil Industry with Anaerobic Digestion Technology

Oleuropein using as an Additive for Feed and Products used for Humans

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