Olive Cake in Pigs Feeding: Effects on Growth Performance, Carcass Quality and Gas Emission from Slurry

Ferrer, Pablo and Calvet, Salvador and Piquer, Olga and Garcia Rebollar, Paloma and Blas Beorlegui, Juan Carlos de and Bonet, J. and Coma, J and Cerisuelo, A. (2017). Olive Cake in Pigs Feeding: Effects on Growth Performance, Carcass Quality and Gas Emission from Slurry. In: "WIANF 2nd World Conference on Innovative Animal Nutrition and Feeding", 18/10/2017-20/10/2017, Budapest, Hungría. p. 2.

Description

Title: Olive Cake in Pigs Feeding: Effects on Growth Performance, Carcass Quality and Gas Emission from Slurry
Author/s:
  • Ferrer, Pablo
  • Calvet, Salvador
  • Piquer, Olga
  • Garcia Rebollar, Paloma
  • Blas Beorlegui, Juan Carlos de
  • Bonet, J.
  • Coma, J
  • Cerisuelo, A.
Item Type: Presentation at Congress or Conference (Other)
Event Title: WIANF 2nd World Conference on Innovative Animal Nutrition and Feeding
Event Dates: 18/10/2017-20/10/2017
Event Location: Budapest, Hungría
Title of Book: WIANF 2nd World Conference on Innovative Animal Nutrition and Feeding. Book of Abstracts
Date: October 2017
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The use of agro-industrial by-products in animal feed can be economically and environmentally beneficial to the livestock sector, increasing its profitability and sustainability1. In the light of the scarcity of resources and the increasing demand for meat products worldwide, there is a need to search for alternative raw materials different from cereals and soybean meal in animal feed. Olive cake (OC) is one of the most important agro-industrial by-product in the Mediterranean area. With variable oil content, its digestible energy can be acceptable in growing pigs and its use is expected to be beneficial in terms of carcass and meat quality. However, its fiber content is high and this might alter nutrient digestibility, slurry composition and gas emission2. In this context, an experiment was conducted to determine the effects of including a partially defatted olive cake (PDOC, about 10% ether extract) in diets, focusing on its effects on growth performance, carcass quality and gas emission from the slurry.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2014-56653-C3-3-RUnspecifiedCarlos de BlasValoración in vivo del valor nutricional y consecuencias productivas del orujo graso de aceituna y pulpa de cítricos en piensos de porcino

More information

Item ID: 50910
DC Identifier: http://oa.upm.es/50910/
OAI Identifier: oai:oa.upm.es:50910
Official URL: https://wianf.akcongress.com/index.php/past-events/wianf-2017
Deposited by: Memoria Investigacion
Deposited on: 02 Apr 2019 08:49
Last Modified: 02 Apr 2019 08:49
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