Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products

Navarro Marcos, Carlos and Garcia Rebollar, Paloma and Blas Beorlegui, Juan Carlos de and Carro Travieso, Maria Dolores (2019). Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products. "Animals", v. 3 (n. 9); p. 109. ISSN 2076-2615. https://doi.org/10.3390/ani9030109.

Description

Title: Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products
Author/s:
  • Navarro Marcos, Carlos
  • Garcia Rebollar, Paloma
  • Blas Beorlegui, Juan Carlos de
  • Carro Travieso, Maria Dolores
Item Type: Article
Título de Revista/Publicación: Animals
Date: March 2019
ISSN: 2076-2615
Volume: 3
Subjects:
Freetext Keywords: olive cake; storage time; processing; in vitro ruminal fermentation; prediction models
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Otro
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The objective of this study was to determine the variability in the chemical composition and in vitro ruminal fermentation of olive cake (OC) by-products. Forty-two OC samples with different storage times (1–14 months) and processing (25 crude (COC), 9 exhausted (EOC) and 9 cyclone (CYOC)) were fermented in vitro with sheep ruminal fluid. Exhausted OC samples had a lower ether extract content than COC and CYOC (15.9, 110 and 157 g/kg dry matter (DM), respectively), but greater neutral detergent fiber (NDF; 645, 570 and 441 g/kg DM) and acid insoluble nitrogen (9.76, 8.10 and 8.05 g/kg DM) content. Exhausted OC had the greatest (p < 0.05) average gas production rate (AGPR), whereas the greatest fermented organic matter (FOM) was obtained for EOC and CYOC. The best single predictor of the AGPR was total sugars content (R2 = 0.898), whereas NDF was the best one for FOM (R2 = 0.767; p < 0.001). Statistical models using storage time as a predictor variable had lower accuracy and R2 values than those from the chemical composition. In summary, the nutritive value of OC was highly dependent on its processing, but its ether extract content did not negatively affect ruminal fermentation parameters, which could be estimated from either carbohydrate composition or storage time.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2016-75322-C2-1-RSUBPOVICAPMª Dolores Carro TraviesoUso de subproductos agroindustriales en las dietas de pequeños rumiantes: valoración nutritiva, utilización digestiva, rendimientos productivos y calidad de los productos
Government of SpainAGL2014-56653-C3-1-RUnspecifiedUnspecifiedUnspecified

More information

Item ID: 63652
DC Identifier: http://oa.upm.es/63652/
OAI Identifier: oai:oa.upm.es:63652
DOI: 10.3390/ani9030109
Official URL: https://doi.org/10.3390/ani9030109
Deposited by: Memoria Investigacion
Deposited on: 23 Sep 2020 17:34
Last Modified: 23 Sep 2020 17:34
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