تركيب شيميايي و قابليت هضم تفاله زيتون به روش حيوان زنده

Chemical composition and digestibility of olive cake via in vivo

The purpose of this study was to determine the chemical composition and digestibility of olive cake produced in Golestan province. Olive cake was air-dried to reduce its moisture from 60-65% to 10-15% for storage and then its chemical composition and digestibility was determined using castrated sheep. For this purposes, 3 male castrated Dalagh lambs on the average 42±0.5 kg weight were used. Chemical composition of olive cake included dry matter (per cent), crude energy (cal/gr), crude protein (per cent), crude fat (per cent) and crude fiber (per cent) were 35, 3922.18, 7.69, 15.55 and 29.2. In addition, chemical composition of air-dried olive cake included dry matter (per cent), crude energy (cal/gr), crude protein (per cent), crude fat (per cent) and crude fiber (per cent) were 88.75, 3753.39, 9.5, 10.1 and 36.3. Results of apparent digestibility showed that dry matter, crude protein, crude fat and crude fiber were 13.28, 26.10, 74.67 and 28.7 percent, respectively.