Milk yield of cows submitted to different levels of olive pomace in the diet

Chaves, Brunele Weber; Valles, Gustavo Argenta Figueira; Scheibler, Rudolf Brand; Júnior, Jorge Schafhäuser; Nörnberg, José Laerte

doi:10.4025/actascianimsci.v43i1.51158

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…Several studies utilizing many livestock breeds and species and various levels of inclusion have shown that OC does not adversely affect milk yield and composition when fed in moderate amounts. This was shown in ewes ( (Aljamal et al, 2021); OC at 25% DM; (Vargas-Bello-Pérez et al, 2013); OC at 9.8 and 24.4% DM; (Cabiddu et al, 2004); OC at 10 and 20% DM)), dairy cows ( (Chaves et al, 2020); OC at 5, 10 and 15% DM; (Neofytou et al, 2020); ensiled OC at 10% DM; (Castellani et al, 2017); OC fed at 0.4 kg per day; (Belibasakis, 1984); OC at 20 and 40% DM)), lactating camels ( (Faye et al, 2013); OC at 3% DM), and in dairy goats ( (Keles et al, 2017); OC silage at 10 and 20% DM). Also, (Hadjipanayiotou, 1999) reported that partial replacement of traditional diets (barely hay and straws) with ensiled OC silage did not affect milk yield and fat corrected milk (ewes 6%, goat and cows 4%) of lactating Chios ewes, Damascus goats, and Friesian cows.…”

Section: Lactation Performancementioning

confidence: 86%

Olive Cake in Livestock Nutrition

Obeidat¹

2021

JJAS

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Depending on species and the utilized production system, feed represents the biggest variable cost to livestock producers. For example, feed cost represents 40-50% of the production cost of intensively managed cows and up to 60-70% of the cost of extensively managed sheep and goats. In either case, its proportion is substantial to the profitability of any animal operation. Livestock producers in Jordan face great hardships and challenges related to the environmental impact, animal health, market variability, and, most importantly, feed prices due to the limited feed production stemming from low rainfall. Most of the main feed ingredients in Jordan’s livestock sector are imported making them quite expensive. This review discusses the use of alternative feed ingredients (namely olive cake (OC)) in animal nutrition as a means of reducing the cost of feeding and improving returns to producers. Olive oil is one of the healthiest oils available and represents an important part of the Mediterranean diet. The increased demand for olive oil and olive fruits accelerated the increase in planting olive trees to meet these needs. This, in turn, has led to a significant increase in olive residues, such as olive cake (OC). These residues (byproducts) can be a source of pollution if not disposed of properly. The main objective of this review is to focus on the importance of OC in animal nutrition and its impact on the economics of livestock production. Most of the studies we dealt with in this review have shown that incorporating OC (in small substitutions) into the rations of livestock has no adverse effects on animal health and productivity. Thus, utilizing low-cost, agro-industrial by-products, such as OC, can be beneficial from environmental and economic points of view.

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Section: Lactation Performancementioning

confidence: 86%

Olive Cake in Livestock Nutrition

Obeidat¹

2021

JJAS

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Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

Tzamaloukas

Neofytou

Simitzis

2021

Animals

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The olive oil industry has a leading position in the Mediterranean countries, resulting in the production of considerable quantities of the respective by-products (OB) that constitute an important environmental issue. OB contain valuable nutrients and bioactive components that can be re-used under the bioeconomy strategy, and several chemical, physical, and biological processes have been evaluated with the intention to improve their nutritional value. One feasible application of OB is their incorporation in the diets of livestock and especially ruminants due to their high fiber content. As indicated by numerous studies, OB dietary supplementation increases the levels of monounsaturated fatty acids (MUFAs) and decreases that of saturated fatty acids (SFAs) in the milk and meat of ruminants with beneficial effects for consumers’ health. At the same time, environmental impact and feeding costs are reduced without detrimental effects on ruminal fermentation, nutrients utilization, growth performance, carcass traits, milk yield and composition.

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Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production

Correddu

Caratzu

Lunesu

et al. 2023

Foods

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The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (FA). The main objective of this work was to evaluate if the inclusion of BP in the diets of dairy ruminants, as a partial replacement of concentrates, could improve the nutritional quality of dairy products without having negative effects on animal production traits. To meet this goal, we summarized the effects of widespread agro-industrial by-products such as grape pomace or grape marc, pomegranate, olive cake, and tomato pomace on milk production, milk composition, and FA profile in dairy cows, sheep, and goats. The results evidenced that substitution of part of the ratio ingredients, mainly concentrates, in general, does not affect milk production and its main components, but at the highest tested doses, it can depress the yield within the range of 10–12%. However, the general positive effect on milk FA profile was evident by using almost all BP at different tested doses. The inclusion of these BP in the ration, from 5% up to 40% of dry matter (DM), did not depress milk yield, fat, or protein production, demonstrating positive features in terms of both economic and environmental sustainability and the reduction of human–animal competition for food. The general improvement of the nutritional quality of milk fat related to the inclusion of these BP in dairy ruminant diets is an important advantage for the commercial promotion of dairy products resulting from the recycling of agro-industrial by-products.

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Milk yield of cows submitted to different levels of olive pomace in the diet

Cited by 3 publications

References 34 publications

Olive Cake in Livestock Nutrition

Olive Cake in Livestock Nutrition

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production

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