Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves

Olive leaves offer more than phenolic compounds – Fatty acids and mineral composition of varieties from Southern Brazil

“…Erbay and Icier (2009) determined the composition of olive leaves from the Memecik variety, cultivated in Turkey, and also found values smaller than those found in this study for protein (5.45 ± 0.22%) and total lipids (6.54 ± 0.27%). Martín García et al (2003) determined the protein and lipid content of olive leaves in Spain, which were used to feed goats and sheep, and found 7.00% and 3.21% for protein and lipids, respectively. These results demonstrated that the concentration of total lipid in varieties cultivated in Southern Brazil was higher than other varieties cultivated in other regions of the world.…”

Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality

“…Spain is the greatest producer of olive oil with 2 million cultivated hectares of olive trees and a yearly mean production of 8 million tons of olives and 1.4 million tons of olive oil (Food and Agriculture Organization of the United Nations, 2012). The intensive growing and processing of olives produces large quantities of by-product (approximately 800 kg olive cake/Tm olives; Martín García et al, 2003) which is used in different ways. It can be pressed again for a second oil extraction whose economic value is lower than that obtained from the first extraction.…”

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

“…In relation to the oil extraction procedure, OC may present an interesting chemical composition. Particularly, the removal of stones can improve the nutritional properties of OC, while the use of mild drying temperatures avoids severe losses of lipophilic antioxidants and other bioactive compounds such as phenolic compounds (Amro, Aburjai, & Al-Khalil, 2002;Martín-García, Moumen, Yáñez-Ruiz, & Molina-Alcaide, 2003). These compounds may influence the oxidative stability of meat.…”