Effect of Feeding Olive Cake in Complete Diet on Performance and Nutrient Utilization of Lambs

Owaimer, A. N.; Kraidees, M. S.; Al-Saiady, M. Y.; Zahran, S. M.; Abouheif, M. A.

doi:10.5713/ajas.2004.491

Cited by 21 publications

(31 citation statements)

References 9 publications

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“…The results obtained for CY were similar to those reported by Owaimer et al (2004), who did not find any effect from the inclusion of olive cake on CY at an inclusion level of 12%. In regard to the other carcass traits, Mioč et al (2007) found that lambs receiving the highest olive cake diet (30%) presented lower HCW and carcass yield than those fed the control diet or a diet with 15% of olive cake.…”

Section: Main Carcass Traitssupporting

confidence: 89%

“…Conversely, Owaimer et al (2004) did not find any differences in the muscle/bone ratio of the entire carcass of lambs fed rations containing 12% of olive cake.…”

Section: Ratios Among the Tissue Componentsmentioning

confidence: 60%

“…The treatments with a higher inclusion of DOC exhibited smaller REA values. Owaimer et al (2004) found a significant decrease in REA when lambs were fed a complete diet that included 12% olive cake.…”

Section: Main Carcass Traitsmentioning

confidence: 87%

“…These values were similar to the results obtained by Borton et al (2005) and Shingfield et al (2012), who found differences among lambs fed forage and concentrate diets; lambs fed a forage-based diet exhibited a lower amount of back fat. However, Owaimer et al (2004) reported that the BFT was significantly lower (P≤0.05) in the carcasses of lambs fed 12% olive cake than in control animals fed complete diets.…”

Section: Main Carcass Traitsmentioning

confidence: 92%

“…and Abo Omar and Gavoret (1995) included olive cake in levels of 20 to 25% and did not find any negative effects on body weight; while Owaimer et al (2004) found no effect on the hot carcass weight when a 12% olive cake diet was fed. According to the results of our study, the levels of olive cake reached 48% yet exhibited no effects on the live weight and the HCW of the lambs.…”

Section: Body Componentsmentioning

confidence: 94%

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Use of Incremental Levels of Dehydrated Olive Cake in Lamb Diets as an Alternative for Grazing Systems in the Central Dryland Area in Chile: The Effect on Carcass Traits of Suffolk Down Lambs

et al. 2016

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To evaluate increased levels of dehydrated olive cake (DOC) in lambs ration on main carcass traits, 40 Suffolk Down male lambs (75.8 ± 7.4 days of age, 24.5 ± 3.1 kg live weight) were randomly assigned to one of five treatment groups. Four experimental isoenergetic and isoproteic diets were used with different levels of DOC: 0, 16, 32 and 48%, and an un-weaned group were kept with their mothers on grazing. Lambs had 8 days of adaptation to the diets, which were gradually introduced along with good quality alfalfa hay. During 47 days of the experiment, the lambs were confined in individual pens (1.4 m 2 ) and subsequently slaughtered at 123 ± 7 days with an average live weight of 32.56 ± 2.62 kg. The live weight at slaughter (LWS), hot carcass weight, cold carcass weight, commercial yield (CY), real dressing percentage (RDP), body components weight (blood, hide, head, legs, full and empty digestive tract, and viscera), rib eye area (REA), back fat thickness (BFT), renal pelvic fat weight, and commercial cutting yield (CCY) were recorded. Additionally, the tissue composition and its ratios were calculated from the shoulder and leg. The carcass traits, CY, RDP, and REA decreased and BFT increased with increasing amounts of DOC in the diet (P≤0.05). No significant differences (P>0.05) in CCY, tissue composition and ratios among the tissues of the shoulder and leg joints were detected. The addition of DOC to the diet did not affect the quality of the lamb carcass.

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Section: Main Carcass Traitssupporting

confidence: 89%

“…Conversely, Owaimer et al (2004) did not find any differences in the muscle/bone ratio of the entire carcass of lambs fed rations containing 12% of olive cake.…”

Section: Ratios Among the Tissue Componentsmentioning

confidence: 60%

Section: Main Carcass Traitsmentioning

confidence: 87%

Section: Main Carcass Traitsmentioning

confidence: 92%

Section: Body Componentsmentioning

confidence: 94%

See 3 more Smart Citations

Use of Incremental Levels of Dehydrated Olive Cake in Lamb Diets as an Alternative for Grazing Systems in the Central Dryland Area in Chile: The Effect on Carcass Traits of Suffolk Down Lambs

et al. 2016

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Effect of feeding olive-pulp ensiled with additives on feedlot performance and carcass attributes of fat-tailed lambs

Taheri

Zamiri

Rowghani

et al. 2012

Trop Anim Health Prod

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Feed cost has a significant effect on the economic efficiency of feedlot lambs; therefore, the use of low-cost non-conventional feedstuffs, such as olive pulp (OP), has the potential to decrease the production costs. Because optimum inclusion of OP-treated silages has not been determined in feedlot lambs, an experiment was conducted to determine the effect of inclusion of OP ensiled with additives in the diet on the feedlot performance and carcass attributes of feedlot lambs. Ram lambs of Mehraban and Ghezel breeds (n = 50 lambs per breed) were randomly allotted to 10 groups and fed with one of the nine diets containing OP silage or a control diet. Silage treatments were: (1) OP silage without additives (OPS), (2) OP ensiled with 8 % beet molasses and 0.4 % formic acid (OP-MF), and (3) OP ensiled with 8 % beet molasses, 0.4 % formic acid and 0.5 % urea (OP-MFU). The control diet contained 50 % alfalfa hay and 50 % barley grain. Three levels from each silage were chosen to replace the barley grain (10, 20, or 30 % dry matter basis). The lambs were slaughtered after 92 days, and the average daily gain (ADG), feed conversion ratio (FCR), and carcass characteristics were determined. Feeding OPS to fat-tailed lambs, at an inclusion level of 30 %, decreased the carcass dressing percentage, mainly as a result of decreased brisket percentage, but the ADG and FCR values were not adversely affected. Ghezel lambs had higher ADG than Mehraban lambs, but the visceral fat weight percentage, flap weight percentage, and back fat depth were higher in Mehraban. The crude protein content in the longissimus dorsi (LD) muscle was higher in Ghezel, but the dry matter percentage was higher in Mehraban (P < 0.05). Other attributes were not significantly affected by breed (P > 0.05). Most carcass characteristics, including major cuts, were not affected by OPS feeding; therefore, feeding OPS (up to 30 %) can be economical for feedlot lambs. Most carcass characteristics, including major cuts, were not affected by OPS levels used in this experiment; therefore, inclusion of OPS (up to 30 %) in the diet may reduce the cost of raising feedlot lambs. This also could help alleviate the problem of storage of OP in oil factories.

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Effect of crude olive cake supplementation on camel milk production and fatty acid composition

Faye

Konuspayeva

Narmuratova

et al. 2013

Dairy Sci. & Technol.

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By-products from olive culture provided to camel could modify the fatty acid composition of its milk. The present experiment involving ten lactating shecamels divided in two groups aimed to evaluate the effect of enriched diet with crude olive cake on the milk production, milk fat excretion and fatty acid composition. The control group received diet including alfalfa, barley and concentrate. In the treated group, barley was partially substitute by olive cake (3 kg.day?1 as fed) for more than 3 months. There was no negative or positive impact on milk production, the fat and protein content in milk. However, a significant increase of total quantity of fat and protein excreted in milk was observed in treated group. Some changes were observed in fatty acid composition with a decrease of medium-chain fatty acids (C15:0 iso, C15:0, C16:0 iso, C17:1) but also vaccenic acid (C18:1?-7). At reverse an increase of palmitic (C16:0) and ?-linolenic acid (C18:3?-6) was observed after 3 months of olive cake distribution. As for other ruminants, it is possible to modulate the fatty acid composition of camel milk by the diet, but further trials for longer period and highest quantity of olive cake have to be implemented in camel. (Résumé d'auteur

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Effect of Feeding Olive Cake in Complete Diet on Performance and Nutrient Utilization of Lambs

Cited by 21 publications

References 9 publications

Use of Incremental Levels of Dehydrated Olive Cake in Lamb Diets as an Alternative for Grazing Systems in the Central Dryland Area in Chile: The Effect on Carcass Traits of Suffolk Down Lambs

Use of Incremental Levels of Dehydrated Olive Cake in Lamb Diets as an Alternative for Grazing Systems in the Central Dryland Area in Chile: The Effect on Carcass Traits of Suffolk Down Lambs

Effect of feeding olive-pulp ensiled with additives on feedlot performance and carcass attributes of fat-tailed lambs

Effect of crude olive cake supplementation on camel milk production and fatty acid composition

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