Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Mioč, Boro; Pavić, Vesna; Vnučec, Ivan; Prpić, Zvonimir; Kostelić, Antun; Sušić, Velimir

doi:10.17221/2261-cjas

Cited by 39 publications

(47 citation statements)

References 10 publications

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“…Our results were not in agreement with those reported by Mioč et al (2007), who reported lower weights for the liver, hide and legs and higher weights for the stomach and intestines (P≤0.05) in lambs fed a diet containing 30% olive cake for 50 days. Similarly, Mioč et al (2007) did not find any differences in lung and heart weights as a result of olive cake addition.…”

Section: Body Componentscontrasting

confidence: 99%

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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: Body Componentscontrasting

confidence: 99%

“…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. Aboayasha et al (1982), Belibasakis (1985) TA 48 groups.…”

Section: Main Carcass Traitsmentioning

confidence: 96%

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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“…In a previous study, Mioc et al (2007) reported no adverse effects of the inclusion at 15% on DM intake of whole dried and whole olive cake in the diet of finishing lambs, respectively; although when olive cake was added at 30% on DM intake, an adverse effect on the average daily gain was found. In the present study, the OC diet contained nearly 25% of olive cake.…”

Section: Resultsmentioning

confidence: 81%

“…However, the lack of negative effects on the growing performance suggested that the stoning process could have improved the digestibility of the diet as already observed by Sadeghi et al (2009), using experimental diets containing 20% of stoned olive cake. The dietary treatment did not affect slaughtering performance according to previous studies that included comparable amounts of stoned olive cake or vegetable fat in the diet of finishing lambs (Mioc et al, 2007;Berthelot et al, 2010;Noci et al, 2011).…”

Section: Resultsmentioning

confidence: 94%

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentratebased diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20 : 80 forage : concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6 : n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

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“…The results are in accordance with Ragni et al (2003) and Zein Al-Abdein Kewan, (2012) who didn't find any significant differences on body weight, feed intake and feed conversion ratio in lambs fed with 20% olive pomace and 10% lime treated olive pulp respectively. Mioc et al (2007), found that replacement of 15% of maize with olive cake in the concentrate of lambs had no significant difference in daily gain, carcass weight and dressing percentage as compared to control group that received a commercial feed for fattening.…”

Section: Resultsmentioning

confidence: 90%

Effect of lime treated olive cake on nutrient ulilization and performance of male goats

Ahmad

Sharma

Rastogi

et al. 2015

IJAR

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Current study was conducted to evaluate the effect of inclusion of lime treated olive cake in the complete feed of goats. Olive cake was treated with 6% slaked lime to increase availability of cellulose and to alleviate digestibility depression caused by higher fat content. Twelve local adult male goats were randomly allotted to control and treatment groups. Control group was fed ad libitum conventional complete feed and the treatment group was fed complete feed containing 30% lime treated olive cake for a duration of 30 days. The treatment feed was significantly (P<0.05) lower in organic matter, crude fiber and acid detergent fiber, however it was significantly (P<0.01) higher in calcium and acid insoluble ash. Mean body weight and daily feed dry matter and organic matter intake was comparable among groups and periods. The nutrient digestibility for crude fiber and acid detergent fiber was significantly (P<0.05) in treatment feed. Daily nitrogen intake and digestible crude protein intake (g/kg W 0.75 ), was comparable between both groups. Calcium and phosphorus balance was comparable between two groups. No significant difference was observed between groups and periods for blood biochemical and serum enzymes. The results of the present study indicated that lime treated olive cake can be included in complete feed at 30% level for feeding of adult male goats without adverse impact on nutrient intake, utilization and general performance of the animal.

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Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

Cited by 39 publications

References 10 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

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Effect of lime treated olive cake on nutrient ulilization and performance of male goats

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