Treated Olive Cake as a Non-forage Fiber Source for Growing Awassi Lambs: Effects on Nutrient Intake, Rumen and Urine pH, Performance, and Carcass Yield

Awawdeh, Mofleh S.; Obeidat, Belal S.

doi:10.5713/ajas.2012.12513

Cited by 31 publications

(44 citation statements)

References 23 publications

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“…Results are in agreement with Hadjipanayiotou (1999a, b). Both D3 and D4 diets contained relatively similar content of DM, CP, NDF, ADF, ADL and condensed tannins as reported by Awawdeh and Obeidat (2013) and Gomaa et al (2016). The allzyme SSF addition decreased the olive cake NDF contents that probably due to breaking off gross linkage between lignin and cell wall component and solubilizing of cell wall contents (mainly hemicelluloses).…”

Section: Chemical Compositionsupporting

confidence: 55%

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Utilization of Allzyme SSF to Improve the Nutritive Value of Olive Cake in Sheep

Abdou

2017

Egyptian Journal of Nutrition and Feeds

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he objective of the current work was to study the effect of adding different level of allzyme SSF to olive cake based diet of sheep on the intake, digestibility and nutritive value. Twenty four Barki rams (average 40.0 ± 2.11 kg live body weight) at 2-3 years old were used in the experiment. Animals were randomly allocated to four groups (6 animal/group) in separate pens and offered the experimental diets. All animals were fed concentrate feed mixture (CFM) consists of 90 % olive cake, 7% molasses, 1% sodium chloride, 1.5 % Limestone, 0.5 % mineral. During this trial the experimental diets were offered at (85% CFM and 15% Barseem hay) .in which olive cake were treated with 0.5, 1.0 and 1.5% of the allzyme SSF in the diet, respectively, for D2, D3, and D4 groups in comparison with the control (D1, without enzyme addition). The results indicated that treating olive cake with allzyme SSF decreased its fiber content. Animals in D3 and D4 groups contained relatively similar content of dry matter (DM), crude protein (CP), fiber fractions and condensed tannins. The results indicated that palatability of olive cake was improved with allzyme SSF addition. The apparent digestibility of all nutrients were higher in D3 and D4 than that in D2 and the control group (D1). The highest TDN and DCP intakes were reported for sheep in D3 and D4 followed by D2 and then D1. Results showed that TDN and DCP values were increased with increasing the level of enzyme in the diets. The concentration of ruminal pH was decreased , while that of ammonia and volatile fatty acids were increased gradually from zero to 4 hours post feeding. No significant differences were found in serum total protein, albumin and globulin concentrations among sheep in the four treated groups. Blood concentrations of creatinine, glutamic pyruvic transaminase (GPT) and glutamic oxalacetic (GOT) were not affected significantly by Allzyme SSF addition. It could be concluded that using Allyzme SSF supplementation at levels 1.0 and 1.5% in sheep diets tended to improve the digestibility and the nutritive values of sheep diet.

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Section: Chemical Compositionsupporting

confidence: 55%

“…Most of the tests recommended the inclusion of 8 to 10 percent of molasses with the olive cake. On the other hand, Awawdeh and Obeidat (2013) reported no effects of dietary treatments on lambs intake when they fed a diet containing olive cake. Findings are in agreement with the results of Bedford and Partridge, (2011).…”

Section: Feed Intakementioning

confidence: 96%

Utilization of Allzyme SSF to Improve the Nutritive Value of Olive Cake in Sheep

Abdou

2017

Egyptian Journal of Nutrition and Feeds

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“…These results are in line with recent findings showing that the initial live weight, final live weight, and feed intake of lambs were not affected by olive pomace supplementation (5,9,11). However, Awawdeh and Obeidat (23) reported that the inclusion of sun dried olive pomace in the lamb's diet as a substitute for 10% of wheat hay increased the growth rate and total body weight gain. On the other hand, Tufarelli et al (24) found that lambs consuming oat hay replaced with 20% partially destoned exhausted olive pomace had lower final body weight (25.5 kg) and daily gain (178 g/ day) compared to control animals (26 kg and 198 g/day, respectively).…”

Section: Discussionmentioning

confidence: 98%

Effects of stoned olive pomace on carcass characteristics and meat quality of lambs

Sucu¹,

Akbay²,

Şengül³

et al. 2018

Turk J Vet Anim Sci

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Thirty-six Merino-Kıvırcık crossbred male lambs were utilized to evaluate the influence of two levels of dried stoned olive pomace. Lambs were blocked by initial body weights (BW, 20.4 kg) and randomly distributed into three groups. While one group received commercial concentrates without olive pomace, the second and third groups received an experimental diet containing 10% olive pomace and 20% olive pomace, respectively. They were fed for 49 days. The animals' BW and feed consumption were recorded weekly and biweekly, respectively. The lambs were slaughtered at the end of the trial. The carcass cut weights were recorded and a sample of LD muscle was collected for fat content and composition. Overall, there were no differences in slaughter characteristics, carcass measurements, or cut weights among the treatments (P > 0.05). The fatty acids (FAs) profile of LD muscle showed that 20% olive pomace fed animals had lower pentadecanoic and erucic acids, while they had higher oleic acid content (P < 0.05). This represents a favorable change in regard to human dietary guidelines. Total saturated, monounsaturated, and polyunsaturated FAs were not affected by treatments. There were minor differences in organoleptic properties among the treatments (P > 0.05). Meat rich in oleic acid fared best with panelists, which was found in the 20% olive pomace fed lambs.

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“…Although differences present between the type (crude, pelleted, de-stoned, acid-treated, etc. ), dietary inclusion of crude olive cake (OC) up to 100 g/kg was fairly safe without negative effects on lamb performance (Omar et al 2012;Awawdeh and Obeidat 2013;Tufarelli et al 2013). Previous studies demonstrate that sesame meal (SM) can be included in lamb diets at 80-200 g/kg without detrimental effects on performance (Omar 2002;Obeidat et al 2009;Hassan et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of alternative feedstuffs on growth performance, carcass characteristics, and meat quality of growing Awassi lambs

Awawdeh

Dager

Obeidat

2019

Italian Journal of Animal Science

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Twenty-seven Awassi lambs were used to evaluate the effects of dietary inclusion of selected (dry bread, carob pods, olive cake, and sesame meal) alternative feedstuffs (AF) on performance, carcass characteristics, and meat quality. Lambs were assigned to one of three treatment diets. Diets contained (g/kg on DM basis) no (0AF; n ¼ 9), 250 (25AF; n ¼ 9), or 500 (50AF; n ¼ 9) of AF, respectively. Lambs fed the 50AF diet had the least (p < .05) intake of DM, OM, NDF, and ME. Crude protein digestibility was lowest (p < .01) in lambs fed the 50AF diet. The digestibility of NDF and ADF was highest (p < .01) for the 0AF diet. Hot and cold carcass weights tended to be greater (p .10) for lambs fed with the 0AF than the 50AF diet. Dressing percentage tended to be lower (p ¼ .07) in lambs fed with the 50AF compared to the 0AF and 25AF diets. No substantial differences were observed among dietary treatments in carcass and non-carcass cut weights. Composition (muscle, fat, and bone) of dissected legs were not different (p ! .10) among dietary treatments. No substantial differences (p ! .37) were observed among dietary treatments in all meat quality parameters except for higher redness of the 0AF diet. Dietary inclusion of AF at 250 or 500 g/kg decreased production cost with similar feed conversion ratio. However, at high level (500 g/kg) AF could negatively affect nutrients intake, digestibility, and performance. HIGHLIGHTS Replacing conventional feedstuffs from lamb diets with two levels (250 or 500 g/kg) of alternative feedstuffs reduced production cost without causing any health problems to lambs.

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Treated Olive Cake as a Non-forage Fiber Source for Growing Awassi Lambs: Effects on Nutrient Intake, Rumen and Urine pH, Performance, and Carcass Yield

Cited by 31 publications

References 23 publications

Utilization of Allzyme SSF to Improve the Nutritive Value of Olive Cake in Sheep

Utilization of Allzyme SSF to Improve the Nutritive Value of Olive Cake in Sheep

Effects of stoned olive pomace on carcass characteristics and meat quality of lambs

Effects of alternative feedstuffs on growth performance, carcass characteristics, and meat quality of growing Awassi lambs

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