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

Abstract

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.

Nutritional Value of Sugar Beet Pulp and Olive Cake Treated by Using Monism Biological Treatment and Its Effect on Sheep Feeding

“…Flavonoids decreased by 65.44,59.56,47.79,38.34 and 38.23 %, respectively for T9, T8 and T10, T11 and T12. The content of condensed tannins in OC in the present study are slightly more than those obtained by Abdou (2017) but much less than those obtained by Salama (2013) who reported 11.09% as a level of total tannins. Chemical composition of OC varied according to type of OC, oil extraction and stage of maturity of the fruit.…”

“…The reduction of the digestibility coefficients for untreated group (T2) could be attributed to the high level of fiber fraction. The estimated digestibilities were in the range reported by Aziz (2014) for sheep fed SBP or by Abdou (2017) for sheep fed OC.…”

“…Aziz (2014 and2015) found an increase (P≤0.01) in digestibility coefficients, TDN, DCP and ME for sheep fed biologically treated SBP. Abdou (2017) found that sheep fed biologically treated OC recorded higher values of feed intake and improved all nutrients digestibilities, TDN and DCP than those fed control. Treatment Item T5 T4 T3 T2 T1 0 (Church and Pond, 1982).…”

“…Aziz (2014 and2015) found that rumen parameters and microbial protein production of sheep and goats were improved with ration contains SBP treated with T. viride and S. cerevisiae. Abdou (2017) found that biological treatments of OC improved ruminal pH and VFA's and NH3 concentrations of sheep.…”

“…Also, Abedo et al (2005) found that fungal treatment with T. ressei increased the CP content of SBP from 9.94 to 19.37% and EE from 0.64 to 0.88%, in contrast, CF, ADF, ADL and cellulose content increased by fungal treatments, while NDF and hemicellulose were decreased. Gomaa et al (2016) and Abdou (2017) reported that the supplemented OC with biological treatments reported a higher content of CP and a lower content of cell wall components and decreased condensed tannins compared to that without biological treatments. It seems that S. cerevisiae, T.viride and C. cellulasea were more efficient than A. orsa and A. xylinum in improving chemical composition of SBP and OC.…”