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dc.contributor.authorRowghani, E.
dc.contributor.authorZamiri, M. J.
dc.contributor.authorSeradj, Ahmad Reza
dc.date.accessioned2019-11-25T11:07:23Z
dc.date.available2019-11-25T11:07:23Z
dc.date.issued2008
dc.identifier.issn1728-1997
dc.identifier.urihttp://hdl.handle.net/10459.1/67599
dc.description.abstractThe chemical composition, in situ rumen degradability coefficients of dry matter (DM) and crude protein (CP), in vitro gas production and in vivo digestibility were evaluated for olive cake (OC) silage treated (DM basis) with different additives as follows: (1) untreated OC; (2) OC, 8% molasses and 0.4% formic acid and (3) OC, 8% molasses, 0.4% formic acid and 0.5% urea. After addition of the additives, materials were ensiled for 60 days in plastic bags. The addition of molasses, formic acid and urea resulted in higher DM, CP, pH and NH3-N content. There were some reductions in neutral detergent fiber, acid detergent lignin and acid detergent fiber contents of silages especially with treatment 3. The additives increased the nutritive value and preserved well the ensiled OC. Ruminal maximum potential degradability (a+b), and effective degradability (ED) of DM and CP were higher for treatment 3. Total gas production was higher (P<0.05) for treatments 2 and 3 and was associated with increased (P<0.05) in vitro organic matter digestibility and a non-significant increase in metabolizable energy content. Only CP digestibility was affected by treatments and was highest for treatment 3. In vitro dry matter and organic matter digestibilities improved with treatments 2 and 3. The results indicated that, treating OC (DM basis) before ensiling with molasses (8%), formic acid (0.4%) and urea (0.5%) resulted in a satisfactory and economical source of a non-conventional feed for ruminants.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherShiraz University
dc.relation.isformatofReproducció del document publicat a: http://ijvr.shirazu.ac.ir/pdf_567_8eb221ce3365309b4cc06aa0117eb116.html
dc.relation.ispartofIranian Journal Of Veterinary Research, 2008, vol. 9, num. 3, p. 213-221
dc.rightscc-by-nc-nd (c) Rowghani et al., 2008
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectOlive cake
dc.subjectDegradability
dc.subjectGas production
dc.subjectDigestibility
dc.subjectAdditives
dc.titleThe chemical composition, rumen degradability, in vitro gas production, energy content and digestibility of olive cake ensiled with additives
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-11-25T11:07:25Z
dc.identifier.idgrec019302
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess


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cc-by-nc-nd (c) Rowghani et al., 2008
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Rowghani et al., 2008