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Ensiling olive cake with and without molasses for ruminant feeding
Z G Weinberg1, Y Chen, P Weinberg
1Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel. zgw@volcani.agri.gov.il
Bioresource Technology
|June 5, 2007
Summary
Adding molasses to olive cake during ensiling improves fermentation, indicated by increased lactic acid bacteria. However, optimal levels are crucial to prevent excessive fermentation losses and maximize nutritional benefits for ruminants.
Area of Science:
- Agricultural Science
- Animal Nutrition
- Food Science
Background:
- Olive cake is a byproduct of olive oil production.
- Ensiling is a method for preserving feedstuffs.
- Olive cake's nutritional value can be limited by polyphenols.
Purpose of the Study:
- To evaluate the effect of molasses on the ensiling of olive cake.
- To determine the optimal molasses inclusion rate for improved fermentation.
- To assess changes in fermentation products and polyphenol content.
Main Methods:
- Olive cake was ensiled with varying molasses levels (2-6%).
- Fermentation parameters, including lactic acid and bacterial counts, were analyzed.
- Polyphenol degradation during ensiling was quantified.
Main Results:
- Molasses addition enhanced lactic acid content and lactic acid bacteria populations.
- Higher molasses levels (4-6%) increased fermentation losses up to 9.4% due to yeast proliferation.
- Polyphenol content decreased by approximately 40% during ensiling.
Conclusions:
- Molasses addition at 3% improves olive cake ensiling fermentation.
- This level balances enhanced fermentation with minimal losses.
- Ensiled olive cake with 3% molasses offers improved nutritional potential for ruminants.
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