کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2420578 1552471 2008 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of different drying procedures on the nutritive value of olive (Olea europaea var. europaea) leaves for ruminants
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Effect of different drying procedures on the nutritive value of olive (Olea europaea var. europaea) leaves for ruminants
چکیده انگلیسی

Fresh, freeze-, air- and oven-dried at 60 °C and 100 °C olive leaves (OL) were studied in order to determine the effect of different drying procedures on OL chemical composition, in vitro digestibility, ruminal degradability, and intestinal digestibility. The drying procedure affected all the parameters measured except for gross energy (GE; P=0.194). Protein-bound condensed tannins (CT) decreased (P=0.001) with freeze-, air- and 60 °C drying (from 1.25 up to 0.82 g/kg dry matter, DM). Total CT were only decreased (P=0.001) by drying at 60 °C (from 10.0 to 6.24 g/kg DM). The in vitro crude protein (CP) digestibility increased (P<0.001) with drying except for oven-drying at 100 °C up to 58%. Values for CP digestibility found in freeze- and air-dried OL were not different (P>0.05). No differences (P>0.05) were observed between CP digestibility in air- and oven-dried at 60 °C OL. Effective degradability of DM and CP increased from 0.53 to 0.62 (P=0.005) and from 0.46 to 0.64 (P=0.002), respectively after treatment. The apparent intestinal digestibility of undegraded CP in the rumen was only affected (P=0.046) by oven-drying, which increased it from 0.33 to 0.39. As air-drying did not have detrimental effects on the OL nutritive value it could be an appropriate, simple and low-cost procedure for olive-leaves preservation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 142, Issues 3–4, 1 May 2008, Pages 317–329
نویسندگان
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