TY  - JOUR
T1  - Study of the Effect of <I>Saccharomyces cerevisiae </I>on Nutritional Value of Exhausted Dry Olive Cake Using <I>In vitro Gas </I>Production Technique
AU - , Omid Khosravifar AU - , Naser Maheri-Sis AU - , Habib Aghdam-Shahriar AU - , Ramin Salamat-Doost AU - , Ali-Reza Baradaran-Hasanzadeh 
JO  - Journal of Animal and Veterinary Advances
VL  - 7
IS  - 12
SP  - 1589
EP  - 1593
PY  - 2008
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2008.1589.1593
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2008.1589.1593
KW  - Exhausted dry olive cake
KW  -Saccharomyces cerevisiae
KW  -nutritive value
KW  -gas production
KW  -sheep
AB  - The current study, was conducted to determines the chemical composition and estimation of nutritive value of Exhausted Dry Olive Cake (EDOC) and evaluate the effect of baker’s yeast (<I>Saccharomyces cerevisiae</I>, SC) on the Metabolizable Energy (ME) and Organic Matter Digestibility (OMD) of exhausted dry olive cake using <I>in vitro</I> gas production technique in sheep. The feed samples (200 mg) were incubated with rumen liquor taken from 3 fistulated Ghezel rams at 2, 4, 6, 8, 12, 16, 24, 36 and 48 h. The results showed that, exhausted dry olive cake was highly fibrous material and CP content of this by-product was low. Cumulative gas production volume in 2, 4 and 6 h increased when exhausted dry olive cake supplemented with <I>Saccharomyces cerevisiae</I>. Addition of live yeast did not result in significant positive effect on Metabolizable Energy (ME), Organic Matter Digestibility (OMD) and gas production parameters on exhausted dry olive cake.
ER  -