Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Study of the Effect of Saccharomyces cerevisiae on Nutritional Value of Exhausted Dry Olive Cake Using In vitro Gas Production Technique
Omid Khosravifar , Naser Maheri-Sis , Habib Aghdam-Shahriar , Ramin Salamat-Doost and Ali-Reza Baradaran-Hasanzadeh
Page: 1589-1593 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
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 (Saccharomyces cerevisiae, SC) on the Metabolizable Energy (ME) and Organic Matter Digestibility (OMD) of exhausted dry olive cake using in vitro 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 Saccharomyces cerevisiae. 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.
How to cite this article:
Omid Khosravifar , Naser Maheri-Sis , Habib Aghdam-Shahriar , Ramin Salamat-Doost and Ali-Reza Baradaran-Hasanzadeh . Study of the Effect of Saccharomyces cerevisiae on Nutritional Value of Exhausted Dry Olive Cake Using In vitro Gas Production Technique.
DOI: https://doi.org/10.36478/javaa.2008.1589.1593
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2008.1589.1593