University of Guilan Animal Production Research 2252-0872 6 1 2017 06 27 Effect of olive cake on performance, rumen characteristics, fibrolytic enzyme and microbial protein synthesis in Najdi goat kids Effect of olive cake on performance, rumen characteristics, fibrolytic enzyme and microbial protein synthesis in Najdi goat kids 13 25 2173 10.22124/ar.2017.2173 FA F. Dousti PhD student, Department of Animal and Poultry Nutrition, Faculty of Animal Sciences, Gorgan University of Agricultural Sciences and Natural Resources T. Ghoorchi Professor, Department of Animal and Poultry Nutrition, Faculty of Animal Sciences, Gorgan University of Agricultural Sciences and Natural Resources B. Dastar Professor, Department of Animal and Poultry Nutrition, Faculty of Animal Sciences, Gorgan University of Agricultural Sciences and Natural Resources A. Azarfar Associate Professor, Deptartment of Animal Sciences, Faculty of Agriculture, Lorestan University, Khorram Abad Journal Article 2016 06 16 The effect of olive cake on performance, rumen microbial protein synthesis and activity of cellulase enzymes was investigated usign 15 male Najdi goat kids in a completely randomized design with three diets and five replicates per diet. Kids were kept in individual pens over 84 days (15 days of adaptation) from three months of age. The diets contained same levels of energy and protein. Experimental treatments were zero, 10 and 20 percent of olive cake in the diet. Inclution of olive cake in diets up to 10% increased feed intake and diet containing 20% olive cake increased feed conversion ratio (<em>P </em>< 0.05). With increasing levels of olive cake in diets ruminal pH, ammonia N (NH3-N) output, urinary excretion of purine derivatives and microbial protein synthesis in the rumen were decreased (<em>P </em>< 0.05). In diets containing olive cake, microcrystalline cellulose, carboxymethyl cellulose and enzyme activity in solid, extracellular, intracellular and total enzyme (three-part) increased (<em>P </em>< 0.05) compared to the control group. The results of the experiment showed that feeding olive cake to Najdi goat kids incresed rumen fibrolytic enzyme activity, and reduced rumen microbial protein synthesis and the ammonia N level. The use of olive cake up to 10% did not affect growth performance of Najdi goat kids. The effect of olive cake on performance, rumen microbial protein synthesis and activity of cellulase enzymes was investigated usign 15 male Najdi goat kids in a completely randomized design with three diets and five replicates per diet. Kids were kept in individual pens over 84 days (15 days of adaptation) from three months of age. The diets contained same levels of energy and protein. Experimental treatments were zero, 10 and 20 percent of olive cake in the diet. Inclution of olive cake in diets up to 10% increased feed intake and diet containing 20% olive cake increased feed conversion ratio (<em>P </em>< 0.05). With increasing levels of olive cake in diets ruminal pH, ammonia N (NH3-N) output, urinary excretion of purine derivatives and microbial protein synthesis in the rumen were decreased (<em>P </em>< 0.05). In diets containing olive cake, microcrystalline cellulose, carboxymethyl cellulose and enzyme activity in solid, extracellular, intracellular and total enzyme (three-part) increased (<em>P </em>< 0.05) compared to the control group. The results of the experiment showed that feeding olive cake to Najdi goat kids incresed rumen fibrolytic enzyme activity, and reduced rumen microbial protein synthesis and the ammonia N level. The use of olive cake up to 10% did not affect growth performance of Najdi goat kids. https://ar.guilan.ac.ir/article_2173_298b6f7b59d64f801cf49d58e9a85577.pdf