Effect of olive cake on performance, rumen characteristics, fibrolytic enzyme and microbial protein synthesis in Najdi goat kids

Document Type : Research Paper

Authors

1 PhD student, Department of Animal and Poultry Nutrition, Faculty of Animal Sciences, Gorgan University of Agricultural Sciences and Natural Resources

2 Professor, Department of Animal and Poultry Nutrition, Faculty of Animal Sciences, Gorgan University of Agricultural Sciences and Natural Resources

3 Associate Professor, Deptartment of Animal Sciences, Faculty of Agriculture, Lorestan University, Khorram Abad

Abstract

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 (P < 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 (P < 0.05). In diets containing olive cake, microcrystalline cellulose, carboxymethyl cellulose and enzyme activity in solid, extracellular, intracellular and total enzyme (three-part) increased (P < 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.

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References

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Animal Production Research
Volume 6, Issue 1
June 2017
Pages 13-25

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