title: Ensiling olive cake with and without molasses for ruminant feeding.
abstract: The purpose of the current experiment was to study the ensiling properties of olive cake with and without added molasses at 2-6% (w/w). The results indicate that molasses enhanced the ensiling fermentation of olive cake, as evidenced from higher lactic acid content and higher lactic acid bacteria numbers at 4% and 6% added molasses. However, when applied at 4% and 6% molasses increased fermentation losses up to 9.4%, probably due to larger yeast population. Polyphenols which could interfere with protein utilization by ruminants, decreased during ensiling by about 40%. It is concluded that molasses added at 3% could improve the ensiling fermentation of olive cake without substantial losses.
authors.affiliation: Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel. zgw@volcani.agri.gov.il
authors.forename: Z G
authors.initials: ZG
authors.lastname: Weinberg
authors.forename: Y
authors.initials: Y
authors.lastname: Chen
authors.forename: P
authors.initials: P
authors.lastname: Weinberg
mesh_terms: D000383:Agriculture / Q000379:methods*; D000821:Animal Feed; D000818:Animals; D001709:Biotechnology / Q000379:methods; D005285:Fermentation; D005419:Flavonoids / Q000737:chemistry; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008965:Molasses; D031658:Olea / Q000378:metabolism*; D010636:Phenols / Q000737:chemistry; D059808:Polyphenols; D012418:Ruminants; D012820:Silage; D013696:Temperature; D013997:Time Factors
chemical_list: D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols